Vegan Lemon Pie 'Paradiso'
Baking and Desserts • European
Description
This recipe is vegan because it does not contain eggs or butter, provided you use soy or almond milk. If you are not vegan and can tolerate lactose, you can use regular skim milk and still enjoy the complete absence of animal fats. If you really don't care, I still recommend using eggs: beat a couple with sugar at the very beginning. Then the dough will be pleasantly fluffy, especially if you are not used to dense vegan baking. By the way, instead of oat flour, you can use hard wheat flour, but it is harder to find. It will also rise better than oat flour. The total calorie count for the pie (based on the specified ingredients) will be approximately 2040 kcal. That means if you divide it into 8 portions, each will be about 255 kcal.
Ingredients
- Brown Sugar 5 oz
- Milk 15 fl oz
- Wheat Flour 5 oz
- Safflower Oil 0 fl oz
- Oat flakes 5 oz
- Turmeric 1 teaspoon
- Lemon 2 pieces
- Dry yeast ½ teaspoon
- Vanillin a pinch
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Prepare the pie dish and grease it with oil.
Step 2
Dissolve the sugar in 150 ml of milk. Add the sunflower oil and try to achieve some uniformity.
Step 3
Add the oat flour to the mixture. Stir and beat with a mixer.
Step 4
Add the remaining milk (350 ml) and wheat flour. Stir and beat with a mixer.
Step 5
Preheat the oven to 355°F.
Step 6
Grate the zest from two lemons. Add it to the dough. Mix well.
Step 7
Add the turmeric, yeast, and vanillin. Mix thoroughly.
Step 8
Pour the dough into the dish, smooth it out, and place it in the preheated oven at 355°F.
Step 9
Bake for 40 minutes.
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