Blueberry Pie

Crust: 

1 cup oat flour

1 cup almond flour

1 tbsp tapioca flour

1/4 cup monk fruit sugar

1/4 tsp salt

1/4 cup coconut oil, melted

1 large egg

1/2 tsp vanilla extract

Make the crust by combining all ingredients until a dough forms, then roll between two pieces of parchment paper. Grease your pie pan well with coconut oil. Shape the crust into the base of the pan. Poke a few holes in the dough with a fork. Refrigerate for 20 minutes. Bake at 350 degrees for 10 minutes.

Filling:

1 + 2/3 cup frozen organic blueberries

2 tbsp tapioca flour

Zest of one lemon

Pinch of salt

1 tbsp lemon juice

2 tbsp maple syrup

1/4 cup unsweetened applesauce

1 tsp vanilla extract

In a large bowl mix all filling ingredients except the blueberries. After batter forms, add in the blueberries and mix gently until combined. Pour blueberry batter into the pre-baked pie crust. Bake at 350 degrees for 30 minutes.

Serve with a dollop of tangy non-fat Greek yogurt for added protein. Last but not least, enjoy this macronutrient balanced, GI friendly, and antioxidant rich treat!

Recipe by Alexandra Cameron, CN, adapted from @simplesuebakery