Gluten-free and dairy-free blueberry pie
Baking cake without an oven. It can be that easy and delicious! Moreover, this is a healthy cake by being free of refined sugars.
Ingredients
- For the bottom:
- 100 grams of Medjool dates
- 75 grams of almonds
- pinch of salt
- For the topping:
- 160 grams of unsalted cashews
- juice of 1/2 to 1 lemon (taste the filling, more lemon to taste)
- 2 teaspoons vanilla extract
- 65 grams of coconut oil
- 25 grams of coconut blossom sugar
- 150 grams of blueberries
Instructions
- 1
How to make a gluten and dairy free blueberry pie?Put the dates (seedless) and almonds in a strong food processor with a pinch of salt and grind finely. Pour this into the springform pan and press well; this is your bottom.Heat the coconut oil in a separate container and put all remaining ingredients (except the blueberries) in the food processor. Pour in the coconut oil and put on in the freezer.Then put ⅔ of this mixture into the springform pan; this will form the second layer of the cake.Next, add the blueberries to the remaining ⅓ of the filling and turn on again. This will form your final, purple-red layer. Add this and cover the cake. You can store this in the freezer; remove the cake from the freezer 30 minutes before serving to let it come to temperature.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu