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kidney friendly dessert

Kidney Friendly Dessert: Blueberry Pie

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 Slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Oat flour
  • 6 tbsp Vegan butter
  • 1 tbsp Maple syrup
  • 3-4 tbsp Cold water
Filling
  • 2 cups Frozen blueberries
  • 1 1/2 tbsp Cornstarch
  • 2 tbsp Maple syrup
  • 2 tsp Lemon juice
  • 1/4 tsp Cinnamon
Crumb Topping
  • 1/2 cup Oat flour
  • 2 tbsp Rolled oats
  • 2 tbsp Maple syrup
  • 2 tbsp Vegan butter

Method
 

  1. Preheat oven to 375°F. First, make the crust. Add the crust ingredients into a large mixing bowl and mix until crumbly dough forms. Press into a pie dish and chill.
  2. In another large mixing bowl, add blueberries, cornstarch, syrup, lemon juice, and cinnamon and mix well. Pour into crust.
  3. In a small mixing bowl, mix crumb topping ingredients until clumpy. Sprinkle over pie.
  4. Bake for 35–40 minutes until bubbling and golden. Cool completely before slicing.

Notes

(Per 1 slice | Serves 8): 195 calories | 2 g protein | 3 g fiber | 110 mg potassium | 75 mg phosphorus | 30 mg sodium | 28 g carbohydrates | 9 g fat