Plum Pie (Vegan, Gluten-Free)

This gluten-free vegan plum pie will fill your kitchen with heavenly autumnal flavors. It is a perfect healthy oil-free and refined sugar-free vegan treat for those chilly and rainy fall days.

Prep time: 40 MINUTES

Cook time: 1 HOUR 

Total time: 1 HOUR 40 MINUTES

Ingredients

• 150g (3.5oz) oat flour
• 150g (3.5oz) coconut flour
• 1½ tbsp. cinnamon
• ½+¼ tsp. Himalayan salt
• 3 tsps. (15g) psyllium husk powder
• ¾ cup (180ml) water
• 375g (13.2oz) soymilk (additive-free) + 1½ tbsp. apple cider vinegar
• 4½ tbsps. xylitol (or date sugar for Plantricious version)
• Ingredients: Pie Filling
• 1kg (2.2lbs) of raw plums 
• Lemon juice from half a lemon (about 2 tbsps.)
• 2 tsps. cinnamon
• ½ tsp. ginger powder
• ¼ tsp. cardamom
• 4 tbsps. coconut sugar, xylitol or date sugar (Plantricious version)
• 2 tbsps. mesquite
• 2 tsps. psyllium powder
• 2 tbsps. additive-free nut butter
• Ingredients: Coating (optional)
• 1 heaping tsp. of nut butter
• Enough plant milk for a spreadable consistency
• Pinch of Himalayan salt

Instructions

Crust:

• Start by mixing together soy milk and apple cider vinegar in a small bowl. Let it sit for at least 5 minutes.
• In a large bowl combine the dry ingredients: flours, salt, cinnamon, and psyllium husk powder.
• Next, dissolve xylitol (or other sweetener) in the soymilk. Then, pour water into the curdled soy milk and stir. 
• Now, add the liquids to dry ingredients and mix until well
  incorporated. Cover the bowl with a lid or plastic wrap and refrigerate
  for 30 minutes.

Filling:

• While the crust dough is chilling, prepare the plum mixture. Start
  by cutting the plums in half, removing the stones and adding them to a
  large bowl. If you have huge plums, cut them in quarters. To prevent
  oxidizing, add lemon juice and toss the plums well (but gently). 
• Next, sprinkle cinnamon, ginger, cardamom, sugar, and mesquite on top
  of the plum mixture and mix until the sugar and spices are well
  incorporated. I suggest you sieve mesquite to avoid any bigger chunks.
• You’ll now notice some liquid at the bottom of the bowl. This is why
  we add psyllium husk powder – sprinkle one teaspoon of it evenly onto
  plums and give it a stir. Then, do the same with the second teaspoon.
  Avoid making a pile of husk powder as you might end up having lumps of
  it in the mixture. Let the plums sit while you prepare the piecrust.

Credit to: karluci