Xanthan Gum Free Paleo Almond & Coconut Blueberry Pie
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
For the filling
- 5 cups fresh or frozen blueberries (about 24 oz)
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
For the egg wash
- 1 egg, beaten (for egg wash)
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbs.
- 2
Add the egg, 2 tablespoons maple syrup, and vanilla extract to the flour mixture and stir until a cohesive dough forms. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes, until firm enough to roll.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!