I used Almond Flour as the main flour for this crust. It was a little different cause the Almond Flour gives it a really delicious flakey crust kind of taste/texture. But the dough seems to stretch to cover less ground than bean flours and rice flours so I suggest making a bit more dough than you expect to need if working with Almond Flour. It's less heavy than a bean flour and feels really ideal for pies and tarts.
Recipe:
Pre-heat oven to 350 degrees.
Sauce:
Either soak 1/2 cup raw cashews for minimum of 2 hours or else boil for 5 minutes until soft.
Combine in blender:
1/2 cup raw cashews
1/5 cups water
3 Tbsp Miso Paste
2 capfuls apple cider vinegar or juice from one lemon
Pour blended mix into a saucepan with 2 tsp rice flour and simmer lightly for 3-5 minutes. Turn off the heat and let the sauce sit while you prepare the other parts of the pie.
Ingredients:
Crust:
Dry ingredients:
1.5 cups Barney Butter Almond Flour
1/2 cup Rice Flour
1/3 cup Potato Starch
1 Tbsp Baking Powder
1 Tbsp Salt
3 Tbsp dried Rosemary
wet ingredients:
3/4 cup coconut oil
1 capful Apple Cider Vinegar
mix together all dry ingredients and then add in the 2 wet ingredients. Stir until it makes a slightly sticky dough. Line the bottom of a pan with coconut oil to avoid sticking and then press dough into a thin layer of crust.
Place the bottom crust into the pre-heated oven for 6 minutes.
While this is cooking chop the vegetables. You can switch this out according to what is seasonal.
I used:
2 yellow carrots
1/2 purple bell pepper
1 white onion
1 cup chopped up purple string beans
1/4 Jalapeno
Remove the bottom crust from the oven. Toss in the chopped veggies and pour in the sauce. Use the remainder of the dough to create a top crust.
Brush the top crush lightly with Coconut oil, Sprinkle with 1 Tbsp salt, and Sprinkle with garnish of Rosemary.
Bake at 350 for 45 minutes.
Recipe:
Pre-heat oven to 350 degrees.
Sauce:
Either soak 1/2 cup raw cashews for minimum of 2 hours or else boil for 5 minutes until soft.
Combine in blender:
1/2 cup raw cashews
1/5 cups water
3 Tbsp Miso Paste
2 capfuls apple cider vinegar or juice from one lemon
Pour blended mix into a saucepan with 2 tsp rice flour and simmer lightly for 3-5 minutes. Turn off the heat and let the sauce sit while you prepare the other parts of the pie.
Ingredients:
Crust:
Dry ingredients:
1.5 cups Barney Butter Almond Flour
1/2 cup Rice Flour
1/3 cup Potato Starch
1 Tbsp Baking Powder
1 Tbsp Salt
3 Tbsp dried Rosemary
wet ingredients:
3/4 cup coconut oil
1 capful Apple Cider Vinegar
mix together all dry ingredients and then add in the 2 wet ingredients. Stir until it makes a slightly sticky dough. Line the bottom of a pan with coconut oil to avoid sticking and then press dough into a thin layer of crust.
Place the bottom crust into the pre-heated oven for 6 minutes.
While this is cooking chop the vegetables. You can switch this out according to what is seasonal.
I used:
2 yellow carrots
1/2 purple bell pepper
1 white onion
1 cup chopped up purple string beans
1/4 Jalapeno
Remove the bottom crust from the oven. Toss in the chopped veggies and pour in the sauce. Use the remainder of the dough to create a top crust.
Brush the top crush lightly with Coconut oil, Sprinkle with 1 Tbsp salt, and Sprinkle with garnish of Rosemary.
Bake at 350 for 45 minutes.