A sweet nutty crust that tastes just as good as a giant cookie!!
Ingredients
1 Cup walnuts
½ Cup almonds
½ Cup almond flour (blanched)
½ Cup hazelnut flour
2 Tbsp coconut oil, melted
¼ tsp salt
2 Tsp cinnamon
Optional:
½ tsp ginger
¼ tsp nutmeg
Instructions
In a blender or food processor ( I only have a blender) add all pie crust ingredients.
Pulse until nuts start to get crumbly. Be careful as to not allow nuts to start forming a butter.
Continue to pulse until mixture forms a crumbly meal and comes together when pinched. Make sure you don't grind too much, you don't want nut nut butter! Stop to scrape down sides as needed.
Scrape out into mound in center of pie pan or dish
Starting from middle work the pie crust out and up sides of pie tin. This part of pie making reminds me of hand building a bowl or plate out of clay! Allow for thicker crust up the sides. Bottom can be thinner.
Bake for 10-15 minutes, or until it just starts to brown. Do not over bake!
Remove and let completely cool before filling
Pie crust can be made day ahead and stored in refrigerator
To keep carb count low I slice my pies into 16ths.
Feel free to make this 8 servings but account for your daily net carbs.
Remember: If this crust is for a pie stay focused, think PIE, and Do Not eat this as a cookie!
Notes
This crust has been known to disguise itself as a cookie, so beware! It's highly addicting.
It can also be used as a crumble for muffin and cake toppings. Be creative!!