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Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)
http://www.celiac.com/articles/22221/1/Blueberry-Honey-Pie-with-Honey-Whipped-Cream-and-Raspberries-Gluten-Free/Page1.html
Destiny Stone

I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

 
By Destiny Stone
Published on 07/19/2010
 
This is a recipe that you can't go wrong with. Easy to make, light and healthy, no refined sugar, gluten, eggs, or dairy. What a wonderful way to use all the berries that are popping up this summer. Try this recipe as it is written, or substitute with whatever berries are abundant in your area.

This is a recipe that you can't go wrong with. Easy to make, light and healthy, no refined sugar, gluten, eggs, or dairy. What a wonderful way to use all the berries that are popping up this summer. Try this recipe as it is written, or substitute with whatever berries are abundant in your area.

Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)

Blueberry Filling Ingredients:

  • 6 cups blueberries
  • ¾ cup honey
  • 2 tablespoons + 1 teaspoon arrowroot powder
  • ¼ cup water
  • 2 teaspoon lemon juice
  • 2 teaspoon coconut oil
  • ½ cup raspberries for topping
  • pinch salt

To make filling:

  1. In a large saucepan, mix blueberries, honey, and salt.
  2. Add water to arrowroot powder  in a small bowl and blend.
  3. Add to blueberry mixture; blend. Stirring often, cook over medium-high heat until mixture is bubbly and arrowroot-water mixture turns blueberry color, about 2 to 5 minutes.
  4. Stir in lemon juice and coconut oil.
  5. Cool slightly and pour into your already prepared pie crust.
  6. Chill at least an hour.
  7. Serve with honey whipped cream.

Honey Whipped Cream Ingredients:

  • 1 cup coconut “cream,” from a chilled can of full-fat coconut milk
  • ¼ cup honey

To make whipped cream:

  1. The day before you plan to make this pie, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. Skim about one cup of the “cream” off the top. Add the coconut cream to a chilled bowl.
  2. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add honey.
  3. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping.
  4. Spoon onto chilled pie, leaving a perimeter of blueberries exposed. (Chill whipped cream if you are not topping your pie immediately.)
  5. Top whipped cream with raspberries.

Raw Nut Crust:

The following raw crust recipe is a healthy alternative to flour crusts. However, you can use your favorite crust for this recipe and it will be just as good.

Crust Ingredients:

  1. 2 cups finely ground raw soaked almonds
  2. ⅓ cup honey (or agave nectar)

To make crust:

  1. Combine 2 cups finely ground raw almonds and ⅓ cup honey in mixing bowl.
  2. Press into lightly greased 5-inch pie dish.
To Assemble Pie:
  1. Fill pie crust with berry filling and top with honey whipped cream and berries.
  2. Serve chilled and enjoy a little piece of heaven!