Description
A healthy & fresh “just-for-you” pie! Not only is this recipe scd-friendly, but its also paleo, grain-free, soy-free, and most importantly: a delicious dessert option to satisfy any sweet tooth.
Ingredients
Crust:
- 1/4 cup + 1 tbsp pecan flour
- 1/2 tbsp. grass-fed butter, melted
- 1 1/2 tbsp. liquid egg whites
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
Filling:
- 2/3 cup fresh raspberries
- 1 tsp. wild honey
- 1 tsp. lemon juice
Crumb topping:
- 2 tbsp. blanched almond flour
- 1 tsp. grass-fed butter, melted
- 1 tsp. creamy almond butter
- 1/4 tsp. vanilla
- dash of sea salt
Instructions
Start with the crust:
- Preheat oven to 350F.
- In a small bowl, combine all of the ingredients for the crust. Stir until a firm, cohesive dough forms.
- Press the crust mixture into a small 3.5 inch cast iron skillet.
- Bake for 7 minutes.
Next, work on the filling:
- As the crust is baking, warm up the raspberries, honey, and lemon juice in a small pot over medium heat.
- Stir frequently, lightly mashing the berries as you stir.
- This should take about 5 minutes.
Topping:
- In a small bowl, mix together all of the ingredients for the crumb topping.
Pie:
- After the crust in done baking, pour the raspberry filling on top.
- Sprinkle the crumb topping mixture on top of the filling.
- Place the pie in the oven for 4 more minutes.
- Let cool & devour!
Notes
- Any finely ground nut flour can be used for the crust; however the rich pecan flavor is a game-changer.
- Coconut oil can be substituted for butter.
- Category: something sweet, single-serve
- Method: bake
Nutrition
- Serving Size: 1 pie
- Calories: 440
- Sugar: 11
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 7
- Protein: 12
Keywords: single-serve recipe, specific carbohydrate diet, paleo, healthy dessert, grain-free