Figs are my favorite fruit – raw or dried, I eat them every day! In our garden we have several fig trees of different species and so we have fresh fruit from August to the end of October. In autumn, before the first autumn frosts, we pick green fig leaves and dry them in the shade. In winter, I make aromatic hot tea from the fig leaves!
From the well-ripened figs, we prepare a delicious sugar-free fig marmalade – a tasty and healthy addition to the gluten-free pancakes for our winter breakfast. I also put sweet figs in containers with lids that I freeze in the freezer – on hot summer days they are a wonderful healthy alternative to ice cream. Although we get a good amount of fruit from the fig trees in our garden, I don’t dry them – I buy good quality, natural dried figs that have not been treated with flour and sugar syrup in the drying process.
Fruit upside-down pie is not characteristic of Bulgarian traditional cuisine, but many years ago I read a recipe for such a pie in a culinary magazine and decided to make it – I liked the pie so much that since then I often make fruit pie. For the preparation of fruit pie, it is good to choose juicy and very well-ripened sweet fruits. I usually make a fruit pie with sweet pears, cherries or figs.
I specially created the recipe for Corn Pie ”Fig Garden” for my husband, Danail, who, like me, loves figs. I use small purple figs for the pie, which are much sweeter than green figs. I combine cornmeal and soy flour, because that’s how you get a slightly crunchy base. And the allspice gives depth to the aroma of the figs.
Corn Pie ”Fig Garden”Course: Breakfasts, Desserts, Recipes
Fig upside down pie
500 g small figs
25 g light agave syrup organic
200 g corn flour organic
30 g soy flour organic
5 g citric acid
5 g baking soda
8 g husk psyllium powder
2 g allspice, ground
25 g grape seed oil
10 g light agave syrup organic
350 ml. filtered water
– pie dish a diameter 20cm
can be replaced with a round pan with a diameter of 20 cm.
– baking paper
- I carefully wash the figs with water and drain them. With a sharp knife, I cut each fig lengthwise into two parts. I cover the pie form with baking paper, arrange the fig halves tightly next to each other with the cut side down and pour 25 g of agave syrup. I put the pie form in a preheated oven at 200°C with a fan and bake for 10 minutes.
- In a bowl, I mix corn and soy flour, add citric acid and baking soda, add ground allspice and husk psyllium powder. Mix well until all ingredients are evenly mixed. I add the grape seed oil, agave syrup and water. I mix with a spatula until a thick cake batter is obtained.
- I take the pie form out of the oven and put it on a board. I carefully spread the dough on the baked figs and smooth the top with the spatula. I put the pie form back in the heated oven at 200°C with a fan and bake for 20 minutes. When the dough is baked and lightly browned, I remove the pie pan from the oven and set aside to cool for 5 minutes.
- I take a large serving plate and place it on top of the pie pan, firmly hold the pan and plate together with my hands and carefully turn over so that the plate remains at the bottom. I remove the pie pan and carefully separate the baking paper from the baked pie. I set aside the plate with the baked pie to cool for 10 minutes.
- With a sharp knife, I carefully cut the pie and serve with a cup of tea or coffee. The cooled pie can be put in a box with a lid and stored in the refrigerator – this way it can be stored for up to 3 days! Corn pie is not suitable for freezing!
- Nutritional value per 100g. product:
- Energy value – 152.58 kcal
- Proteins – 3.81 g
- Carbohydrates – 27.07 g
- Fat – 3.10 g
- Fiber – 3.50 g