1⁄2 cup fresh organic blueberries 11⁄4 cup almond milk
1⁄2 cup white sugar
1⁄2 cup brown sugar
1⁄2 cup flour 3 eggs
Pinch of salt
1 Preheat oven to 350°F.
2 Mix almond milk, sugar, eggs, salt, and our together with electric mixer.
3 Grease a 9-inch pie pan with a little butter, and pour about a 1⁄4-inch deep layer of this mixture into the pan. Place in oven for about 7–8 minutes until the layer is slightly rm.
4 Remove from oven and place blueberries evenly onto the pre-cooked custard layer, then cover blueberries with remaining custard mixture. Blueberries should rise to the top of the pan.
5 Return pan to oven for 45–55 minutes until lightly browned and fork test comes out clean. Custard will likely rise and then sink a bit (this is to be expected).
6 When slightly cool, sprinkle with powdered sugar or serve with fresh whipped cream.
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