Mixed Berry Gluten and Sugar Free Pie!

For Mother’s Day I made this mixed berry (blueberry, raspberry and blackberry) pie with a gluten free crust (almond flour, buckwheat flour and coconut flour) and no sugar.  I used xylitol a natural sugar substitute and gelatin to thicken so it wouldn’t be too runny, which usually happens to my pies no matter what thickener I try.  So I thought why not try gelatin.  🙂

Below is the pie just before I put it in the oven.  I baked it at 425 degrees F, for about 30 minutes.  I checked on it often.  

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    The two pictures to your left and right are of the pie when it was finished  baking.  I was going to take pictures of the slices, but we dug in and I forgot all about pictures.  I did serve it with cool whip and coffee.  No ice cream for us. 🙂            

If you made a desert for Mother’s Day please share!  I would love to read what food traditions or just foods you decided to try for a special day like Mother’s Day. 🙂

Heidi, The Marigold School of Early Learning