Month: February 2025

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

Ingredients

• 1 small zucchini, peeled and sliced, THEN weigh 130g
• 1 lightly filled cup (220g) cooked/mashed yukon gold
• 3/4 cup -1 cup water (as needed to reach desired thickness (I ALWAYS use 1 cup, so keep that in mind in regards to other ingredients)
• 1/4 cup (20g) nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt
• 1/2-3/4 teaspoon smoked paprika or regular if you don’t like smoked
• 2 teaspoons liquid aminos (or low-sodium soy sauce or tamari, do not omit, this is what gives the cheesy flavor, do not use coconut aminos, it will not yield the correct flavor!)
• 1 tablespoon fresh lemon juice

NOTE

• It’s important to weigh the zucchini and potato, so the flavor turns out correct, too much zucchini and it could have an off taste.
• I use this scale.

Instructions

• Preheat the oven to 415°F and line a sheet pan with parchment paper. Peel all the green skin off the zucchini and slice into 1/4 inch slices and salt and pepper well. It’s imperative to peel the zucchini, otherwise your sauce will be an ugly green. Bake about 15 minutes until tender.
• I cooked the potato in the microwave for about 5 minutes until very soft. Do not boil them as they will get water logged and make the sauce more runny.
• Mash the potatoes with a fork and measure out 1 cup. If you followed the correct weight measurement, you should get just about 1 lightly filled cup of mashed potatoes. Update: Using a food processor will make this too gooey, make sure to use just a blender.
• Add the zucchini, potato and remaining ingredients (start with 3/4 cup water and add as needed, stopping at 1 cup) to the blender and blend until smooth. Stop and scrape a couple of times from the bottom during. Do not be too eager to add extra water until you’ve really blended it up a couple of minutes. It will seem too thick at first, but it will start to turn very smooth from all the water from the zucchini. If after blending it’s too thick for you, add just a TINY amount just to blend it. If it’s a bit thinner than you like, heat on the stove to thicken.
• Taste and add any extra lemon juice and/or salt/spices if necessary. Add any desired toppings such as red pepper flakes, chopped tomatoes, sliced jalapenos. I like a kick of heat to my cheese so I added red pepper flakes.
• To make it as a mac ‘n’ cheese, add cheese sauce to cooked pasta. You can either warm the cheese by running it awhile in the blender or gently warming over the stove. It gives such an incredible cheesy, thick and stick-to-pasta result.

https://thevegan8.com/wprm_print/vegan-cheese-sauce-nut-free-and-oil-free

INGREDIENTS: ORGANIC BROCCOLI,
ORGANIC CARROTS, ORGANIC
RED CABBAGE.

(All organic)
Romaine
Chicory
Broccoli Stalk
Cauliflower
Red Cabbage
Carrot

Also comes w/ side of oily dressing, feta cheese & bread strip croutons, but just throw them away!