Vegan Lemon Pie "Paradiso"

8 servings

60 minutes

Lemon pie has a crumbly texture, it is sour, not at all sweet and at the same time very satisfying - a small piece will give you the strength to survive from breakfast to lunch or from lunch to dinner. You can use any plant milk in it, and instead of cane sugar, take agave syrup. You can't think of a better one for a coffee break, which is usually done on the run.

Energy value per serving

• Calories: 315.1
• Proteins: 6.1g
• Fats: 10.9g
• Carbohydrates: 49.5g

Ingredients

• Cane sugar: 80 g
• Milk: 500 ml
• Wheat flour: 200 g
• Sunflower oil: 60 ml
• Oat flour: 80 g
• Turmeric: 1 tsp
• Lemon: 2 pc
• Dry yeast: 0.5 tsp
• Vanillin: pinch
• Powdered sugar: 80 g

Cooking steps

1. Prepare a pie dish and grease it with butter.

2. Dissolve (more or less) sugar in 150 ml of milk. Add sunflower oil and try to achieve some uniformity.

   Required ingredients:

   • Cane sugar: 80 g
   • Milk: 500 ml
   • Sunflower oil: 60 ml

3. Add oat flour to the mixture. Mix and beat with a mixer.

   Required ingredients:

   • Oat flour: 80 g

4. Add the remaining milk (350 ml) and wheat flour. Mix and beat with a mixer.

   Required ingredients:

   • Milk: 500 ml
   • Wheat flour: 200 g

5. Preheat the oven to 180 degrees.

6. Grate the zest of two lemons. Add it to the dough. Mix well.

   Required ingredients:

   • Lemon: 2 pieces

7. Also add turmeric, yeast, and vanillin there. Mix well.

   Required ingredients:

   • Turmeric: 1 teaspoon
   • Dry yeast: 0.5 teaspoon
   • Vanillin:  pinch

8. Pour the batter into the mold, level it out, and place it in a preheated oven at 180 degrees.

9. Bake for 40 minutes.