Raspberry pie — Meal
Meal

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Macros (per serving)

Fat

57%

(25 g)

Protein

4%

(4 g)

Carbs

39%

(38 g)

28 g Net,

10 g Fiber

389 Calories (per serving)

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Oven dish

Cakes

Raspberry pie

Ingredients

Calculate Cost

Pie

1

For the base:

Coconut flour

120 g

Arrowroot powder

100 g

Celtic sea salt

1 pinch

Coconut oil (melted)

180 g

Water

120 ml

For the filling:

Raspberries

500 g

Honey

3 Tbsp

Lemon (juice and grater)

1 piece

Vanilla powder

14 tsp

Arrowroot powder

2 Tbsp

For the garnish:

Raspberries

100 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

1 hr 0 min

1

Preheat the oven to 330°F.

2

In a bowl, mix coconut flour with arrowroot and salt and add the coconut oil. Mix well, the mixture is now very fluid.

3

Pour the cold water into the batter and stir quickly; a thick dough is will form.

4

Spread the dough on the bottom and along the edges of a cake tin. Prick a few holes in the dough with a fork and bake the base for 20 minutes in the middle of the oven.

5

For the filling, combine raspberries, honey, lemon zest, lemon juice and vanilla in a saucepan and let it cook over a low heat, stirring occasionally, in 30 minutes into a sauce.

6

Mix the arrowroot with 2 tablespoons of water in a bowl. Pour the arrowroot mixture into the raspberry sauce while stirring quickly with a whisk to prevent the formation of lumps while the sauce thickens.

7

Pour the raspberry sauce into the pie base and bake for another 10 minutes.

8

Allow the pie to cool completely and then garnish with the fresh raspberries.

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Details

Allergens

Fruit, Citrus

Diet

Paleo, Vegetarian

Course

Snack

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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