Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.

Ingredients:

Makes 1 thick or 2 thin 12 inch diameter bases.

• 1 cup brazils
• 1 cup walnuts
• 3 eggs
• 2tbsp peanut butter
• 2tbsp flour
• flavourings as desired

Utensils:

• chopping board and knife (or food processor]
• mixing bowl and fork
• greased or nonstick baking tray

Recipe:

1. Preheat the oven to 200C.
2. Finely dice the brazils and walnuts.
3. Mix in the other ingredients until a thick paste is formed.
4. Pat into the bottom of the tray.
5. Bake at 200C for 5-10 minutes.
6. Cool.
7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!

 

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