Yieldmakes one crust
2 cup macadamia nuts
1 teaspoon sea salt
1 cup ivory teff or sorghum flour, soaked overnight in 1c water
water if necessary
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 jsut to moisten it enough to allow it to soak.
The next day, in your food processor, grind the mac nuts and salt until you form a nut butter. This took me 7 minutes in the FP. Be careful about the temperature if you have a less expensive FP.
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.
Roll out between plastic wrap to a thickness of 1/8 inch thick. Put into a pie dish or several small pie dishes.
Dehydrate at 115 degrees for at least 8 hours, or until crust is crisp. I like to dehydrate it about twelve hours.
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.
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