Rhubarb custard pie with oat and almond crust
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Rhubarb custard pie with oat and almond crust calories by ingredient
Introduction
low sugar, almost vegan (eggs for custard) low sugar, almost vegan (eggs for custard)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.
Serving Size: makes 12 pieces.