While one part – a big part – of me would love to live in Hawaii or any other tropical place with beautiful beaches, sun, fun, and fruits I’ve never even heard of, another part of me loves seasons. All four of them (except long winters, those I would rather spend hibernating in a cave filled with good food).
I love slow changes: when spring greens finally push the last remnants of winter away, when light greens of spring turn into darker tones of summer and there’s green everywhere. When it’s the end of summer, and I can hear autumn whispering in the air. I also love sudden changes: how the soft autumn wind turns into crisp air, how trees lose their brown and orange leaves in almost overnight. And then it’s here: cold and darkness – November.
When seasons change, I love not only nature’s colorful play, I also love all seasonal vegetables and fruits which I happily discover at the super market like a little kid finding presents under the Christmas tree. I have a huge crush on all gorgeous produce – their vibrant color, shape, texture and of course flavor. When I experiment with recipes, I actually often have no clue what to cook at first. But then I hold a bright orange pumpkin in my hand, smell cute little apples, or wash gorgeous figs and a recipe starts unfolding in my head. The way I see it, these beautiful rainbow vegetables and fruits want to tell me a story, and I just write it down.
And so I wrote.
This pie is dedicated to the cold and dark days of November.
- Pizza pie crust
- Dry ingredients:
- ⅓ cup almonds
- ⅓ cup walnuts
- ⅓ cup white rice flour
- 2 tbsp coconut sugar
- 1 tsp baking powder
- ½ tsp ground cardamom
- ⅛ tsp good quality salt (I used Himalayan salt)
- Wet ingredients:
- 2 tbsp melted coconut oil
- ¼ cup plant based milk (I used unsweetened oat milk)
- Toppings
- ⅓ cup apple sauce (recipe here)
- 3 fresh figs
- Pink whipped coconut cream
- 1 can of coconut milk
- 1 tsp agave nectar
- 1 tsp beetroot powder
- ½ tsp Ceylon cinnamon
- Preparations: chill one can of coconut milk in the fridge overnight.
- Make healthy apple sauce (this requires approximately 2 hours of oven time) and let chill.
- Preheat oven to 200C/390F.
- Pizza pie crust: Blend almonds and walnuts into flour. Mix all dry ingredients together in a bowl.
- Add melted coconut oil and plant milk to the dry ingredients and mix well.
- Pour the batter on to a baking sheet lined with parchment paper and mold it into a pizza shape.
- Bake in 200C/390F for 10 minutes. Let cool before adding toppings.
- Pink whipped coconut cream: scoop stiffened creamy part out of the coconut milk can and whip it into a smooth whipped cream. Add sweetener, beetroot powder and cinnamon.
- Toppings: spread apple sauce on top of pizza pie.
- Cut figs into half moon shapes and put on top of apple sauce.
- Enjoy fig pizza pie with pink whipped coconut cream and a good cup of tea or coffee.
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