Before, when I was afraid of my allergies and food sensitivities, I stressed out about traveling. I was worried that restaurants would find my questions annoying or that there would just be no options. But? No matter where I go, or what I do, I never, ever go hungry.
I’ve had a bunch of opportunities to feast on desserts during my stay, but I haven’t been in the mood. It might have something to do with all of the last-minute dessert baking I was doing in preparation for my Christmas dessert cookbook launch (coming this Tuesday!) or, that I made (and ate) this pie the day before I left for my trip.
Note the emphasis on made AND ate. Yeh. Kevin and I polished off this bad boy in a day.
Pie for breakfast? Totally acceptable when there’s no crust. It’s practically a smoothie… just thicker… and sweeter.
Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.
Combine pie ingredients in a large bowl and whisk to combine.
Pour into the prepared pie plate and set aside.
Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the mixture over top of the pie.
Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.
Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight to chill.
Serve with a drizzle of full-fat coconut milk.
Protein Powder - I used unflavored, nonGMO, gluten-free soy protein powder as I have been diagnosed with low estrogen and soy helps me increase my levels. You can use whatever protein powder you'd like to here. I would recommend unflavored so that it doesn't affect the taste. Alternatively, you could use something like coconut flour, almond flour or perhaps ground flax seed as a replacement.
Eggs - sorry, I didn't test this recipe without eggs. You could try replacing the eggs with chia seeds (2 teaspoons ground chia with 2 tablespoons of water for every egg in the recipe) but I'm not sure it would work. If you give it a try, let me know how it goes!