Banana Blueberry Custard with Almond Flax seed Crust, Dairy free, Gluten Free, and Sugar Free

The sweetness in this custard comes from the ripe bananas.


Preheat oven to 350F.

Crust
In a bowl, or in your food processor, mix together:

6 beaten eggs
1 cup almond flour
1 cup flax seed flour
1 cup of finely chopped almonds
1 3/4 sticks of melted butter.

(All the chopping and mixing can be done in a food processor, if you prefer. I used a Magic Jack blender.)

Turn out dough into a 14 x 10 pan that has been sprayed with non stick cooking spray. With a rubber spatula, spread dough out evenly, and bring it up the sides of the pan as much as possible. No need to be picky. The filling will splash over the top edge anyway.

Bake 20 to 25 minutes or until top edges are golden brown.

Remove from oven, and place baking pan directly onto a jelly roll pan with raised edges a little larger than the baking pan, into which about a cup of water has been poured.


Filling:

1 pint washed blueberries
1 8 oz bag frozen wild blueberries
12 eggs
1 tsp almond extract
2 cups vanilla flavored unsweetened coconut milk
2 large very ripe bananas (just beginning to show brown spots). The banana substitutes for sugar in this recipe, because ripe bananas are very sweet.

To make the filling, wash 1 pint of large blueberries, and strew them onto the crust. Add 1 (8 oz) bag frozen wild blueberries. Spread as evenly as possible.

In a blender, mix the bananas, eggs, almond extract, and coconut milk, and pour the mixture over the top of the blueberries.

Bake 55 minutes in preheated 350F oven and remove.

12 to 16 servings

For diabetics, each section contains about 1/4 of one banana and less than 10 blueberries.