Description
This easy, healthy, and gluten-free orange pie uses a secret ingredient to make it packed with protein and low in calories. It’s perfect for breakfast, snack or dessert!
Ingredients
- FOR THE CRUST:
- 1 cup Almonds (140g)
- 3 Tablespoons Oat Flour
- 2 Tablespoons Natural Almond Butter, Melted
- 1 Tablespoon Coconut Oil, Softened To Room Temperature (should Be The Consistency Of Softened Butter)
- Pinch Of Salt
- 1 Large Egg White
- FOR THE FILLING:
- ¾ cups Fat Free Cottage Cheese
- ¼ cups Honey
- 3 Tablespoons Orange Juice
- 1 Tablespoon Orange Zest, Packed
- 1 Tablespoon Oat Flour
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 1 Egg Yolk
- Pinch Of Salt
Preparation
Preheat oven to 375ºF and line the inside of a 9-inch tart pan with a removable bottom with parchment paper (seenote). 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 oat flour into the almonds and then add melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add the egg white and continue using your hands to mix until mixture loses its stickiness.
Transfer dough into the prepared tart pan and press up the sides and bottom evenly. Bake until lightly golden brown and tart begins to pull away from the sides, about 15 minutes. Don’t worry if there are some bubbles in your tart when it comes out of the oven, this is normal. Let the crust cool for 15 minutes while you make the filling. Reduce oven temperature to 325ºF.
Wipe food processor out and then add all the ingredients for the filling. Blend until smooth, making sure to stop a few times to stir and make sure the honey isn’t just sitting at the bottom of the food processor (it happened to me).
Pour filling into the cooled crust and very carefully move to the oven. Bake until 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, up to overnight.
Slice and devour.
