It’s berry season and I love it!! During berry season my family likes to go pick strawberries ourselves and we are very fortunate to get raspberries, blueberries and black currants from my parents’ garden when they are in season. My mom actually came by recently with several bags of freshly picked blueberries and black currants, all organic of course!
So during berry season we stock up on all kinds of berries and freeze them for smoothies, jelly etc.
I recently made these mini blueberry pies completely wheat and sugar free. They turned out great and I wanted to share the recipe with you guys!
Ingredients: (makes 2 mini pies)
3/4 cup / 1 1/2 deciliters of almond flour
1/2 cup / 1 deciliter coconut flour
1 large egg
1/2 tsp baking powder
A pinch of salt
2 tsp coconut oil
1/2 cup / 1 deciliter of fresh or defrosted blueberries
3 pitted dates (blended with a few tbsp of water)
A pinch of vanilla
2 tsp coconut flour
Start by making the pie filling. Blend the dates with a couple tbsp of water or just enough to blend the dates to a smooth paste. Put the coconut oil on a frying pan with the blueberries and heat up the mixture till the blueberries turn into jelly. Add the date butter, vanilla and coconut flour and stir. Turn off the heat.
Then make the pie crust. Mix the dry ingredients in a bowl and add the egg. Use your hands to form a slightly sticky dough. If you find that your dough is too dry, add a little water, and if too wet, add extra coconut flour. Be careful not to overdo it on flour though, as the dough can get hard to work with if it’s too dry.
Split the dough in 4 equal sized pieces. Grease two mini pie dishes and roll out two pieces of dough to cover the pie dishes. Add half of the blueberry filling to each pie. Then roll out the rest of the dough and cut out strips for the squares on top (see picture).
Then bake for about 20 minutes at 350 F/175 C. Decorate with fresh blueberries, coconut flakes and serve with coconut whipped cream or whatever you prefer.
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