The apricot crumble with oat flour and almonds without sugar, A recipe to make with the beaters or with the Thermomix.
This delicious and healthy cake is ideal for those who want to be on a diet or have specific glycemic index requirements.
From a nutritional point of view, it is known that oats have a high protein content, low fat content, good fiber supply, B vitamins, and beta-glucans.

These characteristics make it one of the cereals with a low glycemic index ideal for diabetics and for those suffering from hypercholesterolemia.

Thought for you

Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

Ingredients

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4.5 oz almond butter (or coconut or margarine at room temperature)
1 cup oat flour (whole grain)
1 cup almonds (blanched or unblanched)
4.25 oz erythritol (or 1 oz stevia or 4.6 oz sugar)
1 egg (50)
Half packet baking powder for desserts
1.3 lbs apricots (ripe)
1 tbsp semolina

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Tools

What we need

1 Knife
1 Bowl
1 Food Processor or the Thermomix
1 Electric Whisk or the Thermomix
1 Springform Pan 10-inch

Steps

To make

With the whisks, the first thing to do is the Sablée Dough.
Preheat the oven to 356°F. Butter and flour a tart pan (with a diameter of 10 inches) and set aside.
Put the almonds in the bowl of your mixer, chop until you get a flour.
Gather with the spatula, and transfer to a large bowl where you need to add whole oat flour, erythritol, almond or coconut butter, or vegetable margarine, the egg, and baking powder. Mix until you get the sablée dough.
Transfer 7 oz of sablée dough into an airtight container and store in the refrigerator until ready to use.
Now mix the remaining dough in the bowl for a few more minutes.
Then, transfer the freshly mixed sablée dough into the pan, and spread it with wet fingers or the back of a spoon, evenly covering the bottom and raising the edges. Place in the refrigerator for 30 minutes.
Cut the apricots in half and remove the pit.
After the time has passed, complete the preparation, sprinkle the bottom of the cake with semolina and place 14 oz of apricots with the curved side facing down.
Spread the reserved sablée dough over the apricots, completely covering them, and bake in a hot oven for 30 minutes (356°F) static, checking the cooking. Carefully remove from the oven and let cool completely.
Only when it is cold, decorate with the rest of the apricot slices, and serve.
The apricot crumble with oat flour and almonds is ready.
Sablée Dough
Preheat the oven to 356°F. Butter and flour a tart pan (Ø 10 inches) and set aside.
Put the almonds in the bowl, chop: 10 sec./speed 7. Gather at the bottom with the spatula.
Add whole oat flour, erythritol,
almond or coconut butter or vegetable margarine, the egg, and baking powder, mix: 10 sec./speed 4.
Transfer 7 oz of sablée dough into an airtight container and store in the refrigerator until ready to use
Mix the dough in the bowl: 5 sec./speed 4. Transfer the sablée dough into the pan, spread it with wet fingers or the back of a spoon, evenly covering the bottom and raising the edges. Place in the refrigerator for 30 minutes
Sprinkle the bottom of the cake with semolina and place half of the apricots with the curved side facing down.
Spread the reserved sablée dough over the rest of the apricots, completely covering them, and bake in a hot oven for 30 minutes (356°F) checking the cooking.
Carefully remove from the oven and let cool completely.
Then decorate with more apricot slices.