Saturday, July 5, 2014

Fresh Blueberry Pie (Sugar-Free)

Fresh Blueberry Pie

This is a delightful, tasty pie! A lightly baked coconut-almond crust filled with a raw creamy blueberry filling. (Sugar-free, Wheat-free!) Full of antioxidants and healthy fats and nutrients.

If you happen to be following the Trim Healthy Mama eating plan, a small slice topped with stevia sweetened whipped cream would be a great (S) dessert. If you're not familiar with THM check out the web site or book reviews on Amazon or visit their Face Book page. There's a revolution of fluffy Mamas slimming down because of it!

Getting rid of sugar and wheat is something I've not been able to do in the past. Bread has always been my weakness, and though regular sugar has not had a place in my recipes for some time, maple syrup, coconut sugar and sucanat are not what I want to consume right now. Candida is an underlying concern so I'm even watching my fruit consumption. THM has delivered me from unnecessary sugar and wheat in my diet, and from those terrible late afternoon carb cravings! I'll explain more at a later time about what's been going on in my life and kitchen related to THM, but for now, on to this scrumptious recipe . . .

Coconut-Almond Crust


Processing the Filling

Oh so good!

Fresh Blueberry Pie (Sugar Free)
by Kathy Reynolds
Cook Time: 10 minutes

A lightly baked coconut-almond crust filled with a raw creamy blueberry filling.
Crust Ingredients:
  • 1 cup almond meal or flour
  • 1/2 cup coconut flour
  • 1/4 cup finely shredded coconut
  • 5 Tbs melted butter
  • 1 Tbs coconut oil
  • 1 tsp pure vanilla extract
  • 3 Tbs homemade Truvia (1 tsp pure Stevia per 1 cup Erythritol) or Stevia or other, taste to your liking
Blueberry Filling Ingredients:
  • 1/4 cup raw cashews (or 1/4 cup cashew butter)
  • 1 Tbs almond butter
  • 2 1/2 cups fresh blueberries (separated)
  • 1/2 cup coconut oil
  • 1/4 tsp salt (I like Pink Himalayan)
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • Stevia to taste (equivalent to 2 or 3 Stevia packets)
For Crust:
  • Mix all ingredients well in a large bowl. Using your fingertips, pat the mixture into a glass pie plate until you form a pie crust. Bake in a 350 degree oven for approximately 10 minutes until lightly browned. Allow to cool.
For Filling:
  • Place one cup of blueberries aside. Put all remaining ingredients into a food processor. Process well, stopping and scraping down batter several times. You should not be able to taste pieces of cashews in the mixture. When desired consistency is reached, mix in the one cup of blueberries that you set aside. Pour this raw filling into your crust. Smooth the top and dot with additional blueberries if desired. Refrigerate. Serve with stevia sweetened whipped cream or coconut cream for the topping.

I love to find new recipes and tweak them to my liking. My inspiration for this recipe came from here: Low Carb Almond Pie Crust  and Raw Blueberry Pie