By: Pamela Santaluce
Ever dreamed of eating pie for breakfast, or enjoying it for your snack? Let’s be real, who hasn’t? And of course there’s dessert. here’s a healthy one that can make your dreams come true! The wild-blueberry and chia filling makes this an antioxidant, omega-3, high-fiber super-pie. Plus, this recipe is vegan, gluten, dairy, wheat, egg, and refined sugar free! Delicious warmed with your favorite vegan yogurt or ice cream.
INGREDIENTS
For Filing
2 and a ½ cups frozen wild blueberries
the juice of ½ a lemon
2-4 tbs honey
3 tbs chia seeds
1 and a ½ tbs organic corn starch
½ tsp pure vanilla extract
For Curst
2 cups uncooked quick or rolled oats
1 tsp fine sea salt
3 tbs coconut oil (melted)
1 cup nut of choice (almond/walnut/cashew)
3 tbs honey (preference)
½ cup unsweetened coconut flakes
water (if necessary)
DIRECTIONS
FOR FILLING:
ONE: Using a stainless steel pan over your stove top, sauté frozen wild blueberries over medium heat.
TWO: Squeeze the juice of half a lemon. Add honey and vanilla extract, Add chia-seeds, and add corn starch and stir well until contents thickens. Cook for 5-7 minutes.
FOR CRUST:
ONE: Using your high speed blender or food processor blend oats until they form into a flour texture
TWO: Add nuts of choice (cashew/walnut or almond), add salt to taste, add melted coconut oil and honey. NOTE: If dough needs to be stickier, add a few tablespoons of water
THREE: Blend all until dough begins to form in your blender.
FOUR: Using your fingers form dough in your pie dish and bake for 8-10 min. at 350f (since this dough is vegan it can also be refrigerated and eaten raw)
FIVE: Add blueberry filling over dough, cool and enjoy.
Pamela Santaluce is a Toronto-based certified personal trainer, holistic nutritionist and healthy eating advocate. She offers holistic nutrition and writes more about health and wellness at EatFitLife.com.
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