This scrumptious pie tastes like a big healthy oatmeal coconut cookie! Nice enough to serve for a fancy desert and easy enough to make for a fast breakfast. You can't beat that!
The crust is a revelation. It's flaky but more of a cookie as well. So, this is a cookie in a cookie pretending to be a pie...:)
Note: 4/14/14 updated the crust to make it even better!
Adapted from FoodieFiasco's Amazing Healthy Oatmeal Pie
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- 1/2 cup Bob's Redmill Garbanzo Bean Flour (or use all almond flour)
- 1 1/2 cups Bob's Red Mill Almond Meal Flour
- 2-3 tablespoons sugar free alternative of choice, like erythritol
- 3 tablespoons coconut oil, or more to moisten as needed
- 1 large egg white, beaten
- pinch salt
- 1 1/2 cups Bob's Red Mill Gluten Free Rolled Oats
- 1 1/2 cups shredded unsweetened organic coconut
- 1 cup sugar free alternative of choice, like erythritol or Truvia, to taste
- 1 1/2 cups unsweetened organic applesauce or plain yogurt
- 4 tablespoons coconut oil or butter
- 4 large eggs, beaten
- 1 tablespoon gluten free pure vanilla extract
- 2 teaspoons gluten free organic cinnamon, to taste
- pinch salt
Preheat oven to 350 degrees F. Grease a 10 inch pie pan with coconut oil
- In a large mixing bowl or food processor, combine the bean flour, almond flour, sugar of choice, egg, pinch salt and coconut oil. Pulse or using a large fork, mix until you have a dough ball.
- Put the dough ball in the middle of the pie pan and begin to flatten and press out towards the sides. Wet your fingers if they stick. Continue to press evenly up the sides.
- In the same large mixing bowl, add the rolled oats, coconut, sugar of choice, applesauce, oil, beaten eggs, vanilla, cinnamon and salt. Mix well.
- Pour into baked crust, smooth top, return to oven and bake for 30 minutes or until set and the crust is brown.
- Cool and enjoy with whipped cream or frozen yogurt.