Peach Almond Pie


  • 2 cups almond or oat flour
  • ⅓ cup panela
  • 4 eggs
  • 1 tsp cinnamon
  • ⅓ cup plant-based or skim milk
  • 1 tbsp baking powder
  • 1 plain yogurt
  • ⅓ cup ground almonds
  • 1 large peach
  • 1 cup raspberries or the berries of your choice
  • ¼ cup allulose
  • In a bowl, combine the flour, sweetener of choice, eggs, cinnamon, milk, baking powder, yogurt, and nuts.
  • Add a drop of oil and pour the batter into a mold. I recommend the Pyrex 9.5 in (1.6-liter) glass round bake dish, available at
  • Top with the peach slices and bake in a 350°F (180˚C) oven for 25 to 30 Minutes until it is just firm. Let cool and refrigerate for a couple of hours.
  • For the jam, add all the ingredients in a pot, stir, and bring to a boil. Lower to medium heat and cook for 10 Minutes. Let cool.
  • Serve topped with jam. Delicious!
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