Preheat the oven to 200C/400F degrees.

Mix the coconut flour, psyllium husk powder, salt and baking powder in a bowl.

Add the oil and one egg and mix thoroughly.

Gently add the boiling water until you have a dough-like mixture

Roll out the mixture using parchment paper either side of the dough. Roll into a circle, large enough to cover the Camembert wheel.

Spread the cranberry chia jam over the top of the Camembert.

Place the Camembert wheel in the middle of the dough with the cranberry chia jam mixture at the bottom. (This makes it easier and neater to cover the cheese wheel).

Wet the edges of the dough with water, and then gently bring the edges up together to cover the Camembert. Trim the excess dough.

Make sure that the edges are sealed together as you don’t want the mixture bursting out. Use a wet finger to smooth and join any edges together.

With the excess dough, cut out decorative shapes. I used a star cookie cutter but you could make leaves or even strips in a pattern. Place them on top of the pie.

Beat the other egg and brush over the pie.

Place on a parchment lined baking tray.

Bake for 30-35 minutes until firm and golden.