‘Low in fats and diabetic friendly, this torte is loaded with everything that is good for you. It is moist and tastes even better a day or two after baking. It freezes well for up to 3 months as well as a dessert served with ice cream or fruit, it also makes an ideal breakfast, mid-morning or afternoon snack and is a great addition to a packed lunch. If you have a very sweet tooth, add stevia’
You will need:
1 cup grated raw carrots
2 cups dried prunes
2 cups coconut milk
4 tablespoons linseed [flaxseed]soaked in 12 tablespoons of water
1/4 teaspoon ground cinnamon
1 cup agave OR 1 cup stevia [if you wish you can use 1 cup brown sugar]
a pinch of salt
1 tablespoon apple organic vinegar
3 cups self raising flour [use self raising gluten free flour if you wish]
1 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon grated orange zest
For the top of the tart: 1/2 cup flaked almonds
Allow the linseed [flaxseed] to soak in water from 1/2 hour to overnight.
Use a hand held blender to process the mixture and appear consistent. The result is a gelatinous mixture that will replace eggs in this recipe.
Preheat the oven to 170C.
Prepare a tart dish by spraying it with cooking spray or by covering it with baking paper.
Sift twice the flour, bicarbonate of soda and baking power into a large bowl. Add the ground almonds, salt, vanilla and cinnamon and mix.
Grate the carrots and chop the prunes into small pieces. Add to the flour mixture and mix gently making sure that the carrots and prunes are covered all over.
Add the apple organic vinegar, orange zest and coconut milk to the linseed and process until the mixture is well blended.
Add the liquid ingredients to the dry ingredients and use a large metal spoon to fold in.
Pour the batter into the prepared pie dish and scatter the flaked almonds on top. Place in a hot oven immediately for 25-35 minutes.
Allow to cool completely before serving.
Lea’s Good Food Everyday airs on Smash TV daily and you can follow the facebook page
Baking Goods, dried fruit and nuts by Good Earth Distributors
Baking spray by Frylight at Rimus Group
Fresh fruit and vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [Organic]