Nutty Flat Pie.
|AUTHOR:||Dr. Alisa Palatronis.||PUBLISHED:||January 26, 2022.|
|SOURCE:||www.z-antenna.com.||LENGTH:||4 minutes (750 words).|
How long have you had wait for a baked cake to try?
This Nutty Flat Pie is special, as after it is baked, it is recommended to wait for two weeks for it to mature. Good chance to train patience and will, isn’t it?:) Only after two weeks you can feel a true taste of Nutty Flat Pie.
Alongside quick and easy recipes, we have already shared with you recipes which require extra time to mature or extra efforts for cooking and preparation.
For example, you need to wait 1 week for this dijon mustard dressing to mature:
or as with “Soya submarines”, first you need to prepare soy milk from beans, and only then to prepare “submarines” from okara (soy bean pulp):
These grapefruit muffins require from you lots of patience, as all the skinny borders of grapefruit must be removed before you start with muffins baking, but the result is worth it!:
With sauerkraut and home-made antidote, wait 3 days for fermentation:
Kimchi. Who does not like kimchi? Those who like it and are ready to make it by their own, be ready to work hard at a kitchen to make it and then wait for 1-3 week for taste to mature!:
And beetroot chips start from juice making!:
Tips before you start baking Nutty Flat Pie
- You may use walnuts, pekan nuts, almonds, macadamia or hazelnuts (cashew, pine nuts or coconut would not work)
- Use any kind of candied fruits you have. Lemon and orange peels would make a pie taste one way, while candied melon and papaya – other way
- Replase sugar with inulin if you wish. Inulin is naturally found in variety of fruits, vegetables and herbs, including bananas, wheat, chicory and artichoke. It is a type of prebiotic with a sweet taste
- Cooking with inulin may be a challenge and needs some practice. When cooking, it forms one big piece and stick to a stirring spoon. Be patient and just stir inuline with honey constantly, for at least 5 minutes (or more). Finally, it will melt
- Normally, we avoid to heat honey, but this recipe is an exception
- Normally, we avoid to use unsoaked nuts and sugar, but this recipe is an exception
- If using citrus peels it would require less honey (100 g / 1/3 cup), for candied fruits like papaya, melon, etc – use more (200 g / 2/3 cup)
- Make sure you cool down the pie completely before wrapping it into a cotton towel for maturation, otherwise it may spoil and mold!
For those who have patience to wait: Nutty Flat Pie
|EQUIPMENT||ceramic or non-stick rectangle baking pan (21×16 cm / 8×6 in)|
|Passive time||30 min + 2 weeks|
|Active time||1 h|
|TOTAL TIME||1.5 h + 2 weeks|
|Walnuts (or hazelnuts)||100 g||1 cup|
|Almonds||100 g||3/4 cup|
|Variety of candied fruits (lemon peel, orange peel, papaya, melon, ginger, etc)||200 g||1 cup|
|Cocoa powder||1 Tbsp||1 Tbsp|
|Gluten-free flour (banana, chestnuts, oat) or regular wheat flour||50 g||1/3 cup|
|Cloves, ground||1 tsp||1 tsp|
|Ginger, ground||1 tsp||1 tsp|
|Cinnamon, ground||1 tsp||1 tsp|
|Nutmeg, ground||a pinch||a pinch|
|Cane (brown) sugar or inulin powder||3 Tbsp||3 Tbsp|
|Honey||100-200 g||1/3-2/3 cup|
|Ghee butter to grease a pan (optional)||2 Tbsp||2 Tbsp|
- Roast nuts shortly in an oven or in a skillet
- Cool the nuts slightly and remove the shells as much as possible by rubbing them between a paper towel, then chop
- Finely chop candied fruits
- In a bowl, mix choped candied fruits, cocoa powder, choped nuts and spices
- In a skillet, melt honey with sugar (or inuline) and cook for 5 minutes, stirring it constantly
- Line backing pan with parchment paper or grease with Ghee butter
- Preheat oven to 150 C / 300 F, fan mode
- Join dry ingredients with hot honey, transfer the mixture into a baking pan and even the surface. Work fast as caramelized honey is very sticky and gets firm quickly
- Bake for 30 min, then let it cool down completely (better till next day)
- When a cake is completely cooled, wrap it well into parchment paper, then into a cotton towel and keep for at least two weeks. Only then you can feel its true taste. Enjoy!
This article is also available on:
Cookbooks written by a pharmacist, Dr. in Chemistry Alisa Palatronis:
- Festive, Sugar-Free Recipes for Almost Vegans (December 15, 2020)
- Daily, Sugar-Free Recipes for Almost Vegans (May 25, 2021)
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Would you like to get more recipes?
Please take a look into my sugar-free cookbooks !!!
About this book
Parties and celebrations. Is it time to break the rules and eat all the things you have avoided for so long? Why do the great celebrations of the year could not be met with healthier food? In this book you will find the whole list of festive sugar-free, (wheat) flour-free vegan and vegetarian dishes. Feel free to offer them for the whole family, friends, or colleagues with any taste preferences. There are recipes that will bring joy to the soul of the chef, but those who do not see themselves as a cook at any costs may also like to prepare a few dishes from this book. No need to make all the dishes at once. Choose two or three of them and enjoy festive and healthy additions to your celebrations.
People about this book
Mary Novalis (United States): Tasty recipes without sugar!
Dr. Alisa Palatronis has “cooked up” a very interesting cookbook! I am intrigued by the ingredient choices for some recipes and can’t wait to try them all! My palate is anticipating them all. I did try a few right away since I had the ingredients on hand. The Mascadates from Bożena and Almonds in Heaven were very tasty! I also tried the Hello Hasselback Potato too, they were delicious!! My next recipe will be Delights from 1001 Nights for a sweet treat since I love chickpeas.
This cookbook is one of a kind and I look forward to trying all the recipes and passing it along to my vegan friends and non vegan friends alike. Thank you Dr. Palatronis for this special treat, you have a way with enticing ones palate with your pictures and ingredients combinations.
I Gray (United States): Tasty recipes
This book has brought great joy. We have enjoyed the flavours and treats together with family and friends, bringing great memories. Some recipes are so good they have become a common repeat in our home. Mascadates from Bozena is one of them. We hope you will enjoy it as much as we have.
Carmen Huster (Germany): Die Beschreibungen der Rezepte sind detailliert und mit vielen Zusatzinformationen.
Wir konnten schon einige der Rezepte probieren und die Idee zuckerfrei zu koch interessiert uns sehr. Die Beschreibungen der Rezepte sind detailliert, toll fotografiert und mit vielen Zusatzinformationen versehen. Sie finden tolle Rezeptideen ohne Zuckerzusatz und ohne Mehl, die sich schnell zubereiten lassen. Wir empfehlen dieses Kochbuch und haben es auch schon verschenkt.
English: We have already tried some of the recipes and we are very interested in the idea of cooking sugar-free. The descriptions of the recipes are detailed, beautifully photographed and provided with a lot of additional information. You will find great recipe ideas with no added sugar or flour that can be prepared quickly. We recommend this cookbook and have already given it away.
About this book
Daily routine. Is it a time to spend hours in the sweetened kitchen? According to Dr. Alisa Palatronis, a sugar-free lifestyle has the potential to let people feel well physically, emotionally and mentally. In this book you will find a full set of vegan and vegetarian dishes without refined sugar, molasses, honey, artificial sweeteners and (wheat) flour. Feel free to offer them to the whole family, friends or colleagues with any taste preferences. There are recipes that will cheer the chef’s soul. Those who do not consider themselves a chef at any cost will also find a number of delicious recipes. Daily, sugar-free dishes welcome us all!
People about this book
Erdem Civan (United States): Great book for you, your loved ones and the world
The recipes are easy to make and incredibly delicious. As the headline says almost vegan/vegetarian foods and they are sugar-free. A sound choice if you want to avoid consuming animal products and/or sugar.
I Gray (United States): Everyday food
I do recommend this book. It gives great ideas for to what to cook. You will enjoy some new flavours and feel good, knowing that what you eat is good for your body too. Guilt free and tasty.
Carmen Huster (Germany): Die Rezepte sind detailliert, toll fotografiert und mit vielen Zusatzinformationen versehen.
Wir konnten schon einige der Rezepte probieren und die Idee zuckerfrei zu koch interessiert uns sehr. Die Beschreibungen der Rezepte sind detailliert, toll fotografiert und mit vielen Zusatzinformationen versehen. Sie finden tolle Rezeptideen ohne Zuckerzusatz und ohne Mehl, die sich schnell zubereiten lassen. Wir empfehlen dieses Kochbuch.
English: We have already tried some of the recipes and we are very interested in the idea of cooking sugar-free. The descriptions of the recipes are detailed, beautifully photographed and provided with a lot of additional information. You will find great recipe ideas with no added sugar or flour that can be prepared quickly. We recommend this cookbook.
G Mott (Canada): Beautiful Book
I really liked the recipes. The illustrations are gorgeous.