What are the holidays without a sweet scrumptious pie? For a healthier option to traditional favorites, try this grain-free, no-sugar-added, very berry pie from Barbara Rogers’s It’s a No Grainer (have you bought the cookbook yet?). We recommend topping with SO Delicious dairy-free, no-sugar-added vanilla bean ice cream. Double YUM!
Crust Ingredients:
- 1 cup almond butter
- 1 egg
- 6-8 dates, pitted
- Pinch of sea salt
- Cooking spray or coconut oil
Filling Ingredients:
- 1 cup each fresh or frozen blueberries, raspberries, strawberries and blackberries
- 1 tablespoon arrowroot flour
- 2 packets of Stevia
- 1 teaspoon ground cinnamon
Directions:
- Preheat oven at 350 degrees
- Grease a pie pan with coconut oil or cooking spray
- Place crust ingredients in a blender or food processor and blend (this may take awhile since
its so thick; just be patient. It is worth the wait!) - After blending, pour into pie pan and flatten and push all sides up to ¼-1/2 inch
- For the filling, spoon all ingredients in a bowl. Make sure the berries are cut to about the same size and mix well.
- Fill the pie pan with the very berry mix and spread out evenly
- Place in oven for approximately 45 minutes
- Halfway through baking, cover with aluminum foil so the crust doesn’t overbrown
- Take the pie out and let it cool, then place in the refrigerator for two hours
before slicing
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