BlackBerry jam filled vegan crostata
Vegan pastry pie with blackberry jam, made with coconut and almond flour.
Yields: 8 
Prep: 5Min ~ Cooking Time: 20Min 
Diff: Facile
- 25g Almond flour
- 25g Coconut flour
- 50ml Peanut oil
- 40/50ml Cold water
- 1 teaspoon Baking powder
- 60g Icing Sugar
- 200g BlackBerry jam
Info
Yields: 8 Prep: 5Min ~ Cooking Time: 20Min Diff: Facile
Ingredients
- 200g All purpose flour- 25g Almond flour
- 25g Coconut flour
- 50ml Peanut oil
- 40/50ml Cold water
- 1 teaspoon Baking powder
- 60g Icing Sugar
- 200g BlackBerry jam
Introduction
I start to believe in vegan cakes. I mean, I’ve always made my pies using the butter in the dough because the flavor and the consistence it gives is unique. Anyway, I like changing idea and I decided to create this vegan pastry recipe and I really do love the final result! Try it!
Directions
- In a bowl, mix together the flour, the coconut flour, the almond flour and the baking powder. Add peanut oil and stir. Add sugar and water and start kneading until smooth.
- Roll the pastry between two sheets of parchment paper. Set a piece aside for the lattice decoration.
- Arrange the rolled pastry on a round baking tray (20cm diameter) and prick the dough with the rings of a fork. Fill the pastry with the jam and Finish with the strips creating a lattice.
- Bake at 180 degrees for about 20-30min.
