Are you going gluten free this year? Many people find they have fewer digestive issues if they eliminate gluten, a protein found in wheat and other grains, from their diets.
The good news is that you can make gluten-free dessert! There is no gluten in this delicious, satisfying tart. What’s more, the cherries and almonds provide a wealth of nutrients…with an extra nutritional kick from NaturesPlus Organic Almond Protein. It’s a win-win!
Gluten-Free Crust:
2 tbsp ghee (clarified butter)
1/4 tsp Celtic sea salt or pink Himalayan salt
1 tsp kuzu* (firmer crust) or arrowroot powder
1/4 cup amaranth flour
3/4 cup almond meal/flour, finely ground
Filling:
20 oz frozen organic sweet black cherries
1/4–1/2 cup unsweetened organic cherry or apple juice
1 tbsp agar-agar (no starch) or kuzu or arrowroot powder
1 tsp organic vanilla extract
1/2 tsp almond extract
1/8 tsp Celtic sea salt or pink Himalayan salt
1/8 tsp stevia
1/2 tsp ghee or coconut oil
1/2 cup slivered or ground almonds mixed with 1 tsp Organic Almond Protein
*A thickening agent made from the root of the kuzu plant, which is native to Japan; known as kudzu in the US.
To make the crust: Melt ghee on low heat (you can use the pie pan, if you wish). Mix in salt, kuzu or arrowroot, amaranth flour and almond meal/flour until the mixture clumps together. Press into the pie pan.
To make the filling:
1. Preheat oven to 350°. Thaw the cherries and drain well.2. Place a sieve over an easy-pour container; gently press the cherries into the sieve to release most of their juice without crushing them too much. Pour liquid into a 1-cup measuring container. Add apple or additional cherry juice until total fluid measures 1 cup.
3. Pour liquid into medium-sized saucepan and add agar-agar, kuzu or arrowroot and follow package directions for whichever thickener you choose (heat and stir constantly until bubbling and thick; for agar-agar, boil an additional 4 minutes).
4. Add extracts, salt, stevia and ghee or coconut oil; stir to combine. Stir mixture with cherries and pour into pie crust.
5. Top with almonds and bake for 15–20 minutes or until almonds are slightly browned. Cool and refrigerate to firm. Serve cooled in summer; in winter, allow to come to room temperature before serving.
Yields: 9” pie.
Source: Adapted from Fun with Gluten-Free, Low Glycemic Food Cookbook by Debbie Johnson (Deborah Johnson Publishing).
