Vegan and GF Pie Crust

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup tapioca starch

• 1/2 cup macadamia nuts

• 2 tbsp granulated sugar of choice (I use coconut sugar)

• 2 flax eggs (for TWO eggs combine 2 tbsp ground flaxseed with 5 tbsp water and let sit 10-15 minutes until it reaches an egg-like consistency)

• 2 tbsp coconut oil

• pinch salt

Method:

1. In a food processor, blitz the macadamia nuts until they become a paste. Add in the almond flour, tapioca flour, sugar, and salt. Run the food processor for just a few seconds so that you fully incorporate all of the dry ingredients together.

2. Transfer to a bowl and add in the coconut oil. Using a fork, work the coconut oil into the flour.

3. Once the coconut oil is broken up into small pieces, add in the flax eggs and form into a ball.

4. Press the dough into an oiled pie dish and use a fork to pierce he bottom to release any air bubbles.

5. Prebake in the oven at 350F for 10 minutes before filling your pie.

*While baking the entire pie, cover the rim of the crust with aluminum foil to prevent it from burning.