This recipe is based on one by Annabel Langbein and was an absolute staple in our household growing up. I wanted to make one that was just as delicious but was a healthier alternative, and after many failed attempts, here you have it! Perfectly accompanied by a large salad for a long weekend lunch.
- 2 cups almond flour
- ¼ tsp salt
- 2 T coconut oil
- 1 large egg
Preheat oven to 180 degrees
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Poke a few holes in the bottom of the base with a fork and then bake in the oven for 15minutes until slightly browned.
- 6 eggs
- 1 cup milk of choice (I use coconut or almond milk)
- 3T pesto
- Spinach and broccoli (use as much or as little as you like)
- 2 spring onions, chopped
- 1T Dijon mustard
- 1T horseradish sauce
- 2T psyllium husk
- ½ tsp baking powder
- ¼ C Parmesan cheese (optional)
- Salt and pepper to taste
Blend together all ingredients until mixture forms a smooth, green puree. Pour mixture into pastry shell and bake for 30 minutes until it is set in centre.