Apricot Tofu Delight

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Apricot Tofu Delight

Source: Orgran Everyday Health, recipe by Sue Belfitt.

 

 

Crust

 

1 cup Orgran Plain Flour (-OR- other GF flour mix)

1/2 cup sesame seeds

1 cup coconut

1 cup rice flakes

1/2 cup maple syrup

1/4 cup grape seed oil

 

 

Whisk the oil and syrup together in a bowl. Add all the dry

ingredients to this, stirring it through evenly. Then add enough

water to make a dough. Allow to sit for a while before pressing

the dough into an oiled pie dish. Bake in a preheated 180 C (350 F)

oven for 15 minutes.

 

 

Filling

 

 

500 g (17 1/2 oz) tofu

500 g (17 1/2 oz) ripe apricots

4 tsp cornflour (cornstarch)

1/2 tsp nutmeg

juice of 1 lemon

 

 

Seed the apricots and blend with the tofu, cornflour and lemon juice.

Pour into a bowl and stir through the nutmeg. Pour into the pie crust

and place in 180 C (350 C) oven and cook for 25-30 minutes or until

the centre is firm to touch.