Slightly Modified from this recipe
Protein, Antioxidants, Fiber, “Good Fats”
This is a Free-radical Killing, Energy Boosting Hunger Annihilator
2 cups fresh blueberries (fresh or frozen fruit produces a very juicy quiche. For a drier pie, use dehydrated berries or half dehydrated berries. This will also shorten the cooking time.)
¾ cup canned coconut milk (shake before opening)
3 Tbs maple syrup
1 tsp vanilla extract
2 Tbs almond meal (plus more for dusting)
1Tbs psyllium husks
pinch sea salt
butter or coconut oil for pan
Set oven on 350 and prepare a 9” pie pan with coconut oil or butter and then dust with almond meal until well coated. Pour blueberries into the prepared pan and set aside. Whisk all remaining ingredients together and pour over the blueberries in the prepared pan. If using drier fruit, start checking the pie after 30 min. If using fresh/frozen fruit, start checking after 45 minutes and continue to check every 10 minutes until dish is puffed and starting to brown, and does not jiggle when gently shaken.
After quiche cools 10-30 minutes you can slice like a pie and serve, or turn out onto a piece of parchment paper and cut into desired shapes/slices (I use a round cookie/biscuit cutter in order to cut into the perfect size to fit into mason jars).
*makes 3 triple layered pint mason jars, plus scraps for nibbling 😉