2 cups macadamia nuts
1 teaspoon sea salt
1 cup ivory teff or sorghum flour (soaked overnight in 1 cup of water)
Water (if necessary)
1. Soak teff or sorghum flour in just enough water to moisten--this is to release the starches in the flour and to allow for maximum nutritional assimilation. You want this to be wet, but not pourable. The idea is just to moisten it enough to allow it to soak.
2. On the next day, in a food processor, grind the macadamia nuts and salt until you form a nut butter. This took me 7 minutes in the food processor. Be careful about the temperature if you have a less expensive food processor.
3. Add the flour paste and blend. This should come together like play dough. If it is crumbly, add some water. If it is too wet, you’ll need to add some flour.
4. Roll out between plastic wrap to a thickness of 1/8 inch thick. Put into a pie dish or several small pie dishes.
5. Dehydrate at 115 F for at least 8 hours, or until crust is crisp. I like to dehydrate it about twelve hours.
6. Fill and eat.
Poemomm's ThoughtsBy poemomm
This pie crust pairs well with ‘cream’ and ‘custard’ pies.
You’ll want to start this crust about a day and a half before you fill it, because the grains need time to soak, and the crust needs to dehydrate to ‘crisp’ it.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Coconut Goddess' raw vegan diet plan for fat loss and healthCoconut Goddess - 23 hours 26 min ago
Detox Rash?????sherryllmillicentp - 1 day 19 hours ago
Can broccoli be eaten raw?Coconut Goddess - 1 day 22 hours ago
Healthy Choice for not so hip ( mywinlife.com/edwardsgroup )Wayne - 2 days 10 hours ago
New Raw Potluck - Philadelphia, PA Suburbspram3010 - 3 days 23 hours ago