Gluten-Free Coconut-Blueberry Pie
Delicious Coconut-Blueberry Pie is easy to bake, gluten-free, refinded sugar-free and vegan. Very flavourful, delicious and tender.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cashewdate.com.
Cooking tools:
- Food processor
- Kitchen scale
- Microplane
- Citrus press
- Stand mixer
- Microwave
- Cake pan
- Oven
- Mixing bowl
- Parchment paper
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- DRY INGREDIENTS100 g. Rice Flour
- 50 g. Coconut flour
- 100 g. Polenta (or Cornmeal)
- 100 g. Raw Coconut Sugar
- 2 tsp. Gluten-free baking powder
- 2 tbsp. Lemon zest Pinch of Salt
- WET INGREDEINTS500 g. Frozen Blueberries
- 1/2 lemon Lemon juice
- 60 g. Coconut oil
- 250 g. Water
- 1 tsp. Vanilla extract
- Fresh Blueberries
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