Strawberry season is in full swing and I have a great tip for a delicious pie with crumble and strawberry curd filling. This pie is the perfect sweet treat to enjoy with family and friends over the weekend. It is simple to prepare and full of summer flavours.
Finished in 50 minutes
Portions 12
Difficulty simple
Ingredients
○ 220 g of plain spelt flour*
○ 130 g oatmeal*
○ 1 egg
○ 25 g vanilla protein (feel free to substitute flour)
○ 50 g liquid sweetener (chicory syrup or honey)
○ 20 g cane sugar or xylitol
○ 50 g almond butter (or other nut butter)
○ about 50 ml of milk
Filling:
○ 100 g ricotta
○ 200 g semi-fat cottage cheese
○ 1 egg white
○ sweetener to taste
○ ground vanilla
○ Sliced strawberries (approx. 500 g)
Method
- Shape the ingredients for the base into a dough that should hold together nicely. Press 3/4 of it into the bottom of a baking tray lined with baking paper.
- Bake the bottom layer of the dough in an oven preheated to 185 °C for about 8-10 minutes.
- Meanwhile, whip ricotta, cottage cheese, egg white, sweetener and ground vanilla until smooth. Cut the strawberries into slices.
- Spread the cream over the pre-baked base and top with the strawberry slices. Add the rest of your base, which you crumble on top.
- Bake the cake for another 30 minutes at 180 °C.
Tips and tricks
○ For a more nutty taste, you can replace some of the flour or flakes with almond flour, for example.
○ Leftover crumble and how to work with it: if your leftover dough becomes stiff, add ground nuts or nut flour to make it crumbly again.
Nutritional information
| Nutritional values | per piece |
| Protein | 9,5g |
| Carbohydrates | 20g |
| Fats | 5g |
| Cal | 160 |
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