Ok, so I am on a blueberry trend lately, but I just had to share this recipe with you. It was a joined effort from the help of a cookbook and my own creativity (and baking sense), no that should not scare you! 🙂 The recipe for making your own mini blueberry pies is as follows:
1/3 c. tapioca
1/3 c. flaxseed meal
1/3 c. coconut flour
plus an additional 2 1/2 T. of coconut flour
1/2 tsp. salt
1/2 c. organic butter, cold and cut into tablespoon size pieces
1 egg, slightly beaten
Preheat oven to 375F degrees. Place all dry ingredients in a food processor and pulse until mixed. Add the cold butter pieces and pulse until the dough resembles course meal. Add the egg and pulse until mixture forms a ball. On a piece of wax paper, dust with tapioca flour. Add the dough and roll in flour dust. Place another piece of wax paper on top of the ball and flatten. Using a rolling pin flatten the dough out to a 1/4 inch. Freeze dough for 5-8 minutes. Divide the dough into three parts, press into mini ramekins or individual pie pans. Prick the bottom of the crust with a fork. Bake the crusts for 15 -18 minutes or until golden brown.
2 c. of homemade blueberry preserves
2 T. xyla
2 1/2 T. tapioca flour
Heat blueberries over the stove in a saucepan. Add sugar (xyla) and tapioca flour. Stir until blueberries are well heated. Remove from heat and pour into baked crusts. Place back into the oven and bake for an additional 16-17 minutes. Enjoy!
If any of you readers have a favorite recipe and would like to share, please feel free to leave a comment. I love hearing from you!
Thanks for reading and have a great week!