The best guilt-free tasty, gluten-free, nutritious blueberry pie filled with goodness.Pantry ingredients: almond flour, cassava flour, super seed chia butter, raspberry chia jam.
Category
Grain-Free | Paleo | Vegan | Vegetarian
Servings
Makes: 1 9-inch pie
Cook Time
45 minutes
Ingredients
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1-1/2 cup cassava flour
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1-1/2 cup almond flour
1/4 teaspoons salt
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2/3 cup super seed chia butter by Healthy Crunchâ„¢
1 cup plain yogurt
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½ cup raspberry chia jam by Healthy Crunch™
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2 tablespoons cassava flour
3 – 4 cups fresh blueberries
1 tablespoon fresh lemon juice
Pie Crust
Blueberry Filling
Directions
Preheat the oven at 350F (180C) and lightly grease a 9-inch pie baking dish.
In a large bowl, whisk together the cassava flour, almond flour, and salt. Mix in the seed butter and yogurt until dough clings and a ball is formed. Roll between parchment paper and line prepared pie dish. Roll top crust. Cover with plastic to keep moist.
In a large bowl, stir together the jam, cassava flour, blueberries, and lemon juice. Pour into the pie shell. Dampen edges, place top crust on in position. Trim and seal. Cut vents on top. Bake for about 35 – 45 minutes or until cooked and browned. Serve warm and enjoy!
Recipe Note
If you make this recipe, snap a photo and hashtag it #eatforlifer — We love to see your creations on Instagram and Facebook! Find us: @eatforlifebymarsha
