Blueberry Pie
Ingredients
For the filling
2 cups fresh or frozen Blueberries
1 tbsp Maple Syrup or Raw Honey
2-3 tsp Tapioka Flour (3 if using frozen berries)
2 cups fresh or frozen Blueberries
1 tbsp Maple Syrup or Raw Honey
2-3 tsp Tapioka Flour (3 if using frozen berries)
For the base
1 cup Blanched Almond Meal
3/4 cup Rolled Oats or Teff Flakes
1/4 cup Maple Syrup or Raw Honey
1 tsp Baking Powder
1/2 tsp Salt
5 tbsp cold Coconut Oil or Ghee
2 tbsp Chopped Pecans
Instructions
- Preheat oven to 175C and lightly grease a 9-inch tart pan with removable bottom.
- Mix together in a bowl the blueberries, honey/maple syrup and tapioca starch/flour until well coated, this is your filling. Set aside.
- Add the almond meal, oats/teff, honey/maple, baking powder, and salt to a different bowl and mix until well combined.
- Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.
- Remove a 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan.
- Press the dough evenly into the pan. Pour the blueberry mixture over the crust base.
- Add the chopped pecans to the remaining crumble mix and sprinkle evenly over the top of the berries.
- Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown - 20 minutes into cooking time, check it and cover with foil to stop burning.
- Let cool completely before serving. Store leftovers in the fridge. It gets better with time too, making it a brilliant recipe to make in advance if you have friends coming over the next day.
