Our warming, nutritious almond pie crust recipe is the perfect gluten free, egg free base for your Christmas pie. Using our unique extra fine almond flour which has a texture akin to regular flour and mixing with our flax powder creates the egg free bind. Adding in our cinnamon and coconut sugar warms and sweetens it up for winter! Our extra fine almond flour has 45% protein so it’s also protein loaded to fill you up. Second slice not needed 🙂
Recipe: Almond Pie Crust
1 tbs flax powder
1/4 cup aquafaba (the liquid from canned chickpeas)
2 cups extra fine almond flour (not ground almond flour)
2 tbs coconut oil, melted
1 tsp cinnamon or mixed spices (optional)
1 Tbsp coconut sugar (optional as the almond flour is quite sweet anyway)
Mix the flax with the aquafaba, and set aside to gel for a couple of minutes.
Add the almond flour, salt, sugar and spices (if using) and coconut oil to a mixing bowl. Stir to combine.
Add the flax gel and mix well, using your hands to make a ball of dough (if still crumbly add water 1 tablespoon at a time).
Press into an 8 inch greased pie dish with your hands (it doesn’t roll very well at that size, hand forming the crust is easier). We reserved a little of the pastry to roll and make cutout shapes for the top.
Fill with pre-cooked fruit of choice. We used apple and cranberry – the berries really complimented the almond crust flavour (cherries would also be fab!) Add a teaspoon of cinnamon if desired.
Bake the pie at 180ºC for approx 12 minutes (it doesn’t need long). Check after +/- 9 minutes to ensure the exposure surfaces don’t burn.
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