Did you know that National Blueberry Pie Day is tomorrow, April 28th?
Who knows who creates these food holidays, but I’ll gladly partake in this one. Considering the high levels of anti-oxidants, fiber and Vitamin C in blueberries, you can really think of tomorrow as a healthy holiday. The Gracious Posse has made it easy for you to celebrate it, too.
The sour cream adds depth to this simple recipe. With a store-bought pie crust, you will have it bubbling in the oven in no time.
If you do have extra time, why not make your own crust? Foolproof Pie Dough can be made ahead and adds the perfect element to this sweet treat. It must be the chilled vodka that you add while running your food processor. I surprised myself the first time I made it. Now I avoid the store-bought option whenever feasible.
In fact, during this year of attempting to eat like a cavewoman, TEdF and I are avoiding piecrust of any variety. In getting as back to the most basic foods as possible and avoiding all added sugar, natural fruits like blueberries now must satisfy our sweet teeth. Fortunately, I just discovered how I can celebrate National Blueberry Pie Day Paleo-style ~ Roasted Blueberry Coconut Milk Ice Cream (see recipe below). Spread this faux ice cream, which tastes a lot like blueberry yogurt, in a pretty pie plate, freeze it up and top with whipped coconut milk, and you have a healthful pie that meets the strictest of Paleo approaches.
I am excited to be able to celebrate National Blueberry Pie Day my way. How about you? Do you have a favorite recipe for celebrating this national holiday?
May 27, 2015
- 3 c coconut milk (whole fat, not reduced), chilled
- 1-4 T honey (depending on taste)
- 1 t vanilla extract
- 2 c fresh blueberries, washed, stemmed and dried
- Preheat oven to 300˚ F.
- On a parchment-lined baking sheet, spread the blueberries into one layer. Carefully place pan in oven and roast for 45 minutes.
- Remove from oven and allow cool.
- In blender or food processor, blend the blueberries, coconut milk, and vanilla extract. Gradually add honey until sweetened to taste.
- Pour through a fine mesh strainer or chinois to remove seeds.
- Chill the mixture for at least 1 hour.
- Place mixture into an ice cream maker and follow the manufacturer’s instructions for making ice cream.