Nutrition facts
Quick price-per-kg calculator
Almond and Buckwheat Berry Pie
A wholesome pie with a crust made from almond and buckwheat flour sweetened with dates, topped with a fluffy, whipped-egg-white berry filling. Perfect for those who watch their nutrition and avoid refined sugar.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Soak the dates in boiling water for 10 minutes, rinse, and pit them.
Blend the dates in a food processor along with the melted coconut oil.
Mix the almond flour with the green buckwheat flour, add the date paste, and rub with your hands until you get a moist crumb.
Lightly grease a baking pan, press the dough in, and use your hands to form a crust with edges.
Separate the egg whites from the yolks, add the Jerusalem artichoke syrup, and whip until stiff peaks form.
Gently fold in the berries and spread the filling over the crust.
Bake at 350°F (180°C) for about 15 minutes, then reduce the temperature to 325°F (160°C) and bake for another 20 minutes.
Comments
Log in to leave a comment.
No comments yet. Be the first!