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  • 3 C whole cranberries, fresh or frozen
  • 2 pie crusts (see next recipe)
  • ½ C coconut sugar (or stevia)
  • ¼ C tapioca crystals
  • pinch of salt


Note: Use whatever fruit you wish. It should be precooked to thicken it prior to filling the pie crust and baking. Preheat oven to 350 degrees. Put the fruit in a pot and mix in the tapioca and coconut sugar (or stevia) on low to medium heat. Watch this mixture closely until the fruit breaks down. As the fruit cooks it will thicken, so the temperature should be reduced to a low simmer and then shut off completely. This process takes about 30 minutes.
Roll out one of the pie crust pastries and place it in a pie plate. Take a ladle or large spoon and pour the fruit mixture into the pie crust, but do not overfill it. Gently apply the second pie crust over the fruit filling. Use a fork to press down the edges of the top crust so that it seals together with the bottom crust. With a knife, pierce the top pie crust. You can glaze the top crust with a beaten egg and sprinkle it with sugar if desired.
Place the pie in the oven and bake it for about 25 to 30 minutes, until the crust turns golden brown.

Preparation time: 20 minutes
Baking time: 30 minutes
Yield: 1 pie, with about 8 servings
Serving size: 55g
Calories per serving: 142

 

 

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Ilhenaylh (ill-hen-ail) means “feast” in the Squamish language. As an Aboriginal Woman a descendant of the Squamish and Sto:lo First Nations people of British Columbia on the West Coast of Canada, I have found the concept behind this age-old tradition to have tremendous influence on the way I view and prepare food. By highlighting dietary changes that have arisen from the consumption of traditional to more modern foods, this book seeks ways to blend both categories through gluten-free cooking, something that is especially close to my heart.

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