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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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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