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Ingredients

For the crust:
400g Whole-spelt flour
300g Apple butter (homemade by simply steaming and blending coarsely cut apples)
1tbs Ground vanilla
120g Coconut sugar
1tbs Baking powder
Zest of 1 organic lemon
A pinch of salt
2tbs ground flaxseed, soaked in 6 Tbs water for at least 5 min
For the second layer:
650g Halved, pitted plums
2tbs Baking soda
2tbs Cinnamon
60g Chopped or ground almonds
100-200g Apple butter
For the crumbles:
150g Whole-spelt flour
50-100g Apple butter
2tbs Coconut oil
1tbs Ground vanilla
50g Dates
30g Coconut sugar
Plum Tart {High Carb Low Fat}

Plum Tart {High Carb Low Fat}

  • Medium

Ingredients

  • For the crust:

  • For the second layer:

  • For the crumbles:

Directions

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Going through all the recipes online, I struggled to find a SIMPLE HIGH CARB recipe, so I decided to “healthify” a recipe from a vegan cookbook I have at home. I changed some of the measurements to have a larger cake in the end (if you leave out the oil, most likely the calories are halved too).

It turned out very juicy and sweet, which once again proved to me that you do not need high amounts of oil or margarine to create a delicious cake. My mum, dad, sister and neighbour confirmed the deliciousness.

  1. Start off by mixing all the dry ingredients, for the crust with a mixing machine. Next, add the soaked flaxseed and gradually add the apple butter until a smooth but firm batter is formed.
  2. Let the batter rest in the fridge for about 30 minutes, then spread it in a round baking form (spread oil first if necessary or even better, use silicone) and push up the edges of the batter to form a rim. Make holes in the crust with a fork.
  3. While the batter is resting, cut the plums and put them in a bowl. Cover them with water and baking soda for about 2 minutes, then throw out the water and rinse them again. By doing this, some of the sourness is flushed away. If you use fully ripe, sweet and soft plums, this step is not necessary.
  4. Now layer the plums on top of the crust in circles and sprinkle cinnamon, apple butter and chopped almonds on top.
  5. Preheat the oven at 180C.
  6. For the crumbles, blend dates, apple butter and vanilla in a high-speed blender or food processor and combine with the dry ingredients until an even batter is formed. Make small crumbles with your hands and spread them on top of the plums.
  7. Bake for about 30-40 minutes, depending on the power of your oven. In my case (I have a super strong oven), 25 minutes would have been enough.

ENJOY together with some soy whip or coconut whip;)

YUM.

I hope you liked this recipe, let me know in the comments what you think of this “healthified” high carb version!

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Tricolore Quinoa-Chickpea Salad
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Tricolore Quinoa-Chickpea Salad

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