4-5 cups pitted sour cherries
1.5-2 cups coconut sugar or turbinado sugar (depending on how sweet you like it)
optional: 1 tablespoon vanilla extract
optional: 1 tablespoon lemon zest
¾ cups arrowroot powder
60 grams / ½ cup brown rice flour
40 grams / ¼ cup white rice flour
40 grams / ½ cup almond meal
20 grams / ¼ cup tapioca flour (arrowroot flour also works)
20 grams / ⅛ cup sweet rice flour (also called mochiko rice flour)
2 tablespoons psyllium (ground and whole both work)
1 teaspoon baking powder
½ teaspoon baking soda
110 grams / ¾ cup coconut sugar or turbinado sugar
pinch salt
½ cup coconut oil, melted
2 teaspoons pure vanilla extract
1 teaspoon vinegar (red/white wine vinegars or apple cider vinegar preferably)
¾ cup non-dairy milk (almond, soy, oat, coconut, etc.)
¾ cup unsweetened flake coconut
¼ cup sunflower seeds
2 cups cherry pie filling (if using a deep pie dish you can use more filling)