This warming almond pie crust is a great base to your favourite wintery desert. Fill full of vibrant fruit and berries for a colourful addition to the table! Make sure to leave some pastry aside and get creative with the topping shapes.
Recipe: Almond Pie Crust
1 tbs flax powder
1/4 cup aquafaba (the liquid from canned chickpeas)
2 cups 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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