DIY Organic Blueberry Banana Chia Pie with Coconut Milk Topping
A quick video on how to make an organic Blueberry Banana Chia Pie with Coconut Milk Topping. I used a store bought vegan graham cracker crust. I am sorry if its too quick of a video, I wanted to make it short and sweet :)
3 cups organic blueberry
1 ripe organic banana
1/3 cup Chia seeds
1 teaspoon vanilla (optional)
Mash banana and mix with chia seeds and vanilla. Warm on low to medium heat until chia seeds soften. Add blueberries and stir lightly until mixture is very thick. Transfer into pie shell, smooth and allow to cool.
Ingredients Coconut Milk Topping:
1 can coconut milk
1 Tbs Vanilla (optional)
1 Tbs Raw Sugar (optional)
Mix ingredients and place in freezer for 1 hour or until lightly frozen, stir and serve on pie.
Impossible Coconut Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Impossible Coconut Pie. I always thought the name Impossible Pie or Impossible Coconut Pie was a strange name for a pie. It seems that no one really knows for such where the name came from, but it may be from the fact that this pie is impossibly easy to make. Or maybe it's because it seems impossible how a bunch of ingredients that are just mixed together can end up as a three layer pie.
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Strawberry Pie Recipe | Episode 1163
To get this complete recipe with instructions and measurements, check out my website:
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Vegan Triple Berry Crisp & Coconut Milk Vanilla Ice Cream // Easy Spring Dessert Recipe
Today I'm sharing one of my favorite desserts! Triple berry crisp with vanilla ice cream! It's a great treat for Spring. I love preparing this recipe in the evening after dinner. It only takes about an hour from start to finish so I can have it ready just in time for movie night. I use the frozen mixed berries bag from Publix. It's a colorful combination of blueberries, raspberries, and blackberries. Baked together, these berries give the most fresh tart like flavor that is incredible with the lightly crispy oat topping. I also incorporated some of my favorite products by SO Delicious (an awesome vegan company). Hope you enjoy it!
More recipes on my blog: GinnyWilliamsBlog.com
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Hey, I'm Ginny! I'm a Charlotte, North Carolina based editorial photographer and vegan food blogger. This channel is where I share healthy vegan food and recipes, travel videos, and education/inspiration. Visit my website above to learn more about me!
Berry Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a berry pie. This Berry Pie has a crisp and buttery top and bottom pastry crust, with a filling full of lightly sweetened blackberries, blueberries, raspberries, and strawberries. This dessert is perfect during the Summer months when berries are at their best. I love how the berries soften as they bake, becoming almost jam-like in texture and flavor. This pie is excellent served à la mode, that is, with a generous scoop of vanilla ice cream.
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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
Meet your go-to blueberry lemon cake! It's easy, easy, easy!! Bite into this while it's still a little warm and you'll have no words, only sound effects!!
PRINT THIS RECIPE:
Ingredients for Blueberry Lemon Cake:
2 large eggs
1 cup (210 grams) granulated sugar
1 cup sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh* blueberries
Powdered sugar to dust the top, optional
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Blueberries & Cream Pie with Streusel Topping
This time of year the blueberries are in season and seem to grow faster then I can pick them! If you are looking for good recipe that is different from the normal blueberry pie, blueberry muffin, and blueberry breads then this is for you!
The sour cream filling adds a nice creaminess to the pie without hiding the flavors of the sweet and tart berries. The streusel topping is a must and the addition of nuts adds a nice crunch.
1 Pie Shell (You can create your own but I used store bought)
3/4 Cup Sugar
2 tbsp Flour
1/4 tsp Salt
2 tsp Vanilla
8 oz Sour Cream (I used light but full fat will add a thicker cream)
2 1/2 Cups fresh blueberries
1/2 Cup Brown Sugar
1/2 Stick Butter Softened
1/2 cup chopped nuts
1/4 Cup Flour
1/4 Cup Quick Cooking Oats
Coconut Flour Pie, Low Carb, Gluten Free, Wheat Free
4 large eggs
1 14 Oz can coconut cream (not light milk)
1 tablespoon vanilla
4 tablespoon butter
1/4 cup coconut flour
1/4 teaspoon kal stevia(try erythritol for a sweeter flavor)
1 cup shredded coconut (unsweetened)
Place the eggs in a large bowl. Whisk the eggs until frothy. Place the rest of the ingredients into the bowl. Blend until well combined. Pour into a greased, 9 pie dish and bake at 350 degrees for approx. 1 hour or until set well.
Total in the whole pie: cal 1,527, carbs 39, protein 34, fat 141
Key Lime Pie
Key lime pie is an easy and delicious dessert. It originated a number of years ago in the Florida Keys. This is a variation of the original recipe. I have changed a few things. For example, it was traditionally a no bake recipe. If you are brave, you could still make it this way. Because of the use of eggs, I bake the pie for 15 minutes to kill off the risk of any bacteria. It's a wonderful, somewhat tangy, sweet, and flavorful pie. Watch the recipe and give this key lime pie a try. Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Short Intro Clip: Guitar Logo
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Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Makes about 6-8 servings
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.