250g frozen or fresh Rasberries
2 egg whites
1/2 Cup Sugar
1/2 teaspoon bicarb soda
1/2 Cup apple sauce
1/2 Cup almond meal
1/3 Cup Soy milk
1 Cup Cornflour

Oven 180 degrees
Beat egg whites and sugar for one minute.
Stir bicarb into apple sauce then add to egg mix.
Add almond meal and milk and blend well.
Gently fold in one cup of sifted cornflour.
Pour into quiche dish.
Drop rasberries on top of mixture.

Cook for 30-35 mins