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This “blue” pie is delicious and not overly sweet. The SCD nut milk adds in a smooth creamy touch to the filling, and gives it some density and fullness. Be careful not to overcook and burn the initial crust.


1 cup (110 g) almond flour
¼ cup (60 mL) sunflower oil
2 tablespoons (42 g) honey
3 eggs
J cup (28 g) coconut flour
½ cup (120 mL) homemade Almond Milk (p.364)
J teaspoon lemon zest
1 tablespoon (20 g) honey
¾ cup (110 g) fresh whole blueberries


1. Mix together the almond flour, oil, and honey in a small mixing bowl until the dough is firm (should not be sticky)
2. Add more flour if necessary to make it unstick if too wet
3. Take your pie plate, and grease the bottom with a little bit of oil, and pat crust ingredients in to the bottom of the plate
4. Bake it at 350°F (180°C or gas mark 4) till lightly golden (about 10 minutes)
5. Be care- ful not to overcook crust since it will be cooking for a much longer time once once the filling is added
6. While the crust is cooking, in a processor, blend together all the ingredients for the filling (except the blueberries)
7. Gently fold the blueberries into the filling mixture
8. Pour the filling into the crusted pie dish that was setting in the oven
9. Place it back in the oven
10. Continue to bake at 350°F (180°C or gas mark 4) till a knife comes out clean, or consistency is firm, approximately 30 minutes


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0