You'll quickly fall in love with this tart yet sweet and flavorful pie. Crusty on the outside, creamy on the inside, each slice is loaded with fresh juicy raspberries and of course the vitamins, minerals and antioxidants they come with.
4 Cups Almond Flour
4 Teaspoons Baking Powder
6 Tablespoons Raspberry Jam (plus more for smearing on the finished pie)
1/4 Cup Almond Milk
1/2 Cup Maple Syrup
1 Cup Fresh Raspberries
Combine the Almond Flour & Baking Powder in a bowl and mix well.
Add the Jam, Milk, & Maple Syrup & mix ensuring there are no clumps.
Split the batter in half and place each half in a greased 7'' Round Pan.
Bake at 350 Fahrenheit for 20 minutes.
Let them cool off and place both pies in the fridge for about 15 minutes.
Remove the pies from the fridge, they should be firm now.
Smear a thin layer of raspberry jam on one pie.
Add fresh raspberries around the edges of the cake first (as pictured) and then continue adding berries filling the center as well.
Place the second pie on top and garnish with more jam and berries. tried this recipe? don't forget to drop a comment and photo below!
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