Carob Pie with Almond Butter

Recipe Carob Pie With Almond Butter

Adapting to eating was a gradual process for me due to the impact of my treatment, as I experienced pain and sensitivity in my teeth, gums and tongue. While I used to find it embarrassing to eat in public, over time I have strengthened my jaw muscles, and as things began to return to normal I was able to start eating and talking as I had before.

Sara, Portugal


Juice of 2 oranges
5 eggs
2 tablespoons of rice flour
2 tablespoons of carob flour
50 g brown sugar
50 g coconut sugar
Olive oil to coat the square/rectangular mould
Almond butter

Note: You can replace the coconut sugar with the brown sugar or apple/banana purée (100 g total)

Cooking instructions

  1. Preheat the oven to 180°C
  2. Grease the rectangular or square mould (rectangular is preferable) with olive oil
  3. Grease the parchment paper with olive oil
  4. Add and beat the eggs with the sugar for 5 minutes
  5. Add and beat the flour with the orange juice, to the same mixture. The flour should be spooned and alternated with the orange juice for 5 minutes
  6. Put the mixture into the mould and place in the oven for 10 minutes
  7. Rest something heavy on top to apply pressure for 5 minutes
  8. Remove from the oven and allow the cake to cool for 5 minutes
  9. Spread several tablespoons of almond butter over the cake with the help of parchment paper and serve

Nutritional Information

Serves 1 Serves 8
Kcal 184 1469
Protein (g) 7 54
Lipids (g) 9 69
Carbohydrates (g) 20 158
Sugars (g) 17 136
Fibre (g) 4 32
Salt (mg) 68 544

Recipe credit

This recipe was created in collaboration with nutritionist Dr. Simone Fernandes