Plum Pudding Pie Recipe – Vegan, Gluten Free & Sugar-Free!

11th September 2014

By  Trinity Bourne

Contributing Writer for Wake Up World

Plums! If you get a really super-ripe, juicy one, it can pretty majestic. When I moved into my house here in Avalon about 8 years ago, we had a massive plot full of rubble, grass and invasive non-native weeds. One of the first things I did (one of the first things I always do when moving somewhere new) was plant a good old, reliable, heavy cropping Victoria Plum tree. I don’t know how she does it, but she has been bearing a mighty harvest of plums ever since. As I write, she’s wildly overflowing with ripe plums. I am having such a great time with plum recipes and can’t contain myself any longer. So here goes…

This ‘Plum Pudding Pie’ (which is somewhere between a pudding/cake and a pie) is an excellent way to create a bit of kitchen alchemy and enjoy this simply lovely fruit. Being gluten-free, it’s surprisingly light. It serves wonderfully as a hot pudding  straight out of the oven, either completely by itself or with vanilla or coconut sauce. It also works really well as a cold pie dessert or healthy lunchbox snack.

Trinity’s  Plum Pudding Pie Recipe

Ingredients:

Pastry

• 50g brown rice flour
• 50g tapioca flour
• ½ teaspoon vanilla extract
• 2 tablespoons rice syrup
• 1 ½ tablespoons coconut oil

Filling

• 10 ripe, juicy plums

Topping

• 50g rice flour
• 25g ground almonds
• 25g tapioca flour
• ½ teaspoon ground cinnamon
• ½ teaspoon bicarbonate soda
• 25ml brown rice syrup
• 50ml coconut oil
• 40ml rice milk
• ½ teaspoon apple cider vinegar

You will also need:

• Extra dash of coconut oil to coat the baking dish
• A round, oven proof tart dish (approx 6 – 7 inches in diameter). If you have one with a pop out bottom, then great – although it’s not essential.

Instructions:

Step one:  Make the pastry

1. Coconut oil solidifies like butter below 24 °C (76 °F), so you will need to melt it if it isn’t warm enough. Melt by placing the coconut oil near a heat source/warm windowsill for a while. It begins to turn to liquid oil at 24 °C (76 °F).
2. Measure and mix the rice and tapioca flour together in a mixing bowl.
3. Create a ‘well’ in the middle of the flour and then add the rice syrup, coconut oil and vanilla extract. Using a metal spoon, mix the pastry ingredients together. You’ll probably need to work this for a minute or two (using the back of the spoon to press down and help ingredients combine). After a while, use your hands to bring the pastry together into a dough ball.
4. Splash a little dash of melted coconut oil onto your baking dish and rub all over the dish.
5. Take your whole dough ball and evenly press it into the dish including up the sides. If it’s too thick in one place, just press down and allow the pastry to re-distribute. Spend a couple of minutes with this and enjoy the process of molding your own conscious creation.

Trinity’s Top Tip:  When making pies, I find it best not to try and roll out gluten-free pastry in the conventional way with a rolling pin. It falls apart too easily. Instead, it works well to simply press it into the dish…

Step two:  Prepare the plums and pre-heat the oven

1. Take about 10 ripe, juicy plums. Leave on the skins but take out the stones. Slice up and place into the pastry.
2. Now is a good time to turn on the oven to pre-heat. Use gas mark 6  (200ËšC/400ËšF).

Step three:  Make the pie topping

The topping is essentially in a gluten-free cake mixture.

1. Mix all the dry topping ingredients together in a mixing bowl.
2. Mix the wet topping ingredients together in a jug and then add to the dry ingredients. Quickly stir all ingredients together with a spoon, making sure that everything is evenly mixed together. Pour the topping on top of the plums and make sure it distributes evenly throughout the pie.
3. Place on the middle shelf in your pre-heated oven and cook for approximately 35 minutes or until lightly tanned on top. Don’t over bake it, and remember that oven’s vary a bit. If in doubt, cook at a lower temperature and leave in a little longer.

Serving suggestions:

This serves wonderfully as a hot pudding  straight out of the oven, either completely by itself or with vanilla or coconut sauce. Being gluten-free, it can be a little delicate when it is hot, so be gentle when handling it. Plum Pudding Pie also works really well as a cold dessert – in which case, let it cool down completely in the baking dish before cutting and serving. This pie will firm up nicely upon cooling, making it much easier to handle.

Enjoy!

More  articles by Trinity Bourne:

• Global Animal Industries – the Ghosts in Our Machine
• Recipe – Vegan Banana & Chocolate Cupcakes (Wheat-Free & Delicious)
• Trusting the Divine Through Uncertain Times
• All About Avocados – Health Benefits, Tips and Recipes
• Summer Kale Salad with Hemp & Parsley Dressing Recipe
• Foraging Guide – with 12 Nutritious Wild Plants That Anyone Can Find
• Keeping Slugs & Snails Off Your Veggies – Compassionately
• The Benefits of Lemon Balm – a Must in Any Garden
• You Are Enough, Exactly As You Are
• The Spirit of the Dolphin
• The Spirituality of Space Clearing: 5 Effective Ways to Clear Stagnant Energy
• Being an Empath
• What is Success? A Spiritual Perspective
• Make Your Own ‘Loved Up’ Raw Chocolate Brownies (Vegan & Gluten Free!)
• Embracing Spiritual Abundance
• Ethical Conscious Clothing – Ending Modern Day Slavery
• Chocolate Paradise Coconut Bar Recipe – Vegan, Raw, Absolutely Delicious!
• Rosemary’s Amazing Health Benefits

About the author:

Trinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’, a recipe book designed to inspire the soul through conscious vegan, wheat-free cuisine.

Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.  She has integrated a wide variety of multidimensional gifts, and works hand in hand with the Angelic Realms, guided by a deep compassion for the Earth and environment.

Understanding that the energy of our food directly impacts sentient life on all levels, Trinity founded  Trinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine.  She is the co-founder of the  Openhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mate  Open (Chris)  to help facilitate the global Ascension process and feels incredibly blessed to be of divine service.

For more information, check out Trinity’s new book  Trinity’s Conscious Kitchen on Amazon  or visit  Openhandweb.org  for a huge archive of deep insights for the spiritual journey.