What better way to celebrate the 4th of July than with a red, white, and blue pie? Fireworks don't hurt either. My favorite part of the 4th of July is the heat of midsummer (wait - MID summer?! How did that happen so dog-gone fast?), and fireworks on the beach. I also love this pie, and think you will too.
This isn't just any ol' pie. It has no added white sugar, which means you can indulge in this treat without a sugar hangover the next day. You know, that groggy, cloudy head feeling you wake up with? You get to skip that. I like to call that sweetness without junkness. It rocks.
Ingredient Highlight: Dates
Yes, dates contain natural sugar. In fact, approximately 60 percent of a date is sugar. But it comes to you mixed with a good dose of fiber, B vitamins, potassium (more potassium than bananas), and folic acid. 1 date contains 23 calories. This recipe calls for 8 dates, ringing in 184 calories. By comparison, 1 cup of white granulated sugar contains 774 calories. I'll take the dates, thanks.
The fiber in dates is a special kind of fiber called beta-D-glucan. Beta-D-glucan fiber has been shown to slow or delay the absorption of glucose in the small intestine; meaning it helps keep your blood sugar levels even. Amazing, right? I know it! Even more, beta-D-glucan increases feelings of satiety; you'll be completely satisfied.
1 1/4 cups rolled oats
1/4 cup melted coconut oil
4 cups mixed berries (or more, depending on your dish and your taste buds)
2 tablespoons ground flax
3/4 cup maple syrup
2 tsp lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
1 can full fat coconut milk top, chilled in the fridge overnight (or in the freezer for an hour - just don't forget about it!)
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
- In a food processor, coarsely chop dates. Add rolled oats and process until crumbly. Add coconut oil and process until sticky. Add water if needed.
- Lightly grease a pie pan with a little coconut oil, then gently press the crust evenly along the bottom and edges of the pan.
- In a large mixing bowl, combine berries, flax seed, maple syrup, lemon juice, vanilla, cinnamon and cardamom. Mix until the berries are evenly coated.
- Pour the berry mixture on top of the crust. Bake at 350 degrees for 30-45 minutes. Allow a couple hours for pie to cool. Even better, overnight in the refrigerator.
- While pie is cooling. Prepare coconut cream topping. Take can of coconut milk out of the refrigerator. Spoon off thick top and place in a mixing bowl with 1 teaspoon vanilla and 1/2 teaspoon cinnamon. Using a hand-held electric mixer, whip coconut milk until creamy; starting on low and increasing to high.
- When pie is cool, serve on individual plates (or bowls if it is still juicy), with a scoop of coconut cream on top. Don't worry if it is messy - it's still delicious! Enjoy.
source: Murray, Michael. The Encyclopedia of Healing Foods. New York: Atria Books, 2005. 272-73. Print.