Prep time – 30mins
Cooking time – 40mins
Serves – 12
| Ingredients | Qty | Protein | Fat | CHO |
| Almond meal - 2 cups | 200g | 42 | 102 | 18 |
| Butter (cold & diced) - 1/2 cup | 120g | 0 | 97 | 0 |
| Lemon or lime ring - 1 TBS | 1TBS | 0 | 0 | 0 |
| Vanilla essence - 1 tsp | 5ml | 0 | 0 | 0 |
| Erythritol - 1/2 cup | 90g | 0 | 0 | 0 |
| Plums (sliced) - 2 cups | 300g | 2 | 1 | 33 |
| Lemon juice - 1 TBS | 20ml | 0 | 0 | 1 |
| Erythritol - 2 TBS | 30g | 0 | 0 | 0 |
| Boiling water - 1 TBS | 20ml | 0 | 0 | 0 |
| Total per serve | 12 | 3.5 | 16.5 | 4.5 |
SERVES – 12
– per Serve: 180 cal / 740 kJ
– for low FODMAP: swap the plums for strawberries
– for lower carbs: swap the plums for strawberries
You can use other stone fruit, such as nectarines or peaches, instead of plums. To reduce the carbohydrate further use strawberries instead of plums.
- Preheat the over to 150 degrees. Line a pie dish with paper, or grease well.
- Combine the 2 tbs of erythritol and boiling water in a bowl. Stir in the lemon juice
- Slice the stone fruit into wedges and combine with the lemon juice mixture. Place covered in the refrigerator.
- Next, combine the first five ingredients in a bowl. Knead until well combined. Flatten and place covered in the refrigerator for about an hour.
- Take the pastry from the refrigerator and press into the pie dish. Arrange the sliced stone fruit on the pastry and drizzle with the remaining liquid.
- Bake in the oven for about 40 mins, or until the edges are toasted and fragrant.
ADDITIONS:
- Serve with a dollop of coconut yogurt.
- Or if you tolerate dairy, go for some double cream.
