The ingredients in this pie are an eclectic marriage of gut loving resistant starch, polyphenols and anti-inflammatories. I hope you enjoy it as much as we did!
- 1 cup PLUS 3 tablespoons tiger nut flour
- ⅓ cup arrowroot flour
- ¼ teaspoon fine sea salt
- 5 tablespoons virgin coconut oil, melted and cooled slightly
- 1-1/2 tablespoons water
- Preheat oven to 350F.
- In a medium bowl, whisk together tiger nut flour, arrowroot and salt, breaking up any lumps.
- Add the oil bowl, stirring or using fingers to completely combine (it will have a moist, crumbly texture).
- Add the water, stirring until combined.
- Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
- Prick the bottom of crust with a fork to release steam during baking.
- Bake for 20 minutes or leave unbaked for a raw pie!
- ½ cup raspberries
- ½ cup cherries
- ½ cup steamed beets
- 1/3 cup melted coconut oil
- 1/3 cup melted coconut butter/manna
- 5 tbsp honey
- 1 tsp vanilla powder
- 2 tsp lemon juice
- ¼ tsp sea salt
- 2 scoops Vital Proteins Gelatin (replace with Flax Egg for Vegan)
- Blend all filling ingredients except gelatin or flax egg in high speed blender or food processor until smooth.
- Pour in gelatin or flax egg and blend briefly until combined.
- Spoon and spread mixture evenly into pie crust.
- Place in freezer for 30 minutes until the filling has set, reaching the texture and density of cheesecake.
- Remove from freezer, letting pie sit for 10 minutes so that it becomes room temp.
- Add your toppings – more berries, walnuts, or make a crumble with the crust ingredients! Serve!
