blueberry pie with flax and almonds

Ingredients

• Servings: 1
• for the crust
• 1 cup graham cracker crumbs
• 3/4 cup flax seed meal
• 3/4 cup finely ground almonds (almond meal)
• 1/4 cup melted butter
• for the filling
• 1/2 cup sour cream
• 1/2 cup plain non-fat yogurt
• 1/4 cup rolled oats, ground into flour
• 1/4 cup white sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg
• 4 cups fresh blueberries
• 2 tablespoons honey

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat an oven to 375 degrees f (190 degrees c).
• combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. add a few drops of water, if necessary, for the crumb mixture to stick together. press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. set the other half of the crumb mixture aside.
• combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. blend until combined. transfer the blueberries to the pie pan and pour in the filling.
• to make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. it should form a very thick paste. drop teaspoonfuls of the topping on the surface of the pie.
• bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. turn off the oven and let the pie rest in the warm oven for 10 minutes.
• remove the pie from the oven and let cool on a wire rack. chill in the refrigerator until the pie is cool and set.