Gluten Free Blueberry Pie Bites

Baking a traditional Blueberry Pie takes a lot of time and tender loving care. Even attempting a homemade crust, then tackling the blueberry filling are difficult, but the pay-off is that bubbling aroma of pie filling the home.  In this recipe we can skip the fuss and head over to the Dessert Bullet.  Just add frozen bananas, frozen blueberries, and out comes a heathy, fresh, soft-serve blueberry pie ice-cream.

I love home-made crust, so I made a gluten free crumble-crust with oats and almonds. If you are not a fan of almonds, you can substitute with walnuts, pecans or what ever sounds good to you.  Try making these into small-sized bites or even attempting a large one in a spring-form pan.  This recipe is so naturally sweet that all I added was a dollop of vanilla Greek yogurt on top and added fresh blueberries for garnish.

Let's begin with this gluten free crust you say...
Yes, I could eat this crust all on it's own as a bar to-go.   I placed gluten-free, old fashioned oats, almond meal, olive oil, salt, and pure maple syrup in a bowl. I mixed all the ingredients well and placed the mixture in a mold to make a nice foundation for our blueberry pie filling to sit on top.  I baked the crust and let it cool in the freezer until it was set.

  I used cute paper mini-loaf molds for the crust. If your looking for the molds I found mine here in LA at my local restaurant supply store Surfas.  Or you can order them online at Sur La Table, Bed Bath and Beyond, Target or any good kitchen store. 

When I see a crumble pie, the crumble is normally placed on top of the fruit, but I switched it up and placed it on the bottom like a bar.  

The blueberry filling is the easiest. I took my frozen bananas and blueberries and placed them in my Dessert Bullet chute, alternating the pieces. I pressed on the level and out came delicious blueberry pie filling.  I used a spoon to add the filling into the molds, then smoothed it out.  I placed the pie in the freezer to set.

Take the pie out of the freezer when you are ready to serve up the dessert.

I garnished mine with vanilla Greek yogurt and fresh blueberries. Don't worry, eating this dessert plain is very tasty also.

Makes 2-3 mini loafs.

Ingredients:

Crisp Crust:

1 cup gluten free old-fashioned oats
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt

Filling:

 Dice one banana and freeze

1 C. blueberries and freeze

Directions:

Add the oats, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.

Using a fork press the crust into the loaf pan. Then add mixture to a paper mini loaf or spring form pan.

Bake in a preheated 350 degree oven for 12-15 minuets.

Place the loafs into the freezer to set.

Next, in your Dessert Bullet add frozen banana and blueberries. Alternate the pieces.

Press out to an ice-cream form.

Take the crusts out of the freezer.

Add the filling on top of the crust. Smooth out then place back in the freezer.

When you are ready to serve take the pie out of the mini loaf for a prettier presentation.

Garnish with yogurt and fresh blueberries.

Enjoy...