This Italian-style jam tart is dairy-free and sugar-free, prepared with oil, maple syrup, and wholemeal flour.
It's perfect to enjoy at breakfast, brunch, or as a dessert.
Health
Time
1h 10mCost
315 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
12
In a bowl, combine all the dry ingredients and crack in the eggs.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
Add the oil and maple, and work the mixture into a smooth dough. Then, refrigerate for 15 minutes.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
Roll out two-thirds of the dough to a 5 mm (1/5 inch) thickness and ease it into a 25 cm (9.8 inches) loose-bottom pie dish, trimming off any excess dough.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
Spread the strawberry jam evenly over the pastry with the back of a spoon.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
Roll out the remaining dough and cut it out into strips. Arrange the strips over the pie to form a lattice pattern.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
Bake at 165°C (330°F) for 40 minutes or until golden and leave to cool down before serving.
| Wholemeal Flour | 380g |
|---|---|
| Almond Flour | 75g |
| Potato Starch | 20g |
| Baking Powder | 8g |
| Lemon | 1 |
| Medium Eggs | 3 |
| Sunflower Oil | 100g |
| Maple (or Honey) | 130g |
| Sugar-Free Strawberry Jam | 350g |
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