Looking for a new way to cook with PGX granules? Read on for a sweet recipe!
Julie Daniluk, registered nutritionist, shares her recipe for a berry delicious blueberry pie!
Nutritionist and host of Healthy Gourmet
Julie Daniluk recently appeared on Breakfast Television to make her fabulously Blissful Blueberry Pie
, and guess what it feaured? PGX granules! In this recipe, she combines PGX
with Agar Agar and features it in her upcoming book Meals That Heal Inflammation
. Fiber is just as good and sometimes better at creating a beautiful jammy or pudding texture, which Julie proves with this recipe, but with an added health kick. PGX granules are an easy solution to inceasing your food’s fiber content.
We hope you enjoy making this recipe and leave a comment below on how you like it!
1 cup Water
1 cup Cranberry or Pomegranate Juice
? cup Agar Agar Flakes
? cup Honey
1 ? tsp PGX
1 tsp Cinnamon
3 cups Frozen Wild Blueberries*
* It is important that the berries are small or the agar agar and PGX will simply create a jelly mold around the berries. When the berries are small they mix with the agar agar and PGX to create a jam filling for the pie.
2 cups Pecans
? tsp Cinnamon
2 Tbs Honey
Cashew Cream Topping
1 cup Raw Cashews
Pinch of Salt
1 tbsp Honey
? cup of Water
1 tsp PGX
The secret to this recipe is to work very fast. Prepare all ingredients ahead of cooking the agar agar or it will set before you get it into the pie crust!
Prepare crust first so it is ready to receive the berry mixture:
1) Put pecans in a food processor and whisk until it becomes a fine meal. Add honey, salt and cinnamon and remix. 2) Press pecan mixture into a 9-inch pie plate.
Then prepare the berry mixture:
1) Have all ingredients on hand pre-measured 2) Bring water to a boil, whisk in agar agar, salt, cinnamon and PGX 3) Keep whisking while cooking for 2 minutes on high boil to dissolve and blend ingredients 4) Take pot off the boil and whisk in honey 5) Quickly whisk in blueberries 6) Immediately pour into the pecan crust
Prepare cashew cream topping:
1) In a food processor blend water, salt, cashews and honey for 2 minutes 2) Add PGX and continue to blend for another 2 minutes. 3) Top pie with cashew cream 4) Can be served within 10 minutes of making but it also tastes great chilled. Makes 8 large pie servings.