16 oz. Bob's Red Mill Gluten-Free Pie Crust, prepared and chilled
1½ cups organic cranberries
3 medium peaches, sliced
2 Tbsp. organic sugar, plus 1 tsp. for sprinkling on crust
½ tsp. vanilla extract
¼ tsp. ground cinnamon
2 Tbsp. Bob's Red Mill pumpkin seeds
2 Tbsp. coconut flakes
1 Tbsp. almond paste
1 egg white
½ tsp. powdered sugar, optional
Prepare pie crust according to package directions. Roll prepared crust between two sheets of parchment paper to ⅙-inch thickness.
Preheat oven to 425 degrees F.
Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
In a large bowl, gently combine cranberries, peaches and sugar, then transfer to a strainer to release any extra juice. Return to the bowl and add vanilla extract, cinnamon, pumpkin seeds and coconut flakes; toss to combine.
Spread almond paste on the center of the unfolded pie crust and transfer the cranberry mixture on top of it in the center of the crust, leaving a 2 inch border on the edges.
Fold up the borders over the fruit, then brush the egg white onto the crust and sprinkle crust with remaining sugar.
Bake for 20 minutes or until golden brown. Set aside to cool for 10 minutes. Serve warm with powdered sugar.
Serving Size: 1 Slice Calories: 232.3 cal • Fat: 8.3 g • Protein: 3.1 g • Carb: 40.1 g • Fiber: 1.7 g • Sugar: 12.1 g • Sodium: 47.6 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/11/11/holiday-cranberry-peach-galette/