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Jayde

Blueberry Pie

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Ingredients Method

Ingredients
  

Crust
  • 1 cup medjool dates pitted
  • 3 tbs. ghee, coconut oil or butter
  • 1 cup arrowroot or tapioca flour
  • 1/4 cup coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 3 tbs. unsweetened applesauce
Blueberry Filling
  • 6 cups blueberries fresh or frozen
  • 4 tbs. arrowroot flour
  • 1/2 cup water
  • 2 tbs. cold water
  • 2 tsp. lemon zest
  • 2 tbs. lemon juice
  • 1/2 cup monk fruit sweetener or coconut sugar
  • 1 scoop Nutridom Collagen
  • 2 droppers of Nutridom Liquid Ginseng
  • pinch of sea salt
Topping
  • 2 cups blueberries fresh
  • 1 tbs. lemon zest

Method
 

Crust
  1. Pre-heat the oven to 350°F.
  2. In a high-speed blender, add the dates and blend until they are finely chopped.
  3. Add the coconut oil to the blender and blend for about 30 seconds.
  4. Add the remaining crust ingredients (arrowroot, coconut flour, baking soda, salt, vanilla extract and apple sauce) to the blender and blend until all the ingredients are fully mixed (about 1-2minutes).
  5. Place the crust ingredients into a 9-inch pie or tart pan. Use your fingers to press the dough evenly in the pan. Bring the dough up the sides.
  6. Place in the oven for 15 minutes or until golden. Then remove the crust from the oven and allow to cool for about 30 minutes.
Blueberry Filling
  1. Bring 1/2 cup water and the blueberries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).
  2. In a small bowl, mix arrowroot flour with 2 tablespoons of cold water. Stir into berry mixture.
  3. Add lemon zest and juice, sweetener, collagen, ginseng, and salt. Bring to a boil, then reduce heat. Whisk well to ensure the collagen does not clump. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken.
  4. Pour the hot berry mixture into cooled pie crust. Let the pie set in the fridge for 20 minutes
Topping
  1. Top with fresh blueberries and lemon zest.