Place the almonds and walnuts into a food processor and blend for a minute, then add the rice flour, coconut oil, maple syrup, dry raisins, cinnamon and blend again to form a sticky mixture.
Coat the bottom of your baking pie dish with coconut oil and cover with the mixture.
Bake for about 15 minutes, until the top becomes nicely browned and hard.
For the middle layer first place the pecans in the food processor for 3/4 minutes to allow them to crush down into nut butter, then add the peanut butter. Once those have mixed add the maple syrup and cranberries. Allow these to blend as you gradually add the water. Keep this mix in the fridge until you are ready to spread it over the base.
Place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 190ºC/375ºF, until they become browned and crunchy.
Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top. Keep the pie in the fridge for an hour or so to set fully.
*Low FODMAP diet notes: Limit the almonds to 10 and fill in the rest of the cup with walnuts Raisins and dry cranberries are limited to 1 tbsp a day. This amount should be safe, as long as you don´t eat the whole pie ;)