Name: Raspberry pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Ingredients: 0 pinches Celtic sea salt; 25 g Coconut oil (melted); 3 tsp Water; 15 g Coconut flour; 15 g Arrowroot powder; 1⁄2 Tbsp Honey; 1⁄4 piece Lemon (juice and grater); 1⁄4 Tbsp Arrowroot powder; 65 g Raspberries; 0 tsp Vanilla powder; 15 g Raspberries

Fruit

Citrus

Marinka Bil

Oven

Snack

Paleo

Vegetarian

For the base:

For the filling:

For the garnish:

Raspberry pie

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

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

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.

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.

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.

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

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

Raspberry pie

Raspberry pie

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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