We made this naturally sugar-free and gluten-free dessert for both our PA and NY Thanksgivings, and even my eight year old niece enjoyed it! With its beautiful red color it would make a yummy and festive Christmas dessert as well! I learned how simple and rewarding it is to make jam from scratch without sugar, which I totally plan to duplicate again for other purposes! Here’s a few snaps of our experience along with the recipe, courtesy of perchancetocook.com
Cook time: 45 mins
Total time: 45 mins
16 ounces of strawberries (one of the larger crates)
2 Tbs honey
1 tsp vanilla
2 tsp lemon juice
½ cup ground flax seeds
1½ cup almond flour
1 tsp cinnamon
¼-1/2 tsp nutmeg
1 tbs coconut oil (melted)
¼ cup of maple syrup
¼ cup water
1 small apple sliced ( I used almost an entire apple)
1- 1½ cup of raspberries
To make the jam: Chop all of the strawberries and put them in a medium pan. Add the 2 tbs honey, 1 tsp vanilla, and 2 tsp lemon juice to the strawberries and mix with a wooden spoon.
Heat the stove top to medium heat and cook the strawberries for 20 minutes, stirring every now and again to make sure the strawberries don’t stick to the bottom or side of the pan. Set the pan aside once the 20 minutes is up.
Preheat the oven to 350 degrees.
In a medium bowl, mix the ½ cup ground flax seeds, 1½ cup almond flour, 1 tsp cinnamon, and ¼-1/2 tsp nutmeg with a fork until everything is mixed well. Set the bowl aside.
In a small bowl, mix the melted coconut butter, maple syrup, and water with a fork until the mixture thickens a bit. Then, pour the liquid contents of the small bowl into the medium bowl of dry ingredients( almond flour/ flax seed mixture).
Mix until the whole mixture appears to be “wet”, it will be clumpy.
Grease a tart pan OR cover a tart pan in wax paper.
Pour the almond flour mixture into the tart pan and pat it down with a metal spoon until it is evenly distributed. Make sure to get the dough up into the creases of the tart pan, it may be easier to use your fingers for this part.
Pour the strawberry jam into the crust covered tart pan and spread evenly with the bottom of a metal spoon.
Cover the jam with the sliced apples and raspberries.
Bake the pie at 350 degrees for 45 minutes.