It's Pi day (3/14) so I decided to make pie, but it had to be healthy. This pie is grain and gluten free and paleo. To make it vegan, use a flax egg instead of the egg. I like this served with whipped coconut cream.
CRUST
1 3/4 c almond flour
1/4 c dessicated unsweetened coconut
1/2 tsp sea salt
2 Tbsp coconut oil
1 egg
6 Tbsp coconut sugar
Pulse ingredients in a food processor to make a dough. Press into the bottom and sides of a glass pie dish. Par-bake at 350 for about 8 minutes
FILLING
3 1/2 c fresh organic mixed berries (raspberries, blackberries, strawberries and wild blueberries) and dark cherries
1/4 tsp orange zest
1/4 tsp lemon zest
1 tsp Ceylon cinnamon
1 tsp ginger
1/4 c coconut nectar (or can use maple syrup)
pinch sea salt
1 tsp vanilla
2 Tbsp arrowroot
Mix ingredients together and pour into the par-baked crust.
TOPPING
1 c almond flour
3 Tbsp coconut oil (solid)
1 tsp vanilla
3 tbsp coconut nectar (or maple syrup)
dash cinnamon
dash ginger
Cut the coconut oil into the remaining ingredients with a fork or your fingers until you get a crumbly texture. Evenly sprinkle over the filling. Return pie to oven for 25-30 minutes. Let cool before serving.
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