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  • Writer's pictureTajana

Tajana's Sattvic Pie

Updated: Apr 11, 2022

I designed this simplified version of the Fächer Torte one Sunday when Moon met my Ceres in Taurus. As it is located in my 6th house - the zone of health, daily routine and work - Ceres is exactly the one responsible for my commitment to holistic diet and healthy daily routine. For past seven years transiting Uranus was making her company. This occasion gave her the opportunity to change, improve & revolutionize old recipes & concepts. It also gave me chance to discover some completely new paths of the art of living.


So this simple cake is the fruit of Moon's and Ceres's desire for enjoyment, spiced with some inspiration from Uranus!


This pie is #sugarfree, #glutenfree and #lactosefree. The main ingredients are chestnuts, carob, apples, raisins and prunes, which have their natural sweetness. Due to the high presence of fiber in these foods, their glycemic index is very low, and it is further reduced by cinnamon and hazelnuts.



INGREDIENTS FOR SATTVIC PIE:


1. Thin Pastry Base

  • 3 eggs

  • 3 tablespoons chestnut flour

  • 1 teaspoon vanilla powder

Preheat the oven to 175°C. Separate the egg whites from the yolks. Beat the egg whites into the solid whipped cream. Beat the egg yolks and vanilla powder, add the flour and beat again. Mix the egg yolk mixture into the egg whites and pour into the mold. Bake in a preheated oven for 5 minutes.

2. Hazelnuts & Carob Spread

  • 150 g ground hazelnuts

  • 25 g carob powder

  • 125 ml warm water

Mix hazelnuts, carob and water into a spread in a bowl.


3. Apple Filling

  • 4 apples

  • 75 g raisins

  • 1 teaspoon cinnamon

Wash the apples and remove the peel. Grate apples into thin slices, mix with raisins and cinnamon.

4. Prune Spread

  • 12 prunes

  • 1 cup warm water


Soak prunes in water for 15 minutes, then rinse and mix into a spread.

Spread hazelnuts & carob spread on the baked sponge base. Place apple filling on top and coat with prune spread.


Bake for 45 minutes at 150°C. Let it cool down, so that flavors of ingredients can blend.


Cut into 10 pieces and enjoy with presence.



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