The cool Coconut cream with the lemon zest was a perfect compliment to the warm chewy pie-cake thingy with the berries all warm and sweet. Seeing as we picked the blueberries ourselves, it made it that much more incredible and delicious.
Vegan/Gluten-Free Pie crust:
1 1/2 cups all-purpose flour (Namaste perfect flour blend for
pies)
1/2 teaspoon salt
1/2 teaspoon coconut/palm
sugar
1/2scoop of Earth
Balance
3-4 Tbsp. ice cold
water
Line bottom only of a small spring form pan with the dough and press well. Gluten free crusts
tend to come out drier and thicker than non-gf flour crusts so be aware that it will thicken up if you line the whole pan.
Fill pan halfway with berries of your choice, I used fresh local and Organic Black and Blue berries from Beatson's Blueberry Farm.
Also the Namaste Flour is "This product contains no wheat, gluten, soy, corn, potato, dairy,
casein, peanuts or tree nuts. Non-GMO, all natural, no preservatives.
Filling:
4 cups fresh or thawed frozen blueberries/blackberries
1/3 cup lemon juice
1 cup coconut sugar
½ tsp.salt
¼ C. non GMO cornstarch
Bake at 350 for
about 30 minutes , be sure to check every 10
minutes
Topping:
1/2 cup coconut sugar
1 tsp. salt
1/2 tablespoon cinnamon
½ C. Earth Balance
1/2 cup Gluten Free Bob's Red Mill rolled oats
Mix well and pour on top before popping in
oven
Gf/vegan whipped cream
Simply place a can of coconut cream in the fridge overnight. Before topping your cooled off pie or dessert, whip it up with beaters and plop a dollop on top!
Here's how:
Open can, scoop the cream out and leave the water at bottom of the can. Add the cream to a mixing bowl and beat until you get a more whippy texture. Top the pie with the whip and zest a lemon over top.
PERFECT!
♥tasty tip: pop your lemons in the freezer, the zest from a frozen lemon is much stronger and tastes so amazing!
Be sure to share your recipe pics on Instagram
Please♥
Vegan/Gluten-Free Pie crust:
1 1/2 cups all-purpose flour (Namaste perfect flour blend for
pies)
1/2 teaspoon salt
1/2 teaspoon coconut/palm
sugar
1/2scoop of Earth
Balance
3-4 Tbsp. ice cold
water
Line bottom only of a small spring form pan with the dough and press well. Gluten free crusts
tend to come out drier and thicker than non-gf flour crusts so be aware that it will thicken up if you line the whole pan.
Fill pan halfway with berries of your choice, I used fresh local and Organic Black and Blue berries from Beatson's Blueberry Farm.
Also the Namaste Flour is "This product contains no wheat, gluten, soy, corn, potato, dairy,
casein, peanuts or tree nuts. Non-GMO, all natural, no preservatives.
Filling:
4 cups fresh or thawed frozen blueberries/blackberries
1/3 cup lemon juice
1 cup coconut sugar
½ tsp.salt
¼ C. non GMO cornstarch
Bake at 350 for
about 30 minutes , be sure to check every 10
minutes
Topping:
1/2 cup coconut sugar
1 tsp. salt
1/2 tablespoon cinnamon
½ C. Earth Balance
1/2 cup Gluten Free Bob's Red Mill rolled oats
Mix well and pour on top before popping in
oven
Gf/vegan whipped cream
Simply place a can of coconut cream in the fridge overnight. Before topping your cooled off pie or dessert, whip it up with beaters and plop a dollop on top!
Here's how:
Open can, scoop the cream out and leave the water at bottom of the can. Add the cream to a mixing bowl and beat until you get a more whippy texture. Top the pie with the whip and zest a lemon over top.
PERFECT!
♥tasty tip: pop your lemons in the freezer, the zest from a frozen lemon is much stronger and tastes so amazing!
Be sure to share your recipe pics on Instagram
Please♥
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