Author: Sharon

Ingredients

Water, Organic Whole White Corn, Organic Yellow Corn Masa Flour. Contains Less than 2% of Each of the Following: Organic Guar Gum, Trace of Lime.

It was very difficult to buy these simple, extra thin organic corn tortillas from California. Chef AJ recommended them for making crispy oilfree (BAKED or airfried @ 400°) corn tortilla chips. They were only available via shipping in bulk. Upon arrival, it’s best to toss most of the packages into the freezer.

Each package contains 12 tortillas. The case contains 12 packages. I bought these Mí Rancho Organic Thin Original Corn Tortillas online from:

https://www.target.com/p/mi-rancho-tortilla-corn-thin-original-pack-of-12-7-oz/-/A-92961953#lnk=sametab

Servings1 pie crust

Equipment

• oven
• food processor or high-speed blender

Ingredients  

• 1 Tbsp ground flaxseeds
• 3 Tbsp hot water
• 1 Tbsp maple syrup
• 1 cup whole almonds*
• ¼ tsp salt optional
• 1 cup white whole wheat flour*
• 3 Tbsp cold water

Instructions 

• In a small bowl, combine the ground flax, hot water, and maple syrup together. Set aside.
• Preheat the oven to 350° F.
• In a food processor, pulse the almonds to create a fine almond flour. Add the flax mixture, 3 Tbsp cold water, and salt. Pulse until the mixture is well combined, then add in the flour.
• Pulse a few more times until a smooth dough forms, adding 1-2 Tbsp more water, if needed. Do not over-process the dough – it should soft and moist not wet. If you process it too much, the dough will become tough.
• Remove the dough and place it on a non-stick pat or lightly floured surface. Use a rolling pin to roll it out as thin as possible.
• Transfer the dough to your 9-inch tart or pie pan. Shape and flute the edges, as desired.
• Prick the bottom of the crust with a fork and bake for 20-25 minutes, until golden brown.
• Remove from the oven and allow to cool completely before filling.

Notes

• I prefer making the almond flour fresh but you can use premade almond flour as well.

• If making this gluten-free, simply substitute with a gluten-free blend like Bob’s Red Mill 1:1 Gluten-free Baking Flour.

• The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. It can also be frozen and then thawed before using.

https://pebblesandtoast.com/oil-free-almond-pie-crust/#recipe

RECIPE:

Yields a single crust (double recipe to make a top and bottom crust)

1 1/2 cups ground oats or oat flour
3 tbsp tahini or other seed butter
1/4 cup of date paste (made by blending 6 medjool dates + 1/3 cup water- This will make more than you need. The extra can be stored in the fridge for a future recipe)
1/2 cup warm water (adjust as needed)
Optional- Salt to taste

Mix date paste and tahini to combine. Add mixture to oat flour and mix to incorporate in the oat flour. Slowly add warm water while mixing and kneading until a smooth, playdough-like consistency is achieved.

Place dough ball between 2 pieces of parchment paper and roll out into a circle large enough to cover a 9 inch pan. Trim edges and add filling. Ad top crust if you desire.

Note: To prevent dough from drying out while working you may cover it with a damp cloth. If dough becomes dry you can add more water and need it well.

Adjust baking temperature depending on the pie you’re making. Bake covered for first half to prevent edges from burning. Uncover and bake for the remainder of your bake time.

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For ALMOND FLOUR CRUST click here:  https://projectwaistline.com/?p=46322

Or here:

https://projectwaistline.com/?p=14215