Blueberry Filling
2.5 Cups of Blueberries
2 Tablespoons Potato Flour
1 Tablespoon Coconut-Sugar (or another sugar substitute)
1 Tablespoon Xylitol (Birch Sugar)
Topping
8 Tablespoons melted butter (100gram smör)
1 cup (2dl) Quick Oats
1/2 cup (1dl) Almond Flour
1 pinch of salt
1 teaspoon of Potato Flour
1/2 Cup Birch Sugar Xylitol. My kids like it this way and they don’t miss the sugar. 1/3 cup Xylitol for those who don’t have a sweet tooth!
For healthier topping options add some or all of the following:
- 1-2 Tablespoon almond flour adds protien
- 2 Tablespoons sunflower seeds (without shells) add crunch!
- 1 Tablespoon whole flaxseeds adds Omega 3!
Put frozen blueberries in the pie plate. Round Pie plates should be 24-26 cm in diameter.
Sprinkle the blueberries with the tablespoons of sugar substitutes and potato flour.
Mix the topping ingredients together and pour over the blueberries. Use a spatula to spread the topping evenly.
Bake at 220C or 428F for 25 min. Put the pie plate in the lower part of the oven.