mapache

Crust:
1 1/2 cup wholegrain wheat flour
1/2 cup oil
1/2 cup brown sugar
1/3 cup water
Lemon filling: 
1 1/2 cup brown sugar
6 tablespoons corn starch
3 tablespoons wholegrain wheat flour
1 1/2 cup lemon juice
1 cup coconut milk
1/3 cup coconut oil
Meringue:
1 cup chickpea brine (cold)
2 tbsp sugar
1 tbsp vanilla extract

For the crust: Preheat the oven to 180° C Mix dry ingredients and wet ingredients and combine using a spatula. Using your fingers, press the dough into a 27 cm mold so it covers the bottom and comes up the sides. Pinch the crust with a fork and bake for 10 minutes. Remove from the oven.

Filling: Combine the flour, sugar, corn starch, flour and a pinch of salt. Put it on a pan, add the lemon juice, coconut oil and coconut milk and combine using a wire whisk. Bring it to boil making sure you keep whisking so it doesn’t stick to the bottom of the pan. Add more coconut milk if the consistency is too dense. Once you bring to a boil and the consistency is gooey, pour on the crust and let it cool down.

Meringue: Whisk the chickpea brine, vanilla extract and the sugar using the whisk accessory of your mixer until fluffy (this can take up 5/7 minutes). Preheat the oven to 200 C and pour the meringue on the cold cake, bake for a few minutes (10 minutes approx.) until golden brown. Let cool and keep refrigerated.

 

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