Gluten Free Pie Crust
Add to bowl:
3 tbsp flax seed meal OR 1.5 tbsp Chia Seed meal
1/4 cup plus 2 tbsp applesauce
1 tbsp apple cider vinegar
8 drops vanilla liquid stevia
1 tbsp honey
1/4 cup coconut oil, liquified OR grapeseed oil
Mix with electric mixer.
1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again. Roll out the dough.
See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it’s about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands. (I lightly grease and flour my pie dish first, so the crust doesn’t stick.)
Bake the crust at 350 degrees for about 12 to 14 minutes. Allow the crust to cool.
Top with jam and bake them for about 10 minutes.
Goji & Raw Cacao Pie Filling
Soak 1/2 cup cashews for at least 3 hours. Rinse in fresh water and strain. Soak 1/2 cup Goji Berries and 2 tbsp Dried Red Tart Cherries for one hour. Strain. The Goji Berries were so beautiful after soaking for an hour, that I had to take a picture of them:
Add the cashews and the berries to the food processor with:
1 cup coconut milk (or use homemade nut milk, like almond milk, to make the filling raw)
8 soaked pitted dates
5 tbsp Raw Cacao Powder
Lastly, right before blending add: 1/4 cup Chia Seeds (packed with omega 3 & 6, protein, potassium and more)
Puree. Pour filling into crust. Refrigerate at least 3 hours.