Almond Oat Blackberry Pie is a healthy dessert that is simple to make. Patricia made this pie at night and put it in the refrigerator over night. You can keep a pie like this for up to 4 days in your refrigerator as it has all plant based ingredients. Here is the side view so you can see the base better.
Almond Oat Blackberry Pie
Ingredients
3 Cups Organic Almond Flour
3 Cups Organic Blackberries
1 Cup Organic Rolled Oats
1/8 Teaspoon Sea Salt
3/4 Cup Pure Water
1/4 Cup Melted Coconut Oil
1/4 Cup Organic Maple Syrup
1/4 Cup Shredded Unsweetened Coconut
1/4 Cup Honey
2 Tablespoons Almond Milk
1 Tablespoon Corn Starch
1 Teaspoon Vanilla
1/8 Teaspoon Sea Salt
Almond Oat Blackberry Pie Instructions
1. Preheat Oven to 350 degrees.
2. Add your almond flour, rolled oats, coconut oil, maple syrup, almond milk, vanilla, and sea salt to a large mixing bowl. Use a spoon to mix well until crumbles form.
3. Add all but 1 cup of your crumbles to an 8 inch parchment paper lined springform and press firmly into the bottom to form the pie crust base.
4. Pre-Bake the base for 10 minutes.
5. Add Blackberries, shredded coconut, corn starch, sea salt, honey, and water to a saucepan, mix well and then bring to a boil. Once your berries are boiling, reduce to medium low heat and simmer. Stir often for 10 to 15 minutes or until the blackberries can easily be squeezed or crushed together at the side of your pot.
6. Add the blackberry pie filling to the pre-baked crust, sprinkle with the remaining almond oat crumbles and return to the oven for another 10 minutes.
7. Remove from the oven and let cool on the counter for 20 minutes, then transfer to the refrigerator for at least 2 hours.
8. When you are ready to serve, run a knife around the edge of the springform and then remove the side. Cut into 8 pieces and enjoy.
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