Disclaimer: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
I try not to play favorites, I really do. It’s just so hard when one stands out from the crowd. Fiber, protein and those coveted omega 3s. So delicious and satisfying. In my mind, walnuts are on a mountaintop with a red cape blowing in the wind!
Five years ago when we got married, my husband asked me which nut he should eat everyday in his oatmeal. Can you guess what I told him? Walnuts! One ounce has 2.5 grams of ALA omega 3 fatty acids, 4 grams of protein and 2 grams of fiber. It’s a no brainer.
Walnuts are also incredibly charismatic. All kinds are foods are drawn to this nut – veggies, beans, grains, and fruit all work well with walnuts to make delicious synergy.
Blueberries are one of my favorite fruits so it makes total sense to combine them with walnuts for a nutrition and flavor bomb.
I like simple, wholesome recipes that really highlight the natural tastes and flavors of my ingredients. With summer quickly on it’s way, I thought a pie made with wild blueberries, a walnut crust and a coconut whip topping would be perfect. Wouldn’t you agree?
This recipe is great for gluten free, grain free, vegan and paleo diets. Come one come all!
Makes 8 Servings
Ingredients
Crust:
2 cups walnuts
1/2 tsp salt
2 Tbsp melted coconut oil
Filling:
12 oz frozen wild blueberries, thawed
2 Tbsp tapioca starch
1/4 cup maple syrup
Topping:
14 oz can coconut cream, chilled in refrigerator for 2 hours or overnight
1 tsp vanilla extract
1 Tbsp maple syrup
Directions
Preheat oven to 350°F. Grease an 9″ pie pan.
Add walnuts, salt and coconut oil to a food processor. Pulse until finely ground. Scrape into your prepared pie pan and use your fingers to press the dough into an even layer across the bottom and up the sides of the pan. Bake for 15 minutes.
In a medium bowl, add blueberries, tapioca starch and maple syrup. Mix until starch is completely dissolved. Add this mixture to the baked crust and return to the oven for 40 minutes, rotating halfway through.
Allow to cool before chilling in the fridge for at least 1 hour.
When ready to serve, add coconut cream, vanilla and maple syrup to a mixing bowl. Use a hand or stand mixer to whip until smooth.
Serve with a dollop of coconut whipped cream.
Notes
If you like a little sweetness in the crust, you can add a tablespoon or two of maple syrup.
Different spices can be added to the filling if you prefer. A dash of cinnamon, cloves or cardamom would be a nice touch.
That’s one gorgeous looking pie!
It tastes as good as it looks ;)
What a lovely and wholesome pie!
My husband’s words exactly as he took his second slice!