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A nice healthy pie with fresh raspberries and banana, plus a butter free pastry base that has a mild coconut flavour. You can eat two slices and not feel guilty ;-)
You can substitute with 350g 'normal' sweet shortcrust pastry if preferred.
http://hungryjenny.blogspot.com/2010/07/friday-pie-day-raspberry-banana-pie.html
Ingredients
- 100g plain flour
- 50ml grapeseed oil
- 50g porridge oats
- 25g dessicated coconut
- Some cold water
- 1 egg white
- 300g fresh raspberries
- 1 large banana
- Zest of one lemon
- 1 tbsp honey
- 2 tsp cornflour
- 1 tsp cinnamon
Directions
- Mix the flour, oats and coconut. Stir in the oil and knead into a dough, adding a little cold water if necessary.
- Roll out the dough onto a floured surface and line the tin. Bake at 220 degrees C for about 10 minutes. Remove and brush the egg white over the pastry. Reduce heat to 180 degrees C.
- Mix the zest, honey, cornflour and cinnamon. Carefully add in the raspberries.
- Slice the banana thinly, reserving 6 slightly thicker slices. Arrange the thin slices onto the pastry base.
- Pour the raspberry mixture evenly on top, adding the remaining banana slices on top and bake for about 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 72 | 40% |
| Total Fat 8.22g | 10% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 148mg | 4% |
| Total Carbs 25.6g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.83g | 5% |
| Protein 2.56g | 4% |
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