Pucker Up Honey! Lemon Honey Blender Pie Recipe

• What's even better than a crockpot recipe? A blender recipe! I found this by BlenderGirl at HealthyBlenderRecipies.com. It's a great site, especially for those with allergies. There are menu "buttons" on the site that help you search according to your dietary needs: "Gluten Free", "Vegan", "Dairy Free", etc. 
  
  
  During this season of mind-numbing allergies, I seek out recipes with honey to help out my little guy. I modified it to be dairy-free and a little tarter. It's gluten free, dairy free, and free of refined sugars! 

  

  "Easter Eggs" from Meadow Farms
  Heritage Hens @ Washington Perk

  
  
  Lemon Honey Blender Pie (GF, DF)
  Ingredients:
  ¾ cup white rice flour
• 4 organic eggs 
• 1/2 cup freshly squeezed lemon juice
  zest of 2 lemons
• 1 cup honey (the more local your honey, the better for allergy sufferers)
• 1 cup shredded coconut
• 1 Tbsp natural vanilla extract (Costco's Kirkland's vanilla extract is gluten free)
• 1 ½ cups almond milk, soy milk or hemp milk
• ½ stick or ¼ cup of vegan margarine (I use Best Life)
  Directions:
  - Throw all ingredients in your blender and blend until well combined
  - Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350F
  - Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.
  - If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.
  
  
  

  

  
  

  More of my recipe posts:
  Rosemary Lemon Garlic Crockpot Whole Chicken
  Cat-Head Biscuits
  Red Quinoa with Butternut Squash, Cranberries & Pecans
  Grapefruit Vinaigrette Salad
  Pimento Cheese
  Southern Snow Cream
  Lavender-Iced Brownie Cupcakes
  Carolina Caviar

  
  

  Links:

  Meatless Monday