F.X. MAYR-ÄRZTE

Cakes &
Pies

Here too, cereals and grains from organic cultivation should be used and they should be freshly ground grain mill just before use. Try making roulades, cakes and pies from gluten-free cereals and grains, you will notice the improvement in tolerance, texture and taste.

Remember that all cakes, tarts and pies, including those made from whole grain cereals, are main carbohydrate carriers that have a high glycemic index or load. Therefore, only eat small amounts of them on occasional weekends in order not to replenish the fat stores unnecessarily. You will soon notice for yourself that you are able to keep the weight off permanently. However, a quality of life should also be maintained. If you do consume high Gl cakes, tarts or pies at the weekend you should start the following week as usual with reduced carbohydrates.

WALNUT CARROT CAKE

Ingredients (24 servings)

10	eggs
500 g	fresh carrots finely grated
500 g	ground walnuts
300 g	raw sugar or honey

Lemon zest, sea salt

Method (40 minutes)

Preheat the oven to 170°C. Mix carrots with nuts. Beat egg yolks with sugar or honey until creamy. Beat the egg whites with a little salt until stiff. Mix everything together loosely and spread on a greased baking tray. Bake for approx. 40 minutes, cool and portion.

If you want to make a round cake, use half the quantity and decorate with cream, carrot slices and walnuts.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
193	22,2	3,2	13,0

Food compatibility

L	Lactose-free
F	Omit honey, use sugar
G	Gluten-free
H	Omit lemon, honey, nuts (option to prepare with almonds)

SHEET CAKE WITH APPLES

Ingredients (24 servings)

FOR THE BASE

6	eggs
200 g	each of spelt flour, butter and honey
100 g	sponge cake crumbs (or nuts)

Sea salt, vanilla extract

FOR THE TOPPING

1000 g	sour/sharp apples, sliced
150 g	walnuts (chopped)
100 g	raw sugar
125 ml	milk
1 tbsp	lemon juice
1 tsp	cinnamon powder

Method (60 minutes)

Preheat the oven to 170°C. Cream the butter, honey and egg yolks well. Beat the egg whites with the salt until stiff and fold everything together with the flour and breadcrumbs. Pour the mixture onto a greased baking tray.
Mix the apple slices with the lemon juice and arrange them evenly on top of the mixture.
Bring the milk, cinnamon, sugar and nuts to the boil and spread over the top.
Bake for approx. 40 minutes, cool and portion.

Plums, rhubarb, apricots or pears can be used as well as different wholemeal flours.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
232	24,6	4,8	12,8

Food compatibility

L	Use lactose-free butter and milk
F	Omit honey, apple, fruits, berries (substitute with sugar, melon, tangerine)
G	Use millet or buckwheat flour
H	Omit nuts (option to prepare with almonds), omit lemon and honey

Apricot-spelt slice

Ingredients (20 servings)

5	eggs
25	ripe apricots
300 g	butter
250 g	raw sugar or honey
150 g	each spelt flour and ground nuts
4 tbsp	almond flakes

Salt, vanilla extract, lemon zest

Method (45 minutes)

Cream butter, egg yolks, vanilla, lemon zest and honey. Beat the egg whites with a pinch of salt until stiff. Mix into the egg yolk mixture with the nuts and flour.
Spread the mixture on a butter-greased baking tray, cover evenly with halved, pitted apricots, sprinkle with almond leaves and bake in a preheated oven at approx. 180 degrees for 30-35 minutes.
Cut into slices.

The fruits can be varied according to the season.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
242	15,6	3,5	18,6

Food compatibility

L	Use lactose-free butter
F	Omit honey and apricots (substitute with melon and banana)
G	Use buckwheat flour
H	Omit nuts (option to prepare with almonds), omit lemon and honey

Millet roulade

Ingredients (12 servings)

3	organic eggs
60 g	freshly ground millet flour
1 tbsp	honey
4 tbsp	jam for coating
1 tbsp	sesame seeds

Lemon zest, pinch of salt, baking paper

Method

Preheat the oven to 200°C. Separate the eggs and beat the egg whites with a pinch of salt until stiff. In a separate bowl, beat the egg yolks with the honey and lemon zest for at least 5-8 minutes with a hand mixer until creamy. Now add the egg whites and fold in loosely with the millet flour at the same time using a hand whisk.
Spread the fluffy mixture loosely on a baking tray lined with baking paper, sprinkle with sesame seeds and bake in the oven at approx. 200°C for about 7 minutes. The mixture should be lightly browned.
Remove, turn out onto a second baking paper, peel off the first paper, moisten slightly if necessary. Spread with jam, roll up carefully and place on a board to cut the roulade diagonally with a serrated knife.

Nutritional information (1 portion)

KCAL	CARB	PROT	FAT
64	10,0	2,3	2,1

Food compatibility

L	Lactose-free
F	Omit honey and jam
G	Gluten-free
H	Check when using sesame, use jam fresh

Buckwheat apple pie

Ingredients (16 servings)

4	organic eggs
500 g	peeled sour/sharp apples cut into small pieces
350 g	buckwheat flour or spelt flour
250 g	room temperature butter
220 g	brown sugar
8 g	cream of tartar
200 ml	warm milk
¼ TL	cardamom and natural lemon zest

Pinch of salt

Method

Separate the eggs, beat the egg whites with a pinch of salt until stiff and chill. In another bowl, cream the butter with the sugar, cardamom and lemon zest until well and long, then gradually stir in the yolks. Next alternatively stir in the flour and milk with the cream of tartar with a whisk until everything is combined. Finally, fold in the apple pieces and beaten egg whites, do not stir much.

Spread the fluffy apple mixture on a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 25 minutes.

Nutritional information (1 portion)