These blueberry pie bites are vegan, gluten free, weight watchers friendly, and most importantly - simple and delicious! Each one is 2 SP, or 2 for 5 SP.
12ozblueberriescleaned drained and patted down with towel
3tbspsugar
2.5tbsplemon juice
Instructions
Crust
Preheat oven to 350F
In a mixing bowl, combine almond flour and rice (or coconut) flour. Melt coconut oil and add melted oil and maple syrup to flour mixture. Stir until fully coated.
Spray mini muffin tin well with cooking spray. Add roughly 1/2 tbsp flour mixture into each mini muffin tin and press to create a crust (you want the bottom covered and small edges like a tiny pie crust).
Bake at 350F for 8 minutes. Remove from oven and allow to cool while you make your filling.
Blueberry Filling
Wash and dry blueberries. Add blueberries and sugar to a small saucepan over medium heat. Stir consistently until mixture comes to a boil.
Add lemon juice. Reduce mixture to a simmer and allow to simmer for 20-25 minutes, until thick. Remove from heat and let cool.
Fill cooled crusts with roughly 1 tsp of blueberry filling. Finish with a dusting of powdered sugar or a homemade whipped cream and enjoy!