Wild blackberry pie

pastel de moras (1)

Ingredients:

2 large cups of blackberries

1 cup of water

Slices of bread (I’ve used gluten free bread)

Rice syrup or other natural sweetener of your choice

1 c.p. of agar-agar flakes

pastel de moras (1)

Elaboration:

Wash the berries.

Place in a saucepan with the cup of water, the agar-agar flakes and the sweetener.

I used stevia this time. With just a few drops it was enough to get the desired sweetness.

If you are going to use rice syrup, you will need about 2 spoonfulls, in any case, try the juice after a few minutes of cooking and remember that when it cools down the flavour will be less sweet, so adjust a little if necessary.

Cook the blackberries on low heat, with lid, for 8 minutes.

Meanwhile, you can line a medium bowl with the slices of bread.

If you use slice bread it will be more manageable. Choose a good quality one..

If you are going to use another type of bread, cut the slices yourself and remove the crust that is usually a little harder.

Once you have lined the bowld with the slices, gently add the blackberries and the juice. Reserve some juice for the end.

Place 2 or 3 slices on top to cover.. Squeeze gently with your hands so that the bread gets soaked and takes colour and flavour, and finally, pour over the juice you had reserved.

Let the pie cool down and store it in the refrigerator.

When it is cold, it can be unmolded.

Turn it over a plate, decorate with some raw blackberries and enjoy a simple and naturally delicious pie!

Cook it with love… and enjoy!

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