A super soft, dairy-free pie made using Kamut flour.
Dessert-Friday! (coming Saturday cause life got in the way…Again!)
Did you know that Khorasan wheat, commercially known as Kamut, contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat?
It has a stronger nutty flavour and when used in baking helps getting soft and moist products.
In fact, this pie is gonna blow your mind off. Not overly sweet, it also diary-free as I used coconut oil instead of butter. As for sugar, I use light coconut sugar.
The filling has got my apricot jam and some fresh sliced apricots. Give this a try and let me know how you like it!
Ingredients (22 cm pie pan):
- 350 g kamut flour
- 50 g corn starch
- 80 g coconut sugar or light cane sugar
- 1 tbsp baking powder
- 2 organic eggs
- 80 ml melted coconut oil
- 3 fresh apricots
- Apricot jam
With a whisk beat up eggs and oil
Sift in the dry ingredients and mix until you get a soft and smooth dough. remove 1/3 of the dough and roll it in parchment paper.
Roll out the remaining 2/3 between 2 sheets of parchment papers and refrigerate for 30 min
Lay the dough into a pie pan, cover the bottom with apritcot jam and sliced apricots.
Then decorate with strips of dough
Sprinkle some more sugar and bake in pre-heated oven at 180 C for about 40 min.
Let the pie cool down completely then slice it and serve it up!