Gluten-Free Cranberry and White Chocolate Pie

Ingredients

• Oat flakes 5 oz
• Almond 0 oz
• Coconut Milk 5 fl oz
• Maple syrup 0 fl oz
• Dried cranberries with sugar 10 oz
• Water 10 fl oz
• Sugar 5 oz
• Agar-Agar 1 tablespoon
• Coconut Milk 5 fl oz
• Cashew 5 oz
• White Chocolate 5 oz
• Dried cranberries with sugar 0 oz
• Rosemary to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Soak the cashews in hot water for 4 hours. Preheat the oven to 355°F.

Step 2

In a blender, combine the oat flakes, almond flour, coconut oil, and 30 ml of maple syrup for the base.

Step 3

Spread the moist crumbs in an even layer on the bottom and sides of a 24 cm (9 inch) pie dish.

Step 4

Place the pan with the cake layer in the oven for 10–15 minutes, then cool it on a wire rack.

Step 5

In a small saucepan, combine the frozen cranberries, water, and 50 grams of sugar. Bring to a boil and simmer for 10 to 15 minutes over medium-low heat.

Step 6

Puree the cranberries with a blender. If the mixture is too thick, add a little water.

Step 7

Add agar-agar and simmer for another 5 minutes over low heat. Then remove from heat and let it cool for about 2 minutes.

Step 8

Spread the cranberry filling evenly over the base and refrigerate for 15 minutes.

Step 9

In a blender, blend the cashews without water, then add the coconut milk and blend until smooth.

Step 10

Melt the white chocolate and mix it with the cashew mixture.

Step 11

Spread a layer of white chocolate over the pie and refrigerate for another 2–3 hours.

Step 12

In a small saucepan, combine 60 grams of water and 120 grams of sugar, and bring to a boil. Reduce the heat and simmer for 5–10 minutes, then add fresh cranberries, remove from heat, and let sit for 2 minutes.

Step 13

Transfer the cranberries to a rack and let them cool for 2 minutes.

Step 14

Transfer the cranberries to a bowl with sugar, coat them, and then return them to the rack.

Step 15

Garnish the pie with cranberries and rosemary, and serve it with tea.