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Gluten-free and sugar-free strawberry pie
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- CRUST: pitted dates1 cup
- Oat flakes (gluten free)1 cup
- Almonds1/3 cup
- Melted coconut oil2 tablespoon
- Water (if needed)1 tablespoon
- FILLING: Raw cashew nuts (soaked for 6 hours)1 cup
- Filtered water1 cup
- Coconut milk200 ml
- xylitol1/3 cup
- Fresh Strawberries1 cup
- Melted coconut oil2 tablespoon
- Agar agar (I explain in the tips)1 teaspoon
- Water for agar agar2 tablespoon
- Preheat the oven to 180°C.
- Mix all the ingredients for the crust in the food processor, adding the water last, to analyze the texture and if the dough is coming off your fingers.
- The dough should be moldable, neither too dry nor too wet.
- Distribute it in a 24cm diameter removable bottom mold, leveling the bottom and sides, using your fingers.
- Bake for about 15-20min or until edges are browned. Reserve.
- For the filling, place the chestnuts, water, and coconut milk in a blender until it becomes a smooth and homogeneous cream (it dissolves in the liquid).
- Add the remaining ingredients except the agar agar and the reserved water and beat again.
- Heat the agar agar with the water in a small pan and stir until it boils for about 2 minutes (to activate its gelling power).
- Pour this agar agar gel into a blender and blend again to incorporate.
- Place the filling over the cooled, baked pie crust and refrigerate.
- Once firm, add fresh strawberries and edible flowers to garnish.
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