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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

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

Recipe credit

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