Blackcurrant and Lavender Pie

Blackcurrant and Lavender Pie

Today’s Vegan Mofo challenge is called “Tell us about a weird food combination that you love.” Ha, good one. I don’t think I like a single weird food combination. I am very boring when it comes to flavours and sweet and sour is already too much for me. When I think about new recipes for this blog, I usually go for complementing and supporting flavours. Some of these combinations could be labeled as weird. For example, I like tart berries a lot and I like to exaggerate their flavour by pairing them with herbs. Black currants, sea buckthorn, blackthorn (sloe) are rarely sold at stores. They haven’t made it next to the much sweeter varieties such as raspberries, strawberries, and cultivated blueberries. Black currants, sea buckthorn berries, or sloes all have different flavours, but they have one thing in common. If you taste them, their flavour makes you think of Scandianvian forest, of moss and water drops on dark green leaves. You can smell conifers and moldy soil. Or in the case of sea buckthorn you can feel the wind in your face and hear the waves.

Ingredients

  • For the crust
  • 210 g (1 3/4 cups) flour
  • 200 g (2 2/3 cups) ground hazelnuts
  • 100 g (1 sifted cup) powdered sugar
  • 100 g (1/2 cup) granulated brown sugar
  • 110 g (1/2 cup) soft refined coconut oil
  • 60 ml (1/4 cup) vegetable oil
  • 1/2 teaspoon ground vanilla
  • 1/2 teaspoon salt
  • For the topping
  • 450 g blackcurrant jam (storebought or homemade)
  • 2 teaspoons dried lavender buds
Read the whole recipe on seitan is my motor