Hi friend! I hope you had a beautiful weekend! I spent the last few days up in Big River, SK presenting, catering, and participating in the 3rd annual Yoga at the Ridge Retreat. It’s an amazing fundraising event that I’ve taken part in the last two summers and it is always a highlight. You can read more about my adventures here if you’re interested.

Lately I’ve been inspired by the beautiful berries that are in season so I wanted to share a recipe for a low sugar, grain free, vegan, pie that is JAM PACKED full of nutrient goodness and guaranteed to satisfy your sweet tooth without wreaking havoc on your waistline.

Most pies are full of gluten, hydrogenated vegetable oils in the form of shortening, and tons of sugar, which makes them an inflammatory food that promotes dis-ease as opposed to a nourishing super food that helps you glow from the inside out. However, with just a few tweaks you can take a junky food to new heights of awesome without sacrificing taste.

Instead of a regular pie crust that’s full of refined flours that spike your blood sugar and lead to insulin dysregulation and food cravings, you’re making a crust that is full of healthy proteins, fats, and fibres from the nuts, seeds, and oils you choose to use. Almonds and walnuts give this crust a deliciously roasted and savoury flavour while the flax adds as a binding agent to hold your crust together.

Instead of shortening, you’re going to use a coconut oil. If you’ve been around the blog before you know that this is one of my favourite fats to use and for good reason! It’s full of medium chain triglycerides (MCTs), which are a type of fat that boosts the beta-oxidation (burning) of stored fat cells.

They are also easily digested and absorbed and this makes them an excellent food for people who suffer from digestive issues. Finally, the MCTs are a preferential fuel source for your liver, which means it will help it detoxify harmful substances you may come into contact with in your daily life to promote clearer skin and better hormone balance.

If your liver isn’t functioning optimally you may suffer from breakouts, hormone imbalance, weight gain, fatigue, and a whole host of other unpleasant symptoms. So eating clean and incorporating foods that support your liver is a great way to stay slim, trim, and healthy!

Finally, the filling of your pie is made up almost entirely of super healthy, low sugar, and antioxidant rich berries. Look for local and seasonal produce to get the most bang for your buck! The filling mixture will work with everything from berries to apples & pears, so don’t be limited by what I used. Go to the farmer’s market and pick out what’s fresh!

5 from 1 vote

Print

Gluten-Free Saskatoon Berry & Cherry Pie Recipe

Prep Time

15 mins

Cook Time

40 mins

 

This recipe uses delicious nuts and seeds to create a buttery, delicious crust jam-packed with seasonal berries. Have your healthy pie guilt free!

Course: Dessert

Cuisine: American

Keyword: Grain Free Berry Pie Recipe, Paleo Berry Pie Recipe

Servings: 8 slices

Author: Caitlin Iles

Ingredients

Crust

• 1/2 cup walnuts
• 1/2 cup almonds
• 3 tbsp. flax seeds
• 1/4 cup coconut oil
• 1/2 cup water

Filling

• 3 cups Saskatoon berries try blueberries, strawberries, raspberries or another favourite!
• 2 cups cherries pitted
• 1/2 cup maple syrup
• 2 tbsp. tapioca starch
• 1 tsp. vanilla
• 1 tsp. lemon juice

Instructions

1. Preheat oven to 350F and grease a 9 inch pie plate with coconut oil. Set aside.

2. In a food processor grind almonds and walnuts until a crumb-like texture is achieved.

3. Grind flax seeds in a coffee grinder.

4. In a medium sized mixing bowl combine ground walnuts, almonds, and flax with coconut oil using your hands until a grainy texture is achieved.In a medium sized mixing bowl combine ground walnuts, almonds, and flax with coconut oil using your hands until a grainy texture is achieved.

5. Add water and knead until combined.

6. Line a circular pie plate with coconut oil and press crust into shape all around the plate until even.

7. Bake crust for 10 minutes until it starts to go golden brown.

8. While crust is baking combine Saskatoon berries, cherries, tapioca, sweetener of choice, vanilla, and lemon juice in a bowl.

9. Remove crust from oven and fill with berry mixture. You can sprinkle any leftover crust mixture on top of the berries for an extra crunch.

10. Bake an additional 20-30 minutes or until berries are softened.

11. Remove from oven, let cool 15 minutes, and top with Ginger Pear Ice Cream. 

Well friend, that’s my recipe for today! I hope you enjoy it as much as my friends did 🙂 And remember, if you need any extra support to help you feel strong and healthy, make sure you download my FREE Anti-Inflammatory Meal Plan & Shopping List right here!

As always, thank you for your love and support! Have a beautiful week!

Cait xo