Hi there all you citrus lovers (and everyone else 😉 )! It’s been a while since I last posted as it’s been a super busy beginning of 2017. My goal for this year is to create magical recipes – vegan, gluten-free, nourishing, balanced recipes with a touch of magic to brighten up everyday life. This deliciously fruity citrus pizza pie is a perfect example of making the ordinary (simple pie) extraordinary – with playful colors, surprising tangy & sweet flavors, and wholesome ingredients. What a way to start a new (blog) year!
This pizza pie is actually an updated version of two of my previous pizza pies: fig pizza pie and persimmon pizza pie I just tweaked the crust a bit (switched coconut oil to coconut butter, added a bit more sweetness) and added a beet-lemon cashew yogurt topping instead of a sweet cashew cream one. The cashew yogurt requires a bit of planning ahead (make yourself a note: *remember to soak cashews*) but otherwise this colorful pie is super easy and quick to make.
It’s fairly healthy too (like all the sweets on my blog): made of a mixture of nuts and sweetened with maple syrup and coconut sugar. The sprinkles are totally optional *definitely NOT refined sugar free* but I love to add them on top of baked treats just to make everyday life seem a bit more…sweet & magical.
I seriously need ALL the magic I can get in this hectic phase of life. Life with three under 7 year olds can get a little overwhelming at times (every day to be honest). Luckily I’ve found a way to enjoy this absurd chaos: I use food to create good vibes in the Berry house – perhaps not a big surprise to those who have been following my Instagram journey.
It can be as simple as making a pizza (or pizza pie 🙂 ) on Mondays, getting my kids involved in recipe testing (they are becoming super experts in taste testing my sweet treats), baking a giant chocolate chip cookie for the weekend, making nice creams as an evening snack or topping baked treats (and morning oatmeal 😉 ) with sprinkles.
The most magical moment of the day takes place at dinner time when all five of us gather around the table. I sometimes sit back, take a moment to observe and enjoy all the love sparkling around. The food I’ve cooked with love brings our family together, it unites us in a magical way. Some days that is all the magic I need.
I hope you stay tuned for more recipes from the forest!
With love (and sprinkles),
- Fruity pizza pie crust
- Dry ingredients:
- ⅓ cup almonds
- ⅓ cup walnuts
- ⅓ cup white rice flour
- 3 tbsp coconut sugar
- 1 tsp baking powder
- ¼ tsp ground cardamom
- ⅛ tsp salt
- Wet ingredients:
- 2 tbsp coconut butter
- 2-4 tbsp plant-based milk (e.g. almond milk)
- Cashew yogurt topping
- 1 cup cashews
- ⅓ cup unsweetened plant-based yogurt (I used oatgurt from Oatly)
- 2 tbsp grated raw beet (about ½ small beet)
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- ¼ tsp vanilla powder
- pinch of salt
- Toppings: colorful citrus fruit of choice and rainbow sprinkles
- Soak cashews for ~2 hours.
- Preheat oven to 190C/375F.
- Pizza pie crust: Blend almonds and walnuts into flour. Mix all dry ingredients together in a bowl.
- Warm the almond milk a bit (not too hot). Mix milk a spoonful at a time, coconut butter and dry ingredients until the batter is firm and not too sticky.
- Press the batter onto a baking sheet lined with parchment paper and flatten into a pizza shape.
- Bake in 190C/375F for 12-15 minutes until the pie crust is golden brown. Let cool before adding toppings.
- Cashew yogurt: drain and rinse soaked cashews.
- Blend cashews in a high speed blender or powerful food processor together with all cashew-yogurt ingredients until creamy and smooth. Add more water/milk if needed.
- Assembling the pie: when the pie crust has cooled spread cashew yogurt on top.
- Cut fruit into thin slices and put on top of pizza pie.
- Enjoy this fruity tangy & sweet pie.