This would have to be the most delicious and healthy dessert to prepare. It is tasty, it is gorgeous to look at and most of all it is incredibly good for you! We will go as far as saying this is one of the most perfect anti-aging foods you could eat – so there you go, whip it up and indulge! So go ahead and enjoy!
4 cups blueberries
1 cup dates pitted and chopped
1 cup pecans
3/4 cup raisins
1/4 cup goji berries (optional)
2 tbsp organic desiccated coconut
2 extra bananas
Place blueberries, banana and dates into a blender and puree until smooth. Put aside.
Next grind pecans in a food processor add raisins, goji berries and coconut until the mixture sticks when gently pressed together with fingers.
Press into a pie dish. Layer banana slices on top of crust and then pour the blueberry filling on top of bananas.
Refrigerate for at least 3 hours and serve. Absolutely positively DIVINE!!
Dad says it requires approximately 1 litre of ice-cream. Not unusual, he says this for steak!
We posted this one on facebook recently….cmon stalk us. Anyway, it was by building buttercream and there’s a link at the bottom of this recipe that will take you to the website it came from. It’s great because it’s a camping recipe….if you can find blueberries in the bush…maybe not for camping in Oz!
Don’t forget to contact us if you need some berries! Enjoy
Blueberry Pie Cookies
Makes approximately 32 3-inch pie cookies.Ingredients for Pie Crust
2 ½ cups flour (whole wheat pastry or all-purpose)
6 tablespoons sugar
1 teaspoon salt
2 ½ sticks cold unsalted butter
~½ cup ice water
Ingredients for Filling
2 ½ cups blueberries
½ cup sugar (my blueberries were a little sour, lower this if yours are riper)
juice and zest from ½ lemon
1 tablespoon melted butter
1 tablespoon cornstarch
- Mix the flour, sugar, and salt together with a fork.
- Cube the butter and “cut” it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea. Make sure you don’t go smaller than this, however, since you’ll start to lose flakiness if the butter is too small.
- Add the ice water, a tablespoon or two at a time and use a fork to wet the flour/butter mixture.
- Keep adding until the dough just starts to hold together. You don’t want the dough too wet, and you don’t want to mix in the water too much. I find it useful to just use my hands to mix at this point.
- Divide the dough in two, cover each half with plastic wrap, and refrigerate for a couple hours at least (overnight is best). This is especially important with the whole wheat pastry flour since it makes the dough a little easier to work with.
- Toss the blueberries, sugar, lemon juice and zest, butter, and cornstarch in a medium bowl. Set aside.
- Preheat your oven to 350° F.
- Line the bottom of a cookie sheet with parchment paper.
- Remove one of the covered dough halves from the refrigerator. Divide this in half and roll out on a floured board.
- Using a 3-inch round cutter, cut eight circles out of the pie dough. Place these on the parchment paper, evenly spaced.
- Spoon a small amount (5-6 blueberries and a little sauce) into the center or each pie circle.
- Cut eight more circles out of the pie dough (you may have to gather the scraps and re-roll it out). Place each circle on top of the blueberry-topped bottom circles. Press down the edges with something thin (the top of a paintbrush or pen would work). Brush with egg yolk and sprinkle with sugar. Cut some small slits in the top.
- Bake for 10-14 minutes, or until the filling is bubbly. Cool on a wire rack. Repeat in three more batches with the rest of the pie crust and filling.
Update – I’d previously said I’d used a 4.5″ cutter. Turns out it was 3″.