Shortcrust pastry without regrets

Ingredients for 1 servings:

• 50 g coconut flour
• 50 g oat flakes, fine
• 100 g wholemeal spelt flour
• 1 tsp, heaped baking powder
• 50 g low-fat yogurt
• 150 g applesauce
• possibly milk
• 1 tbsp pesto or mustard (for salty shortcrust pastry) or
• 1 tbsp jam or agave syrup (for sweet shortcrust pastry)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low-fat and healthy

Weigh the dry ingredients into a mixing bowl and mix with yogurt, applesauce, and a little milk if needed to form a smooth dough. Depending on whether the dough is intended for a savory pie/quiche, you can season it with salt. Your favorite pesto, mustard, or even exotic cream cheeses like Brunch or Philadelphia will add a good touch of flavor. If you want to use the shortcrust pastry for a sweet pie, you should add jam, agave syrup, or sweetener in addition to applesauce. The enzymes in honey become ineffective when heated, which is why I only enjoy it cold. A tablespoon is enough sweetness for me; for guests, I make the base a bit finer, as the whole-grain spelt flour gives it a delicious, nutty flavor but a rather “healthy” appearance. The baking time at 180 degrees is about 30 minutes. It varies depending on the topping, but the coconut flour and the oat flakes absorb liquid quite well and the base doesn’t get soggy too much.