Tropical pineapple & mango Valentines pie

This Valentines Day is special. Very special. I am on the island of the Gods, Bali. After wishing it to life for the past 3 years the moment is finally here and it is grander, more beautiful and more nourishing than I could have ever imagined. I had been saying I wanted to go to Bali for my 40th birthday for some years now. But as my birthday got closer and I didn’t seem to come any closer to my wish I sort of forgot about it. Apparantly the Universe did not, for here I am just 2 months after turning 40 sitting on the veranda of a beautiful Balinese villa writing this post. Life is truely magical when you are ready to see it….

image

Best part of the deal is I am here cooking for a yoga retreat. So not only my birthday wish was granted but I even get to do what I love doing more than anything while I am here.  So, this Valentines day for me is all about gratitude and it is in that spirit that I share this sweet recipe with you. I found it on the fantastic Golubka kitchen blog which I have been following for years now. The food styling and photography on this blog is certainly beautiful. But what really makes it a treasure chest of inspiration is the amazing creativity when it comes to the recipes. I pride myself at thinking out of the box when it comes to recipe development but I think these guys don’t even know what a box is! And to boot the food is healthy, mostly vegan and often raw. Now, you know that as an Ayurvedic chef raw food isn’t exactly high on my priority list but the Golubka tribe might just be the ones to convert me. One delicious raw bite at a time……

imageToday’s recipe is not raw but a fantasticly moorish vegan and gluten free pie. Now I have tried many a gluten free pie recipe in my days and was not very impressed with most of them to say the least. But this crust just blew my mind. It is so crumbly and tasty and yet so so healthy. Plus easy to make. The first time I made this pie I thought they must have made a mistake and forgotten some ingredients since the ingredient list is so short. But as it turned out I was the one mistaken as it is absolutely perfect.

imageTraditional Ayurveda is not very big on desserts as the sweet taste is known to ignite the digistive process. When we eat the sweet taste we start the flow of saliva which is the first stage of digestion in our bodies.  So when we eat sweet at the end of a meal our bodies can get confused and wonder whether we are starting over. I usually advise people to have sweets on their own like a midday snack for example. But of course making an exception every once in a while, like on Valentines day, won’t hurt. Also Ayurveda tends not to mix fruit with other food groups unless it is cooked. Which is another reason why this recipe makes me so happy as the pineapple and mango are cooked in the oven making them Ayurveda proof. Also the use of coconut blossom or palm sugar is highly recommended as a natural sweetner in Ayurveda. Making this dessert an all round winner. In general healthy sweets are best enjoyed by Vata’s and Pitta’s and only on occasion by Kapha types.

imageSo go get yourself a heartshape pie dish, some mango and pineapple, a Valentine if so desired (I hear they are in season) and enjoy this pie with abandon.  I hope each mouthful takes you to paradise cause that’s where I am right now.

Happy Valentines Day and big love from beautiful Bali!

Vegan and gluten free pineapple and mango pie

I did not change a single thing about this recipe so really every and all credit goes to the ladies of Golubka. http://www.golubkakitchen.com

23 cm pie or 8 people

crust

  • 8 tablespoons coconut oil solid and cold , plus more for greasing the tart pan
  • 90 g brown rice flour
  • 65 g chickpea flour
  • 30 g tapioca flour
  • 1 tablespoon almond flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 4-5 tablespoons ice water

filling

  • 1 tablespoon almond flour
  • 1/2 – 3/4 large ripe pineapple – skin removed, cored and thinly sliced
  • 1 ripe mango – peeled, pitted and thinly sliced
  • 1 tablespoon coconut sugar
  • 1 tablespoon lime juice
  • zest of 1 lime

To make the crust lightly oil your tart pan. In the bowl of a food processor, combine the rest of the ingredients, with the exception of vanilla extract and ice water. Pulse several times to combine.

Cut the solid coconut oil into cubes. Add the cubes into the food processor and pulse until the solid coconut oil is broken down into tiny granules and the mixture resembles sand. Add the vanilla extract and 4 tablespoons of ice water, and pulse until the dough either forms a ball or sticks together when pressed between your fingers. If not, add one more tablespoon of ice water.

Turn the dough onto your working surface and quickly knead, forming a ball. Flatten it with the palm of your hand and press into the tart pan, starting with the bottom and working it up the sides. Make sure that the crust is of even thickness throughout. Prick several times with a fork and refrigerate it for 30 minutes.

Preheat the oven to 200 C. Take the crust out of the refrigerator and sprinkle the bottom with the almond flour. Arrange the fruits in a circular patter, alternating them inside the crust and filling it tightly. Sprinkle with coconut sugar. Bake for 35-40 minutes, until the crust is golden and the fruits are soft and caramelized. Brush with the lime juice and sprinkle with the lime zest when still hot. Let cool before unmolding and slicing.

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