Crustless Cranberry Pie
Supplies
- 9-inch pie pan
Ingredients
- Coconut-oil or olive-oil cooking spray
- 2 large pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 4 tablespoons purified or distilled water
- 1 cup gluten-free all-purpose flour*
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 2 cups fresh or frozen organic cranberries
- ½ cup chopped raw walnuts
- ½ cup (1 stick) grass-fed organic sea-salted butter, melted OR ½ cup raw organic coconut oil AND ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 1 teaspoon organic pure almond extract
- 4 dropperfuls liquid stevia
- 1 or 2 drops orange essential oil
Instructions
- Preheat the oven to 350°F. Mist a 9-inch pie pan with cooking spray.
- In a medium bowl, beat the eggs. Alternatively, mix the egg replacer with the water in a medium bowl.
- In a separate bowl, combine the flour and salt. Stir in the cranberries and walnuts and toss to coat.
- Stir in the melted butter, beaten eggs, almond extract, liquid stevia, and orange essential oil. (If you are using frozen cranberries, the mixture will be very thick.) Spread the batter evenly in the prepared pan. Bake for about 40 minutes, or until a toothpick inserted near the center comes out clean.
Notes
*Use almond flour during Fast Track