Peach Almond Pie Recipe

Large Radish


– 2 cups almond or oat flour can be one cup of each – ⅓ cup panela light brown sugar or ¼ cup allulose + 50 drops stevia (equal to ¾ sugar) – 4 eggs – 1 tsp cinnamon – ⅓ cup plant-based or skim milk – 1 tbsp baking powder – 1 plain yogurt can be soy or coconut – ⅓ cup ground almonds – 1 large peach

Combine the flour, desired sweetener, eggs, cinnamon, milk, baking powder, yoghurt, and almonds in a basin.

After adding one drop of oil, transfer the batter to a mold. The Pyrex 9.5-inch (1.6-liter) glass round bake dish, which is offered at, is highly recommended.

Bake until just firm, then garnish with peach slices and bake at 350°F (180˚C) for 25 to 30 minutes. Once cooled, place in the refrigerator for several hours.

Combine all of the ingredients for the marmalade in a skillet, stir, and come to a boil. 

Lock and secure the covering. Ensure that the steam release lever is in the "Sealing" position. Double-tap Yogurt until the word Boil appears.

Serve with marmalade on top. Delicious!