Rhubarb custard pie with oat and almond crust

Name: Rhubarb custard pie with oat and almond crust Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 4 tbsp great value organic virgin coconut oil (by DEBBIE2765); 2 tbsp Maple Syrup; 1 cup oat flour - 1 cup; 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 2 cup diced Rhubarb; .5 cup halves Strawberries fresh; 1 cup Almond Milk - Silk Original; 2 large Egg fresh whole raw; 1 tsp Cinnamon ground

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 12

Ingredients

4 tbsp great value organic virgin coconut oil (by DEBBIE2765) 2 tbsp Maple Syrup 1 cup oat flour - 1 cup 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 cup, diced Rhubarb .5 cup, halves Strawberries, fresh 1 cup Almond Milk - Silk Original 2 large Egg, fresh, whole, raw 1 tsp Cinnamon, ground

Directions

make crust by placing first 4 ingredients together in food processor. Pat into pie plate. Add fruit. Mix together almond mild and eggs, sprinkle in cinnamon (you probably would like to add vanilla too - I forgot to) Pour over fruit. Bake 55-60 minutes at 350F.

Serving Size:�makes 12 pieces.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 162.2
Total Fat: 10.8 g
Cholesterol: 31.0 mg
Sodium: 25.7 mg
Total Carbs: 12.9 g
Dietary Fiber: 2.7 g
Protein: 4.4 g

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