GLUTEN-FREE BLACKBERRY & RASPBERRY KUCHEN

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Ingredients

(1 MEDIUM-SIZED PIE OR 2 SMALL ONES)

For the crust:

1 cup almond flour
½ cup oat flour
3 tbsp olive or coconut oil
3 tbsp sugar cane
1 tbsp chia seeds, 3 tbsp plant-based milk

For the filling:

1 cup blackberries
1 cup raspberries
? cup dates, pitted
Lemon juice
1 tbsp chia seeds
2 tbsp coconut or brown sugar (optional)

Preparation

For the filling, mix all the ingredients in a pot and stir constantly over medium heat for 10-15 minutes. Turn off the heat when the mixture thickens and set aside.

Mix the chia seeds with plant-based milk and stir vigorously. Set aside.

For the crust, mix all the ingredients, including the chia seeds soaked in milk.

Put the dough on the base of a mold pressing with your hands, dock with a fork and bake for 5 minutes in the oven preheated to 360°F. Set aside a small amount of dough to put on top.

Take out of the oven and put raspberry and blackberry filling on top. Scatter the rest of the dough in crumbles and put back in the oven for 15 more minutes.