What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Forest Dream Pie
Ingredients:
- 1 kg (35.27 oz) frozen mixed berries (blueberries, cranberries, currants, strawberries, cherries - as desired)
- 5 tablespoons (approximately 120 g/4.23oz) birch sugar
- 14 g (0.49 oz) spice mix (cinnamon, nutmeg, coriander, ginger, cloves, in a ratio of your choice, or ready-made spice mix for gingerbread cookies)
- 1 cup whole grain spelt flour
- 1 cup ground walnuts
- 1 cup buckwheat semolina
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 100 g (3.53 oz) melted low-fat butter (40% milk fat)
- About 100 ml (3.38 fl oz) orange juice
Instructions
Preheat the oven to 180⁰C/356⁰F.
Lightly grease the pie pan.
Mix all dry ingredients: sugar, flour, walnuts, semolina, baking soda, spice mix.
Put vanilla extract in fruit and mix.
Combine dry ingredients and fruits with a spoon.
Mix in melted butter.
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Spread the mixture into a lightly oiled pie pan. Press the mixture a little and smooth it on top.
Pour orange juice on top.
Bake the cake at 180⁰C/356⁰F for 40-50 minutes or until a golden crust forms on top.
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