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Lemon fit pie
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Aline Tatagiba
@alinetatagiba- Ingredients
- Recipe
- oat flour3 cup
- Golden Flaxseed4 tablespoon
- Honey4 tablespoon
- Ghee Butter4 tablespoon
- Coconut oil4 tablespoon
- Pinch of Salt0 to taste
- FOR THE CREAM hydrated pitted jumbo dates10 unit(s)
- Raw and unsalted cashews, hydrated500 g
- Sicilian lemon juice and zest2 unit(s)
- Vanilla Extract4 tablespoon
- Water (which hydrates the date)1/2 cup
- Coconut Sugar2 tablespoon
- to the BASE Start by grinding the flaxseed to form a flour.
- Mix flaxseed and oatmeal
- Add the ghee, honey and a pinch of salt.
- Mix well with your hands until a homogeneous mass is formed.
- Mold in molds, make holes in the bottom of the mold and take it to bake in a preheated oven at 180 degrees for 10 to 15 minutes, or until lightly golden
- CREAM PREPARATION Hydrate the dates for at least 15 minutes and the chestnuts for at least 4 hours (you can leave it overnight, changing the water 2 to 3 times).
- Discard the water from the chestnuts and put them in a blender. adding the lemon juice, coconut oil, vanilla essence, date water and sugar.
- Whisk well until you get a homogeneous consistency. Mix the lemon zest with the cream and distribute over the base of the pie.
- Garnish with lemon zest, lemon wedges or chopped walnuts. Place in the fridge to set for at least 4 hours.
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