Suckle something sweet and silky as it slides down your throat. And, indulge.
Succulent seasonal sweet mellow greengage and sundried sultanas doused in lemon on a malty amaranth pastry bed; Greengage and Sultana Pie.
This dish will tear away any doubts that vegan food can’t be delicious.
- When the music is pumping from winning a deal and only a luscious dessert will satiate your dancing shoes for stopping for a sec as you dive in for a bite
- When you’ve invited Jill over, having only just met her at the footie and unsure where you’d like to take that acquaintance forward
- When your grandma has invited you over for dinner and you’d like to surprise her with a dish that’ll have her beaming at you – no wonder you’re her favourite grandchild
Greengage and Sultana Pie was inspired following a snaffle and soodle around a quaint country greengrocer in Battle and returning to a 17th Century cottage laden with wares to rustle up a feast fit for a Queen.
Greengages originate form Persia (now Iran) and were introduced into Britain the 17th Century from France. As a small pale green luminescent plum, it has a glorious sweet mouth-watering taste. Seasonally they find their ripened way to farmers markets and shops in August and September; a relatively short season so look out for them when you can.
Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London. It’s a small store, which I support. You can find them here
It’s the Clearspring brand that I use of the Prune puree. Normally, once open, I place in the freezer for use subsequently. This keeps it fresh and available to use at any time.
Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can. You can find the shop here
Greengage and Sultana Pie is vegan, paleo and gluten-free.
- 500g greengage
- 75g unrefined cane sugar
- ½ lemon, juice
- 75g sultanas
- Dry ingredients
- 100g amaranth seeds
- 50g oats
- 25g flaxseeds
- 25g raw unrefined cane sugar
- Pinch of salt
- 75g tapioca flour
- Wet ingredients
- 30g prune puree
- 8tbs filtered water
- 40g coconut oil
- Flan tray – 9-inch circumference
- Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
- Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a ball. Cover and leave the dough to rest in the fridge for about 30 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Line a 90-inch pie dish with oil to ensure that the dough doesn’t stick.
- Place a dough between two baking sheets and roll into a rectangle or circle – the rectangle or circle should be large enough to cover the base of the tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 10 minutes. Remove from the oven. Set to one side.
- In a bowl place the sugar and lemon juice. De-stone the greengage and add to the bowl. Ensure that the greengages are coated in the lemon juice. Add in the sultanas.
- Spoon the greengage and sultanas onto the amaranth pastry base.
- Cook the pie in the oven for 10 minutes.
- Serve the Greengage and Sultana Pie warm or cold with a tub of nice ice-cream or on its own.