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Strawberry raspberry pie

serves 20

gluten-free, sugar-free

Ingredients for the pastry:

60 gr. rice flower

40 gr. coconut flower

80 gr. almond flower

½ cup of coconut oil or olive oil

pinch of salt

1 tbs grated lemon skin

2 tbs honey and/or maple leaf syrup

Ingredients for filling:

200 gr. strawberries

100 gr. raspberries

jar of apple sauce

honey to taste

arrowroot or agar agar

strawberries and raspberries (and flowers) for decoration


Put all ingredients for the pastry in a bowl and knead into a ball.

Wrap in aluminium oil or cling film. Put in the fridge for 20 minutes.

Cover bottom of spring form with baking paper. Apply oil and rice flower to the side. Press the pastry into the form. Bake for 15 minutes at 160 degrees C.

Put the ingredients for the filling in a pan and bring to a boil. Allow boiling for 1 minute and then allow cooling down for 5 minutes before pouring filling on to bottom. Put the pie in the fridge when it has cooled down. Leave for at least 90 minutes. Before serving decorate with strawberries and raspberries and flowers.


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