Gluten-free and vegan blueberry pie
Gluten-free and vegan blueberry pie
Doses
8
kplCooking time
25
minutesGluten-free and vegan blueberry pie is full of the gentle taste of oats! What a more delicious combination than blueberries and oats.
Ingredients
- Bottom
1 dl Gluten Free Organic Instant Oat Flakes from Virtasalmi Cereal Product
1 tsp ground cardamom
0,25 tsp salt
80 g soft vegan margarine
80 g brown sugar
- Stuffing
0,5 dl thick natural or vanilla soy yoghurt
1 tbsp corn starch
3 rkl brown sugar
2 dl domestic frozen blueberries or fresh blueberries
Preparation
- Preheat the oven to 200°C. Line the bottom of an 11 x 22 cm rectangular baking dish with baking paper.
- In a bowl, mix the dry ingredients: flour mix, oatmeal, cardamom and salt.
- In another bowl, whisk the soft margarine and sugar until fluffy, about two minutes. Add the dry ingredients and mix with a ladle until smooth. Press the dough into the bottom of the pan and preheat the oven for 5 minutes.
- Mix the yoghurt, cornflour and sugar. Spread the mixture over the pre-baked base. Sprinkle with blueberries and bake for another 20-25 minutes or until the top of the pie looks set and the edges are golden brown.
- Let the pie cool in the pan for about 20 minutes. Gluten-free and vegan blueberry pie sets well for slicing when kept in the fridge for about 30-60 minutes.
Tiina Strandberg | My Berry Forest
Hi these recipes are inspiring because they are egg free and vegan but can you have a recipe for diabetics where you replace the sugar with banana puree for example.
Hi Sisko,
Thanks for the comment and the good tip! We'll see what we can come up with 🙂
A diabetic calculates the carbohydrates in his insulin dosage, so this change would not be beneficial. In addition, the starch in raw bananas is not ripened, so even if it is the ideal banana for a diabetic, it does not add any binding or sweetness. The ripe starchy banana used in baking, on the other hand, is the equivalent of sugar and is therefore also used as a first aid for hypoglycaemia.
Hello,
This is a good clarification!
With these ingredients, the pie doesn't rise, the result is a biscuit, but it tastes good and the guests have a lot to joke about 🙂
Hi Teppo,
Glad to hear that the taste was good 🙂 This pie crust is supposed to be a fudgy, American "blueberry cheesecake bar:in type", but not a rock-hard cookie, but with the right chewy feel. The pie in the recipe is made in a fairly small pan. If you make the pie in a larger pan, the crust will be thinner and it will bake faster.