The original the go-to pie crust is fantastic. This is another version which is quick, delicious and gluten-free. I have used with for pumpkin pies, berry pies and apple pies. Always a hit, especially with the kids!
1¼ cups rolled oats
1 cup toasted almonds
⅓ cup sunflower or safflower or olive oil
3 tablespoons maple syrup
Preheat oven to 350F and grab your favorite 9-inch pie dish. Place the oats in a blender and pulse until pulverized. Add the toasted almonds into the blender and pulse just enough to still have some coarse pieces of almond. In a large bowl, combine oil, maple syrup, and pinch of sea salt. Add the oat and almond mixture to the wet ingredients and mix well. Grab your favorite 9-inch pie plate or glass dish and press crust into it. Bake at 350F for about 10 to 15 minutes.
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