almond butter no bake chocolate clusters

Almond Butter No-Bake Chocolate Clusters

These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list! 

You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. Using those milk alternatives also make this a delicious vegan dessert!

It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at a high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.

Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear! I tried to make it so that you could see the all important grains of salt on top too, I think I at least captured that aspect. But believe me, despite appearances these are ooey gooey chocolate bombs.

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Does salt enhance chocolate?

Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffee I make and it makes a world of difference!) This is especially noticeable if you’re stuck buying less expensive chocolate or coffee. I know most of us can’t afford to buy anything except for store brand chocolate chips and salt brings it up a big level.

These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!

This is THE dessert hack.

Elimination Diets and Chocolate

Cocoa itself is not forbidden on most elimination diets. However, a lot of chocolate products contain troublesome ingredients like dairy, gluten, soy, or nuts. When shopping for chocolate products make sure to look for labels like “allergen friendly,” “certified gluten free,” and “vegan.” It also helps to look for items that say they are pure and unsweetened. Get as close to nothing but cocoa as you can and you should be safe.

buy gluten free cocoa on amazon
buy gluten free cocoa on amazon

Ingredients

Instructions

  1. line a baking sheet with wax paper
  2. in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  3. stir frequently until combined and slowly bring to a bubble
  4. once bubbling (not a full boil) stir continuously for about 1 minute
  5. remove from heat and add remaining ingredients 
  6. drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  7. gently sprinkle the coarse salt on top of the clusters
  8. chill in the fridge for at least 15 minutes to set
  9. serve chilled, store in the fridge
almond butter no bake chocolate clusters

Almond Butter No Bake Chocolate Clusters

Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • ¼ cup real maple syrup
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 2 tbsp almond milk or preferred plain milk
  • 3 tbsp coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 1 ¼ cups rolled oats
  • cup salted natural almond butter crunchy or creamy
  • ½ cup vegan or allergen friendly semi-sweet chocolate chips
  • about 1/2 tsp of coarse salt kosher or sea salt for topping

Instructions
 

  • line a baking sheet with wax paper
  • in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  • stir frequently until combined and slowly bring to a bubble
  • once bubbling (not a full boil) stir continuously for about 1 minute
  • remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  • gently sprinkle the coarse salt on top of the clusters
  • chill in the fridge for at least 15 minutes to set
  • serve chilled, store in the fridge
Keyword dairy free, egg free, gluten free recipes, vegan
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pineapple banana bread

Pineapple Banana Bread (V/Gf!)

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This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients. 

Speaking of liquid ingredients, you’ll want to use liquid coconut oil for this vegan recipe. Simply melt the room temperature oil in the microwave or a pan on the stove top first. It won’t take very much time to melt the oil to a liquid and you don’t need it to be boiling.

buy coconut oil
buy coconut oil

The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

Pineapple Banana Bread FAQs

What can I use instead of Kosher salt?

Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

Can I freeze banana bread?

Absolutely! Banana bread freezes well and can be used at a later date if you make more than one loaf at a time. Simply take it out of the freezer the night before to let it thaw to room temperature before eating.

How long does banana bread last?

About 4-5 days. As with any bread, fresher is better. Since this recipe uses oat flour it won’t get hard and stale in the same was a traditional wheat flour but it’s still best to eat it within a few days.

Is oat flour gluten free?

Yes! Provided the production line is gluten free, oat flour is safe for consumption for anyone avoiding wheat and gluten.

Ingredients

Dry Ingredients

  • 2 cups oat flour (finely ground)
  • 1 tsp baking soda (remove for high altitude)
  • ¾ tsp baking powder
  • ¾ tsp salt

Wet Ingredients

  • 1 ½ cups mashed ripe banana
  • ½ cup crushed pineapple, liquid drained
  • ½ cup maple syrup
  • 3 tbsp coconut milk
  • 3 tbsp coconut oil (liquid)
  • 2 tsp vanilla extract

Toppings

  • shredded coconut (about 1/4 cup)
  • coarse kosher salt (about 1-2 tsp)

Instructions

  1. Preheat oven to 350 F
  2. grease a 9X5 loaf pan with coconut oil
  3. combine the dry ingredients in a small mixing bowl and mix well
  4. combine the wet ingredients in a medium mixing bowl and mix well
  5. add the dry ingredients to the wet ingredients, stirring thoroughly between additions
  6. pour the batter into the greased pan, tap sides to even out batter
  7. top liberally with shredded coconut 
  8. sprinkle lightly with kosher salt 
  9. bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
  10. let cool in the pan on a cooling rack
  11. remove from pan and let stand overnight for best texture before serving
pineapple banana bread

Pineapple Banana Bread (V/GF)

Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices

Ingredients
  

Dry Ingredients

    2 cups oat flour (finely ground)

      1 tsp baking soda (remove for high altitude)

        ¾ tsp baking powder

          ¾ tsp salt

            Wet Ingredients

              1 ½ cups mashed ripe banana

                ½ cup crushed pineapple, liquid drained

                  ½ cup maple syrup

                    3 tbsp coconut milk

                      3 tbsp coconut oil (liquid)

                        2 tsp vanilla extract

                          Toppings

                            shredded coconut (about 1/4 cup)

                              coarse kosher salt (about 1-2 tsp)

                                Instructions
                                 

                                Preheat oven to 350 F

                                  grease a 9X5 loaf pan with coconut oil

                                    combine the dry ingredients in a small mixing bowl and mix well

                                      combine the wet ingredients in a medium mixing bowl and mix well

                                        add the dry ingredients to the wet ingredients, stirring thoroughly between additions

                                          pour the batter into the greased pan, tap sides to even out batter

                                            top liberally with shredded coconut sprinkle lightly with kosher salt bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil

                                              let cool in the pan on a cooling rack

                                                remove from pan and let stand overnight for best texture before serving

                                                  Keyword gluten free, nut free, vegan
                                                  rate this recipe!
                                                  rice flour banana pancakes

                                                  Rice Flour Banana Pancakes

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                                                  These rice flour banana pancakes are an awesome vegan and gluten free breakfast option for any phase of your elimination diet. The most important part is the real maple syrup. I absolutely love maple syrup. I would guzzle it straight from the bottle if I found any clickbait article that said it was healthy to do so. It is very important to spend the extra money on the real stuff. Cheap syrup alternatives are typically colored corn syrup and not acceptable for any elimination diet recipes. They also don’t taste half as good as the real stuff.

                                                  real maple syrup for your pancakes
                                                  real maple syrup for your pancakes

                                                  Rice flour is a great staple to have on hand for your elimination diet. In order to have a good variety of flavors and textures for your baked goods and other meal options I like to have at least oat and rice flour available. Rice flour is sturdier for this pancake recipe than oat flour would be. Plus, you’ll likely already be having a lot of oats for your elimination diet breakfasts and these gluten free pancakes help to mix it up a bit.

                                                  The banana in this rice flour pancake is both the binder and the sugar. The riper the banana the stronger the flavor and the better it will hold everything together. So go ahead and use those browner bananas for this one. You can add extra sliced bananas or any other non-citrus fruit on top as well. Pancakes are an easy base to complete a full breakfast. Or take it in a dessert direction by topping with coconut whipped cream or vegan chocolate syrup!

                                                  Rice Flour Pancakes FAQ

                                                  Is rice flour gluten free?

                                                  Yes! Rice flour is naturally gluten free and has less of a cross contamination risk than oat flour does. If you know that you are celiac or otherwise have a severe gluten intolerance look for brands that are labeled “certified gluten free.” Rice flour banana pancakes have a similar texture to regular wheat pancakes.

                                                  Does maple syrup go bad?

                                                  Yes, but not for a while. Real maple syrup, like what you should use during your elimination diet, needs to be refrigerated once it’s opened but will last about 1 year in the fridge. If you’re like me you will go through a bottle much quicker than that!

                                                  Ingredients

                                                  • ½ cup rice flour
                                                  • ½ cup coconut or oat milk, plain or vanilla is fine
                                                  • 1 ripe banana, peeled
                                                  • pinch salt
                                                  • coconut oil
                                                  • real maple syrup for serving

                                                  Instructions

                                                  1. in a blender or food processor combine all ingredients except coconut oil and maple syrup
                                                  2. blend for about 30 seconds until very smooth
                                                  3. heat a skillet over medium low heat, grease with coconut oil
                                                  4. pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet
                                                  5. cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning
                                                  6. repeat until batter is used up, re-grease the pan as needed
                                                  7. serve hot with real maple syrup or favorite pancake topping

                                                  You know what, I lied about the maple syrup. I had some leftover after taking that picture and eating the pancakes. Took a little sip of the maple syrup and I regretted it. Too sweet after all those pancakes. Also, maybe don’t eat 8 pancakes by yourself even if they are vegan and gluten free.

                                                  rice flour banana pancakes

                                                  Rice Flour Pancakes

                                                  Prep Time 5 minutes
                                                  Cook Time 20 minutes
                                                  Course Breakfast
                                                  Cuisine American
                                                  Servings 4 servings

                                                  Ingredients
                                                    

                                                  ½ cup rice flour

                                                    ½ cup coconut or oat milk, plain or vanilla is fine

                                                      1 ripe banana, peeled

                                                        pinch salt

                                                          coconut oil

                                                            real maple syrup for serving

                                                              Instructions
                                                               

                                                              in a blender or food processor combine all ingredients except coconut oil and maple syrup

                                                                blend for about 30 seconds until very smooth

                                                                  heat a skillet over medium low heat, grease with coconut oil

                                                                    pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet

                                                                      cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning

                                                                        repeat until batter is used up, re-grease the pan as needed

                                                                          serve hot with real maple syrup or favorite pancake topping

                                                                            Keyword gluten free, nut free, vegan
                                                                            rate this recipe!
                                                                            vegan gluten free carrot raisin mufffin tops

                                                                            Vegan/Gluten Free Carrot Raisin Muffin Tops

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                                                                            These vegan, gluten free carrot raisin muffin tops are everything you could ask for in an elimination diet recipe. I know that during phase one, with so many restrictions, I was absolutely dying for some baked goods. It’s really difficult to get satisfying vegan and gluten free recipes. I found so many that either used too many other eliminated ingredients like nuts or recipes that just turned out with an odd texture and bland flavor.

                                                                            Here’s the straight scoop, vegan and gluten free baking is hard. Without eggs and gluten it’s really hard to get a proper rise and texture on breads and cakes. I first attempted this recipe as a traditional muffin but it didn’t quite work. The rise isn’t enough to give you that perfect muffin bite. So, I took the best part of the muffin and focused on that! Honestly, muffin tops are cakey cookies that might have some healthier ingredients, that’s what these are.

                                                                            Now, if you are lucky enough to have sucessfully surpassed the tree nut phase of your elimination diet you may add some walnuts to this recipe for an extra crunch. Fold in 1/4 cup at the point that you add in the raisins. As far as options go I would recommend not leaving out the sugar topping. These vegan gluten free carrot raisin muffin tops aren’t very sweet without it and I think it adds just the right amount to have that little crunch of sugar on top.

                                                                            What can you use instead of parchment paper?

                                                                            Parchment paper is a staple in my house. My boyfriend is an amazing baker on top of all the cooking I do so we always have some in stock. You might not have it lying around though. So what can you use instead of parchment paper if you don’t want to buy any?

                                                                            The simplest option that wont require any additional purchases is to simply grease the baking sheet. Use any neutral flavor oil, I like to use whichever oil I’m using in the recipe, for these vegan gluten free carrot raisin muffin tops, that would be avocado oil.

                                                                            If you’re ready to say goodbye to parchment paper forever you can also look into a silicon baking mat or upgrading to nonstick baking sheets. Check out some highly rated ones here:

                                                                            easy cleanup, no waste
                                                                            cookies slide right off!

                                                                            Ingredients

                                                                            • 2 tbsp ground flaxseed
                                                                            • 5 tbsp cool water
                                                                            • 1 ¾ cup oat flour
                                                                            • 1/3 cup rolled oats
                                                                            • 2 tsp baking powder
                                                                            • ½ tsp baking soda (remove for high altitude)
                                                                            • 1 ½ tsp cinnamon
                                                                            • ½ tsp nutmeg
                                                                            • ¼ tsp salt
                                                                            • ½ cup unsweetened applesauce
                                                                            • 2 tbsp neutral flavored oil, I used avocado
                                                                            • ¾ cup plain coconut or oat milk
                                                                            • 1/3 cup sugar
                                                                            • 1 ½ tsp vanilla extract
                                                                            • ¾ cup shredded carrots
                                                                            • ⅓ cup raisins
                                                                            • 2 tbsp brown or white sugar for topping (optional)

                                                                            Instructions

                                                                            1. combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes
                                                                            2. combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well
                                                                            3. add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well
                                                                            4. add the carrots to the wet ingredients
                                                                            5. stir the dry ingredients into the wet ingredients, blend well
                                                                            6. fold the raisins into the mixture
                                                                            7. cover the bowl and refrigerate for at least 1 hour, overnight works too
                                                                            8. remove from refrigerator and preheat oven to 400 F
                                                                            9. spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving
                                                                            10. sprinkle tops with sugar
                                                                            11. bake for 25-27 minutes until internal temperature of 200 F is reached
                                                                            12. cool completely on a cooling rack before serving
                                                                            vegan gluten free carrot raisin mufffin tops

                                                                            Vegan Gluten Free Carrot Raisin Muffin Tops

                                                                            Prep Time 1 hour 30 minutes
                                                                            Cook Time 30 minutes
                                                                            Course Breakfast, Snack
                                                                            Cuisine American
                                                                            Servings 10 Muffin Tops

                                                                            Ingredients
                                                                              

                                                                            2 tbsp ground flaxseed

                                                                              5 tbsp cool water

                                                                                1 ¾ cup oat flour

                                                                                  1/3 cup rolled oats

                                                                                    2 tsp baking powder

                                                                                      ½ tsp baking soda (remove for high altitude)

                                                                                        1 ½ tsp cinnamon

                                                                                          ½ tsp nutmeg

                                                                                            ¼ tsp salt

                                                                                              ½ cup unsweetened applesauce

                                                                                                2 tbsp neutral flavored oil, I used avocado

                                                                                                  ¾ cup plain coconut or oat milk

                                                                                                    1/3 cup sugar

                                                                                                      1 ½ tsp vanilla extract

                                                                                                        ¾ cup shredded carrots

                                                                                                          ⅓ cup raisins

                                                                                                            2 tbsp brown or white sugar for topping (optional)

                                                                                                              Instructions
                                                                                                               

                                                                                                              combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes

                                                                                                                combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well

                                                                                                                  add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well

                                                                                                                    add the carrots to the wet ingredients

                                                                                                                      stir the dry ingredients into the wet ingredients, blend well

                                                                                                                        fold the raisins into the mixture

                                                                                                                          cover the bowl and refrigerate for at least 1 hour, overnight works too

                                                                                                                            remove from refrigerator and preheat oven to 400 F

                                                                                                                              spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving

                                                                                                                                sprinkle tops with sugar

                                                                                                                                  bake for 25-27 minutes until internal temperature of 200 F is reached

                                                                                                                                    cool completely on a cooling rack before serving

                                                                                                                                      Keyword gluten free, nut free, vegan
                                                                                                                                      rate this recipe!
                                                                                                                                      Vegan gluten free sweet potato pie

                                                                                                                                      Vegan, Gluten Free Sweet Potato Pie

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                                                                                                                                      When creating recipes for my own elimination diet I was worried that I’d never be able to figure out a real dessert that could be eaten during any phase. I was wrong, this vegan, gluten free sweet potato pie satisfies every sweet craving with the creamy texture of a perfect slice of pie. Never let anyone tell you that you can’t indulge under so many restrictions.

                                                                                                                                      In order to make the pie crust you’ll need to have finely ground oat flour. I attempted to make my own but I could never get it quite fine enough using just a food processor. I finally opted to buy some and it really made all the difference. If you choose to make your own just know that the crust might not hold its shape as well when you remove it from the pan. 

                                                                                                                                      I did make my own sweet potato puree by simply boiling the peeled sweet potato cut into chunks and then using a stand mixer to make the puree. If you have canned or store bought puree that works just as well. Additionally, you can even exchange the sweet potato puree for pumpkin puree and make this recipe a pumpkin pie instead! Everything else remains the same.

                                                                                                                                      I served this vegan, gluten free sweeet potato pie to a few vegan friends of mine and they were so excited about it! I was also excited to serve it with this sweetened coconut whipped cream, a totally vegan alternative to whipped cream that has more to offer than just the coconut flavor.

                                                                                                                                      Feel free to use the following affiliate links to stock your kitchen!

                                                                                                                                      Ingredients

                                                                                                                                      For the Pie

                                                                                                                                      • 2 cups sweet potato puree
                                                                                                                                      • ¾ cup coconut cream
                                                                                                                                      • 1 cup brown sugar
                                                                                                                                      • ¼ cup arrowroot powder
                                                                                                                                      • 1 tsp vanilla extract
                                                                                                                                      • ½ tsp salt
                                                                                                                                      • 1 tsp cinnamon
                                                                                                                                      • ½ tsp nutmeg
                                                                                                                                      • ¼ tsp ground cloves
                                                                                                                                      • ¼ tsp ground ginger

                                                                                                                                      For the Crust

                                                                                                                                      • 1 ¼ cups gluten free oat flour (fine grain)
                                                                                                                                      • 2 tbsp avocado or liquid coconut oil
                                                                                                                                      • 4 tbsp cool water
                                                                                                                                      • ¼ tsp salt

                                                                                                                                      Instructions

                                                                                                                                      For the Crust

                                                                                                                                      1. grease a 9 inch pie tin with coconut oil
                                                                                                                                      2. mix all ingredients in a medium bowl until incorporated
                                                                                                                                      3. press dough evenly into pie tin and up sides

                                                                                                                                      For the Pie

                                                                                                                                      1. Preheat oven to 350 degrees F
                                                                                                                                      2. mix all ingredients with a hand mixer or standing mixer until smooth
                                                                                                                                      3. pour batter into crust
                                                                                                                                      4. bake for 55-60 minutes, until center barely jiggles
                                                                                                                                      5. cool for at least 2 hours at room temperature before serving
                                                                                                                                      6. may chill up to overnight before serving with sweetened coconut whipped cream
                                                                                                                                      Vegan gluten free sweet potato pie

                                                                                                                                      Vegan, Gluten Free Sweet Potato Pie

                                                                                                                                      Prep Time 15 minutes
                                                                                                                                      Cook Time 1 hour
                                                                                                                                      Course Dessert
                                                                                                                                      Cuisine American
                                                                                                                                      Servings 12 servings

                                                                                                                                      Ingredients
                                                                                                                                        

                                                                                                                                      For the Pie

                                                                                                                                      • 2 cups sweet potato puree
                                                                                                                                      • ¾ cup coconut cream
                                                                                                                                      • 1 cup brown sugar
                                                                                                                                      • ¼ cup arrowroot powder
                                                                                                                                      • 1 tsp vanilla extract
                                                                                                                                      • ½ tsp salt
                                                                                                                                      • 1 tsp cinnamon
                                                                                                                                      • ½ tsp nutmeg
                                                                                                                                      • ¼ tsp ground cloves
                                                                                                                                      • ¼ tsp ground ginger

                                                                                                                                      For the Crust

                                                                                                                                      • 1 ¼ cups gluten free oat flour fine grain
                                                                                                                                      • 2 tbsp avocado or liquid coconut oil
                                                                                                                                      • 4 tbsp cool water
                                                                                                                                      • ¼ tsp salt

                                                                                                                                      Instructions
                                                                                                                                       

                                                                                                                                      For the Crust

                                                                                                                                      • grease a 9 inch pie tin with coconut oil
                                                                                                                                      • mix all ingredients in a medium bowl until incorporated
                                                                                                                                      • press dough evenly into pie tin and up sides

                                                                                                                                      For the Pie

                                                                                                                                      • Preheat oven to 350 degrees F
                                                                                                                                      • mix all ingredients with a hand mixer or standing mixer until smooth
                                                                                                                                      • pour batter into crust
                                                                                                                                      • bake for 55-60 minutes, until center barely jiggles
                                                                                                                                      • cool for at least 2 hours at room temperature before serving
                                                                                                                                      • may chill up to overnight before serving with sweetened coconut whipped cream
                                                                                                                                      Keyword corn free, gluten free, vegan
                                                                                                                                      rate this recipe!