Sorry all! I know it’s been awhile, things have been SO crazy at the bakery (don’t worry – in a good way!), and I just haven’t had any time to update! This is my solemn promise that I will be more diligent about this blog. 🙂
I made these for my friend’s birthday as she is Celiac and on the Paleo diet – She loved them. Heck, I did too!!! They’re super easy to make…. soooooo, have fun & enjoy!
Paleo Mini Blueberry Pies
2 C. Almond Flour
¼ t. Sea Salt
2 T. Coconut Oil, or Softened Butter
2 C. Frozen Blueberries
1 T. Tapioca Starch
Drizzle of Raw Honey (to taste)
Mix almond flour and salt, then add coconut oil or butter and egg, and mix until dough forms (can be done in a food processor). Separate into 4 equal sized balls.
Spray four cupcake cavities, and rims, with oil spray, and press one ball of dough into each cavity. Fill up sides and drape over the top (to look like a mini pie). Bake at 350 degrees for 12 minutes, or until crust edges are browned.
Meanwhile, put frozen blueberries in microwave-safe bowl, add the tapioca starch, and stir to thoroughly coat. Drizzle desired amount of honey on top, and stir again. Microwave for four minutes, stirring after – Then microwave in one-minute increments, until thick and fully thawed.
Remove cooled crusts from cavities, and fill with blueberry filling. Top with whipped cream (if you can have dairy), OR make “whipped cream” from my fabulous recipe located HERE and enjoy!