by Rose-Marie Jarry

Looking for a gluten and dairy free dessert?  How does peach pie sound?  This is a great way to enjoy the summer with a healthy twist. Stay cool and hydrated this summer in the heat.


Pre heat the oven to 350 F.

Blend all the 5 ingredients for the topping together and set aside.

In a bowl mix all the ingredients to make the crust mix, you can use your hands if you want to be more efficient. When you have a sticky mixture, put it in an 8×11” glass oven safe bowl. I recommend you slightly grease that bowl before putting the crust inside.

Compact the mixture into the bottom of the bowl to make an even layer of crust.

Fill up the rest on the bowl to the top of the crust with the blended mix of toppings.

Cook for 60 minutes at 350 F.

You’ll know that it’s cooked when you can insert and remove knife and it comes out almost as clean as it went in. If you shake the bowl, you should not see any of the jelly moving.

Let it cold down.

Cut the 3 peaches (sliced) and cover the pie with them.



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