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Thursday, April 7, 2011

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 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)
    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)
    - 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.



  1. oooh...that looks like a custard, almost. YUMMY! When are you going to bring those scrumptious sounding recipes to my house and eat with us?

  2. Yes, it's very custardy! Good question. How does next Friday afternoon look for you guys?

  3. Seriously? Or are you just yanking my chain? I have an appointment at 7... but I'm free before that!