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paleo cranberry walnut pie in pie dish cooling on counter

Paleo Cranberry Walnut Pie - Gluten, Dairy, Sugar-Free, GAPS Diet, Paleo, Whole30 Recipe

Kayla Ruetten
Enjoy a festive Paleo cranberry walnut pie that’s gluten-free, dairy-free, sugar-free, and GAPS-friendly—perfect for healthy holiday baking!
5 from 2 votes
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Ingredients
  

  • 1 cup walnuts (chopped, pre-soaked, if possible)
  • 1 cup cranberries (chopped)
  • 3/4 cup maple syrup (or 1/2 cup honey for strict gaps) [OPTIONAL: add in 1/2 cup raisins or pitted dates, finely chopped (these add sweetness, density, and "stickiness" to the pie)]
  • 3 eggs
  • 1 tsp vanilla

Instructions
 

  • Soak nuts or seeds by pouring them into a glass container, such as pyrex (which we use for literally everything!), leaving room for the nuts and seeds to expand. I recommend filling the container about half full.
  • Cover the nuts or seeds completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged nuts/seeds.
  • As the nuts/seeds soak up water, you may need to add more.
  • Allow the nuts/seeds to soak for 12-24 hours.
  • Using a food processor or chopping knife, chop nuts and cranberries until the chunks are about he size of a pea.
  • Whisk 3 eggs, maple syrup, and vanilla in a mixing bowl.
  • Add nuts and cranberries to the mixing bowl and mix until combined.
  • Stir in finely chopped dates or raisins.
  • Pour pie patter into a greased pie plate.
  • Bake at 350 degrees about 20 minutes or until pie begins to brown and solidify (gently shake the pie dish, if the filling moves, bake a few more minutes until it is firm).
  • Allow pie to cool and top with homemade ice cream or dollop of kefir cream, if desired.

Notes

  • This recipe can be easily converted to Whole30 approved by omitting maple syrup or honey. Simply add an extra half cup of dates or raisins and half cup freshly squeezed orange juice.
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