![]() ![]() Especially since chia seeds are one of the foods I think should be in every toddler's diet!Īlmond flour: make sure to used blanched almond flour so that the blueberry mini tarts don't come out with a "gritty" texture. Maple syrup: the only sweetener in this recipe! This is what makes them such a great treat: all natural flavor.Ĭhia seeds: used to make the blueberry pie filling while giving the recipe a dose of healthy fats. In fact, you only need a handful of ingredients (and none of them are puff pastry!)! Most of which you probably already have in your gluten-free pantry.įresh blueberries: though these tarts taste best with fresh blueberries, they can easily be made with frozen ones too. These mini tarts are one of those amazing recipes that seem extremely "fancy" but are really quite simple. They're amazing as-is or topped with dairy-free vanilla ice cream.The tarts are loaded with simple, nourishing ingredients.You'll fall in love with these mini blueberry tarts because: If you don’t own a pie shield, then use some foil and gently wrap it around the edge of the crust.Dairy-free, flourless, gluten-free, and paleo these mini blueberry tarts are all-around healthy! Plus, they contain real-food, simple ingredients which means they're great for toddlers and meat my seal of approval as a Certified Nutrition Coach.įresh berries make the perfect summer indulgence and these tarts take it up a notch (just like this triple berry crumble recipe!) Use the fork again and poke some holes all over the pie crust to let air in and to prevent it from rising and cracking. If you end up with any tears or rips, it’s ok, just do your best to press the crust back together.Ĭrimping the edges is too hard with this crust, so use the back of a fork and make lines while sealing the edges. The crust is fragile so be careful transferring it to the pie plate. Use a little bit of Pam baking spray, or Pam Coconut Oil spray and lightly coat the pie dish. Once it’s done being rolled out, it’s time to transfer it to the pie plate. Start rolling out the dough using a rolling pin. Throw a little bit of almond or coconut flour on the bottom piece of parchment paper, and a little bit on the top of the dough to keep it from sticking. Place it in between 2 sheets of parchment paper. The longer the better, it makes it easier to work with.Īfter it’s done chilling, it’s ready to be rolled out. Place it in the fridge for about an hour. In a medium mixing bowl add the almond flour, swerve, melted better, vanilla, salt, cinnamon, xanthan gum, and egg, then mix everything together.įorm the dough into a ball and cover it in plastic wrap. I can’t wait to hear what you all think about it. ![]() By simply replacing the store-bought crust with our homemade almond flour pie crust and using a low carb sweetener, I made it delicious and low carb friendly. Obviously, though I had to change it up a bit since she used a traditional Pilsbury pie crust and regular sugar which are not low carb. It’s a cold blueberry pie…but trust me, don’t knock it until you’ve tried it. Then you cook some blueberries mixed with sugar and cornstarch, pour it over the fresh raw blueberries, and place it in the fridge. What’s different about this pie is that the crust is baked first, then it’s loaded up with fresh uncooked blueberries. Her mom made this recipe every time I would come to visit, knowing that it’s one of my favorites. Growing up I spent a couple of weeks every summer with my best friend and her family. Its real name is called Blueberry Delight. Now that being said, this pie recipe isn’t going to be the true classic you are expecting. I don’t know about you guys but blueberry pie is a staple in this household during the summer months.
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