This easy healthy, and gluten free orange pie uses a secret ingredient to make it PACKED with protein and low in calories. It’s perfect for breakfast, snack or dessert!
This one time, last December, Mr. FFF and I stayed at a bed and breakfast.
And the (super adorbs and awesome) lady made us orange pie. Like, pie for breakfast.
This orange pie had layers of creamy bursts of juicy, zesty orange-ness and then a CRUCNCHY crust that basically sums up the wants and needs of the texture-freak-self that lives inside my tiny little 5’2.5 (the half is IMPORANT) body.
And I sort of decided right then and there that pie for breakfast needs to be the newest thang that happens to those lazy mornings where you just kinda roll out of bed, drink 6 cups of coffee (but who’s counting) and stay in your PJS ALL DAY.
I mean pie and coffee on a lazy morning? IS THERE MUCH BETTER?
Actually, my peeps, yes there is. How about if you could have pie and coffee on a non-lazy morning where you actually have do that annoying thing called “adullting,” and put on that awkward pant suit (hurrah for the death of shoulder pads!) and GO TO WORK.
SRSLY, you can have pie ON THOSE DAYS. Make-ahead orange pie. It’s here. And it can sit in your refrigerator until your hungry-morning-mouth is ready to MUNCH every fruity-sweet, zesty and crunchy toasty-almond bite.
Cottage Cheese guys. That awkward, lumpy and gross looking food that you probably watched your Grandma eat about 40 bazillion times. That one. It’s in this pie. I’m pretty sure that cottage cheese does not get nearly the lovin’ on that it should. I mean, I eat it EVERY SINGLE DAY of my life, but because there are only 2 recipes with it (chocolate peanut butter “cheesecake” and almond joy “cheesecake”) you would think that it never hangs out in my fridge. Except, it is ALWAYS there. Like, even more so than Greek yogurt.
And, as you know by the Mediterranean Greek yogurt Chicken Salad, Sun Dried Tomato Greek Yogurt Chicken AND the Cauliflower Pizza with Greek Yogurt Pesto, we’ve had about eleventy billion recipes with Greek yogurt. Do you feel lied to?
Are we still internet BFFS forever and you’re not taking off that friendship necklace that we got in our tween years ago? Okay cool. Crisis averted.
Obvi cottage cheese is the main part of the filling. Which means it’s, like, a PROTEIN POWERHOUSE to fill up your starving-tummy AND grow your muscles right when you GET UP (!!!) BUT, we can’t forget about the other VIP pie-party attendees: a squeeze of fresh orange juice, a few generous tablespoons of syrupy-sweet-delicious honey and eggs. You know to hug it all together and avoid any possible orange pie-soup fiascos.
Bad news bear all around that would be.
The base of the pie. Can we discuss it? The orange pie that I first fell in love with at the most adorable B and B ever was NOT a healthy pie crust. You and I both know that doesn’t fly with either of us around these parts.
So: almonds. Because almonds and orange? *Does that Italian thing where you squish your fingers together and kiss them.*
Especially when it’s almond to the power of 2, because there’s almond butter. Which decreases the amount of oil needed. PLUS, toasty-nutty-flavor goodness YES PLEASE.
If you have a nut allergy, I think this would be SUPER good with this gluten free pie crust from Gluten Free on a Shoestring!
The only thing left here to say is:
Slice, slice baby.
For the crust:
- Preheat your oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper. * Set aside
- In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
- Stir the oat flour into the almonds and then add int he melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
- Transfer the dough into the prepared tart pan and press up the sides and bottom evenly. Bake until the lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, this is normal.
- Let the crust cool for 15 minutes will you make the filling. Additionally, reduce your oven temperature to 325 degrees.
- Wipe your food processor out and then add in all the ingredients for the filling. Blend until smooth, making sure to stop a few times to stir and make sure the honey isn't just sitting at the bottom of the food processor (it happened to me.)
- Pour the filling into the cooled crust and VERY CAREFULLY move to the oven and bake until the filling just begins to rise and feels set, about 35 minutes. Let cool completely at room temperature and then refrigerate for at least 6 hours - overnight.
- Slice and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 8 POINTS+: 6. OLD POINTS: 5
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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