Gluten-Free Blueberry Pie

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Blueberry Filling

2.5 Cups of Blueberries

2 Tablespoons Potato Flour

2 Tablespoon Sugar [Use Coconut-Sugar (or another sugar substitute)if you want it to be Sugar-Free]

Topping

8 Tablespoons melted butter (100gram smör)

1 cup (2dl) Gluten-Free Quick Oats

1/2 cup (1dl) Almond Flour

1 Tablespoon Potato Flour

1 pinch of salt

1/2 Cup Sugar (My kids like this much sugar) or 1/3 Cup Sugar for Adults

(If you want to eat Sugar-Free try 1/2 Cup (Birch Sugar) Xylitol instead of sugar. My kids like it this way and they don’t miss the sugar. I like a little less sugar about 1/3 cup Xylitol.)

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Put frozen blueberries in the pie plate. Round Pie plates should be 24-26 cm in diameter.

Sprinkle the blueberries with tablespoons of sugar and potato flour.

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Mix the topping ingredients together and pour over the blueberries. Use a spatula to spread the topping evenly.

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Bake at 220C or 428F for 25 min. Put the pie plate in the lower part of the oven.

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Annie Eklöv

Originally from the USA, I moved to Sweden in 2004 when I married a Swede. My husband and I have three kids two of which have ADHD and Dyslexia diagnoses.

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