🫐 Blueberry Pastry with Flax Flour Crust (Vegan & Gluten-Free)
A golden, nutty crust filled with jammy blueberries and good-for-you ingredients that taste like dessert and a hug.
💜 Why We’re in Love With This Pastry
There’s something undeniably comforting about a homemade pastry — flaky edges, warm fruity filling, that cozy smell wafting from the oven. But this one has a secret: it’s made with flax flour.
Yep. Flax. The little seed that usually shows up in smoothies and energy balls is pulling a serious glow-up here — creating a toasty, nutty crust that holds its own against buttery classics, while bringing omega-3s and fiber to the party.
Pair that with a juicy blueberry filling (lightly sweetened and brightened with lemon), and you’ve got a wholesome pastry that feels like a treat and a feel-good snack. It’s one of those bakes that surprises people — in the best way.
🫐 What You’ll Need
For the flax crust:
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1 cup flaxseed meal (aka flax flour)
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1/2 cup almond flour
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2 tbsp tapioca flour (for binding + lightness)
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2 tbsp maple syrup
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2 tbsp coconut oil or vegan butter, solid
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1–2 tbsp cold water
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Pinch of sea salt
For the blueberry filling:
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1 cup fresh or frozen blueberries
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1 tbsp maple syrup
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1 tsp lemon juice
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1/2 tsp vanilla extract
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1 tsp tapioca flour (or cornstarch)
Optional glaze (for extra shine & sweetness):
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1 tsp maple syrup + 1 tsp almond milk
🥧 How to Make It
1. Preheat + prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a pie dish, depending on the style of pastry you’re making (see notes below).
2. Make the filling
In a small saucepan, combine the blueberries, maple syrup, lemon juice, and vanilla. Warm over medium heat until berries start to burst (about 4–5 minutes). Stir in the tapioca flour and simmer 1–2 more minutes, until thickened. Set aside to cool slightly.
3. Make the dough
In a bowl, mix flaxseed meal, almond flour, tapioca flour, and salt. Cut in the coconut oil or vegan butter with a fork until crumbly. Stir in maple syrup, then add cold water a tablespoon at a time, just until the dough holds together when pressed.
4. Roll or press
You’ve got options:
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Rustic hand pie style: Roll out small rounds of dough between parchment, spoon in filling, fold over, and crimp the edges.
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Tart-style: Press the dough into a tart or mini tart tin, fill with berries, and top with extra dough shapes if you’re feeling fancy.
5. Bake & shine
Bake for 20–25 minutes until the crust is golden and the filling bubbles. For extra gloss, brush with the optional maple-almond glaze right when they come out of the oven.
Let cool a bit (if you can wait) — the flax crust firms up as it cools.
🧺 A Little Flax-Flour Love Story
The first time I made this, I didn’t have any regular flour and had just enough flax and almond flour left from a forgotten granola bar recipe. I didn’t expect much. But what came out of the oven was a tiny triumph — nutty, golden, filled with blueberry jam goodness and a surprising crisp.
Now it’s my go-to whenever I want something sweet but also nourishing. It’s the pastry that says, “yes, I eat dessert… and yes, I feel amazing after.”
Perfect with a cup of tea, a quiet morning, or packed into a lunchbox for a midday moment of joy.
Want to turn this into a slab pie, mini tarts, or fold in raspberries or cardamom? I’ve got riffs for days — just say the word. 🫐💫
