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Raw Vegan Peach Pie

A sprouted, raw vegan and gluten-free peach pie.
Prep Time1 hour
Cook Time1 hour 20 minutes
Total Time2 hours 20 minutes
Servings: 6
Author: Amanda Nicole Smith

Ingredients

Crust

  • 2 cups buckwheat groats; soaked
  • 1/2 cup coconut flour
  • 1/4 cup flax seed
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 vanilla bean; or 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Filling

  • 4 cups peaches
  • 1 cup dates + 1/4 cup water = date paste
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Instructions

Crust

  • Soak buckwheat groats for 4-6 hours. Rinse and drain. Sprout them if you'd like.
  • Grind flax seed in spice grinder.
  • Add all the crust ingredients to a blender or food processor and process until well mixed.
  • Form 6 dough balls and form them in the muffin tray. Or for pretty crusts, roll out the dough balls into circles.
  • Dehydrate at 115 degrees for 1 hour.
  • After 1 hour take the crust out and carefully remove the plastics wrap.
  • Dehydrate for another 20 minutes, or until the crust is crispy on both sides.

Filling

  • Slice the peaches.
  • Blend together dates and water to make date paste
  • In a glass bowl, mix together the date paste and peaches.
  • Dehydrate with the crust for the rest of the hour.
  • Once the crust is crispy you can add the filling to the crust, if you're going to eat right away. Or store the crust and peaches separately in airtight containers. The crust in a cool dark place, the peaches in the fridge.