Cooking Instructions
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Step 1
In a blender puree
Avocados (100 g)
, all but 1 Tbsp of the juice from the
Lemon (1)
, and
Organic Egg (1)
.
Step 2
In a large bowl, combine
Gluten-Free Oat Flour (300 g)
, lemon zest,
Baking Powder (4 g)
,
Salt (1 pinch)
, and
Cane Sugar (100 g)
.
Step 3
Add the avocado cream and stir until you get a smooth and soft dough.
Step 4
Roll out the dough in between 2 sheets of parchment papers and refrigerate for a few hours.
Step 5
Meanwhile slice the
Peaches (3)
and dress them in the reserved lemon juice,
Cane Sugar (25 g)
,
Tapioca Starch (15 g)
,
Ground Cinnamon (1 dash)
, and
Salt (1 pinch)
.
Step 6
Preheat your oven to 360 degrees F (180 degrees C).
Step 7
Line a spring form pan with parchment paper, lay the pie crust and pour in the filling, then fold in the edges to make a crust.
Step 8
Bake in pre-heated oven for about 40 minutes. Let the pie cool down completely before removing it from the pan.
Step 9
Serve up it plain or with a dusting of
Powdered Confectioners Sugar (to taste)
and some
Whipped Cream (to taste)
!
