George Eliot, The Mill on the Floss

"We can never give up longing and wishing while we are thoroughly alive. There are certain things we feel to be beautiful and good, and we must hunger after them."

Just for You - Recipe of the Month

Ingredients

Ingredient for the Pistachio Filling: - 100 g (3.5 oz) ground pistachios - 50 g (1.76 oz) birch sugar - 60 g (2.12 oz) low-fat butter (40% milk fat) - 1 medium egg - 1 tablespoon flour

Ingredients for the Plum Filling: - 500 g (17.6 oz) of plums - Steviol glycoside drops (to taste) - Half a teaspoon of cinnamon - A pinch of powdered vanilla

Ingredients for the Topping (for the Dough): - 1 egg yolk - 2 tablespoons milk - 1 tablespoon coconut blossom sugar

Instructions

Mix the flour, salt, and sugar. Add the butter and mix. Gradually add water and mix until the ingredients come together into a smooth mixture. Place the dough on plastic wrap and wrap it lightly, then leave it in the refrigerator for about one hour.

Instructions for the Pistachio Filling

With a mixer, beat the butter and sugar. Add the ground pistachios and egg, and mix everything together. Finally, add the flour and allow the mixture to thicken slightly.

Instructions for the Plum Filling

Slice the plums thinly. The thinner they are sliced, the faster they will cook, and the filling will be more compact.

Add stevia, cinnamon, and vanilla to the sliced plums. Cook everything over medium heat with occasional stirring for about 15 minutes or until the plums soften and turn into a more compact mixture. Leave the filling to cool.

Instructions for the Topping

Mix egg yolk, milk and sugar with a culinary brush and brush it over the dough that's been placed over the filling.

Assembling the Pie

Preheat the oven to 170°C/338°F.

Place the dough on parchment paper and shape it into a circular form. Spread the pistachio mixture onto the dough, but leave at least three to four centimeters of dough uncovered, which you will fold over a part of the filling.

Spread the plum filling over the entire pistachio mixture.

Fold the edges of the dough over the filling while gently folding the parchment paper on which the dough is stretched, then place the pie on a sheet pan.

Bake the pie at 170°C/338°F for about 40 minutes.

It is best to cool the pie before transferring it to a serving plate because the pie will set nicely for cutting.

Note

The Ultimate Diabetic Desserts Cookbook

Monthly News

We've explored a variety of topics, including the benefits of peanuts, ground poppy seeds, light butter, and coconut oil.

Each article delves into the nutritional aspects, precautions, and overall impact these ingredients can have on our health.

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Additionally, we've introduced some exciting new recipes!

Have you had a chance to try them? I would love to hear your thoughts. How did you find the flavors, and how have they affected your well-being, especially if you're managing blood sugar levels?

Together, we can continue to improve and create even better, healthier desserts and treats. Your feedback is invaluable to me!

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Warm regards, Nela Vastag, Diabetic Desserts Guide