Healthy Sugar-free Raspberry Pie with Gluten-free Oat Crust



Like I mentioned in my previous post, I love pies, and one of my favorite pies has always been the classic berry pie. It is light, fragrant, sweet without being too heavy. This is also a great starting pie for those who might not have too much experience making pies. The secret to making a good pie always lies in the crust. It needs to be sweet and slightly crunchy, yet not at all flaky. Personally I used the oat flour for this crust, but if you wish to make a little different twist I think almond flour would make an equally delicious alternative.


When tasting this you will be surprised it does not contain any sugar, artificial sweeteners or added starches. After my recipe for Raw Vegan Overnight Oats I figured that ground flaxseeds could work as a natural thickener instead of having to add in for example cornstarch. Another great benefit of this recipe is that most of the ingredients is something everyone has in their kitchen, so no need to go rushing to a gazillion different health stores searching for some special vegan products.


Ingredients, makes one medium pie:

Step-by-Step Photo Tutorial on the Crust here

Filling:


  • 800g frozen or fresh raspberries 
  • 2 heaped tbsp ground flaxseeds (or chia seeds)
  • 100g blended dates (optional)


Directions:
  1. Follow the directions for the crust as written, and it is up to you whether you use oat or almond flour for this pie.
  2. If frozen, put the berries in a pot on medium heat, and carefully heat them all the way through, so that they are not frozen on the inside. Bring the raspberries into a bowl and stir in the flaxseeds and optionally the dates if you find that the raspberries taste a bit too acidy. Store this in the fridge for preferably 2+ hours, so that the seeds starts forming some sort of gelatinous mass. 
  3. When you are satisfied with the filling pour it onto the crust and put the pie into a preheated oven at 190 degrees Celsius/347 degrees Fahrenheit for 25-40 minutes, or until the crust is golden. Let the pie rest for 5-10 minutes before serving it. 

If you wish to make a lid on the pie, you can always use a smaller pie form and using a rolling pin you can make the top lid and place it onto the pie after you have poured in the filling. If you do this remember to slice 3-4 holes on the lid, so that the pie crust do not turn soggy. You can choose whether you wish to serve this pie hot or chilled, and if there are any left-overs store them in the fridge, and they will hold nicely for at least 2 days.

The crust can be used for whatever pie you want, and you can alternate with the filling using your favorite berry. Hope you enjoyed this recipe, and decide to try it out for yourself!

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