Raspberry pie, vegetarian
Ingredients for the dough:
- 11/2 cups gluten-free flour (we used almond flour).
- 1/2 teaspoon Naya Classic sweetener.
- 9 tablespoons coconut oil, preferably solid.
- 1/4 cup almond milk or oat milk.
- 1/4 teaspoon of vanilla extract.
Ingredients for raspberry filling:
- 4-6 cups mixed berries.
- 1/2 cup Naya Golden sweeten.
- 1/4 cup cornstarch (you can replace starch with xanthan gum if you are on a keto diet, but the amount will vary).
- 1/4 teaspoon salt.
- 1/2 tsp cinnamon.
- 2 tbsp lemon peel is large.
How to prepare the pie layer:
1- In a large bowl, put the flour, salt and sweetener and mix.
2- Cut the coconut oil into small pieces and using your hand or fork mix with the flour until you get a crumbly consistency.
3- Pour the vanilla with the milk and mix using your hand until the dough is formed.
4- Roll the dough until it reaches a thickness of 1/8 inch, cut it in a round shape that fits the size of the oven tray used.
5- Row the dough on the edge of the tray.
6- Cut the rest of the dough, wrap them in slices and put them on the side (you will use them later).
Berry filling method:
1- A small bowl put the Naya Golden sweetener, cornstarch or xanthan gum, salt, cinnamon and lemon rind.
2- Pour the mixture on the formed berries.
3- Put the berry mixture on the pie dough that we settled on the tray.
4- Line the previously cut dough pieces over the berries in the form that suits you.
5- Place the pie in the freezer for 15 to 20 minutes.
6- Take it out of the freezer and mix it from above with vegetable milk.
7- Put it in the oven at 220 degrees Celsius for 50 minutes.
8- Remove it from the oven, let it cool at room temperature, and enjoy.
