This is another gluten free and sugar free recipe which gives you a nice treat without compromise when trying to follow the diet which is safe for endometriosis.
Buckwheat Berry Pie
Gluten free, dairy free, sugar free
One 9 inch pie
Preheat oven to 400 degrees F
For the crust:
1. Mix flour and salt in a mixing bowl. Add oil and mix, using fingers to mix oil with flour. Add water, 1 tablespoon at a time, until dough sticks together.
2. Roll out half the dough at a time on a well-floured board. Carefully transfer one crust to the bottom of a 9 inch pie tin.
For the filling:
1. Mix fruit and tapioca in a small saucepan. Bring to the boil and cook gently for 10 minutes, or until thick and clear and add the cinnamon and sweetener - check taste for sweetness. Let the mixture cook
2. Heap berries in a pie dish. Add fruit juice and tapioca mix. Carefully transfer the second crust to the top of the pie, cut a few holes for steam to escape, and flute the edge. Brush crust with a little nut milk and sprinkle with a little cinnamon.
Bake at 400 degrees F / 200c for 20 minutes, then reduce temperature to 350 degrees F / 180c, and cook for an additional 15 minutes until golden brown.