Gluten-Free Cranberry and White Chocolate Pie
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes + 9 hours
🥕 Ingredients
13
🍽️ Servings
8
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 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.
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.
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