grain free blueberry pie

End of Summer BLUES

Yes it’s among us, the end of summer. Mid-September is here and just like that, another New York City summer has flown by. But as New Yorkers, we won’t let go of summer until it’s pried from our cold, gloved hands! To make the most of the time between now and those beautiful fall veggies and fruit, we’ve prepared several fun and wholesome recipe ideas to squeeze the last drop out of those summer berries.

With minimal prep time and the simplest of ingredients, each one of these preparations pack a nutritional punch to ease inflammation and fight free radicals. These gluten, dairy, soy, egg and grain free delights are sure to take away the seasonal blues and remind you of warm and sunny days gone pie!

A great tip to preserve those summer berries even longer: buy in bulk and freeze to fight the winter months.

Live Free!

The following recipes are thanks to two of the beautiful ladies of Jennifer’s Way Bakery, Ana and Ali.

Grain-Free Blueberry Pie

grain free summer recipesMakes one 7” pie

Grain Free Pie Crust
3/4 cup palm shortening solid coconut oil
1-1/2 cup tapioca starch
3/4 cup arrowroot starch
1/2 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup cold water
1-1/2 tablespoons maple syrup

Pie Filling
2 cups blueberries
1/4 cup cane sugar
2 tablespoons arrowroot starch
1 tablespoon maple syrup

– Place coconut oil in the refrigerator for at least 20 minutes. Preheat oven to 350°F.
– In large bowl mix together blueberries, cane sugar, arrowroot starch, maple and set aside.
– In another large bowl, combine all flours and with a fork, sift through it to get out any lumps. Add salt and cinnamon and mix. Then add cold butter, water, and maple syrup and mix until a dough forms (you can do this by hand or in a food processor). This will NOT be like regular dough.
– This dough is best pressed into shape in a pie pan. You can wet your hands with water and press dough into a smooth shape. Once pressed into pie pan, refrigerate for 10 mins.
– Once chilled, bake dough for 10 mins and remove from oven.
– Pour filling into your pie pan and cover with parchment paper and cook for 10 mins covered and 5 minutes uncovered.
– Cool and serve.

Blueberry, Mandarin Orange and Spinach Salad

Makes 1 serving

3 cups spinach leaves
½ to ¾ cup mandarin orange wedges
One cup fresh wild blueberries
⅓ cup coarsely chopped pecans

For the pecan glaze:
1 tablespoon of maple syrup
Sprinkle with sugar to taste

For the dressing:
1/2 tablespoon ACV
1/2 tablespoon EVOO
1 tablespoon fresh orange juice
1 teaspoons of sugar

– Heat oven to 350°F.
– Line cookie sheet with parchment.
– In small bowl, toss pecans and syrup until evenly coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar, or to taste.
– Bake 8 minutes, stirring occasionally, until pecans are lightly toasted.
– Allow to cool completely before adding to salad.
– As the pecans bake, take a small bowl and beat orange juice, vinegar, oil and 2 teaspoons sugar with fork until completely incorporated.
– In large salad bowl, toss spinach, blueberries and mandarin wedges. Pour dressing over salad and toss. Garnish with your candied pecans and it’s ready to serve!

Berry Ginger Cooler!

Makes 1 serving

Half ginger root, shredded
4-5 raspberries
As many blueberries your heart desires
12 oz seltzer water
3-4 ice cubes

– In a drinking glass muddle together 2-3 raspberries, a couple blueberries and the shredded ginger.
– Add ice cubes and toss in the rest of the berries.
– Pour seltzer water over mix and enjoy!

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Comments (11)

  • Brenda T Flaherty Reply

    Hi, I’m so glad to have discovered you and your website and bakery! I’m new to baking/cooking GF, so what is ACV in the recipe for the above Spinach Salad?

    September 20, 2016 at 12:14 pm
    • Jolayne Reply

      I think ACV is apple cider vinegar, and EVOO is extra virgin olive oil. I’m excited to try these recipes!!

      September 22, 2016 at 11:53 am
  • CAP Reply


    September 23, 2016 at 6:38 pm
  • Derralee Johnson Reply

    I hated seeing you leave Blue Bloods and am thrilled to see you in NCIS. I read up on you tonight and found out about your bakery, and I am loving the recipes. I am allergic to wheat, so I have to eat everything gluten free, as well, or else, my whole digestive and respiratory systems are off. Also, my oldest grandson is autistic, and in her research, my daughter discovered theories that it is tied to the gut, so she put him on a gluten free/casein free diet, and he is a totally different child. It is just incredible.

    Thank you for sharing this site and for your encouragement to people on gluten free diets. I wish you the best on NCIS! You are a fantastic addition!

    September 27, 2016 at 11:23 pm
  • Tom Wong Reply

    I luv the recipies keep up the go work luv it!!¡

    September 30, 2016 at 12:38 pm
  • RuthW Reply

    I`m allergic to olive oil and don`t like the taste of coconut. is there an alternative?

    October 1, 2016 at 12:32 am
  • Janet Reply

    RuthW have you tried Avocado Oil?

    October 6, 2016 at 7:22 pm
    • Ruth W Reply

      no I haven’t tried Avocado Oil but I’ve found grapeseed oil and that works well – thank you for the info

      October 11, 2016 at 11:14 am
  • Maria Reply

    Jennifer, thank you sooo much for sharing your experience & stories. I just been diagnosed with Celiac disease & unfortunately have had so many accidents with gluten (so sick right now) I tried making my kitchen as GF as possible & welcome any advise from kitchen tools to recipes. Question: someone said I should get my own toaster, toaster oven & kitchen utensils–is it really necessary??? Signed, Very Confused

    October 11, 2016 at 2:01 pm
  • Annette Connolly Reply

    Hi Jennifer
    I used to have your buckwheat and brown rice pancake recipe saved on my homepage but since you changed your website I can no longer access it. Please please send it to me. I can’t possibly tell the kids they can’t have those wonderful pancakes anymore.

    October 29, 2016 at 4:50 pm
  • Mariann McGee Reply

    Hi. I don’t eat cane sugar since I am strict AIP. . Can I substitute coconut sugar in this recipe? Thank you

    November 29, 2016 at 4:26 pm

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