GF DFO

My original plan for the post that is now this recipe was a recipe for flourless peanut butter biscuits. And then I accidentally put double the number of eggs I had intended in the bowl and only realised my mistake after I’d added the other ingredients. So I decided to see what I happened if I baked the mixture on a flat tray, with vague ideas of trying a flourless peanut butter swiss roll type thing. The rolling did not go as planned so I retried and this is the result. Mix up the toppings according to your preferences – I’m seriously considering trying a banoffee version with an almond butter base or adding chocolate and cream to the toppings listed below but I thought this healthier version was a good one to present the idea!

This makes one large ‘pizza’ which we ate cut into about 8 slices. The cup measurements are based on a 250 ml cup as equal to 1 cup. Ideally, this should be eaten on the day it is made, but the leftovers were still tasty enough to make an enjoyable breakfast the following day!

What you need:

3 eggs

1/2 cup of brown sugar (divided in the recipe below)

1 cup of peanut butter, made of half crunchy, half smooth (I used a peanut butter that was made from just peanuts and salt)

¼ teaspoon of salt

3 raw eating apples, grated

1 tablespoon of ground cinnamon + ½ teaspoon of ground cinnamon (used separately)

¾ cup of chopped dates or raisins

1 cup of natural yogurt (for dairy free, use dairy free yogurt)

1 tablespoon of icing sugar

What to do:

1. Preheat the oven to 180°C and line a large baking tray with baking paper – ideally the baking tray needs to fit a rectangle of mixture about 25 cm by 35 cms but you can bake the ‘pizza’ in two baking trays or as a thicker smaller rectangle if needed – just adjust the baking times accordingly.

2. Place the eggs, ¼ cup of the brown sugar, peanut butter and salt in a large bowl and whisk together to form a thick, sticky mixture.

3. Tip the mixture onto the lined baking sheet and spread it with a spatula into a rectangle measuring about 25 cm by 35 cms, or according to whatever size best suits your baking tray situation (as described in point 1 above).

4. Par-bake the mixture in the middle of the pre-heated oven for 5 minutes and then remove from the oven. Leave the oven on to finish cooking the ‘pizza’ once you have added the toppings.

5. Once par-baked, spread the grated apple evenly over the top of the ‘pizza’ mixture. Evenly sprinkle on top of the grated apple 1 tablespoon of ground cinnamon, the remaining ¼ cup of brown sugar and the chopped dates or raisins.

6. Once topped, place the ‘pizza’ back into the oven for a further 10 to 15 minutes, or until the base is cooked (it may be a little gooey from the moisture in the apples) and the apple on top is soft and cooked.

7. Remove the ‘pizza’ from the oven and turn off the oven.

8. Drizzle the yogurt over the top of the ‘pizza’ while it is still warm, then sprinkle the remaining ½ teaspoon of cinnamon and the icing sugar evenly over the top of the pizza.

9. Eat warm and enjoy!