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