About a year ago, a colleague brought us walnut pie to treat us to the office where I was working at the time! I did not try, of course, because it was, as I say, “gluten-free”, but I heard the whole world trying it, incredible exclamations of pleasure. I congratulated her on the difficult dessert she chose and then she gave me the recipe that surprised me with how much, but how easy it was.





For the dough:

  • 15 eggs
  • 15 tbs sugar soup
  • 15 tbs soup toast grated gluten-free
  • 300 gr coarsely chopped walnuts
  • 1 baking soda gluten-free
  • a little cinnamon (or clove or myrrh or other spice you want) e.g.
  • 2 vanillas or 1 tsp. Sweet vanilla extract e.g.

For the light syrup:

  • 5 cups of sugar
  • 4 glasses of water
  • lemon peel
  • a little ouzo or cognac



  • Make the light syrup first, by boiling all the ingredients for  syrup.
  • About 10-15 min after boiling, when it’s look like syrup and not water, is ready.
  • Let the syrup chill out while you prepare &  bake the dough.
  • Separate the eggs, beat the egg’s white part into a meringue.
  • Beat the yolks with the sugar and add the rest of the ingredients
  • At the end slowly add the meringue and mix lightly to combine.
  • Place the mixture in a 40×30 pan (this large one in our kitchen oven) after you have first buttered it and sprinkled it with zwieback.
  • Bake in an oven with air at 180°C / 35o°F for about __min.
  •  When it’s ready, you cut it in pieces, without removing it from the pan and you syrup it. (you pour the syrup on pie by ladle)



  • At the desserts that have syrup, we always have either the syrup or baked dough, cold and the other hot. Never both hot or both cold.
  • About 40 normal servings.
  • I used half the dose because from gluten free pans I use pyrex and they are smaller. About 20 normal servings. I put them in 3 pieces on my plate.
  • I used brown sugar.


Good Luck and Good Appetite !


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