Carrot and oatmeal pie with dried apricots without sugar
10 servings
75 minutes
Carrot-oat pie with dried apricots is a sugar-free blend of healthy ingredients designed for health food enthusiasts. Its history roots in European traditions of using oats and dried fruits in baking. The pie has a rich aroma of cinnamon and vanilla, a tender carrot texture, and the sweetness of dried apricots replacing sugar. Cocoa adds a light chocolate note, while Greek yogurt brings freshness. This dessert is perfect for breakfast or an afternoon snack, providing energy from oats and rye bran. Topped with pumpkin seeds, it gains an extra crunchy texture.
1
Blend the oats in a blender, but not too finely, and pour in milk.
- Rolled oats: 200 g
- Skimmed milk: 100 ml
2
Wash, peel, and grate the carrot on a coarse grater.
- Carrot: 3 pieces
3
Mix spices, cocoa, bran, carrot, raisins, and oatmeal, add an egg and knead the dough; place it in a baking dish (I had a rectangular glass one) so that the pie is about 1 cm high, otherwise it will take a long time to bake, and put it in the oven for 40-50 minutes at 175 degrees.
- Cinnamon: 10 g
- Cocoa powder: 50 g
- Rye bran: 30 g
- Carrot: 3 pieces
- Raisins: 100 g
- Rolled oats: 200 g
- Chicken egg: 1 piece
4
Soak the dried apricots in boiling water until softened, drain the water (but not all) and blend into a puree with a blender (depending on the amount of water, you will get a liquid or thick mass).
- Dried apricots: 150 g
5
Remove the pie from the oven, let it cool for a while, cut it, evenly spread the apricot mass over the base, and cover with the top layer. Brush with yogurt and sprinkle with pumpkin seeds.
- Dried apricots: 150 g
- Greek yoghurt: 200 g
- Pumpkin seeds (pepitas): 20 g
