Nut Crust for Pumpkin Pie

Wardeh — Tue, 20 Nov 2007 00:11:04 +0000

Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!

Oatmeal Pie Crust

Wardeh — Tue, 21 Nov 2006 17:18:05 +0000

Update 12/2/09: Because oats have a high amount of phytic acid (which blocks mineral absorption), I recommend starting with soaked and dehydrated rolled oats for this recipe. This is easy to do, but requires a little bit of planning. Soak a few cups of rolled oats in water to cover (and then some) along with 1 tablespoon (per cup of oats) of raw apple cider vinegar, Kombucha, kefir, yogurt, or other acidic liquid – overnight. Drain and rinse. Then spread in a layer on dehydrator tray and dry at 95 to 100 degrees F until crispy. I do a bigger batch of oats this way, then I have enough to go round for several oat recipes. See Nourishing Traditions for more information on traditional grain preparation methods to maximize nutrition.

I was really happy a couple of years ago to find this super easy whole grain pie crust recipe. No rolling required at all. Just mix the ingredients together and press it in the pie plate!

Oatmeal Pie Crust
original recipe from Dr. Weil, modified by Wardeh Harmon

1-1/4 cup oat flour (process oats in blender)
1/4 teaspoon sea salt
2 tablespoons grapeseed oil
1/3 cup water

Preheat oven to 350 degrees. In a mixing bowl, stir ingredients together with a fork. Pat dough to cover entire pie plate. Press pastry with fingers to make scalloped edge. Bake 10 minutes, then fill and bake according to pie filling directions.

This is delicious filled with pumpkin pie filling! See Pumpkin Pie (Diary-Free, Egg-Free) for a savory and easy recipe.

GNOWFGLINS » pie crust

Nut Crust for Pumpkin Pie

Oatmeal Pie Crust