 This Today is National Blueberry Pie Day and Denim Day, see a theme. The irony is I live in Greensboro also known as Jeansboro because of our rich history of textile manufacturing (Wrangler & VF Jeanswear) and denim. You will find these great Jeanswear statues all over Greensboro celebrating this status. This project even included our public school system, Guilford County School students submitted designs to be chosen for the 3D statues. So in honor of National Blueberry Day I am sharing this vegan, gluten free and grain free blueberry pie. The crust is even includes 3/4 cup of Blueberry Bliss, which is my husband's favorite flavor of granola that I make. Well maybe, I am working on a new flavor he is also really enjoying, this one includes vegetables. WHAT??!! Yes vegetables but that is a blog post for another time.  I will warn you ahead of time, this pie will not last long in your house if you have blueberry lovers like I do.
This pie will take you about 20 minutes prep time. Total baking 40 minutes. Ingredients:
To make the crust, mix lard or coconut oil into flour mixture until it is clumpy. Then gently stir in coconut sugar and flax egg or chicken egg. Roll out between two pieces of parchment paper or wax paper. Put pie pan over dough and flip. Don’t worry about cracking, you can press it back together. I had left over pie crust, so I made heart shaped crusts to place on top after I finished the pie. You will need to bake those on a separate pan. Bake at 375 for 15 minutes To make the filling place blueberries, honey, lemon zest, vanilla, salt, and cinnamon in a large saucepan. Place arrowroot starch, lemon juice, and water in a container with a tight-fitting lid. Shake it vigorously to combine. Then add that to the saucepan. Heat saucepan on medium. As it cooks, mash the berries gently. (Leave some berries intact.) Continue to mash and cook for 5 minutes. The liquid will go from pink to lavender, finally to a rich blueberry color. Cook for a few more minutes until it thickens. Fill the crust with blueberry filling. Bake for 30 minutes. If you are making a 2-crust pie, be sure to cut vents into the top crust before baking. Let the pie cool completely before serving. Refrigerate pie after it cools.
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 This year I joined the Blendtec Ambassador program. Each month. I am challenged to create a smoothie, dish, meal using my beloved Blendtec. I've had my blender well over 10 years and its still working like a workhorse. I have added different and new jars but outside of that I haven't done a thing. Last year I saw Danielle Walker share her St. Patty's Day cookies and I had to make them. It was too much fun not to. Also I can be such a food science geek at times. I think it's so cool that the chlorophyl from the sunbutter reacts with the baking soda to create the green inside these tasty cookies. These cookies get dark and darker the longer they sit. However I decided to put a twist on these cookies for a bit of spring time fun. I added carrots, fresh ginger or grated from The Ginger People. Man I just love all their products. So fresh, flavorful and minimally processed. In addition to I also added in walnuts.  If you can let them sit long enough they will get this dark green color. In the end use Danielle Walkers recipe and add the following.
I followed Danielle's recipe, however I used my blendtec blender instead of a food processor.  These cookies made a great post dentist appointment breakfast for a hungry cross country runner. After take the cookies out of the oven. Let me cool, then store in the refrigerator. I doubt they will last long. They sure didn't in my house.
 I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty. I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It has become a hit in my intimate social circle.
 Growing up I never liked pumpkin pie. It was too weird looking for me. I much preferred the fruit filled pies, mainly apple pie with ice cream, then later with cheddar cheese. I do miss apple pie with cheddar cheese. I might have to try it someday with a vegan cheese or maybe a goat version. I am tolerate goat cheese more than cows cheese. Which is funny since I spent so much of my youth in Wisconsin the dairy state. Even went to school at University of Wisconsin- Madison which has a dairy science major and a farm on their campus. When I was an undergrad there, every semester we lined up at the barn to get our registration forms to then proceed to the various buildings to register for classes. Can you tell I went to school pre-internet!! At any rate I digressed, I know LOVE pumpkin pie. I even had a favorite pumpkin I made every year. However last year when I my husband was diagnosed with an egg allergy I need to make a change. I have discovered that Momma's Mammoth Munch makes a great pie crust. This summer I made a blueberry pie with the Blueberry Bliss flavor. It was delish!!! So this fall I decided to make our pumpkin pie using the limited release flavor of Pecan Pumpkin Spice. Oh my the crust is so crunchy, yet flaky. It's the perfect compliment to a nice creamy pumpkin pie. Ingredients: Crust: 3/4 C Momma's Mammoth Munch Pecan Pumpkin Spice 1/4 C coconut flour 1 tbsp tapioca flour 1 tbsp coconut sugar 1 flax egg (1 tbsp ground flax + 2 tbsp of warm water) 1 tbsp cold lard Pulse the Momma's Mammoth Munch until it resembles a flour. Be careful not to go as far as making it into a nut butter. Combine Momma's flour with rest of the dry ingredients. Cut the lard into the flour mixture until is resembles pea size balls and it looks crumbly. Next mix in the flax egg. Roll out between to pieces of parchment paper. Then flip the dough onto the pie pan. Gently tap it down. Don't worry about any tears just pat the tears down. The dough is sticky enough to solve that problem. Bake in 350 oven for 15 minutes. This recipe works great for a blueberry pie using Blueberry Bliss. The Cacao Crunch makes a great chocolate cream pie crust.   Recently we have been craving a nice crunchy fish fillets or chicken tenders. Think fish sticks or chicken tenders. It has been on of the foods my family has missed since we've had to pull corn out of our diets. So I decided to try using the golden granola as a coating. Oh my. . . . . it was AMAZING!!! So tasty, crunchy, mouth satisfying.  Recipe:
1 lb of chicken tenders or white fish ½ C Momma’s Mammoth Munch ¼ C almond flour 1 egg beaten, 3 TBSP aquafaba or 1 flax egg Heat oven to 355℃ bake for 10-14 minutes Lightly grind the granola in a blender or coffee grinder until you achieve fine grounds but be careful to not go too far that you end up with a nut-seed butter. Mix in ¼ C almond flour and whisk thoroughly. Beat egg or aquafaba. Dry off the chicken tenders or fish sticks, dip in egg ( or aquafaba), transfer to granola mixture. Coat well, place on a cooking sheet that is lightly coated with an oil place on parchment paper. Either brush with melted coconut oil or spray with coconut oil. Place in the oven bake for 7 minutes, turn over and bake for 5-7 minutes more. Then put under the broiler for 1-2 minutes to crisp up the coating. Last month (in March, specifically March 14th) did you celebrate pi day by making a pie? Do you have a crust that you love? Did you know that our tasty granola makes a awesome crust. On Pi day we made the following chocolate cream pie. nom nom nom Think I need to make a new pie.  This pie is easy and quick to make. In a few hours you too can be eating chocolate cream pie. Just get out your blender or food processor, Momma's Mammoth Munch granola - flavor of your choice. I used Cacao Crunch in this pie. But Golden would work perfectly too. If you need a bag hope on over to our shop and order yourself a bag. Other items you will need:
 Crust:
1 1/2 cups of Momma's Mammoth Munch, any of our flavors work. 1 cup of pecans, walnuts or almonds 1 cup of pitted dates Pulse in the nuts in food processor or high speed blender until you get a coarse mixture. Slowly blend in the dates until you get a sticky mixture, that sticks together without crumbling. If it's to dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside while you make the filling. Filling 13.5 oz can of full fat coconut milk 1/4 cup of maple syrup 2/3 cup cocoa powder 1 tablespoon of potato starch or arrowroot flour/starch dash sea salt 1/2 tsp vanilla extract Use only the cream from the can of coconut milk. Whisk the milk to break up the clumps, then whisk in the powdered cocoa, maple syrup, salt and vanilla extract. Then pour in the crust spread evenly, refrigerate for 2 hours or more before serving. Use whipped coconut cream or purchase a can of reddi whip coconut milk.  Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack.
Heat oven to 350º degrees
 Great after dinner treat with a cider while puzzling. Share how you enjoy your treats. |
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