1 shortcrust pie base (or make-
LSA Frangipane (an almond-
flavoured cream or paste)
160g unsalted butter
205g LSA mix*
2 punnets blueberries
3 tbsps flaked almonds
3 cups whole linseeds (flaxseeds)
2 cups whole sunflower seeds
1 cup whole almonds
To make the Frangipane:
Cream butter and sugar until pale and creamy. Add LSA mix and then eggs and mix until well combined.
Fill pastry case with frangipane to about 2/3 full.
Arrange blueberries attractively on top.
Cook at 180°C for 15 minutes.
Remove from oven, sprinkle with flaked almonds and then cook for a further 10 minutes or until the centre feels firm, but springy to touch.
*To make the LSA:
Mix and grind together until fine.
Use a coffee grinder or a food processor.
Store in a dark airtight glass jar in the refrigerator.