If you’re as excited as we are for the next season of Twin Peaks coming out on the of 22nd May… or you just want to cook a delicious but healthy dessert – this is the cherry pie for you! I hope you enjoy it… perhaps with a hot cup of Joe. b
Ingredients
Crust Ingredients
- 150 g blanched almond meal
- 60 g coconut oil
- 20 g xylitol - or preferred granulated sweetener
- 1 egg
- pinch of salt
Filling Ingredients
- 500 g frozen - pitted cherries
- 1 tbsp tapioca flour
- 20 g xylitol or preferred sweetener
Instructions
- Pre-heat oven to 180°C or 350°F and grease + line a small pie dish.
- Add all crust ingredients to mixer bowl and process for 5 sec/speed 6/MC on.
- Take the crust dough and press 3/4 of the mixture in to the prepared dish. Put it in the oven for 10 mins.
- Take the remaining crust dough and place it on glad wrap. Press it out in to a square and pop it in the freezer - this will be used to top off the cherry pie.
- In the mean time, without washing the bowl, put the filling ingredients in and cook for 10 min/100°C or 212°F/speed 1/MC off or until desired consistency is reached.
- Put the prepared filling mixture on to the base. Take the crust dough from the freezer and cut in to 6 strips. Lay the strips over the pie and bake for a further 10 mins or until golden brown.
Notes
LCHF ADAPTATION: Swap the cherries for frozen strawberries or berries. Use 1/2 tsp xanthan instead of tapioca.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 120g | Calories: 334kcal | Carbohydrates: 11.8g | Protein: 7.4g | Fat: 25.4g | Saturated Fat: 10.2g | Sodium: 18mg | Sugar: 10.2g