Ingredients
Crust:
1 cup (110 g) almond flour
¼ cup (60 mL) sunflower oil
2 tablespoons (42 g) honey
Filling:
3 eggs
J cup (28 g) coconut flour
½ cup (120 mL) homemade Almond Milk (p.364)
J teaspoon lemon zest
1 tablespoon (20 g) honey
¾ cup (110 g) fresh whole blueberries
Instructions
1. Mix together the almond flour, oil, and honey in a small mixing bowl until the dough is firm (should not be sticky)
2. Add more flour if necessary to make it unstick if too wet
3. Take your pie plate, and grease the bottom with a little bit of oil, and pat crust ingredients in to the bottom of the plate
4. Bake it at 350°F (180°C or gas mark 4) till lightly golden (about 10 minutes)
5. Be care- ful not to overcook crust since it will be cooking for a much longer time once once the filling is added
6. While the crust is cooking, in a processor, blend together all the ingredients for the filling (except the blueberries)
7. Gently fold the blueberries into the filling mixture
8. Pour the filling into the crusted pie dish that was setting in the oven
9. Place it back in the oven
10. Continue to bake at 350°F (180°C or gas mark 4) till a knife comes out clean, or consistency is firm, approximately 30 minutes
Yield
6-8 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
