Over the past couple of years I’ve been trying out new gluten free and raw recipes. This pie crust is one of my faves. Eating raw is way more abundant in nutrition so that’s why I’ve been trying to encorporate more raw foods into my diet. When you cook your food, you’re compromising the natural occurring enzymes and vitamins. A few months ago I invested in a food dehydrator and I’m so glad I did. There are so many fun things you can make in a dehydrator. Fruit leathers, crackers, chips, cookies, and so much more.
When you use a food dehydrator in place of an oven, you are preserving most of the nutrition in your food because of the minimally elevated temperature over a long period of time. It’s ideal for maximum retention of nutrients.
“Compared to canning and freezing, dehydration comes out on top in regard to the conservation of nutrients. The United States Department of Agriculture indicates that on average 40% to 60% of nutrients are lost when food is frozen for storage, while canning can result in a whopping 60% to 80% loss. Home food dehydration, however, produces only an average nutrient loss of 3% to 5%!”
Step 1. Place buckwheat flour (you can buy the buckwheat groats and blend yourself to make the flour, or you can buy it already blended into flour), macadamia, almond meal, coconut, 1/4 cup organic 100% maple syrup, pitted dates (soaked), vanilla stevia, salt and cinnamon in a food processor (I use the Vitamix) until smooth.
Step 2. Line pan with parchment paper, place batter in pan and press.
Step 3. Place pan in food dehydrator at 145 degrees for 2 hours. If you don’t have a food dehydrator then you can simply bake in the oven at the lowest heat for 30-40 min.
Raw Gluten Free Pie Crust
Let me show you how to make this amazing raw gluten free pie crust.
- 1 1/2 cup Buckwheat flour
- 1/2 cup Ground macadamia nuts
- 1/2 cup Almond meal
- 1/4 cup Shredded coconut
- 1/4 cup Organic maple syrup
- 4 (pitted) Dates (soaked for 30 min)
- 2 tsp. Sweet Leaf liquid Vanilla stevia
- 1 pinch Cinnamon
- 1 tsp. Sea salt
1. Place buckwheat flour, macadamia, almond meal, coconut, 1/4 cup maple syrup, dates, vanilla stevia, salt, and cinnamon in a food processor until smooth.
2. Line pan with parchment paper, place batter in pan and press.
3. Place pan in food dehydrator at 145 degrees for 2 hours.
Prep time: Cook time: Total time: Yield: 9
For more of my gluten free recipes you can purchase my Meal Plan book now on Amazon!