So what\u2019s my food philosophy? Well, I really love creating healthy veggie-packed pesco-vegetarian dishes and experimenting with healthy baked goods. Healthy food has always been a great interest of mine. Simply because eating healthy makes me feel so much more energetic and I find that it usually tastes better. And I can never get enough of veggies and whole wheat!<\/p>\n
I really want to be a pesco-vegetarian. I almost am, but it\u2019s quite hard to be it completely, when you are still in high school, live at home and have two parents who don\u2019t think it is a good idea. But when I\u2019m in charge of my own food you can be sure it\u2019s vegetarian.<\/p>\n
Recently I\u2019ve been experimenting a lot with gluten free and grain free baking. So when Jackie asked me to make this post I immediately knew I had to make something gluten free. Also I have a strong partiality for Greek yoghurt (and this is the main reason I could never go vegan). I had to combine these two things: something gluten free and something with yoghurt. And so the idea of a no bake yoghurt pie with a gluten free crust was born.<\/p>\n
Turned out to be a wonderful idea. The pie was such a delicious treat for healthy sweet snack \u2013 or for breakfast.<\/p>\n
It has been a pleasure making this post. Thanks again Jackie! Have a wonderful day everyone \u2013 and enjoy the pie!<\/p>\n
\n
No-Bake Saffron Yogurt Blueberry Pie<\/h3>\n{Gluten Free}<\/h4>\n
Serves 6-8<\/p>\n
Ingredients:<\/strong><\/p>\nBottom layer<\/p>\n
\n- \u00bc cup almonds<\/li>\n
- 1 cup rolled oats<\/li>\n
- 1 \u00bd tbsp. coconut sugar<\/li>\n
- 2 tbsp. coconut oil<\/li>\n<\/ul>\n
Yoghurt layer<\/p>\n
\n- 10 threads of saffron<\/li>\n
- 1 tbsp. water<\/li>\n
- 2 cups Greek yoghurt<\/li>\n
- \u00bc cup honey<\/li>\n
- 1 tsp. vanilla extract<\/li>\n
- 3 gelatine sheets<\/li>\n<\/ul>\n
Berry layer<\/p>\n
\n- 1 cup blackberries<\/li>\n
- 2 tbsp. coconut sugar<\/li>\n
- 2 gelatine sheets<\/li>\n<\/ul>\n
Instructions:<\/strong><\/p>\nCrust: Combine almonds, oats and coconut sugar in a food processor and blend until it turns into flour. Add the coconut oil and pulse to combine. Spread the \u201cdough\u201d out into a spring pan, cover and store in the fridge whilst making the layers.<\/p>\n
Yoghurt layer: Let the saffron threads soften in the water in a small bowl for approx 10 minutes. Place the gelatine sheets in a bowl or glass, cover with water and let them soak for 5 minutes. Then combine the saffron water and saffron threads with yoghurt, honey and vanilla extract in a bowl. Melt the gelatine sheets with 1 tbsp. of the water in a small pot over low heat. Slowly pour the melted gelatine into the yoghurt mixing constantly to make sure there\u2019ll be no lumps. Pour over the crust, cover and store in the fridge for half an hour.<\/p>\n
Berry layer: Puree the berries together with the coconut sugar. Cover the gelatine sheets in water in a small bowl and let them soak for 5 minutes. Then melt over low heat together with 1 tbsp. water. Slowly pour into the berry puree mixing constantly. Spread out over the yoghurt layer and let sit in the fridge for at least 1 hour. If the pie isn\u2019t stiff after an hour let it sit a little longer.<\/p>\n
NOTES<\/p>\n
I added saffron to this because I absolutely love the pretty yellow colour it makes and I really like the taste of it and the combination of dairy and saffron. However, if you don\u2019t like the taste of saffron it can easily be omitted \u2013 and you\u2019ll just have a delicious vanilla yoghurt cake.<\/p>\n
Original recipe by The Smoothie Lover<\/h4>\n<\/div>\n
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This no-bake yogurt blueberry pie is a great light breakfast option for you before your Thanksgiving dinner this year!<\/p>\n
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