Blueberry Chia Pie

Don't let the date fool you. This was a post that I wrote last spring and never posted. I created this for my best friends birthday; I was inspired. I  used almonds for the crust. With a big sigh, I'm cutting back in using almonds because of the ethical water right issues in California. If you can find almonds from another state good luck. I was purchasing almonds from an independent source from Turkey and they were the most delicious for baking and almond milk, but I can no longer purchase them.

Here it is.  I should get paid for every time I write this, but once again…use your intuition on this one too. You really can't mess this up. 

  • 2 cups Almond Flour
  • 1 cup Dried Oatmeal
  • 3/4 cup Coconut Oil to wet and bind
  • Pinch of Salt
  • Smidgeon of vanilla or almond paste/flavoring (non-alcoholic)
  • Dash of maple syrup

This is your crust and topping. Work it with your hands. Feel it, connect with it. Be grateful for it. Press a little more than half of this mixture in pie pan, and put rest to the side. Bake at 325 for 5-8 minutes. Let cool. 

  • 2 cups Blueberries (fresh or frozen) 
  • 1 Red Apple
  • 1 cup Chia Seeds

Blend blueberries and mix with diced red apple and chia seeds. Once crust is cooled, place blueberry mixture onto crust. Depending on how much topping you have, you might want to add more oatmeal, coconut oil, maple syrup, and salt. I like the topping to have a light butter salty sweet flavor, but not too sweet. The blueberry chia fllling will be surprisingly sweet due to the apples, hence the absence of any molasses. So next step, spread the topping onto. I used fresh blueberries to garnish around edge and middle. Bake pie on the lowest setting your oven has for a few hours.