Our summer holiday is over and daily routines are back. At holiday I didn’t want to cook almost at all so I just focused doing things I’d dreamed about. We were spending a lot of time in nature by biking and walking. Swimming and sup boarding were at our activities too.

There’s been a lot of blueberries this year. Forests have been literally full of these blue magic berries which taste so delicious! I didn’t pick any berries this year, I just ate all I found. In the middle of August we drove to North where we had one day biking trip at Luosto National Park. The day was beautiful, sun was shining and nature was so quiet. It was such a luxury to drive after this day to our friends place and enjoy delicious meal made by them.

At the evening I decided to bake this easy and tasty blueberry pie. Basically you just put all the ingredients to the baking tin and bake it  at the oven – I haven’t found yet easier way to prepare blueberry pie. If in your local stores doesn’t exist wild blueberries, you can made this pie from any other berries and fruits too. My favorites are raspberries, strawberries, rhubarb and apples. Give it a try!

EASY BLUEBERRY PIE

6 portions

free from gluten, nuts and refined sugar 

2 cups fresh wild blueberries

½ cup honew or coconut syrup

2 cups gluten-free rolled oats

100 grams butter or virgin coconut oil

½ tsp vanilla powder

Measure blueberries and rolled oats to a baking tin. Mix smoothly.

Melt the butter at the pan and add honey. Mix and add vanilla powder. Pour butter-honey mix on the top of berry-rolled oat mix. Bake in the middle of oven at 200 °C 40 minutes or until the cover of the pie is golden brown.