| 2⅞ cups 1 tbsp | Spelt flour, white (type 630) | |
| ½ cup 1⅜ tsp | Oil, Grapeseed | |
| 3¼ tsp | Baking Soda, leavening agent | |
| ⅝ cup ⅜ tsp | Rice milk, unsweetened | |
| 1⅔ cups | Icing sugar, confectioner's sugar, powdered sugar (unsifted) | |
| 2⅞ cups 1 tbsp | Peaches, without stone, sliced | |
| 3 tbsp | Lower-Carb Raspberry Jam / Jelly / Marmelade (no sugar added) | |
| 45.14 oz | altogether (view nutrition facts) |
by Annette
1/1
Preparation
- Serving size:2.80 oz (calculated)
- Temperature: 356 °F (for about 40 minutes)
- Mix all the ingredients for the peach pie except the peaches into a batter.
- Prepare the peaches: Peaches, without stone, fresh or canned peaches .Drain the peaches well and cut them into thin slices.
- Spread the dough on a baking sheet covered with baking paper and top with peaches.
- Place a single blob of jam between the peaches.
- Bake it and enjoy it!
- Calorie count195 kcal
- % of calories by macros
Fat 34.9 % 68 kcal 7.6 g Net Carbs 57.4 % 112 kcal 28 g Sugar Alcohols 1.0 % 2 kcal 0.7 g Dietary Fiber 1.5 % 3 kcal 1.3 g Protein 5.1 % 10 kcal 2.6 g - Approx. WW SmartPoints™7.1
- Cholesterol 0 mg
- Sodium 260.8 mg
- Fat 7.6 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Carbohydrates 30.1 g
- Dietary Fiber 1.3 g
- Total Sugars 15.3 g
- Added Sugar 12.2 g
- Sugar alcohols 0.7 g
- Protein 2.6 g
- Calcium 15.1 mg
- Iron 0.3 mg
- Magnesium 9.9 mg
- Potassium 84.8 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 10.5 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 2.4 mg
- Folate 1.8 mcg
- Folic Acid 9.4 mcg