Healthy Orange Pie with Almond Crust (High Protein + Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Zest, Orange packed

• Refrigerated

  • 1 Egg, large
  • 1 Egg white, large
  • 1 Egg yolk

• Condiments

  • 2 tbsp Almond butter, natural
  • 1/4 cup Honey

• Baking & Spices

  • 4 tbsp Oat flour
  • 2 Pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds

• Drinks

  • 3 tbsp Orange juice

• Dairy

  • 3/4 cup Cottage cheese, fat-free

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper. * Set aside
• In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
• Stir the oat flour into the almonds and then add int he melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
• Transfer the dough into the prepared tart pan and press up the sides and bottom evenly. Bake until the lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Dont worry if there is some bubbles in your tart when it comes out of the oven, this is normal.
• Let the crust cool for 15 minutes will you make the filling. Additionally, reduce your oven temperature to 325 degrees.
• Wipe your food processor out and then add in all the ingredients for the filling. Blend until smooth, making sure to stop a few times to stir and make sure the honey isnt just sitting at the bottom of the food processor (it happened to me.)
• Pour the filling into the cooled crust and VERY CAREFULLY move to the oven and bake until the filling just begins to rise and feels set, about 35 minutes. Let cool completely at room temperature and then refrigerate for at least 6 hours - overnight.
• Slice and DEVOUR.