Gluten-free, no refined sugar
DOUGH INGREDIENTS
• Gluten-free all-purpose flour — 240 g
• Almond flour — 60 g
• Psyllium husk — 6 g
• Allulose — 20 g
• Egg yolk — 1
• Avocado oil — 55 g
• Thick coconut yogurt — 35 g
• Ice water — 50–60 g
• Salt — 4 g
MAKING THE DOUGH
1. Mix all the dry ingredients.
2. Add the egg yolk, avocado oil and coconut yogurt.
3. Gradually pour in the ice water and form the dough into a ball.
4. Divide the dough into two parts (60/40), wrap in cling film and refrigerate for at least 1 hour.
FILLING INGREDIENTS
• Pitted cherries — 350 g
• Strawberries — 250 g
• Allulose (to taste) — 25–35 g
• Lemon juice — ½ lemon
• Lemon zest — 1 lemon
• Vanilla extract — 1 tsp
• Chia seeds — 8 g
• Psyllium husk — 2 g
• Salt — a pinch
MAKING THE FILLING
1. Mix all the filling ingredients.
2. Let sit for 15–20 minutes so the chia and psyllium absorb the excess juice.
ASSEMBLING THE PIE
1. Roll out the larger portion of dough to 3 mm thick and line the pie dish.
2. Add the berry filling.
3. Cut the remaining dough into strips and weave a lattice on top.
4. Brush the top with a little egg yolk or plant-based milk.
5. Before baking, place the pie in the freezer for 15–20 minutes.
6. Bake at 200°C for 15 minutes, then at 175°C for 30–35 minutes.
Enjoy 🤍
We’ve created our own Angel Wellness Chat on Instagram 🪽
A little space for our community to connect, exchange ideas and continue the conversation beyond our weekly posts.
Share a photo of your pie in the chat 🍓
We’d love to see how yours turned out 🍒