Purslane

Local farmers’ markets are in full swing here in Boston and I couldn’t be happier. Every year the farmers bring new and interesting produce to the market giving adventurous eaters plenty of great things to try.

Purslane

Purslane

Purslane has turned up in my local markets (Central Square and Davis Square), and I love it. In America we’ve treated purslane (also known as Portulaca) as a weed. Other cultures have recognized it as a remarkably healthy vegetable that just happens to grow like a weed!

Purslane is loaded with all of the nutrients you expect to find in a leafy green vegetable: vitamin A is present in large quantities, as well as vitamin C and multiple B vitamins. It contains a decent amount of minerals like iron, magnesium, calcium and potassium.

The truly exciting nutrient in purslane is Omega 3 fatty acids. Purslane has a large serving of ALA, which is usually found only in fish, flax, hemp seeds and chia seeds.

So, how do you prepare it? What does it taste like?

Like most foods that contain omega 3s, heat is the enemy. Purslane is delicious raw, either as a stand-alone salad or mixed in with other salad greens. It has a nutty/lemony flavor with a great crunch when you have it raw.

It’s also nice quickly stir-fried. It’s great stirred in to scrambled eggs. Saute an onion first, then briefly saute the purslane before adding your scrambled eggs to the pan. Serve with salsa and maybe corn tortillas.

Chia Seed Pudding

Chia seeds are relatively new on the health food market, and I’ve been experimenting with them in a lot of my baked goods. They are a complete protein, and are loaded with omega-3 fatty acids and antioxidants. They also have a decent amount of vitamins and minerals. They also pack a good amount of fiber, too. Click here for the nutrition data breakdown.

Chia seeds have a unique ability to absorb large amounts of liquids, opening interesting possibilities for consumption. They become thick and gelatinous when soaked in liquid, and can be consumed as a beverage (a chunky beverage, which is better than it sounds), or made into a nutrious gel that you can eat with a spoon. I have been using ground chia seeds in all of my gluten-free baking because they help things stick together.

It’s a nice travel food for those with food sensitivities–easy to pack, and when mixed with any liquid it becomes a nourishing and filling food source. I’ve been seeing juices on the market with chia seeds floating in them–just make your own by adding some to your favorite juice.

One of the tastiest ways I’ve been enjoying them is as a pudding. It’s easy and fast, involves no cooking (and few dishes), and is open to infinite variables. I don’t have a picture of it for you, though, but at the request of my patients I wanted to get the recipe up (and maybe I’ll add a picture later). It’s a bit like tapioca pudding, but it’s healthy instead of starchy.

I enjoy it both as a post dinner snack (it’s a great ice cream substitute). Depending on how much sweetener (and what type) you use, it can be a nice breakfast too (maybe with some granola or nuts stirred in).

It’s hard to call this a recipe, it’s really a ratio: 1/2 cup chia seeds to roughly 2-3 cups of liquid. I used coconut milk the last time I made it, but you can use any tasty, creamy base that you like.

The infinite variety come in with how you choose to flavor the liquid. Vanilla or almond extract? Chocolate? Warm spices like cinnamon, cardamom, cloves? All are nice, so it’s up to you. If you are using whole spices like cinnamon stick, cardamom pods or cloves, you’ll get a richer flavor if you gently heat the base for a few minutes, and then leave the spices to steep (and then remove before you add the chia seeds).

Here is a rough sketch for a vanilla pudding and a chocolate:

Chia Seed Pudding

1/2 cp Chia seeds
2-3 cups coconut milk, soy milk, rice milk or whole milk
2 tsp vanilla
2-4 tbsp of your favorite sweetner (I use 1/2 palm sugar, 1/2 maple syrup)

Combine all ingredients and stir with a wire whisk. Let chia seeds soak for at least 10 minutes, whisking occasionally to prevent clumping. Start with less liquid, adding more to achieve your desired consistency. You can also add more chia seeds if it’s too liquid-y

It’s ready to eat as is, or you can chill it for a while.

To make this chocolate, add 2 tbsp. cocoa powder, and maybe use the larger amount of sugar.

Taste for sweetner, add a bit more if you need it.

A quick-and-dirty chocolate chia pudding can be had by mixing your chia seeds into chocolate soy milk (or whatever chocolate milk makes you happy).

Eggs poached in stock with spinach and buckwheat

I made a lot of soup this winter and came to appreciate the joy of home-made stock. With just a little extra work, you can get a stock pot going and then forget about it for at least 45 minutes. Strain it and you have a flexible base for a lot of good meals. It freezes beautifully, so make more than you need and bank some in the freezer for a future meal.

Spring allergy season has begun early in Boston. It’s predicted to be an especially bad year because of our mild winter. It’s also several weeks early.

We felt particularly under the weather last weekend, so I decided to cash in two jars of stock from the freezer stash. A quick and healthy meal can be had with two eggs, some pre-made stock, some leftover cooked grains and a handful of something leafy and green. Enhance the flavor as you time an inclination permits. If we’re feeling really under the weather, I add a few cloves of garlic to the stock and boil for at least 15-20 minutes. This time I sauteed some sliced garlic in olive oil and added it at the end, along with some chopped green onions. I had leftover cooked buckwheat in the fridge, but really any grain would do. I especially enjoy small round grains like quinoa and millet.

Eggs poached in stock with spinach and buckwheat

3 cups stock
4 eggs
1 cup cooked grains (give or take), preheated
a few handfuls of baby spinach
1-2 cloves garlic, sliced
2-3 green onions, sliced

Bring stock to a boil, taste for seasoning. Crack eggs into 4 small bowls (like ramekins). To poach eggs, bring bowl very close to the boiling stock and gently tip in. Repeat with other 3 eggs, giving each egg a little room. Gently boil for about 3 minutes.

While eggs are cooking, saute garlic in some olive oil, taking care not to let it brown.

Divid preheated grains between two large soup bowls. Top with a generous handful of baby spinach (you can use a lot here–it will reduce down to nothing once the soup hits it.

Stir sauteed garlic into broth, taking care not to break the eggs. Gently spoon 2 eggs into each bowl and divide the stock evenly between the two bowls. Top with sliced green onions.

Serves 2.

Spicy black-eyed peas, lentils and split chickpeas with mustard greens

One of my favorite restaurants in my hometown of New Orleans is Bennachin. It’s not one of those classic New Orleans Creole or Cajun restaurants–it’s a simple, homey place that serves super-tasty African food. I think it’s really the owner/chef’s home cooking–that’s what it tastes like, anyway, delicious home-cooking. They have a big selection of vegetarian dishes (as well as meat and fish), and it seems that most things come with coconut rice and fried plantains. I’ve found that any meal accompanied by fried plantains is pretty awesome.

They serve this wonderful black-eyed pea dish that I’ve been trying, unsuccessfully, to reproduce at home. It’s a simple stew with onions, tomatoes and black-eyed peas, but it tastes like much more than that.

The surprising (and revelatory) thing about it, to me, is how tasty black-eyed peas are in a tomato-based stew. As a southerner I’ve eaten my share of black-eyed peas (especially on New Year’s day, when it brings you luck), and we might throw a chopped tomato in when we serve it, but it’s definitely not in a tomato sauce.

My most recent experiment included some garden-variety brown lentils and some split chickpeas. I ventured far from my Proustian memories of Bennachin’s black-eyed peas and into new territory with some Indian spices (and the addition of two other legumes). The split chickpeas are also known as Chana dal, and can be found in any Indian market. If you can’t get them, just use more black-eyed peas.

I usually throw a small piece (1 square inch, roughly) of Kombu/kelp in the pot when I make beans–it helps soften them and mineralizes the dish.

I like things spicy, so if you don’t, cut down on the chili. I encourage you to use the full amount of ginger though–it helps the digestion and really makes the dish tasty! I find that the heat of green chilis here in Boston is unreliable–they often taste like small bell peppers. Serrano chilis are usually pretty hot, and like with all chilis, the seeds are the hottest part. You can test for heat of your chili with a small nibble of the green part, and then decide how many seeds to include. I strongly recommend you do this! When I don’t, my dishes turn out either way to hot or disappointingly mild.

I always want to have something green with every meal, and this time I made mustard greens with onions, mustard seed and hing/asofetida.

Spicy Black-eyed peas, lentils and split chickpeas

1/3 cp split chickpeas (aka Channa Dal, available at Indian markets) or just black-eyed peas
1/2 cp brown lentils
1/2 cp black-eyed peas
1 bay leaf
small piece kombu/kelp
1 onion, chopped
1-2 green chilis, chopped
2 inches of fresh ginger, grated or finely chopped
3-4 cloves of garlic, minced
Olive oil, for sauteing
1 tsp cumin (or more, to taste
1/4 tsp ground cardamom
1/2-1 tsp ground coriander seeds
1 14-oz can diced tomatoes (I use no salt added tomatoes, reduce salt if yours have added salt)
1 bunch fresh cilantro, chopped
2-3 tbsp lemon juice, to taste
Salt and pepper to taste

If you are using the split chickpeas, bring them to a boil in about 4 cups of water, along with the bay leaf, kombu and about 1.5 tsp salt. Reduce fire and simmer for about 20 minutes. Add black-eyed peas and lentils and about 1 more cup of water (if you are not using chickpeas, just bring lentils and black-eyes to a boil and simmer for about 20 minutes).

In the meantime, prepare the seasoning: Saute onion, garlic, chilis and ginger until onions soften. Add cumin, cardamom and coriander and briefly saute, making sure not to burn the spices. Add entire can of diced tomatoes (including juice). Bring to a boil, then reduce heat and simmer for 5-10 minutes.

Add tomato mixture to pot of beans. Simmer on a low fire for at least 20 more minutes or until beans are soft and stew is thick. You might need to add 1-2 more cups of water to keep it from sticking, but finished result should be thick.

Remove from heat and stir in chopped cilantro and lemon juice, both to taste. Adjust salt and seasonings. Serve on rice.

Seasoned mustard greens

1 small onion or 2 shallots
1/2 tsp brown mustard seeds
pinch hing/asofetida
1 bunch mustard greens (or any hearty green–kale, collard greens)
Salt and pepper to taste

Saute onion or shallots until they soften and give off some water. Add mustard seeds and continue sauteing until they start to pop. Add the pinch of hing, the greens and some salt. Saute until greens are bright-green and softened (maybe 5 minutes of sauteing). Adjust salt and pepper to taste.

One stock, two dinners: Celery Root Gratin, Lentil Soup

It’s cold here and Boston, and I’m suddenly, happily, more interested in spending time in the kitchen. Summer cooking is a challenge–the farmer’s markets are brimming with beautiful veg, but I want to spend my time lollygagging on the patio, not sweating in the kitchen. So, while the cold weather has it’s challenges, it makes me want to cook.

I’ve been making a lot of soup lately. I think of soup as a perfect food–I pack them with veggies, and usually include some type of bean and serve it with brown rice or quinoa. I’ve also been making my own stock lately, which makes a huge difference in the quality of the soup.

Stock always seems like a lot of work, certainly harder than using a bouillion cube or opening a carton of your favorite store-bought stock. It really isn’t, though. Coarsely chop some veggies (with skins intact for extra flavor), saute them in some olive oil, add water and some herbs and leave it to simmer on the stove while you do other things.

My current approach is to make a big pot of stock, and then use it as a basis for two different recipes. I also try to freeze some for some future time when I don’t have time to make stock. It doesn’t feel like that much work when you can use a pot of stock to make a couple of dishes.

This week I make Deborah Madison’s Vegetarian Cooking for Everyone“>Vegetarian Cooking for Everyone mushroom stock using my favorite dried mushrooms, Maitake/Hen of the Woods and a few shiitake.

Maitake/Hen of the woods (pictured above) are super-delicious mushrooms with wonderful health benefits. They helps strengthen the immune system and have anti-viral and anti-fungal properties. Research has also shown that they have tumor-fighting properties and can help regulate blood sugar. I buy dried Maitake from Mountain Rose Herbs and use them almost every time I make stock.

Shiitake (pictured above, growing on logs) have similar immune-stimulating, anti-tumor and anti-bacterial effects. They’re easily found at any Japanese market and most Asian markets. Mountain Rose Herbs also carries dried Shiitake. I buy them fresh at my local Whole Foods Market, as well.

Fresh Maitake and Shiitake are quite expensive, but a little goes a long way. Dried mushrooms tend to be less expensive and are almost as nice as the fresh, depending on how you prepare them.

With cold season upon us, it make sense to use as many maitake and shiitake as possible.

This batch of Mushroom Stock went towards making a Celery root/brown rice gratin (also from Deborah Madison’s book) and a pot of lentil soup (recipe to follow later). These two dishes gave us several lunches and a dinner–a great reward for the work. The original gratin recipe called for wild rice, but my husband doesn’t think wild rice is good for eating, so I made it with brown rice. The added step of making the bechamel sounds like a lot of work, but once you throw it together it’s not hard to keep 1/2 an eye on it while you do other things. Just keep the fire low and remember to stir. Or use a double-boiler.

Mushroom Stock

1/2-1 oz dried mushrooms–maitake, shiitake, porcini, or combination
1 1/2 tbst olive oil
1 large onion, cut into quarters, skin on (remove any dirty layers)
2 carrots, quartered
2 celery ribs, quartered
4-8 oz white mushrooms, quartered or coarsely chopped
1 cup chopped leek greens (save whites for lentil soup, recipe to follow)
1/4 cup walnuts or almonds, optional
2 garlic cloves, skin on, coarsely chopped
1/4 tsp dried thyme
1/4 tsp dried sage
8 springs parsley
2 small bay leaves
2 tsp salt

1. Clean any dirt from dried mushrooms. Soak in hot water while you prepare everything else.
2. heat oil in a soup pot, add onion, carrots and celery. Saute over medium-high heat until the onion is browned, about 15 minutes.
3. Add mushrooms and their soaking liquid along with the remaining ingredients.
4. Add about 9 cups of water and bring to a boil.
5. Reduce heat and simmer, partially covered for 45 minutes.
6. Strain

Vegan brown rice and celery root gratin

Bechamel (made with mushroom stock, recipe to follow)
1 tbsp olive oil
2 small celery roots, peeled and grated
juice of 1 lemon
2 cloves of garlic
2 tbsp chopped parsley
salt and pepper, to taste
3 cups cooked brown rice (or wild rice)
1/2 cup pecans
ground hazelnuts to sprinkle on top, optional

1. Preheat oven to 400.
2. Oil 9×13 baking dish (or anything large enough to hold about 5 cups)
3. Make bechamel.
4. Heat olive oil in a skillet. Add celery root with lemon jice, garlic and 2 tbsp parsley. Cook until tender, about 5-7 minutes. Add salt and pepper to taste.
5. Combine rice, celery root, pecans and bechamel. Spread into prepared baking dish. Bake for about 20 minutes. Top with grated hazelnuts and return to the oven for another 5 minutes or so.

Mushroom bechamel

1/4 cp minced shallot or onion
3 tbst olive oli
2 tbsp flour (use white or brown rice flour for gluten-free version)
1 1/2 cups hot mushroom stock
salt and pepper to taste

1. Cook shallots/onions in olive oil in a small saucepan over low heat for about 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the stock all at once, then cook for 20 minutes, stirring frequently, or in a double-boiler for about 30 minutes. Add salt and pepper to taste.

Lentil soup with leeks and mushroom stock

Elana’s Pantry Biscuits

Biscuits have always been one of my favorite breakfast foods. I prefer them with just a pat of butter–no jam, nothing fancy.

I haven’t made biscuits in a while–they are a little time-consuming–but I’m excited to try this recipe from Elana’s Pantry.

They’re made of almond flour, so they are much higher protein than your standard white-flour biscuits. I suspect the texture will be quite different, but they do sound tasty

I can’t wait to try them.

You can see Elana’s original post here. I’ve pasted in her recipe below.

Biscuits

2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar

1. In a medium bowl, combine almond flour, salt and baking soda.

2. In a large bowl, blend together buttery spread, eggs and agave.

3. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving.

4. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a parchment lined baking sheet.

5. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.

Yield: 10 biscuits

Chickpea soup with saffron and almonds

As the weather gets cooler, I’m enjoying being in the kitchen again. I love summer so much that I don’t want to spend any time at all inside in the kitchen. When it starts to turn cool (and wet), being in a warm kitchen seems like the most reasonable thing to do.

I’ve been making a lot of soup lately. I’ve been experimenting with making stock, and then using it to create two different soups. This give me leftovers for nice lunches and dinners for the rest of the week.

In the fall and winter it’s especially important to eat warming, cooked foods. Chinese medicine teaches us that when it’s cold out, you should skip raw foods because they cool the body and put the digestive fires out (when it’s cold outside, you need warming inside). Soups are the perfect replacement for the salads of summer–nutritious and hydrating for the dryness that comes with cold air and indoor heating.

I just recently tried Mark Bittman’s recipe for Chickpea Soup with Saffron and Almonds from his book, How to cook everything vegetarian. I followed his recipe almost exactly, and made my own stock. If you don’t have time to make stock, just use whatever stock you like. I often use Imagine Foods No Chicken Stock when I don’t have time to make my own.

The inclusion of coarsly chopped almonds gives this soup and interesting texture. I mashed a few chickpeas to thicken the soup, but left it very brothy overall. Bittman says to mash the chickpeas to whatever consistency you prefer–there’s no wrong way.

Basic stock

1 large onion, with (clean) skin, cut into large chunks
2 medium carrots, cut into quaters
2 stalks celery, cut into quarters
3-6 Whole garlic cloves, with skin on, gently crushed with side of knife
Olive oil, for sauteeing
Stems from dried mushrooms (I used Maitake/Hen of the Woods), optional
2 bay leaves
1 Tsp dried thyme (or several branches of fresh)
6-8 cups of water

Sautee onion in olive oil until it starts to soften a bit (about 5 minutes). Add the carrots, celery and garlic saute until the veggies are slighty browned.

Add bay leaves and thyme and sautee briefly.

Add water and optional mushroom stems, bring to a boil. Reduce to a simmer and cook for at least 30 minutes, but longer if you have time.

Chickpea soup with saffron and almonds

3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley

1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.

Almond flour banana blueberry muffins

I recently found Comfy Belly, a blog of healthy recipies for people with different food intolerances. I tried Erica’s Banana Blueberry muffin recipe as was really excited with the results. I did modify her recipe a bit to suit my preferences, but you can see her original post here. This beautiful picture is hers as well.

banana-blueberry-muffins

Here’s my variation:

Banana Blueberry Muffins

1/4 cup of Agave Nectar or Honey
3 tablespoons of coconut oil, olive oil, Earth Balance or butter, melted
2 eggs
2 very ripe bananas
3/4 teaspoon of baking soda
1/2 teaspoon of salt
2 1/2 cups of almond flour
3/4 tsp. cinnamon
1/4 tsp. allspice
3 tbsp. chopped candied ginger
1/2 cup chopped nuts
1 cup of blueberries (or more)

Preparation

Preheat oven to 325 degrees F. Prepare muffin pan either with paper cups or by thoroughly greasing each muffin cup (make sure to get the corners). My batch made 12 muffins.

Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.

Combine baking soda, salt, almond flour, cinnamon and allspice (a whisk gets the job done quickly and thoroughly).

Add dry ingredients to wet ingredients and mix well again. Add candied ginger and chopped nuts.

Gently fold blueberries in.

Spoon batter into each cup, filling them to just below the tops of the muffin cups.

Bake for 30 minutes, or until a toothpick comes out clean from a muffin.

Cool and enjoy!

It’s best to store these in the freezer and defrost as you go as they do not hold up well at room temperature. Of course, if your house is like mine, they won’t last long!

Quick and healthy: Poached egg on kale and millet grits

My work as an acupuncturist allows me to have lunch at home several days a week, and it’s something I’ve come to enjoy immensely. I love to cook, but I don’t want to go to a lot of trouble in the middle of the day (too much time, too many dirty dishes), so my challenge is to find something quick and healthy that I can whip up quickly.

Lately, all of my lunches involve eggs in various forms. I never get tired of eating them since you can do so many things with them. Eggs are an excellent source of protein for my mostly vegetarian diet, and pack a whallop of solid nutrition. The whites are almost pure protein, and it is a complete protein with the full compliment of all 8 amino acids. The yoke has gotten a bad rap in the past since it contains most of the fat in the egg, but it turns out that that fat is not so bad for you as they used to think. The yolk also contains most of the other nutrients, including healthy doses of B vitamins and minerals. They have an extremely low glycemic index, a 2 out of 100.

When I eat eggs, I feel comfortably full for longer, with steady-burning energy the whole time.

I feel best when I pair them with a whole grain and something green. Kale is another of my favorite super-foods. It has similar, almost complete amino acid compliment like eggs, along with a host of vitamins and minerals, including a hefty dose of vitamin A. Kale also has a low glycemic index.

I made this dish last week when I had some left over millet grits. Next time I have some of my Millet-Amaranth-Quinoa blend on hand, I think I’ll make this again.

This recipe is for 1 serving, and the quantity of kale is up to you–I like having a lot!

Poached egg on kale and millet grits

Millet grits (or other grain), prepared according to package instructions with small pat of Earth Balance dairy-free “butter” added (or real butter)

1-2 hands full of chopped kale (or any other leafy green)
Chopped garlic, to taste
Olive oil
Salt and pepper to taste
1 or 2 eggs
Sriricha chili-garlic sauce (optional)

Place small pot of water on to boil for poaching your eggs (use a larger pot if you plan to poach more than 1 egg at a time). Add 1 tsp white vinegar to the water (this helps keep the egg together while it poaches).

Saute garlic and kale in a skillet. Season with small pinch of salt. If necessary, add a bit of water to steam the kale a bit until you get a texture that is soft but still toothsome.

In the meantime, poach your egg(s). Poaching instructions can be found here and here. You want to have a nice, runny yolk at the end.

Serve in a bowl large enough for you to stir everything together. Start with your grains, then top with sauteed kale and then your egg. If you like spicy things like I do, garnish with your favorite hot sauce (mine is Sriracha). Stir, making sure to break up the yolk and stir it in.

Blueberry pie with almond crust

Every summer my husband and I seem to need to have at least 1 home-made blueberry pies or we feel like we missed something. The problem is that it’s too hot to want to turn on the oven! I’m also still experimenting with gluten-free crusts, which sometimes feels like a lot of work.

So, because of the heat and the gluten-free challenge, we haven’t had a blueberry pie in 2 years!

I’m taking the week (mostly) off of work to have a mini-vacation while I take the morning intensives in the South Boston Yoga teacher training program. I’m having a great time!

Monday I finally got over the heat/challenge thing and made this superb blueberry pie with almond crust. I found a recipe at Elana’s Pantry for this nice almond-flour crust. Since Elana’s instructions said to pat the crust into the pan rather than roll it out, I knew it would have a crumbly consistency. I decided to double the recipe and use 1/2 of it as a crumble topping, which I added in the last 15 minutes or so of baking.

Make sure you have vanilla ice cream on hand–the first bite makes it clear that you must have it a la mode! I love either Purely Decadent or Cocobliss‘s vanilla coconut milk ice cream for this.

The crust is not as cohesive as a wheat-based crust, but it crumbles charmingly and tastes delicious.

Blueberry pie with almond crust

For the crust and crumble (see Elana’s original posting here):

3 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cp light-flavored healthy oil of your choice (Elana recommends grapeseed)
4 tbsp agave/brown rice syrup/maple syrup/honey
2 tsp vanilla

For the filling:

2 pints fresh blueberries
2 tbsp tapioca flour
1/3-1/2 cp sugar (I used Succanat)
1 tsp cinnamon
butter (optional)

Preheat oven to 350 degrees.

To make crust and crumble:

Combined almond flour, salt and baking soda in large mixing bowl. In a separate bowl combine oil, agave and vanilla.

Stir oil mixture into almond flour mixture, mixing well to combine. Consistency should be fairly crumbly.

Press 1/2 of the almond mixture into a pie plate, reserve rest for topping.

To make filling:

Combine tapioca flour, sugar and cinnamon. Gently fold into blueberries, making sure everything is evenly distributed. If you’re using butter, put small pieces here and there on top of the blueberries.

Put blueberries into prepared pie crust and cover tightly with foil with a few small holes punched to let some steam out.

Bake covered for about 40 minutes. Uncover and distribute reserved crumble topping over pie (don’t touch! It’s hot and sticky).

Return pie to oven, uncovered, and bake for 15-20 minutes longer, until crumble topping is nicely browned.