This yummy, rich crust is perfect for a pumpkin pie.
Makes a 9 Inch Pie
- 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
- 2 cups raw pecans
- 2 tbsp sugar
- 3 tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
- 1 tbsp Butter of Earth Balance, melted
- Grease a 9-inch pie dish very well and preheat the oven to 350 F. In a blender, process your oats into a very fine flour. If you don’t think your machine can get the oats fine enough, then I suggest buying oat flour from. The oat flour needs to be very fine in this crust, not flaky or chunky.
- In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
- Melt earth balance with brown rice syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it’s too dry add a bit more oil.
- Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins.
- This recipe comes from a great blog by Angela Liddon @ http://ohsheglows.com. I recommend visiting this site for some more wonderful recipes that are gluten and diary free.