Toasting the oats and the shredded coconut creates a deeper, richer flavor for this healthified dessert.
By Kelly Morisson
- ¼ cup chickpea flour or white whole wheat flour
- 2 tablespoons erythritol or sugar
- pinch salt
- 1 tablespoon unsweetened applesauce
- ¼ teaspoon vanilla extract
- 3 tablespoons unsweetened almond milk
- ¾ cup rolled oats
- 1 cup shredded unsweetened coconut
- 1 cup erythritol, divided
- 1 large banana, mashed
- 2 eggs or 1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
- 1 tablespoon vanilla extract
- pinch salt
- Preheat oven to 350°F. Grease or spray an 8-inch pie pan with cooking spray and set aside.
- In a medium mixing bowl, combine the chickpea flour or white whole wheat flour, 2 tablespoons erythritol or sugar, pinch salt, applesauce, and ¼ teaspoon vanilla extract. Add in the almond milk one tablespoon at a time until completely incorporated and there are no lumps remaining. No one wants lumpy crust! Spread the mixture into the prepared pie pan and bake in the oven at 350°F for about 12 minutes, or until firm. Set aside.
- Meanwhile, add the oats to a large skillet. Toast the oats over medium heat, stirring often as they burn easily, until golden, about 3-5 minutes. Transfer the oats to a large mixing bowl and set aside. Now add the coconut to a large skillet. Toast the coconut over medium heat, stirring often as it burns even more easily than the oats do, until golden, about 3 minutes. Transfer the coconut to the bowl with the oats.
- Add the erythritol to the skillet, and cook, stirring constantly, over medium heat until the erythritol is completely melted and the mixture is a light golden color, about 3 minutes. Transfer the mixture the mixing bowl with the oats and the coconut. (You're done with the skillet now!)
- Add the mashed banana, eggs or egg replacer, vanilla and salt to the mixing bowl and stir until completely combined and uniform. You may add 1 tablespoon of your milk of choice if the mixture seems too dry. Spread the mixture onto the baked pie crust and smooth out the top with a spoon. Bake in the oven at 350°F for about 45 minutes, or until firm and slightly golden. Let cool a bit before cutting into slices. Devour.