Full of Flavours

Cooking, Travel, and Lifestyle

Breakfast Pie, gluten and sugar free

Who wouldn’t love to eat pie for breakfast? Usually, this would not be a healthy choice, however, the recipe we created is a healthy pie that you could eat as breakfast. This recipe contains lots of good fats and fibers. It’s gluten-free and refined sugar-free (it only contains natural sugars from fruit and honey).

⏲ making the dough: 15 minutes
⏲ making the fruity mixture: 10 minutes
⏳ cooldown time: minimum of 3 hours
🍽 10-12 slices

– 120 grams of buckwheat flour*
– 250 milliliters of coconut milk (with a percentage of 30% fat)**
– 100 grams of honey
– 500 grams of forest fruits***
– 25 grams of cornstarch
– 40 grams of butter

* You can replace the buckwheat with any kind of flour that you like, for example, almond flour, or coconut flour.
**You can also use coconut milk with a lower fat percentage, however, then you need to add some coconut oil to bring the fat percentage to approximately 30% We used 18% coconut milk so we used 175(70%)*1.18= 206.5 ml of coconut milk with 250-206.5= 43.5 ml of coconut fat.
*** Choose any kind of fruit that you like, with forest fruits, the pie tastes more sour. If you are more into sweet pies then you can use mango or strawberry for example. Another option to make the pie less sour is by adding more honey or maple syrup to the mix.

How to make it?
Preheat the oven to 190 degrees Celsius. Put 40 grams of honey, the buckwheat flour, and the butter in a bowl and knead this into a smooth dough. Place some baking paper in the cake tin and grease the sides of the cake tin with some fat, we used margarine. Place the dough into the cake tin, and divide the dough evenly over the bottom (you can first use a rolling pin to make a thin dough and then place it into the cake tin). Bake the dough for about 9 minutes until it’s turning brown.

In the mean time, you can make the fruit mixture. Add the fruits to a cooking pan together with 60 grams of honey and the coconut milk, bring it to a light boil, and make sure the coconut milk is fully absorbed in the mixture. Use a blender to mix until it’s smooth. Add some water to the cornstarch (according to the instructions on the package) before adding it to the pan. Add the cornstarch into the pan, bring it to a boil again, and keep steering until it’s fully absorbed. The mix is done after boiling it for approximately 2 minutes.

Get the cake tin out of the oven and add the fruit mixture on top of the dough base. To prevent the mix from leaking out of the cake tin you can wait until both the mix and the tin have cooled down. Place some plastic wrap on top of the mixture and then place the cake tin into the fridge. The plastic wrap is used to prevent skinning. Wait at least 3 hours before consuming it. You can add some fresh fruits as a topping to make it even more tasty!

Preservative hint:
You can freeze this breakfast pie, whether that’s half the pie or a couple of slices, or the whole thing, this way you can preserve it quite well.

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