- Yield: 16 portions
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Summer is the time of year where there is fruit everywhere we look. I like this season the most, it's warm, sun is shining and most importantly, the trees and bushes are ripe with delicious treats.
Baking SCD pies became my favorite last year, when I experimented with all sorts of pies and made one after another. The only regret being, I didn't take pictures. I only had the recipes and preparations of our website in my head at the time. So from now on I take pictures like crazy so I can tempt you with the SCD recipes all the better.
It's no big deal, I mostly start out the same as with honey sponge cake (sometimes I add cottage cheese). The main difference, taste and looks-wise will of course be the fruit. Today it's a pie with currant that I got from a neighbor, so here goes.
- Eggs - 4 L
- Honey - 1/2 cup
- Butter (coconut oil) - 1/2 cup
- hazelnut flour - 2 cups
- Almond flour - 2 cups
- soda - 1/4 teaspoon
- salt - pinch
Prep time: 15 minutes
Cooking time: 20 minutes/125°C/650W
Result: 16 portions
Blend the eggs, honey, cinnamon, and melted butter with a stick belnder (for about half a minute). As with all the other recipes I add the flour gradually and blend until soft. Lastly add soda. Put the dough into a crisp plate with baking paper, put the currant in, densely and press them into the dough a little. Preheat the oven, and bake.
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