Carrot-Oat Pie with Dried Apricots without Sugar

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

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 - 7.1 oz
Rye Bread - 1.1 oz
Turnips - 3 pieces
Dried Apricots - 5.3 oz
Cocoa Powder - 1.8 oz
Raisins - 3.5 oz
Cinnamon - 0.4 oz
Vanillin - 0.2 oz
Natural Yogurt - 7.1 oz
Chicken Egg - 1 piece
Skim Milk - 3 fl oz
Shelled pumpkin seeds - 0.7 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 347°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.