Plum Pie with Vanilla Sauce

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The Plum Pie may not be one of my most healthy recipes, but, oh so tasty!!!! If you prefer, you can use rhubarbs instead of plums. The vanilla sauce is a wonderful dairy free sauce that can be enjoyed on its own, or, with just plain fresh berries.

Vanilla Sauce:
200 ml cashews, soaked overnight and then rinsed
200 ml almond milk
2 tsp vanilla extract
2 tablespoons maple syrup

1. Process in blender until completely (!) smooth (may take a while depending on blender type)
2. Chill in refrigerator

300 ml quartered and pitted plums
1 tablespoon oil (for the pie tin)

1 tablespoon sugar
1 teaspoon potato flour (or corn starch)

300 ml gluten free flour
100 ml sugar
½ tsp baking powder
Dash of salt

175 g vegan margarine (can be replaced with cooking oil; coconut, sunflower or rape seed)

1. Oven at 225 C
2. Combine the dry goods
3. Melt the margarine (or oil) and stir into the dry goods
4. Spread with the back of a spoon into a greased pie tin
5. Place the plums on top
6. Mix the sugar with the potato/corn flour and sprinkle on top of the fruit to soak up some of the juices
7. Bake in oven until done (about 20-30 minutes)

Decoration tip:
You can use the drops of plum juice (that you most probably will end up with at the bottom of the bowl of cut up plums) and from a small spoon create little juice droplets in the sauce. “Cut through” the droplets with a sharp knife as to create little hearts. See photo below.
(I had a lot of juice as I used previously frozen, from my fall harvest, cut up plums)

Plum Pie-7824

Raw Food Pecan Pie with Raspberry Cream

Nut and Fruit Pie with Cashew Cream-5421

This is a great raw food pie. Easy and delicious. The cashews (for the cashew cream) must be soaked for 12 hours so please don’t forget to place them in water a day in advance.
Serve with one of the two creams suggested below and any fresh fruit/berries of your liking! The cashew cream is a favourite with its subtle nutty taste and creamy texture. Please give it a try (a good blender is a must to achieve a smooth cream)! (In this photo I have drizzled dried raspberry on the plate).

Serves 4
Pie base:
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
25 ml coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Press thinly into in portions sized pie molds or free hand rounds.
4. Refrigerate at least 1 hour.

Serve with one of the two creams below and mixed berries:

1) Raspberry Cream:
200 ml cashews (that have been soaked overnight)
50 ml water
25 ml lemon juice
25 ml almond milk
½ tsp vanilla extract
Dash of salt

50 ml frozen raspberries (fresh works too but frozen will keep the temperature down in the blender)
Mixed berries (to serve with the pie)
1. Blend all (except the raspberries) until completely smooth.
2. Add the frozen raspberries
3. Blend a bit more until desired consistency.
4. Pipe the cream on top of the portion sized pies.
5. Serve with mixed berries on top.

2) Raspberry Crème Fraiche:
200 ml crème fraiche
50 ml fresh berries
Mixed berries (to serve with the pie)

1) Whisk the crème fraiche fluffy
2) Add the raspberries, whisk to combine and slightly crush the berries
3) Pipe the cream on top of the portion sized pies.
4) Serve with mixed berries on top.

Nutty Bite Sized Pies

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This recipe provides a great base for a lot of different toppings. By adding some cinnamon you can even make it as a base for a dessert, maybe cheesecake?
Here I’ve made it with two different toppings. You might recognize some of the ideas from an earlier recipe “Nutty Guacamole Pie”.

300 g toasted (blanched) almonds
1 red apple
1 large sweet potato
2 carrots
50 ml lemon juice

1. Mix all in a blender.
2. Spread into pie tin, bake at 175 C for 40 minutes
3. Set aside. Can be refrigerated for later use.
4. When cool, cut into bite size squares.

Topping 1. Red pepper hummus
200 g chickpeas
4 tbsp lemon juice
100 g roasted marinated bell pepper (drained)
2 tbsp Tahini
½ tsp garlic powder
½ tsp smoked paprika powder
A few drops of Tabasco
Up to 50 ml olive oil

1. Combine all ingredients (except olive oil) in a blender.
2. Run until smooth.
3. Slowly incorporate the olive oil
4. Set aside

Topping 2. Avocado crunch mix.
1 celery stalk, chopped
½ apple, cut into fine cubes
1 avocado, mashed
3 tbsp lemon juice
¼ tsp cayenne pepper

Roasted macadamias or hazelnuts, halved
Rocket salad
Cherry tomatoes, halved

1. Cut base into bite sized portions.
2. Spread with one of the toppings.
3. Garnish.

Old Fashion Apple Pie

151118 Cinnamon Apple Cake with Vanilla Cream-0731

A wonderful, sweet pie with a layer of cinnamon flavoured cake on top
4 apples, cut into thin slices

100 g butter
½ vanilla pod
175 ml sugar
120 g gluten free flour mix
1 tsp baking powder
1 tsp cinnamon
Dash of salt

1 large egg, whisked

Whipped cream
A few drops of vanilla essence

1 tsp cinnamon, to dust the ready pie

Oven at 180 C

  1. Grease a pie tin and place the apple slices on the bottom
  2. Melt the butter
  3. Split open the vanilla pod, scoop out the seeds, add to the melted butter and let cool
  4. Combine all dry ingredients
  5. Add the cooled butter and remaining ingredients together
  6. Spread the mix over the apple slices.
  7. Bake in oven for 35-40 minutes.
  8. Before serving, dust the pie with some extra cinnamon.
  9. Serve with whipped cream flavoured with a few drops of vanilla.

151118 i receptet Cinnamon Apple Cake with Vanilla Cream-0712

Cognac and Cheese Tartlets

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This is an absolutely amazing pie! It may not look the part but it is one of my very best dishes. Lots of cheese and butter and with a few drops of Cognac to give the pie a little sharpness in the taste. Hope you will enjoy this as much as my guests and myself usually do.

Serves 4

100 ml buckwheat flour
100 ml gluten free flour mix (not self-rising)
2 tbsp Chia seeds
200 ml matured cheese (gruyere or maybe cheddar)
150 g butter
2 tbsp cold water

300 ml single cream
3 eggs
200 ml matured cheese (gruyere or maybe cheddar)
2 tablespoons of Cognac
Salt and pepper to taste

200 ml Sour Crème
1 tbsp tomato puree
1 tsp honey
1/2 garlic clove, crushed


  1. Combine the ingredients for the crust. Let stand for 20 minutes to let the Chia seeds gel.
  2. Heat oven to 225C
  3. Press into one large pie dish. Or use 4 individual pie molds. Place in a freezer for 15 minutes or refrigerate for 30 minutes.
  4. Bake the pie crust in the oven for about 15 minutes.
  5. Mix the filling and pour into the pre-baked crust. Bake in the oven for another 20-25 minutes.
  6. Combine the ingredients for the sauce.

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Nutty Guacamole Pie

A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt

½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper

Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts

  1. Set oven to 175C
  2. Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
  3. Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
  4. Add the garnish.


The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.

Raspberry Pie with Crème Anglais


An easy, delicious pie. The crème anglais will take a little time but can always be substituted with ice cream or whipped cream flavoured with vanilla essence, if you’re in a hurry.

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with Oat and Rasin Rolls and with a sweet ending this Raspberry Pie with Crème Anglais.

Serves 4

Crème Anglais:

250 ml whole milk
½ vanilla pod
30g caster sugar
2 egg yolks
35g caster sugar

Raspberry Pie:

250g frozen raspberries
125g butter
150 ml brown sugar
150 ml gluten free flour (not selfrising)
200 ml rolled oats (glutenfree)
Some fresh raspberries for decoration

Start by making the Crème Anglais:

  1. Infuse milk with 30g sugar and vanilla pod by combining in a saucepan (slice the pod open and scrape out the vanilla beans – add both the pod and the beans to the milk) and letting come to a boil (do not let it come to a full boil, take it off the heat just when the bubbles starts to form). Let cool a bit.
  2. Whisk egg yolks and 35g sugar. Pour ¼ of the infused milk into the egg mixture (in order to temper the eggs). Stir. Then add the egg/milk mixture into the pan containing the remaining infused milk.
  3. Place the pan on low heat. Stir continuously with a spatula in an 8 motion. Take care to stir the corners too. Do not boil! The mixture will slowly thicken and the foam will disappear. The sauce is ready when the mixture is thick enough to cover the back of a spoon.
  4. Strain the mixture into a bowl in order to stop the cooking. Let cool and then place in the fridge.


  1. Preheat the oven to 175C
  2. Melt the butter
  3. Mix the dry ingredients.
  4. Gradually pour the melted butter into the dry ingredients (you may not need all of the butter) and stir to create crumbs. The crumbs should be wet/moist – if too wet add some more oats.
  5. Place the raspberries in four lightly greased individual pie dishes. Spread the crumbs on top.
  6. Bake in the middle of the oven for 20-25 minutes.