GLUTEN FREE

Gluten-Free Cranberry and White Chocolate Pie

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes + 9 hours

🥕 Ingredients

🍽️ Servings

Description

Gluten-Free Cranberry and White Chocolate Pie

Ingredients

Oat flakes - 4.2 oz
Almond - 1.1 oz
Coconut Milk - 2 fl oz
Maple syrup - 1 fl oz
Dried cranberries with sugar - 8.5 oz
Water - 8 fl oz
Sugar - 7.1 oz
Agar-Agar - 1 tablespoon
Coconut Milk - 2 fl oz
Cashew - 5.3 oz
White Chocolate - 6 oz
Dried cranberries with sugar - 1.4 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 356°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.