Gluten-Free Cherry Pie

Rich, delicious and naturally sweetened, this cherry pie recipe is more like a jello-mold than a pie. What makes it a pie is the dish you serve it in, and the whipped topping.

Pie Ingredients

1 TB kudzu powder (grind the chunks by hand in a mortor and pestle or use powder found in health food stores in the macrobiotic section)2 TB agar flakes (a sea weed product also often found in the macrobiotic section of health food stores)2  cups unsweetened cherry juice (great for gout!)1/2 cup apple juice1 TB agave syrup2 cups cherries (thawed if frozen, and pitted if fresh)1/2 tsp almond flavoring

Directions

Whisk the kudzu powder in 1/2 cup of apple juice and set aside.Put a medium pot of cherry juice over medium heat and add the agar, almond extract and agave. Bring the liquid to a boil, lower the heat and simmer for 5-10 minutes until the agar is dissolved. Stir often.Add the slurry to the hot liquid, stirring constantly until the liquid just begins to bubble. Turn off the heat and stir in the cherries. Pour into a pie plate and refrigerate for at least 1 hour, or until cool and set.

Tofu Whip Ingredients

12 oz package Mori-Nu silken tofu1/4 cup maple or agave syrup1 TB vanilla extract

Directions

Blend all ingredients together until completely smooth. Spoon over slices of Gluten-Free Cherry Pie. Refrigerate for up to one week in an air-tight container or until needed.