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Your New Favourite Dessert - Healthy Blueberry Pie!


This week's featured recipe is by our very own talented Graphic Designer Susie Julia.  Susie lives in Port Hope, Ontario with her fiance and is busy planning for her wedding in two weeks! Not only is she a graphic designer, but she is also a freelance illustrator and avid home baker. You can check out some of her awesome creations here

Susie created a custom recipe for Farm to Door Club subscribers using local juicy blueberries from this week's produce box! Blueberries are a great source of vitamin C, fiber, and antioxidants. Susie wraps fresh and local blueberries in a nutty almond flour crust that is jam-packed with flavour! 

Check it out below and let us know what you think in the comments!

 

YOU WILL NEED:

          • 1 cup almond flour
          • 1/3 cup coconut flour
          • 1/3 cup coconut sugar
          • 1/2 cup cashew or almond butter
          • 2 tbsp melted coconut oil
          • 1 whisked room temperature egg
          • 1 pinch of salt
          • 5 cups of local Ontario blueberries
          • 3/4 cups raw honey
          • 2 tbsp tapioca starch or arrowroot powder
          • 1 lemon, juiced 

      PREPARATION:

      1. Preheat the oven to 375 degrees Celcius.
      2. To make the crust - combine the almond flour, coconut flour, coconut sugar, cashew butter, coconut oil, egg, and salt. Mix well and use your hands to get that smooth consistency.
      3. Press the crust mixture into a tart pan
      4. Add the berries, starch, honey, and lemon juice together in a separate bowl. Let this sit together for about 5-10 minutes.
      5. Pour the filling into the tart pan and place the tart pan on a baking sheet. This keeps your oven clean if the blueberries bubble over.
      6. Bake for 32-38 minutes, or until the crust is browned and the berries are bubbling.
      7. Remove from the oven and cool for at least an hour.

      Bon Appetite! 


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