Gluten Free Vegan Serves 8
- 1 Cup Almond Flour
- ¼ tsp Sea Salt
- 1 Cup Coconut Sugar
- 2 Cups Cranberries
- ½ Cups Walnuts Chopped
- 2 Flax Seed Eggs
- ½ Cup Vegan Butter Melted
- 1 tsp Almond Extract
Directions:
Preheat the oven to 350 degrees. Pretreat a 9 inch pie pan with non-stick preventative option of choice. Combine the flour, sugar, and salt. Stir in cranberries and walnuts making sure to evenly coat berries. Next add in butter, eggs, and extract. If you are using frozen cranberries be aware that the mixture will be thicker. Once mixed, spread the batter into the pan. Bake at 350 for 40 minutes, or until a wooden pick comes out next to clean. Serve warm with either coconut whipped cream or coconut nice-cream.