Blueberry pie, with a flourish of trumpets! – Food Pharmacy

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Blueberry pie, with a flourish of trumpets!

Let’s have some blueberry pie and celebrate the fact that our cookbook is now available in Swedish bookstores. Seeing the book on the shelf for the first time is such an incredible feeling, and we can’t believe it’s finally finished. And of course, what makes it even more special is that it fits perfectly right next to our first book. Like Chip ‘n’ Dale – just as we had hoped.

Anyway, enough about us and our feelings. It’s time for this incredibly tasty blueberry pie. We got the recipe from the book’s graphic designer, the lovely Anna (recipe originally found here).

Blueberry celebration pie
(1 pie)

1 cup soaked cashews
1 cup coconut flakes
4 fresh dates
a pinch of salt

Blueberry filling:
225 g frozen (thawed) blueberries
1 apple
5 fresh dates
juice from 1/2 lemon
1 tsp pure vanilla powder
1 1/2  tbsp psyllium husk

Soak the nuts for about an hour. Make the crust by mixing together all the ingredients, and gently push the pie dough into the bottom and sides of a bread pan or a pie plate (use parchment paper). Mix the ingredients for the filling, and spoon over the crust. Refrigerate for half an hour before serving.

My goodness, photos don’t do justice to the beauty of this pie. It’s almost black. Maybe it looks better in the living room? Worth a try.

Nope, not at all. But who cares, you’re smart and you know what to expect – a nutty crust with delicious blueberry filling. And, thanks to the psyllium husk, it is not too runny and not too thick. Just perfect. Yum!

You’re more than welcome to follow us on Facebook and Instagram. And buy our book in Polish here and professor Stig Bengmark’s synbiotic here.



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