These cakes make the ideal morning item! Because of the pumpkin and avocado, they are really nutritious! They are also tasty and loaded with creamy vegan goodness. No need for frosting!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups mashed frozen blueberries
- 6 tablespoons cold water, divided
- ¾ cup honey, or to taste
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 2 tablespoons tapioca flour
- 2 tablespoons arrowroot flour
Instructions
- Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
- Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
- You may not want to use this much honey– it’s really sweet, especially with blueberries. If you’re doing other, more sour berries, then yeah, this amount is good.
- Pour filling into a baked 9-inch pie crust. Add fresh whole or sliced berries on top of the filling. Serve with natural whipped cream.