Kamut Flour Apricot Pie

Did you know that Khorasan wheat, commercially known as Kamut, contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat? It has a stronger nutty flavor, and when used in baking helps to get soft and moist products.

Total Time

1hr 30min

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

3 1/2 cups

Kamut Flour

•

1/2 cup

Corn Starch

•

1/3 cup

Coconut Sugar

or Light Cane Sugar

•

1 Tbsp

Baking Powder

•

Eggs

•

1/3 cup

Coconut Oil , melted

•

Apricots , sliced

•

to taste

Apricot Jam

Cooking Instructions

Preheat your oven to 355 degrees F (180 degrees C).

With a whisk beat up Eggs (2) and Coconut Oil (1/3 cup) .

Sift in the Kamut Flour (3 1/2 cups) , Corn Starch (1/2 cup) , Coconut Sugar (1/3 cup) , Baking Powder (1 Tbsp) and mix until you get a soft and smooth dough. Remove 1/3 of the dough and roll it in parchment paper.

Roll out the remaining 2/3 between 2 sheets of parchment papers and refrigerate for 30 minutes.

Lay the dough into a pie pan, cover the bottom with Apricot Jam (to taste) and Apricots (3) .

Then decorate with strips of dough. Sprinkle some more sugar and bake in preheated oven for about 40 minutes.

Let the pie cool down completely then slice it and serve it up!

Nutrition Per Serving

CALORIES

332

FAT

12.0 g

PROTEIN

7.1 g

CARBS

50.8 g