Red Currant Pie

A delightful vegan, gluten-free, oil-free, and refined sugar-free red currant pie, bursting with fresh fruit flavor and nestled in a nutty almond-coconut crust.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 4 cups fresh red currants
• 1/4 cup arrowroot powder
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, coconut flour, 1/4 cup maple syrup, and melted coconut oil until crumbly

Press the mixture into the bottom and sides of a pie dish to form the crust

Bake the crust for 10 minutes, then remove from oven and let cool

In a saucepan, combine red currants, arrowroot powder, 1/4 cup maple syrup, lemon juice, and vanilla extract

Cook over medium heat until the mixture thickens, stirring constantly, about 5-7 minutes

Pour the red currant filling into the cooled pie crust

Spread it evenly and let it cool to room temperature

Refrigerate for at least 2 hours to set

Slice and serve chilled

Enjoy