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Gluten-free and sugar-free lemon pie
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Caroline Brondani
@locadefome- Ingredients
- Recipe
- Peanut flour1 cup
- Oat flour2 cup
- Coconut oil6 tablespoon
- Honey4 tablespoon
- Pinch of salt (at the base of the pie) to taste
- Ricotta300 g
- Natural yogurt300 g
- Lemon juice1/2 cup
- Xylitol Sweetener (or other sweetener of your choice)1/2 cup
- Unflavored gelatin12 g
- Grind the chestnuts until they become flour and add to a bowl;
- Add the oatmeal, coconut oil, honey and a pinch of salt. Mix with your hands until it becomes a homogeneous mass.
- Roll out the dough in a greased shape (I recommend 20 cm in diameter).
- Prick some holes in the dough with a fork and bake in a preheated oven for 10 to 15 minutes at 180 degrees;
- Meanwhile, prepare the filling: in the blender, mix the yogurt, ricotta, sweetener, lemon juice and blend;
- Prepare the gelatin according to the package and add it to the blender with the filling. Process again to mix.
- After the base of the pie has cooled, add the filling, finish with lemon zest and refrigerate for about 4 hours. serve.
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