1

Preheat oven to 350℉. In a large bowl, whisk together the almond flour, oat flour, salt and pepper. Pour in the olive oil and water, stir to combine. Transfer the mixture to a pie dish, pressing into an even layer and up the sides of the pan. Bake for 15 minutes then set aside to allow to cool.

2

Meanwhile, heat a large skillet over medium-high heat. Once hot, add the butter and cook until it smells nutty and is slightly browned. Lower the heat to medium and add the shallot and garlic. Sauté for a couple minutes until the shallot and garlic soften.

3

Add in the butternut squash, and cook until softened and slightly browned, about 20-25 minutes. Mix in the sage and kale, season heavily with salt and pepper, and cook until the kale is wilted.

4

In a bowl, whisk together the eggs and coconut milk.

5

Transfer the vegetable mixture to the prepared pie dish and spread the mixture out in an even layer. Pour the egg and coconut milk mixture over top, then transfer to the oven and bake for 45-50 minutes. Allow to cool for at least 15 minutes before slicing and serving.

6

Substitutions & Additions: Substitute the butternut squash for another variety or for sweet potatoes. Add in some cooked bacon or turkey bacon. Mix in some shredded cheese