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Peach & Raspberry Mini Pies with Yogurt Filling (Gluten, Grain, Oil, Sugar Free & Low Carb) From Front
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Peach & Raspberry Mini Pies with Yogurt Filling (Gluten, Grain, Sugar Free & Low Carb)

These mini pies are perfect to make for a fresh and easy summer dessert or snack
Course Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Gluten-Free, Grain Free, Low Carb, Oil Free, Refined-Sugar-Free, Sugar Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 pies

Ingredients

For the crust

  • 2 1/2 dl Almond flour
  • 3/4 dl Tapioca starch
  • 1/8 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tbsp Fibery syrup, honey or agave
  • 1 tbsp Apple sauce
  • 1 tbsp Stevia granular sugar (optional)

For the filling

  • 1 1/2 dl Plain yogurt or quark
  • 1 Egg
  • 2-3 tbsp Stevia granular sugar
  • 1 Peach thinly sliced
  • 8-12 Raspberries

Instructions

  • Preheat the oven to 175 degrees Celcius.
  • Combine the ingredients for the crust in a bowl.
  • Grease a muffins pan or use silicon mold so the dough doesnt stick.
  • Divide the dough between four muffins molds making a even crust with a whole in the middle for the filling.
  • Add yogurt/quark, egg and stevia vanilla drops to a bowl and mix using a hand mixer.
  • Divide the filling between the crusts.
  • Top with peach slices and raspberries.
  • Bake in the middle of the oven for 25-30 minutes, until crust and the yogurt filling is golden brown and has set.
  • Take out of the oven and let it cool for a few minutes before removing it from the molds.