Sweet and Sour Summer Pie

non-veg non-veg Gluten Free| Low GILow Carb | Grain Free 

For the Pie Crust
Almonds & Pecans or Hazelnuts 6 Tbsp. each, powdered <20 Very low
Flax meal 3 Tbsp. <20 Very low
Salt ¼ Tsp. 0 Nil
Butter 6 Tbsp., melted 0 Nil
For the Filling & Topping
Cream Cheese 110g, softened 0 Nil
Coconut Sugar 4 Tbsp. 35 Very Low
Vanilla Extract 1 Tsp., or as per taste <10 Negligible
Fresh Cream 140g 0 Nil
Blueberries 1 Cup, washed and dried 40 Low
Mango 1 in number diced 55 Borderline Moderate
Lemon Juice 2 Tsp. 0 Nil
Favourite Seeds To garnish, dry roasted <20 Very Low
Cinnamon To garnish <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  • Preheat oven to 150 degrees Celsius. Mix the powdered almonds and hazelnuts or pecans, flax meal and salt in a small bowl. Pour the melted butter over the dry ingredients.
  • Combine and press firmly into your pie pan. Use the bottom of a glass to make sure it is pressed compactly together. Bake the crust for 10 minutes and allow it to cool completely before adding the filling. (Note- For baked pies, chill the unbaked crust 1 hour before filling and baking for better results).
  • For the filling- beat the cream cheese and coconut sugar together to form a smooth consistency. Add the vanilla and stir.
  • Now fold in the fresh cream. Spread the mixture into completely cooled crust.
  • Toss the blueberries and mango cubes with lemon juice in a bowl. Arrange them in a single layer on the cream filling.
  • Refrigerate for at least a few hours.
  • When served, garnish with roasted seeds and cinnamon.
  • Serve and Enjoy!

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