Almonds are among the most popular nuts and they were even a popular addition to the diets of both the ancient Egyptians and ancient Indians.
Even among Ayurvedic practitioners, almonds are prized for their ability to increase brain capacity, intellect and longevity. Nowadays we see almonds are so mainstream that they are used in a variety of ways from a healthy raw snack, to almond butters, milks, flours and more.
Almonds are packed with a whole host of nutrients including monounsaturated fatty acids, fiber, antioxidants, plus vitamins like riboflavin, and trace minerals like magnesium. Of course, their ability to reduce both cholesterol and the waistline is the reason almonds are so beloved.
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While there are a variety of ways to consume almonds, I love to use almond flour in my easy, peasy, go-to Pie Crust. Whether you’re making a savory quiche or a sweet pie, this crust is easily adapted and always delicious.
Simple Pie Crust
- 1 Cup almond flour
- 1 cup oat flour (sorghum for a more crumbly texture)
- 1/4 cup coconut oil
- 1/4 cup filtered water
- savory: 1 Tablespoon nutritional yeast, spices, 1 teaspoon pink himalayan salt
- sweet: 1/4 teaspoon pink himalayan salt, 2 Tablespoons preferred sugar, *optional cinnamon, cardamom, nutmeg, etc…
Preheat the oven to 325°F. Lightly grease a pie pan with coconut oil.
In a large mixing bowl combine flours. Add coconut oil and work so that you have a crumbly mixture. Add appropriate spices. Add water and mix.
Press dough into the pie pan. Use a fork and poke around the bottom. Bake for 20 minutes.
When it’s finished, you have yourself a perfect pie crust for whatever you’re whipping up!.. maybe this Chocolate Raspberry Pie!