Gluten-Free Almond Pie Crust
This gluten-free pie crust is simple to put together and stars almond flour, which is loaded with vitamin E and heart-healthy monounsaturated fat.
Almond flour is susceptible to burning in the oven. You can help counteract this tendency to burn by placing crust that has been pressed into a pie pan in the freezer for about 30 minutes before filling and baking.
It’s advisable, when substituting almond pie crust in your favourite recipes, to reduce oven temperature by about 50 F (10 C) from what the recipe calls for and simply bake for a longer period of time.
Ideal for pies that don’t require the filling to be cooked in the crust, simply bake almond crust at 350 F (180 C) for about 10 minutes, or until golden brown.
2 cups (500 mL) blanched almond flour
2 Tbsp (30 mL) cold unsalted butter or unmelted coconut oil
1 Tbsp (15 mL) honey
1 large free-range egg
1/4 tsp (1 mL) salt
Place almond flour, butter or coconut oil, honey, egg, and salt in food processor container and pulse until mixture begins to clump together.
Using your fingers, press dough into lightly greased 9 in (23 cm) pie plate. You can also try rolling dough into a circle with a rolling pin between 2 sheets of parchment paper until about 1/4 in (0.5 cm) thick and then place in pie dish.
Makes bottom crust for 1 pie.
source: "Life of Pi(e)", alive #383, September 2014
Gluten-Free Almond Pie Crust
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.