Okay, so excuse me for being a sucker for oranges. Or cinnamon. Or sweet potato. Or winter related recipes in general.. But I’ve been making, baking and creating a lot of recipes with at least one of these ingredients ⇪ in the past few weeks. Also, my sisters birthday is coming up this month 🎉. And of course that means I’ve got a legit reason to try out yet another sweet, sweet recipe idea 😋. This easy gluten free recipe became definitely part of the short list, but stay tuned, cuz I’ll share a few more ideas this upcoming month. What your favourite birthday cake to eat and make? Let me know, in a comment below ⇟🎈 Enjoy your baking day 🎂.
– 6 tbsp cold vegan butter
– 1 1/4 cup buckwheat flour
– 1/4 tsp salt
– 4-6 tbsp ice cold water
– 4-5 small sweet potatoes
– 3/4 cup coconut, almond or cashew nut milk
– 2 tbsp arrowroot or cornstarch
– 3 tbsp maple syrup
– 4 tbsp mixed spices (ingredient list below)
– 1/2 tsp salt
– 1 tsp vanilla powder
– 1 cup pecans
– 3 tablespoons butter
– juice of 1 orange + zest
– 1/2 cup brown sugar
– 1 tbsp cinnamon
serves: 8-12 people
extra needed: oven, bowls, food processor, cups, measuring spoons, pie pan, frying pan
Preheat the oven to 205℃/400℉.
Take a sharp knife and poke a few holes in each potato.
Place the potatoes directly into the oven and bake for about 45 minutes, until soften.
In the meantime you can prep the crust.
To prepare crust, add the flour and salt into a large bowl. Whisk with a fork to combine.
Add the butter and whisk again. Don’t overdo it.
Next add the ice cold water, one tablespoon a time until the dough comes together.
If you wish, you can use a wooden spoon instead of the fork to stir.
Once the loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 12,5 mm (1/2 inch) thick disc.
Wrap firmly and refrigerate for a minimum of 30 minutes.
When the potatoes are done, slice them open and allow to cool down for a few minutes.
Lower the oven temperature to 190℃/375℉.
Once the potatoes are cooled down, take off the skin and add into the foodprocessor.
Add the milk, arrowroot, maple syrup, mixed spices, salt and vanilla powder.
Mix until smooth, don’t forget to scrape the sides and mix again if needed.
Take the crust out of the refrigerator and place it in between two layers of baking paper.
Use a rolling pin to gently roll it into the shape of your pie pan.
Don’t worry if it cracks, you can reform it with your hands once you get it into the pan.
Place the pie pan face down on top of the crust (top layer of baking paper removed), and use the other baking paper as a support to flip over the pan.
And as The Minimalist Baker said in her pumpkin pie recipe – don’t overthink it, just do it.
Use your hands to form the tough into the pan, and repair cracks where necessary.
Once the dough is equally divided pour the sweet potato mixture into the pie crust and use a spatula to spread even.
Bake for about 45-50 minutes.
Remove from the oven and allow it to cool down completely.
If you want to speed up the process, you can place the pie in the fridge.
To prepare the topping, melt the boter in a frying pan over medium heat.
Add the pecans and stir for 2-3 minutes.
When all pecans are covered in butter, add the cinnamon, sugar, orange juice and zest.
Mix for another 1 to 2 minutes, then pour the mixture over the cooled down pie.
Use a spatula to spread even.
Lastly, sprinkle some extra cinnamon on top and decorate with sliced oranges.
Ps, want to add coconut whipped cream? Click here.
Mixed spices is a real dutch cuisine classic.
The so called ‘speculaaskruiden’ are a winner for baking days and winter nights, while making cookies, spiced biscuits, ginger breads or ‘pepernoten’.
A few ingredients needed, but perfect to have in stock (you will find more recipes with mixed spices on my blog).
– 80 g cinnamon
– 20 g nutmeg
– 10 g cloves
– 10 g cardamom
– 10 g coriander seeds
– 10 g ginger
– 10 g aniseed
– 10 g mace
Mix all (ground) spices together. If stored in a airtight container the mixture will stay perfectly fine for months.