It has about 1/5 of the calories you’d find in a traditional apple pie and this one has the better nutrients too!
Oh, and Noah (7 yrs), who helped to bake this pie loved it too. So.. it’s even ‘child-proof’ ! ; )
100gr rice flakes (you can add some oats if you want it to be extra nutritious)
300ml skimmed milk
dark raisins (I used a handful)
2 apples (I prefer peeled)
1 tbs honey
5 eggs (2 whole eggs, 3 egg whites)
I recommend adding nuts (pecan or walnut) to give it an extra ‘bite’.
Boil the rice flakes and milk until it becomes thick, while you let the raisins well in lukewarm water and peel the apples. Let the rice flake pudding cool down while you cut the apples into small pieces (save 3 larger slices for decoration). Mix the cinnamon, honey, apples and eggs. Then add the cooled rice pudding, nuts and raisins. Put the mixture into a sprayed spring cake tin (I use olive oil cooking spray) and add some more cinnamon on top.
Put the tin into your (preheated) oven, 20 minutes at 180°C (or longer, depending on your oven. I like the top to be a bit ‘toasted’; so keep an eye on your pie!)
Loosen the edges of the pie before removing the spring with a knife, just to be sure you get a neat compact pie. Then top it off with the apple slices and cinnamon.
The pie is best when it’s warm. Put it in the fridge for it to be a fresh and tasty snack.
Enjoy your sunday!