This recipe is gluten-free and has very few calories.
Step 1 of 9: Preheat the oven to 180°C.
Step 2 of 9: Prepare the filling: pit the cherries and mix them with the lemon juice, cornstarch and erythritol.
Step 3 of 9: Whip the egg whites until stiff with the 40 g of erythritol and the tablespoon of lemon juice.
Step 4 of 9: Prepare the base: in a bowl, mix the amaranth flour with the 40 g of shredded coconut.
Step 5 of 9: Gently fold the amaranth flour and shredded coconut into the whipped egg whites with a spatula.
Step 6 of 9: Transfer the mixture into a lightly oiled tart pan and level it with your hands or with a small glass.
Spread the cherries on top and cover with the chopped almonds and coconut.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts
Step 8 of 9: Bake the tart in the preheated oven and cook for about 20 minutes.
Step 9 of 9: Remove the amaranth tart from the oven, let it cool, and then store it in the refrigerator if you do not eat it right away.
| Average values | Per serving176 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,157 kJ277 kcal | 657 kJ157 kcal |
| Fat | 12.43 g | 7.06 g |
| of which saturated fatty acids | 4.93 g | 2.8 g |
| Carbohydrates | 49.81 g | 28.3 g |
| of which sugars | 9.4 g | 5.34 g |
| Fibre | 5.79 g | 3.29 g |
| Protein | 9.12 g | 5.18 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
