Carrot-Oat Pie with Dried Apricots without Sugar
Baking and Desserts • European
Description
A taste for connoisseurs, but if you, like me, avoid sugar and fear wheat flour, I recommend giving it a try! It’s quite suitable for variety.
Ingredients
- Ground Oats 5 oz
- Rye Bread 0 oz
- Turnips 3 pieces
- Dried Apricots 5 oz
- Cocoa Powder 0 oz
- Raisins 5 oz
- Cinnamon 0 oz
- Vanillin 0 oz
- Natural Yogurt 5 oz
- Chicken Egg 1 piece
- Skim Milk 5 fl oz
- Shelled pumpkin seeds 0 oz
Step-by-Step Guide
Step 1
Blend the oats in a blender, but not too finely, and pour in the milk.
Step 2
Wash, peel, and grate the carrots on a coarse grater.
Step 3
Mix the spices, cocoa, bran, carrots, raisins, and oats, add the egg, and knead the dough; place it in a baking dish (I used a rectangular glass one) so that the pie is about 1 cm high, otherwise it will take a long time to bake, and put it in the oven for 40–50 minutes at 345°F.
Step 4
Soak the dried apricots in boiling water until softened, drain the water (but not all) and blend into a puree (depending on the amount of water, you will get a liquid or thick mass).
Step 5
Remove the pie from the oven, let it cool for a while, cut it, and evenly spread the apricot mass over the base, cover it with the top layer. Spread yogurt on top and sprinkle with pumpkin seeds.
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