Valentine's Day Dessert - Sinful Dish without the "Sin"

There is a new concept trending in the world of food.  You may have heard it, "Gluten-Free".  Currently, more and more people are finding they are gluten intolerant.  Foods that contain any kind of wheat based grain are out of the picture.  That doesn't leave a lot of options for a great Valentine's Day Dessert....or does it?
The recipe below is Gluten, Dairy, Soy, Corn. Egg, Sugar and Grain Free.  That's a mouthful in itself!
Cherry Almond Hand Pies are sweet without the sugar, moist without any butter and are perfectly personally sized.  They freeze well, and if you choose, you can even make one large pie instead.

For Valentine's Day this year if you have given up desserts, gluten, sugar, etc. - maybe this dessert will be the perfect ending to your Feb. 14th.  Enjoy!

Cherry Almond Hand Pies
Recipe from: www.RealSustenance.com

Grain Free Pie Crust

2 Tsp Whole Psyllium Husks
 1/8 Tsp Xanthan OR Guar Gum (optional- see note above)
 1/3 Cup of Warm Water.

1 3/4 Packed Cup of Blanched Almond Flour
 1/2  Packed Cup Starch (Tapioca, Arrowroot or Potato)
 3/4 Tsp Salt (I like to use 1 tsp in savory recipes).
 1/2 Tsp Baking Soda
 1 Tbs of additional water.
1.In a small cup or bowl combine the Psyllium, Xanthan and 1/3 Cup of Water. Mix and set aside for a few minutes so that it can thicken.
2.In the bowl of a food processor combine the Almond Flour, Starch, Salt and Baking Soda. Process to combine. Add the thickened Psyllium Mixture to the food processor. Turn on high and process- then add the last Tbs of water and combine until dough becomes a thick ball. It should be just slightly sticky and hold together really well. * If your dough is at all crumbly add a little bit more water ( 1 tsp at a time) until it starts to hold firmly together.*
3.Remove dough from food processor. Place between two sheets of parchment paper and roll out thin. (Note: the crust will get thicker while baking).  Once rolled out, flip the sheet of dough over the pie pan. Optional:  Tuck the edges of the crust under themselves and Crimp or Flute (Use whatever technique suites your fancy.).
4.If baking the shell empty: then bake at 350 for 18-22 minutes. (Note the crust is not going to get much color as it bakes- you will know its done when the outside is firm.  If you wait until it browns then it will  end up hard as a rock.


Cherry Almond Filling:

1 /2 Cups Frozen Cherries (Or fresh pitted)
 3 Tbs Water
 2 Tbs Xylitol (Or other natural sugar of choice to taste)
 1 Tsp. Almond Extract
 1/2 Tsp. Vanilla Extract
 1 1/2 Tsp Starch (Tapioca, Arrowroot, Potato or Cornstarch)
1.Make one batch of my Grain Free Pie Crust recipe. Set aside the dough to make the filling.
2.Preheat oven to 350 degrees.
3.In a saucepan combine all of the filling ingredients. Whisk and heat until thickened.
4.Using two sheets of parchment paper roll out the pie crust. Using a circle cutter (Biscuit cutter, or the top of a wide glass) Cut the dough into circles. I cut mine at a 4 inch width.  Spoon a heaping Teaspoon into the center of a circle of dough. Cover with a second circle and then use a fork to pinch and seal the edges.
5.Carefully place the mini pies on a cookie sheet lined with parchment. (Optional: Brush each pie with a little beaten egg to give the crust some golden color.)  The crust will be just fine without the egg- if you choose to skip this step.
6. Bake 12-15 minutes.

Yields 10 mini hand pies. Store room temperature in a sealed bag or container or freeze for another day.

My sister is gluten intolerant and I know she will be trying the recipe soon.  Please let me know who does try it and what the opinion is.  If I am not fussing with my orchids or Botanistix I am usually in the kitchen.  This is a good recipe to take us all back to the kitchen  for Valentine's Day.  Enjoy!