Strawberry pie gluten-free with coconut flour

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A really creamy and delicious summer pie that is gluten free, you can also use the pie crust on any pie you like and simply vary what you use as filling.

Ingredients

approx. 6 servings
                     
Almond Bottom Filling  
75 ml Superfruit coconut palm sugar
375 ml Superfruit almond flour
3 egg yolks
200 ml sour cream
 
100 ml Superfruit coconut flour 3 tbsp Superfruit coconut palm sugar  
1 egg 250 g of fresh strawberries  
2 tbsp Superfruit coconut oil    

Preheat the oven to 200°C. Mix all the ingredients thoroughly and work into a smooth dough, then spread out the dough into a baking pan with a removable rim brushed with a bit of coconut oil. Place it in the fridge for 30 minutes, then bake it in the oven for 8 minutes. In the meantime whisk together eggs, sour cream and sugar until smooth. Pour the mixture into the baked pie crust and lastly put in the strawberries, then bake in the oven for about 15 minutes. Allow the pie to cool and dust with icing sugar before serving.