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