During the holidays who doesn’t love all the goodies?

People with food intolerances. That’s who. They see all of these tasty treats and cannot indulge because they know that they will have stomach aches, head aches and miserable attitudes if they do.

So, for my intolerant ones, I have gone to great lengths to ensure that they have holiday goodies too.

This recipe is one such treat, made specifically for them.

First I made the crust.

1/2 cup Dohkla flour (Indian mixed bean flour)

1/2 cup Udad flour (lentil flour)

6 Tbsp coconut oil

1/2 tsp pink Himalayan salt

4 Tbsp water

Mix the coconut oil and flours and salt. Once that is a chunky grainy mix, add the water,  1 Tbsp at a time until it forms a nice dough.

I did not roll this dough out like you would with a regular pie crust, as it is more like a shortbread crust. Instead I patted it into place in the pie pan and baked it at 400 degrees for about 15 minutes or until it was firm and less shiny.

For pie filling I actually used some canned pie fillings that I needed to use up with a crate of blackberries, but you could use any safe pie filling that fits your fancy. I have put pictures of the ingredients at the bottom, if you want to take a look. The fillings I used were blueberry and cherry, with a crate of fresh black berries. I simply mixed them all together and dumped them into the prebaked crust.

Then I sprinkled garbanzo flour noodles over the top as a sort of strudel. One of my kiddos cannot eat oats, otherwise I would have used an oats and honey topping. However these actually worked quite well, and made a nice crunchy topping for the pie.

This whole pie experiment turned out amazingly. The crust is nice and crunchy with a great cocout flavor. And the garbanzo noodle topping was perfect.

Here are pictures of some of the ingredients