This orange pie without sugar and phyllo has the taste but does not have everything that makes it super fattening. It is also vegan which means it does not contain eggs either.
What you need to know before making it is that it does not get bigger during baking. What does this mean? That you should consider if you want it thick or thin and bake it in the right pan. Mine is rectangular and is 25 × 20 cm.
The size of the pan is logical to affect the baking time. The bigger the pan, the less time the orange pie without sugar wants to be baked. After 25-30 minutes, check it often.
If you like this dessert then you will definitely like these too:
Instead of vegan butter you can use coconut oil. If you are not vegans you can use butter.
Instead of monk fruit sugar you can use coconut sugar, stevia 1: 1, xylitol, erythritol or any other sugar substitute you want. You can not use honey, maple syrup or agave syrup.
If you are not vegans instead of vegan yogurt you can use regular strained yogurt 2%.
Instead of almond milk you can use some other vegetable milk. If you are not vegans you can use regular milk.
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The most delicious, vegan orange pie without sugar and phyllo
for th orange pie
- 113 gr. (+ 2 tbsp) vegan butter, melted
- 1 tsp baking powder
- 200 gr. sugar substitute (i used coconut sugar)
- 122 gr. vegan yogurt
- 170 gr. coconut cream
- 262 gr. semolina flour
- 68 gr. flour
- 80 ml. almond milk
- orange zest from 2 oranges
for the syrup
- 350 ml. water
- 130 gr. sugar substitute (i used coconut sugar)
- orange juice from 2 oranges
- Start by preparing the syrup. You want it to cool completely before tossing it in the hot orange pie. Therefore it is good to prepare it first.
- Put all the ingredients for the syrup in a saucepan. Once they get a boil lower the temperature and let the syrup get ready stirring occasionally for 10-12 minutes. Set aside.
- Preheat the oven to 180C.
- In a bowl, mix the semolina with the flour, sugar substitute and baking powder. Add the butter, milk, yogurt and coconut cream and mix well. Add the orange zest. Transfer the mixture to a pan which you will have well smeared with olive oil or you will have covered with non-stick paper.
- Bake for 25-30 minutes and check if the orange pie is done. You want it to be soft, not crispy so that it can absorb the syrup.
- Take it out of the oven and add the syrup to your dessert. Let it absorb as much syrup as possible for 4-5 hours.
- Sprinkle with grated coconut if desired. Cut into pieces and enjoy.
Do not forget, if you make any of my recipes, to upload it on Instagram and tag me (@emilyvagia) or DM me your photos in Facebook or Instagram.