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  • Destiny Stone
    Destiny Stone

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

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

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

    Blueberry Filling Ingredients:

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

    To make filling:

    1. In a large saucepan, mix blueberries, honey, and salt.
    2. Add waterto arrowroot powder  in a small bowl and blend.
    3. Add toblueberry mixture; blend. Stirring often, cook over medium-high heatuntil mixture is bubbly and arrowroot-water mixture turns blueberrycolor, 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 coconutmilk
    • ¼ cup honey

    To make whipped cream:

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

    Raw Nut Crust:

    The following raw crust recipe is ahealthy alternative to flour crusts. However, you can use yourfavorite 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 agavenectar)

    To make crust:

    1. Combine 2 cups finely ground raw almonds and ⅓ cup honey inmixing 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!



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  • About Me

    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.

  • Related Articles

    Scott Adams
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    1 jar (12 oz) strawberry preserves
    ¼ cup granulated sugar
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    3 cups rhubarb, cut into ½ inch pieces Streusel Topping:
    1/3 cup butter or margarine, melted
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    For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping.
    Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes.
    Variation:
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    Belinda Meeker
    This recipe comes to us from Belinda Meeker.
    Ingredients:
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    Jules Shepard
    Ingredients:

    1 tsp. apple cider vinegar 1/4 cup shortening (e.g. Earth Balance Shortening Sticks) 3 Tbs. honey or agave nectar 2 large eggs 2 1/4 tsp. rapid rise yeast 1 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut) 2 cups Jules Gluten Free All Purpose Flour 3 Tbs. flax seed meal (optional, but recommended) 1/2 tsp. baking soda 2 tsp. gluten-free baking powder Directions:In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer, by hand using a pastry cutter, or in a large food processor.
    In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mix with the paddle attachment and pour in the yeast, stirring until the lumps are removed from the dough. Beat an additional 2 minutes thereafter.
    Dust a clean counter or pastry mat and your hands with Jules Gluten Free All Purpose
    Flour. Grab small fist-fulls of the wet dough, patting into a 5 inch square by liberally dusting the dough and your hands with Jules Gluten Free All Purpose Flour . Lay the squares onto a baking sheet lined with parchment paper. Using a pastry brush, lightly brush off excess flour.
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    Cinnamon Apple Filling
    Ingredients:
     3 tart apples, peeled and coarsely chopped  ¼ cup light brown sugar  2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)  1 Tbs. cinnamon
    Directions:Melt the butter in a skillet over medium heat. Add the brown sugar and cinnamon, stirring to combine. Add the apples and stir to coat with the sugar-butter mixture. Stir periodically to coat and keep cooking all the apples. Cook for 15-20 minutes, or until the sugar-butter mixture is thin and the apples are tender. Set aside to cool.

    Cream Cheese Filling
    Ingredients:
    1 recipe danish dough 12 oz. cream cheese (dairy or soy) ¾ cup granulated cane sugar 1 egg yolk 1 tsp. gluten-free vanilla extract
    Directions:Whisk together cream cheese, sugar, egg yolk and vanilla. Place in a sealed container and refrigerate or freeze until thick.

    Gluten-Free Pastries
    Pinwheels:  Using a pizza cutter or pastry wheel, cut a slit from each of the 4 corners almost to the center, but not intersecting or cutting through the center. Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold every other tip into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).
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    Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).
    Blanket: Turn the square so that it is a triangle with a tip at the top and bottom.  Place an elongated dollop of cheese or cinnamon apples in the center and extend to the top and bottom corners, leaving the right and left corners without filling, and brush the remaining exposed pastry with egg wash. Fold the right and left corners into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper.  OCover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.
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    Jules Shepard
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    1/2 tsp salt
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    Pie Filling recipe
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    Preheat oven to 400F.
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    Beat the eggs, syrups and melted butter until well-mixed.  Add in the flour and salt, mixing until thoroughly incorporated and quite thick.
    Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate.  Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie.
    Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes.  The pie should be set and not very jiggly at this point.  Remove to cool before cutting and serving.
    Serve with ice cream or non-dairy topping, or plain.
    Serves 8. 

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