1 cup oat flour
1/4 cup spelt flour (sprouted, ground)
Water as needed
1/2 cup white and red onions (chopped, soaked overnight)
2 celery ribs
6 large criminis
1/2 cup pine nuts
1 cup water
2 tablespoons avocado
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1. In a bowl, combine the spelt and oat flours plus preferred seasonings. I used 1/2 teaspoon salt and 1 teaspoon olive oil. Add water until a sticky dough forms. Alternatively, you could do this step in a food processor, but it's almost impossible to clean the machine afterward.
2. Shape the dough into a ball and place between two sheets of plastic wrap.
3. Roll out the dough, while in the plastic wrap, until it reaches 1/4 inch thickness or however you prefer.
4. Cut out circles from the dough using the pot pie bowls to measure for size (they will shrink a little in the dehydrator). Re-roll any excess dough and repeat.
5. Dehydrate at 95 Fahrenheit while preparing vegetables.
6. Dice vegetables and combine in a large bowl. In a blender, combine all ingredients from pine nuts through salt and process until it has the consistency of a thin cream.
7. Pour over vegetables and toss to coat. Evenly distribute mixture among servings bowls (it made enough for 5 when I made it). Make sure to use all the sauce, it's good stuff.
8. Remove crusts from dehydrator. Wet the edges of the individual crust and press over bowl to seal.
9. Repeat with remaining crusts and bowls. Return to dehydrator at 105 Fahrenheit for 2 hours (or less depending on how warm or crisp you want it).
All the goodness of traditional veggie pot pie, except with more nutrition.
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© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!