Lucia’s Nutty Pie Crust

This pie crust uses nuts instead of refined oils to make it tasty and yet still tender. With care, will also work for a top crust on a closed pie.

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Lucia’s Nutty Pie Crust

An oil free yet tender pie crust.

Course Dessert

Cuisine Vegan, vegetarian

Keyword oilfree

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 servings

Calories 119kcal

Author Lucia Tiffany MPH

Ingredients

• ½ cup spelt flour whole grain
• ¼ cup oats rolled old-fashioned
• ½ cup cashews raw
• 3 Tbs. coconut macaroon
• ⅓ tsp. salt
• ½ cup coconut milk may use water instead and may need slightly less.
• 1 pinch Sucanat

Instructions

• Process all ingredients, except water, in. blender until very fine.
• Place in a mixing bowl and add just enough water or coconut milk to make a manageable ball.
• Roll out between two sheets of plastic wrap. (Dampening the smooth counter with a little water will make the bottom sheet stay in place).
• When rolled out , carefully remove wrap from top and with the help of the bottom plastic, place into pie dish.
• Remove plastic and trim crust edges.
• Bake at 350 until lightly browned.

Notes

Double recipe if you want an unbaked top crust as well.

Nutrition

Serving: 8th | Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg