It’s blueberry season AND we have a blueberry bush in our backyard. So, blueberries have been plentiful!
I tried making a blueberry breakfast loaf back on Father’s Day but it completely floppped, so I was pleasantly surprised by this recipe … And of course, so was my “not-so-into-eating-healthy” husband. So, you know if he approves, it’s really pretty good 😀
I was short on time so we just picked up an already made crust from the store (which ended up not being Paleo, but it was whole wheat) We also got a pint of the So Delicious Coconut Milk Vanilla Bean ice cream for a few scoops on top.
Here are your ingredients:
The filling was simple.
Wash and toss your 5 cups of blueberries in a medium saucepan. Add your maple syrup, water, lemon juice, cinnamon and salt. Mix well and heat to a boil and then turn down to a simmer for about 5 minutes.
Once your mix has simmered, add the chia seeds and arrowroot. Mix this well and be sure to let the whole mix sit for about 5 minutes.
Pour your mixture into your pie crust and pop into the oven at 350 for 20 minutes and prepare for deliciousness! (The author suggested 15-20 minutes but mine didn’t seem to stick together so I left it in longer. It may have had something to do with cheating on the crust, too.)