- Life After Cancer
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- Carob Pie with Almond Butter
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
Ingredients
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
- Preheat the oven to 180°C
- Grease the rectangular or square mould (rectangular is preferable) with olive oil
- Grease the parchment paper with olive oil
- Add and beat the eggs with the sugar for 5 minutes
- 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
- Put the mixture into the mould and place in the oven for 10 minutes
- Rest something heavy on top to apply pressure for 5 minutes
- Remove from the oven and allow the cake to cool for 5 minutes
- 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