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


Photo: CC/jeffeyw

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:

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  • 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!


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2 Responses:

 
daniknik
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Jul 2010 12:34:24 PM PDT
Can you substitute other berries for the blueberries?

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
28 Jul 2010 12:08:09 PM PDT
Yes you can certainly substitute for any berries you like.




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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.