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

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A lightly baked coconut-almond crust filled with a raw creamy blueberry filling.

Ingredients

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)

Instructions

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

Hemp Seed & Almond Meal Crackers

Hemp Seed & Almond Meal Crackers

My husband still buys plain ol' saltine crackers. I don't even try to dissuade him anymore, but once in awhile I'm tempted to. Recently, he bought several pounds of hemp seed and he likes to just eat it by the spoonful, but I wanted to use it in a recipe other than the usual throw-it-in-a-smoothie or on-a-salad (which is great too). Besides, I want wheat-free goodness!

Hemp seed is a superfood—A heart healthy, brain food, high in protein with many health benefits! 

I recently saw a raw Zucchini Hemp Banana Bread that sounded interesting, but I didn't have zucchini or bananas and I was in the mood for crackers and I wanted them quick, baked in the oven, to go with a chicken and wild rice soup I had planned for lunch. I found these Grain-Free Almond Sunny Seed Crackers from which I adapted my recipe. 

Yum! I loved these crispy Hemp Seed Crackers! 

(The soup was perfect too!)

Roll out and score

Baked

Hemp Seed & Almond Meal Crackers

by Kathy's Kitchen

Cook Time: 15 - 20 minutes

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High protein hemp seed crackers, baked to a golden brown.

Ingredients (Approx. 50-60 crackers)

• 1/2 cup hemp seed
• 1 and 1/2 cups almond meal (or flour)
• 2 Tbs. flax seed
• 2 Tbs. sunflower seeds
• 1/2 tsp pink salt
• 2 Tbs. nutritional yeast
• Pure onion and garlic powders
• 2 Tbs. olive oil
• 4 Tbs. cold water

Instructions

• Preheat oven to 325 degrees.
• Mix all ingredients together, adding in olive oil and water last. I did not measure the onion and garlic powders, but sprinkled generously over the batter. Let sit for about 10 minutes.
• Take half the batter and roll into a ball and place on parchment paper that will fit a flat baking (cookie) sheet. Roll thin between two pieces of parchment paper to desired thickness.
• Remove the top parchment paper, place the bottom parchment paper with cracker dough onto your baking pan. Score with a knife to make cracker shapes.
• Bake for 15 - 20 minutes depending on thickness. Watch closely as they can turn very brown in a matter of minutes.
• Break apart, cool, and enjoy!
• Repeat, using the remaining batter to make a second batch of crackers.

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Break apart

Have you experimented with hemp seed? Do you have a favorite hemp seed or cracker recipe?

Linking up with Wellness Weekends 
and Whole Food Fridays

Apple Fritter Flaxcakes—Focus on Wheat-Free

It's a brand new year and great timing to start implementing a wheat & gluten-free diet plan. This morning I fixed a delightful pancake alternative that reminds me a lot of a yummy apple fritter.

 Apple Fritter Flaxcakes

I'll get to this easy recipe in a few minutes, but it looks like I took a six month hiatus—and in fact that's exactly what I did! This summer I went to Florida on vacation where I conveniently decided to let my diet choices have a lot of flexibility. I stuck to whole foods where possible but I allowed wheat and dairy to make a prominent return. In a way I looked at it as an experiment of sorts. Were my dietary choices at the time really making such a difference? I was to find out.

Well, six months and several holiday feasts later, my clothes are fitting very tight! Though I felt stagnant with weight loss last summer, at least I wasn't gaining, and there's something to be said for that. Health wise, I've had great success with supplementation help from my ND in curbing my Atrial Fibrillation attacks. I've had ZERO attacks in six months! I couldn't be happier there, so despite my thicker waistline, I'm wearing my happy face every morning! But, it's time to get geared up and deal with the inflammation issues, again. 

My main focus: WHEAT-FREE

This recipe was one I adapted from a recipe I saw in Nourish & Heal magazine.

Apple Fritter Flaxcakes

Prep Time: 15 minutes

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Focus: wheat-free A tasty, yet healthier pancake alternative.

Ingredients (6 flaxcakes)

• 2 organic eggs
• 4 Tbs ground flaxseed
• 2 medium apples
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 4 tsp sucanat (or other dry sweetener)
• coconut oil

Instructions

• Combine eggs, flaxseed, spices and sucanat. Cut apples into small chunks and mix into batter.
• Coat bottom of frying pan with coconut oil and when hot, spoon batter to make three flaxcakes, and flatten and form to shape.
• Cook several minutes over medium heat and when browned flip and cook opposite side 'til lightly browned.

Apples are cut into small chunks and mixed into batter.

 Batter, ready to make flaxcakes.

Top with fruit or maple syrup and enjoy!