By Jennifer Provenza at Good Food From The Heart
Whole food plant based, oil free, sugar free, soy free
This lightly sweet and tangy pie is melt in your mouth delectable but sugar free, plant based, and completely healthy. Perfect for your summer picnic!
Bring on Spring!
I cannot even tell you how happy I am that it is finally spring! And I have pretty bad hay fever. But, whatever. I’m ready to take some antihistimines and hit the park! The weather is absolutely beautiful and after a long, hard winter (mentally, not weather wise), I am SO ready to get outside and enjoy time with my family. C, my five year old, is playing T ball this year, which is beyond adorable and gets us all outside a ton. We are also planning a weekend beach trip for M’s birthday next week. I cannot wait!
We had a wonderful Easter holiday with our family last week and for dessert I made this delectable sugar free mixed berry pie which is totally plant based and free of oil! I mean, healthy pie?! I kid you not. This pie is actually good for you. The only fat comes from almond flour and light coconut milk in the crust and the crust is also completely whole grain. There is no added sugar other than what comes from the fruit. I was actually a little bit nervous to serve this pie for a holiday because I thought it might not be sweet enough for a celebration. But, it totally was! Everyone loved it and the whole thing was devoured in about .5 seconds. I’m pretty sure most people ate more than one piece. (Myself included!)
Berries: For this pie, I used a mixture of blueberries and raspberries and it came out great. You could definitely substitute other berries. I topped it with fresh blackberries, which would be great in the pie as well. This recipe will work equally well with fresh or frozen berries. If you use frozen berries, no need to defrost them before making the pie.
Powdered Stevia or Coconut Sugar: I used a powdered stevia to sweeten the berry mixture. I like stevia because it’s a natural no calorie sweetener and because my husband has diabetes, we try to avoid sugar. I use Sweet Leaf brand Coconut sugar will also work great in this recipe, as it’s an unrefined sweetener. Trader Joes sells this, which is where I usually buy it.
Cinnamon: Cinnamon brings out the sweetness, so I would not skip it, since this pie is pretty low in sugar.
Whole Wheat Pastry Flour: Make sure to get whole wheat pastry flour, as regular whole wheat flour will not give you a good result. Whole wheat flour is much more nutritious than white flour. White whole wheat flour will work in a pinch. (I actually used this, as my local store has been out of whole wheat pastry flour for months). I like Bob’s Red Mill brand.
Oats: The crumb topping calls for oats. Try to find organic if possible.
Almond Flour: The almond flour replaces butter in this recipe, giving you a healthy protein rich fat. Yay!
Light Coconut Milk: Also adds some healthy fat and helps bind the mixture together.
Liquid Stevia or Coconut Sugar: I used liquid stevia to sweeten the crumb topping, but feel free to substitute coconut sugar if you prefer.
How To Make This Sugar Free Plant Based Mixed Berry Pie
Before you begin, you will want to make a recipe of my Healthy Whole Wheat Pie Crust. Do not bake the crust until after you have filled it with the berry mixture and crumb topping. Once you have the pie crust ready to go, preheat your oven to 350 degrees.
Next, in a large bowl, mix the berries, vanilla, cinnamon, flour, and stevia or coconut sugar. Pour the berry mixture into the pie shell.
In a small bowl, mix together the oats, flour, almond butter, cinnamon, light coconut milk, and liquid stevia or coconut sugar. Use your fingers to really mix it together into a crumbly texture and then sprinkle it evenly over the whole surface of the pie. Optionally, you might spray the top of the pie with some non stick spray. This will give it a more golden color as it bakes, but is not necessary.
Bake the pie for about 30 minutes, until it is golden in color and the berry mixture is bubbling. You might need to cover the top with foil if it starts to brown too quickly.
This pie is delectable served warm with nice cream or coconut whipped cream on top. I also like to top it with additional fresh berries. This is a perfect pie for picnics, spring holidays, summer barbeques, the fourth of July, etc… It is also healthy enough to enjoy the next day for breakfast. Don’t worry, I won’t tell anyone.
Sugar Free Plant Based Mixed Berry Pie
- pie pan
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blueberries
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 2 packets powdered stevia or 1/2 cup coconut sugar
- 1/2 cup whole wheat pastry flour
For Crumb Topping
- 1/4 cup oats
- 1/4 cup whole wheat pastry flour
- 3 tablespoons light coconut milk
- 1 tablespoon almond butter
- 1/4 teaspoon liquid stevia or 1 tablespoon coconut sugar
- 1 dash cinnamon
One Recipe Healthy Oil Free Whole Wheat Pie Crust
- Preheat oven to 350 degrees. Wash the berries if they are fresh. Pour all the berries into a large mixing bowl. Add vanilla, cinammon, stevia or coconut sugar, and flour. Stir. Pour the berry mixture into your unbaked pie crust.
- In a small bowl, mix the oats, flour, stevia or coconut sugar, almond butter, light coconut milk and cinnamon. Use your fingers to really mix it all together into a crumbly texture. Cover the top of the pie with the crumb mixture.
- Optionally, if desired, spray the top of the pie with a few sprays of nonstick spray to make it turn a golden color. It's good for all of the crumb topping to be moistened so you don't end up with any dry flour on top. Bake for 30 minutes or until the pie is lightly golden and the berry mixture is bubbling. If the crust is browning too quickly, cover with foil.
- This pie tastes great served warm with non dairy ice cream or coconut whipped cream on top.
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