Ingredients FOR 16 SLICES:
For the pie:
- 250 g Bake-Free sponge cake muffin flour mixture + 5 g under the plums
- 90 g erythritol
- half a packet of baking powder
- 8 plums (330 g without seeds)
- cinnamon to taste
- 1 teaspoon vanilla extract
- a pinch of black salt
- 310 g of sugar-free almond drink
To decorate:
- 5 g of coconut flour
PREPARATION:
Line the baking pan (24x24 cm) with silicone baking paper and sprinkle it with a little flour, place in the halved, pitted plums with their insides facing down. Mix the other ingredients for the pie and spoon evenly on top of the plums. Bake in a preheated 190 degrees celsius oven for 25 minutes. When it has cooled, sprinkle it with coconut flour, then cut it into 16 equal slices.
