| Prep Time | 45 minutes |
| Servings |
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Ingredients
SHORTCRUST PASTRY
- 110 g rice flour
- 60 g corn flour
- 50 g buckwheat flour
- 30 g potato starch
- 30 g icing sugar
- 100 g coconut oil
- 1 - 2 Tbsp soy yoghurt
- 2 - 3 Tbsp very cold water
- pinch of salt
TOPPINGS
- 240 g plum jam
- 10 plums fresh, pitted, cut into slices
- almond flakes
- cinnamon
Ingredients
SHORTCRUST PASTRY
TOPPINGS
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Instructions
- Preheat oven to 390 F (200 C).
- In a large mixing bowl combine your flours, potato starch, icing sugar and whisk together.
- Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
- Press the dough into a 13 x 9 inches pan.
- Bake in the preheated oven for 15 - 20 minutes, or until the crust is golden.
- Remove from the oven and cool.
- Spread the plum jam on top, sprinkle with cinnamon.
- Cover with the plum slices, sprinkle with almond flakes.
- Put back into the preheated oven (360F) and bake for about 15 - 20 min.
- Remove from the oven and cool.
ENJOY!