21DSD Recipe: Egg-free Lemon Pie

Hey Folks! We're excited to welcome Certified 21DSD Coach Susan Quirk. Susan's recipe is part of a series contributed by our Certified 21DSD Coaches. Enjoy! – Diane and Team

When I hold 21-Day Sugar Detox groups I always bring a snack, something the participants want to try but haven’t yet made. Groups can get tricky sometimes. Everyone might be on a different level, have different food allergies or sensitivities, or be avoiding foods for different reasons.

My current group has someone egg-free and I wanted the Tart Lemon Torte on page 194 of The 21-Day Sugar Detox Cookbook. What’s a person to do? Make some substitutions! This is my version, an egg-free lemon pie, and it’s fantastic!

Egg-free Lemon Pie

grain-free • gluten-free • dairy-free • sugar-free • egg-free

ingredients:

for the crust

• 1 cup almond meal
• 1 cup unsweetened shredded coconut
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3 tablespoons coconut butter, melted
• 1 chia egg (1 tablespoon chia mixed with 4 tablespoons water, let stand for 15 minutes)
• 1 teaspoon vanilla powder

for the filling

• 4 green apples, peeled and roughly chopped
• 1 cup lemon juice
• 2 tablespoons lemon zest
• 4 tablespoons gelatin, softened in 4 tablespoons water then add 8 tablespoons boiling water
• 1/4 teaspoon sea salt
• 4 tablespoons shredded coconut or 2 tablespoons coconut flour

preparation:

Preheat oven to 350°F.

Make the crust: Combine the chia and water to make the chia egg while the rest of the crust comes together. Add the almond meal, shredded coconut, baking soda and salt in a food processor and pulse to combine. Add the chia egg, coconut butter and vanilla and process until a dough forms. Press the dough into a 9 inch pie dish and bake for 10 – 15 minutes or until crust is golden brown. Remove from the oven and allow to cool.

Make the filling: Add the softened gelatin and the boiling water in a blender and blend until frothy and completely combined. Add the apples, lemon juice, lemon zest, and salt to the blender and blend until smooth. Add the coconut shreds or flour and process another minute or two. Pour the filling into the cooled crust and place in the fridge until set.

Susan is a dynamic teacher and consultant. She loves to share the tools, knowledge and inspiration to cook nourishing, traditional food, and to help people come to balance. She understands that people are busy and don’t always have time to make their own nutrient-dense foods, so she opened a commercial kitchen selling ferments and raw snacks. She leads regular 21-Day Sugar Detox groups and is a chapter leader and member of the Weston A. Price Foundation. As a private wellness coach, Susan is focused on working with clients to improve their digestion and balance their blood sugar through diet tweaks, cooking and pantry makeovers. Susan has been following a WAPF/Paleo diet since 2010 and keeps active with yoga and ELX Fit workouts. She and her husband, Jamie, live in Calgary, AB, with their boys Logan and Ethan. Susan can be reached at www.quirksandquarts.com.