Just Plain Fishermen

Faux Vanilla Custard

Faux Vanilla Custard

https://www.oatmealwithafork.com/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/     * I replaced sugar with honey I doubled this recipeI prebaked the crust to let it good to the sides

Oatmeal Crust

  • 1.5 cup oat flour
  • .5 tsp honey
  • .5 tsp sea salt
  • .25 cup olive oil
  • 4-5 tbsp Cold Water (as needed)

Vanilla Custard Filling

  • 1.5 cup Sweet Potatoes (baked and mashed ~ 2 sweet potatoes)
  • 5-6 dates
  • 1.25 cup coconut milk
  • 2 tsp vanilla extract

Fruit Compote Topping

  • 1 cup berries (frozen or fresh)
  • 2 tbsp honey
  • 1 tsp arrowroot starch

Oatmeal Crust

  1. Mix the flour and salt together in a large bowl

  2. Stir in the Olive OIl and honey until the "batter" is crumbly

  3. Add in the cold water as needed until the dough is moistened, but not sticky

  4. Press the dough into a pie plate pressing it up the sides as desired

  5. To pre-bake teh crust, preheat the oven to 375 degress and bake for 10-12 minutes

Vanilla Custard Filling

  1. Blend all the ingredients on high until smooth and creamy

  2. Pour on top of the crust

  3. smooth the top

  4. bake for 45-50 minutes at 350℉

  5. Remvoe from the oven and allow to cool before chilling overnight

Fruit Compote Topping

  1. Stir together all the ingredients in a saucepan on the stove

  2. Cook over medium heat stirring regularly until you have a thick chunky sauce about 10 minutes

  3. Top Custard

Source:

     * I replaced sugar with honey
 
I doubled this recipe
I prebaked the crust to let it good to the sides
 
Cake/custard
 
 *  For the topping I used honey instead of maple syrup
I doubled this recipe to make it thicker
 

Source:

     * I replaced sugar with honey
 
I doubled this recipe
I prebaked the crust to let it good to the sides
 
Cake/custard
 
 *  For the topping I used honey instead of maple syrup
I doubled this recipe to make it thicker
 
 
 

Oatmeal Crust:

  •   
  • 1/2  
  •   
  •   
  •    
 
Instructions
  1. Mix the flour, and salt together in a large bowl.
  2. Stir in the olive oil and honey until the ‘batter’ is crumbly.
  3. Add in the cold water as needed until the dough is moistened, but not sticky.
  4. Press the dough into a pie plate, pressing it up the sides as desired.
  5. Add your filling and bake according to pie directions.
  6. To pre-bake the crust, preheat the oven to 375 degrees and bake for 10-12 minutes.

Vanilla Custard Filling

  •     approx: 2 sweet potatoes
  •   
  •   
  • 2 tsp vanilla extract
  1. For the filling, blend all the ingredients on high until smooth and creamy.
  2. Pour on top of the crust. Smooth the top.
  3. Bake for 45-50 minutes at 350F.
  4. Remove from the oven and allow to cool before chilling overnight.

Fruit Compote Topping

  •  
  •  
  •   
  1. Stir together all the ingredients in a saucepan on the stove.
  2. Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
  3. Top with berry compote

slice, and enjoy!

Ingredients Calories Carbs Fat Protein Sodium Sugar
Red Mill – Oat Flour, 1.5 cup 721 117 14 32 0 0  
Honey, 0.5 tsp(s) 11 3 0 0 0 3  
Redmond – Real Salt (Correct), 1/2 th Teaspoon 1.4 grams 0 0 0 0 1,060 0  
Oil – Olive, 0.25 cup 477 0 54 0 2 0  
Dates, medjool, 18 date, pitted 1,197 324 1 8 4 287  
Sodelicious – Unsweetened Vanilla Coconut Milk, 2.5 cup 125 5 11 0 38 0  
Vanilla extract, 1 tbsp(s) 37 2 0 0 1 2  
Frozen – Blueberries, 2 cup 168 42 1 2 0 29  
Arrowroot flour, 2 tsp(s) 19 5 0 0 0 0  
Potatoes Sweet – Boiled, Mashed, 3 cup 342 81 0 12 219 57  
Honey, 2 tbsp(s) 129 35 0 0 2 35  
               
Total: 3,226 614 81 54 1,326 413  
Per Serving: 323 61 8 5 133 41

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