Popular Conditions & Diets
Ingredients
16
Time
1h 15m
Serves
8
Recipe by Julia Gibson
Ingredients
16
Time
1h 15m
Serves
8
Low Calorie
Breakfast
1 1/2 cups
Almond Flour
1/2 cup
Oat Flour
1 Tbsp
Oat Flour
1/2 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/3 cup
Extra-Virgin Olive Oil
2 Tbsp
Water
1/4 cup
Butter
2
Garlic Cloves
minced
2
Shallots
finely diced
1 sprig
Fresh Sage
finely chopped
2 cups
Butternut Squash
diced
8
Large Eggs
1 cup
Full Fat Coconut Milk
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1
Preheat oven to 350℉. In a large bowl, whisk together the almond flour, oat flour, salt and pepper. Pour in the olive oil and water, stir to combine. Transfer the mixture to a pie dish, pressing into an even layer and up the sides of the pan. Bake for 15 minutes then set aside to allow to cool.
2
Meanwhile, heat a large skillet over medium-high heat. Once hot, add the butter and cook until it smells nutty and is slightly browned. Lower the heat to medium and add the shallot and garlic. Sauté for a couple minutes until the shallot and garlic soften.
3
Add in the butternut squash, and cook until softened and slightly browned, about 20-25 minutes. Mix in the sage and kale, season heavily with salt and pepper, and cook until the kale is wilted.
4
In a bowl, whisk together the eggs and coconut milk.
5
Transfer the vegetable mixture to the prepared pie dish and spread the mixture out in an even layer. Pour the egg and coconut milk mixture over top, then transfer to the oven and bake for 45-50 minutes. Allow to cool for at least 15 minutes before slicing and serving.
6
Substitutions & Additions: Substitute the butternut squash for another variety or for sweet potatoes. Add in some cooked bacon or turkey bacon. Mix in some shredded cheese
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
