Gluten Free Nutty Pie Crust!
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|2 Tbsp||olive oil, light|
|2 Tbsp||honey or maple syrup|
|1/4 c||arrowroot starch|
|1/4 c||amaranth flour|
|3/4 c||ground nuts or seeds|
Preheat oven to 350 F.
Mix oil, honey, then add arrowroot powder, flour and cinnamon. Mix in in ground nuts and seeds.
Press the crust onto bottom and sides of lightly oiled pie pan, but not on upper flat rim of pan.
For baked Pies, bake crust 3 to 5 minutes, then allow it to cool 5 to 10 minutes.
Scoop Filling into crust and baked according to recipe.
For No-Bake Pies, bake the crust 9 to 14 minutes or until firm. Cool.
Scoop pie filling and chill. Sprinkle extra ground nuts on top of filling for a decorative effect for added flavor.
Baker's Note: Amaranth Flour can be replaced with "buckwheat flour, millet, or rice flour". This will slightly change the flavor and color of the crust.
Baker's Note 2: Arrowroot powder can be replaced with Cornstarch.
Baker's Note 3: ground nuts and seeds, such as Almonds, walnuts, pecans, sunflower seeds, pumpkin, flaxseeds or any combination.