Servings
4
Prep time
Cook time
Recipe
Ingredients
- 50g pecans or walnuts, roughly chopped
- 125g almond meal
- 40g protein powder (or extra almond meal)
- 2 tbsp true arrowroot flour
- 1 tbsp coconut flour
- 1 free-range or organic egg
- 2 tbsp rice-malt syrup, honey or maple syrup
- 1 tsp vanilla
- 250g full-fat natural yoghurt or coconut yoghurt
- ½ tsp ground cinnamon
- 1 tbsp rice-malt syrup, honey or maple syrup (optional)
- 1 cup fruit of choice, diced
Method
- Preheat oven to 180°C (fan-forced).
- In a large bowl, mix nuts, almond meal, protein powder, arrowroot and coconut flour.
- In a jug, whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
- If it’s too wet, add more coconut flour (a tsp at a time) to form a slightly sticky dough.
- Place onto a piece of baking paper and flatten into an oval/rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
- Peel off the top layer and place onto a baking tray. Bake for 15 mins.
- Allow to cool completely and keep in the fridge until ready to serve.
- Make the cinnamon yoghurt by mixing the yoghurt, cinnamon and sweetener together.
- Assemble by smearing the cinnamon yoghurt over the base and top with fruit. To get a nice crumb-free slice, cut chilled on a chopping board with a large sharp knife.
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