I have literally just sat down from jumping up and down ecstatically in the air, by myself, at home. Normally I wouldn’t be quite so sharing with my weirdness but right now I am so happy and in love with this sweet and decadent pie that I just don’t care!

I had a whole day planned of writing training programmes and suddenly felt this urge to bake. What better than a pie!? A juicy and fruity sweet pie. There’s two kind of pies i’m not a fan of; 1) A pie made of just fruit and pastry, I find it quite dry and it doesn’t come together as one. 2) Pies filled with a custard creamy base. I don’t like cream anyway but for me it destroys the natural sweet taste of the fruit and of course, it’s far from any clean-eating and balanced diet that I want to live.

With Chia seeds soaked in the fridge from the night before and a bundle of nectarines, I figured it could work. Nectarine and Chia Seed Pie, worth a go!

The Chia seeds are infused with the natural juices from the nectarines which gives this incredibly flavoursome and almost sticky filling. I added blended almonds which turns the whole mixture into a deliciously sweet and nutty base to top the nectarines with. Encasing all these flavours is a gluten-free, refined-sugar free, dairy-free and a most importantly, a mouth-watering pastry crust! It has a subtle but sweet taste of coconut and to be honest, I could have it minus everything else it’s that good! The pastry also super easy to make. I know it sometimes puts people off making a recipe if pastry is involved because it can be time consuming but this isn’t, it’s really simple and basic cooking that gives perfect results! See my tips in the notes section of the recipe for making this step even easier.

This is honestly my favourite desert i’ve done to date. All the flavours combine so brilliantly and you don’t have to feel remotely guilty about enjoying a piece of mouth-watering ‘buttery’ pastry pie that’s filled to the brim with sweet and tangy fruity goodness!

I topped the pie with flaked almonds which are a fab finishing touch but actually kicked myself after for not toasting them. If you have the time and want to try it out then just pop the flaked almonds in a pan for a few minutes before baking the pie. If not, the un-toasted are still absolutely delicious and in fact a little more healthy as they aren’t heated!

Remember to tag me on Instagram when you give it a go! @LeanLivingGirl

Nectarine and Chia seed Pie

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

A decadent and juicy Nectarine and Chia Seed Pie

Author: Lean Living Girl

Serves: Serves 8

Ingredients

For the Pastry

• ¾ cup coconut flour
• ¼ cup coconut oil (melted)
• 2 organic eggs
• Large pinch of sea salt
• 3 Tbs honey

To soak chia seeds

• ¼ Cup chia seeds
• 1 Cup water

For the Nectarine and Chia filling

• 6 medium sized nectarines
• 1 cinnamon stick
• 1 tsp cinnamon
• 1 tsp honey
• 200 ml water
• ¼ cup flaked almonds

Instructions

1. Mix the chia seeds and water in a bowl and leave in the fridge overnight.

Make the Pastry

1. Pre-heat the oven to 180℃
2. Blend together the coconut oil, eggs, salt and honey.
3. Add the coconut flour and mix with a spoon until very well combined and you can pick up as a ball.
4. Grease your flan dish with a little bit of coconut oil and then line with the pastry. You will find you need more of a 'patting' technique rather than rolling. *See notes.
5. Prick the base with a fork and bake in the oven for 10 minutes, remove and set aside.

Make the Filling

1. While the pastry is baking, chop up the nectarines into slices and evenly sized chunks.
2. Place them in a pan with the cinnamon stick and 200ml of water and bring to the boil, then simmer for 5-10 minutes until the nectarines have softened and juices have infused with the water.
3. Drain the nectarines, making sure you save all of the drained juice into another bowl.
4. Pour the juices you have just collected from the drained nectarines back into the pan and add the soaked chia seeds, honey and cinnamon.
5. Mix well then pour into the pastry case.
6. Top with the softened nectarines and flaked almonds.
7. Bake for a further 10 minutes until pastry turns golden brown and the pie feels sponge like.
8. Serve warm or cold. (But better warm!)

Notes

* Tear off a piece of baking parchment and use this as a non-stick layer between your fingers and pastry to ensure a smooth and even pastry case

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