Blueberry Pie
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
Instructions
Crust
- Pre-heat the oven to 350°F.
- In a high-speed blender, add the dates and blend until they are finely chopped.
- Add the coconut oil to the blender and blend for about 30 seconds.
- 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).
- 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.
- 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
- 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).
- In a small bowl, mix arrowroot flour with 2 tablespoons of cold water. Stir into berry mixture.
- 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.
- Pour the hot berry mixture into cooled pie crust. Let the pie set in the fridge for 20 minutes
Topping
- Top with fresh blueberries and lemon zest.