The recipe makes 6 servings.
Ingredients:
For the Vanilla Dough
2 scoops HLTH Code Vanilla
1 cup almond flour (100 g)
2 Tbsp coconut flour (15 g)
½ tsp baking powder
¼ tsp salt
1 egg
¼ cup cold butter, cubed (60 g)
2–3 Tbsp cold water (30–45 ml)
For the Berry Filling
1½ cups mixed berries (200 g) (strawberries, raspberries, blueberries)
2 Tbsp allulose sweetener
1 Tbsp lemon juice (15 ml)
1 tsp lemon zest
1 tsp chia seeds (acts as natural thickener)
Instructions:
For the dough
In a medium sized mixing bowl, combine the almond flour, coconut flour, HLTH Code Vanilla, baking powder, and salt.
Add the cold butter and rub it in until the mixture resembles coarse crumbs.
Add the egg and enough cold water to form a soft dough.
Shape into a disk and chill for about 10–15 minutes.
For the filling
In a bowl, gently mix the berries with the sweetener, lemon juice, zest, and chia seeds.
Let it sit 5–10 minutes to slightly thicken.
Preheat the oven to 375°F (190°C).
Roll the dough between two pieces of parchment paper into a rough circle ( about 8–9 inches / 20–23 cm) and transfer to a baking tray.
Spoon the filling into the center, leaving a 1½-inch (4 cm) border.
Fold the edges over the filling; it doesn’t have to be perfect, it’s rustic.
Bake for about 25–30 minutes until the crust is golden and the filling is bubbling.
Cool slightly before slicing. Best served warm or at room temperature.
Nutritional breakdown per serving. Recipe makes 6 servings
310 Calories
11g Protein
24g Fat
4g Fiber
9g Total Carbs
5g NET Carbs
