Summer not only brings beach days and flip flops, seasonal fruits help make summers great! For a healthy twist on the classic cherry pie, I made minis and used a healthier blend of ingredients for flour. Check out my recipe for mini cherry pies below and surprise your vegan friends at your next cookout!
Mini Cherry Pies
1 cup Anti-Grain apple flour
1 cup Sunfood raw organic heirloom almond
1 carton (8.45 fl oz) drink maple maple water
1 tbl chia seeds
2 tbl melted or liquid coconut oil
1 tsp cinnamon
1 cup pitted cherries
2 tsp coconut oil
1 tsp brown sugar
In a large bowl, add Anti-Grain apple flour.
Add Sunfood heirloom almonds to a food processor and blend until flour.
Add to apple flour, add cinnamon, and chia seeds.
Mix until evenly distributed.
Add drink maple maple water, coconut oil, and mix until even.
In a small skillet, add coconut oil, cherries and brown sugar.
Keep over low/medium heat until brown sugar is melted and cherries are warm.
Add to food processor and blend as desired.
In a cupcake pan greased with coconut oil, add a one inch layer of the flour mixture.
Add cherry filling and top with flour mixture in desired pattern.
Add to preheated 350° oven and baked for 20-30 minutes, checking to see when crust is golden brown and pies are set.
Set aside to cool and then remove from muffin pan.
Freeze or enjoy warm for a tasty summertime treat!
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