Modern Sklandrausis – Latvian Carrot Pie (Gluten-Free, Vegan)

Sklandrausis is a typical Latvian round pie since the 16th century. “Sklanda” means “slope” and “rausis” means “pie”.
Traditional dough, which is made from unleavened rye flour, is rolled into discs and shaped so that the edges are folded upward.
The filling of potato and carrots is layered on top one another, and once everything is assembled, the top optionally can be coated with cream and sprinkled with either cinnamon or caraway seeds.

Sklandrausis was voted the worst food in Europe by a website. Not only Sklandrausis, the entire Latvian traditional cuisine has been recognized as one of the most untasty in Europe, leaving only Malta and Iceland behind.
When we accept the fact that things like the best or the worst vary depending on one’s experience, expectations and taste, we should not put these definitions on to any country or person. In addition, no matter how bad it is, kindness is a virtue that elevates people. It is undoubtedly the choice of every empathetic person to use the phrase “it did not suit my taste” instead of “the worst food in the world”.

We have tried Skandrausis today, since I don’t usually consume gluten, instead rye flour I prepared the dough with a gluten-free flour mixture of almonds, rice and tapiıca. In the filling layer, added 1 tsp of psyllium since carrots have more water content and less starch than potatoes. I didn’t want to add sugar and a layer of cream on top, since the potatoes and carrots were sweet enough, balanced the taste by sprinkling a little salt.

Isn’t it looks like a lovely daisy pie? I also wanted to give it a new look by rebranding.


Makes 12x 5.5cm pies

For the Pie:
125g almond flour
40 g tapioca flour
35 g rice flour
2 tbsp maple or agave syrup
1/2 tsp salt
3 tbsp water

For the Potato Filling:
275 g yukon gold potatoes boiled
4 tbsp almond milk
2 tbsp olive oil
1.5 tbsp lemon juice
1/2 tsp salt

For the Carrot Filling:
275 g carrots
2 tbsp cocont oil
2 tbsp almond milk
2 tbsp lemon juice
1 tsp psyllium husk powder
1 tsp ground caraway
1/2 tsp salt


1. To make dough, preheat oven to 175 C, and bring 12 pcs, 5.5cm silicon tart tins.
2. In a mixing bowl whisk together the almond flour, tapioca, rice flour and salt.
3. Add 2 tbsp of water, and use a large spoon to thoroughly combine. Add agave syrup, whisk it into 1 tablespoon of water, and add that now. Mix very well. Squeeze a handful of the mixture to see if it holds together yet. It should hold together, otherwise add additional 1/2 tbsp water.
4. Place the dough on a large piece of parchment paper. Use your palm to gently flatten the dough into a disc.
5. With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even circle. If the dough sticks to the rolling pin, sprinkle tapioca flour on top. Using a 8cm round cutter, cut the dough into small rounds. Knead the dough and repeat the process for the rest of dough until you get 12 rounds.
6. Place the rounds into silicon molds. Without stretching the dough, use your fingers to gently press it into the corners of the silicon molds. Patch any holes or tears with excess dough from the edges.
7. Use a fork to poke vent holes in the bottom of the crust.
8. Bake for 15 minutes. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It’s important not to overbake this crust so that it doesn’t crack or become hard. Allow to cool and proceed with fillings.

9. Make the potato filling: mash boiled potatoes, add milk, oil and salt. Put a layer of the potato mass on each dough patty until one-third full.

10. Make the carrot filling: boiled carrots smash or rub through a sieve and mix with lemon juice, almond milk, psyllium. Top the layer of carrot paste on the potato mass and complete the filling.
11. Decorate the all edges with sliced almonds.
12. Bake in a preheated oven at 175 C for 8-10 minutes. Allow to cool for 10 minutes before serving.