Apricot season is coming to California soon and then plums.
This is an unusual pie/cake topped with seasonal fruit. I did freeze the plums and am using last years when I baked this today. The cake underneath the fruit is a takeoff from Lady Fingers and much better. it is gluten free.
Preheat oven 375º
1. Cook down in a little water
6 cups Apricots or Plumbs, cut
2 Tbs Raw Sugar or Xylitol
2. Let cool and add:
2 Eggs
½ cup Coconut Flakes
3. Mix together in large bowl:
½ cup Butter or Coconut Oil
2 Eggs
⅓ cup Sugar
1 cup Almond or Coconut Milk
2 Tbs Chia Seeds
½ tsp Anise Extract, or 6 drops of essential
2 Add to bowl:
1½ cup Almond Flour
3. Place dough in a buttered, deep pie dish or 9×9 bake pan
Bake at 350º for 30- 40 minutes or until top feels slightly dry.
4. Pour plum mixture over partially baked “cake” in dish.
Bake again at 350º for 30 minutes or until top feels slightly dry to touch
Add a few flakes of Shredded Coconut to top of pie to brown slightly.
