Ingredients

• 1 cup graham cracker crumbs
• 0.75 cups flax seed meal
• 0.75 cups finely ground almonds , almond meal
• 0.25 cups melted butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

Nutrition per serving