Wheat-Sugar-Egg-Dairy Free Wild Blueberry Pie

We celebrated my third daughters sixth birthday today with friends and family, and my husband and I made a scrumptious blueberry pie without any refined sugar, wheat, eggs or dairy! Everyone enjoyed it, and couldn't believe the ingredients we used were so clean.

If you're looking to eat a dessert that not only tastes good, but is also healing and nourishing, this recipe is for you!

Recipe credit: Anthony William Wild Blueberry Pie

"Ingredients:

Crust:

• 3 tbsp ground flaxseeds

• 1/3 cup applesauce

• 1/2 cup coconut sugar

• 1/3 cup melted coconut oil

• 1 1/2 cup gluten free oat flour

• 1/2 cup brown rice flour

• 3 tbsp tapioca starch

Crumble topping:

• 1/3 cup gluten free oat flour

• 2 tbsp brown rice flour

• 1 tbsp coconut sugar

• 2 tbsp melted coconut oil

Filling:

• 6 cups frozen wild blueberries

• 2/3 cup raw honey or maple syrup

• 1/3 cup arrowroot starch or tapioca starch

• 2 tbsp lemon juice

Directions:

Preheat oven to 350F/180C.

To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour and tapioca flour. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.

Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch pie dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork. Refrigerate until needed.

To make the crumble topping, combine the oat flour, brown rice flour, and coconut sugar in a small bowl. Whisk until uniform, then pour in the melted coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.

To make the filling, combine the wild blueberries, maple syrup, arrowroot. and lemon juice in a large saucepan. Bring the heat to medium-high and cook, stirring often, until you get a very thick mixture. Transfer filling to prepared crust and top with crumble. Bake for 25-35 minutes, until the crust is browned. Cool pie completely before serving.

Serves 6-8"