Grain Free ✣ Gluten Free ✣ Vegan

Let’s pick a reason: you’re gluten free, you’re trying to eat gluten-free, you just recently found out grain-free is a thing… your best friends just became vegan and/or gluten free, perhaps you don’t have any butter in the house - This is a simple, easy almond flour crust recipe that works great for quiches & tarts. You could try it for a pie (raspberry or apple could be delicious), but I can’t vouch for that based on experience just yet.

Because you’re working with almond flour (sans-gluten), this crust will lend itself to being much ‘crumblier’ & need a bit extra TLC to keep it together. We’ve used olive oil & a bit of water in this recipe. The olive oil gives it a lovely savory taste. You can definitely use another non-flavored oil here; safflower, avocado or even coconut could be fun based on what you’re. All we’re looking for is a binding agent.

If you do, let us know!

Almond Flour Crust

Yield: 1 9” Tart crust / Time: 20 mins / Difficulty: 5/10

Ingredients

• 2 C almond flour (170g)

• 1/2 Tsp salt (3g)

• 1/3 + 2 Tbsp olive oil (80g)

• 1 Tsp red wine vinegar (5g)

• 3 Tbsp water (more if needed)

Steps

1. Pre-heat oven to 400º F.

2. Combine almond flour and salt. Add olive oil, red wine vinegar and water. Stir with fork to combine. If it appears to dry, add more water 1 tsp at a time.

3. Once almond flour is saturated and is starting to hold together, remove and press into greased tart pan or pie dish. Use flat bottomed measuring cup or glass to press almond crust into sides of the pan and flattening down the bottom for even thickness throughout.

4. Dock with a fork (prick holes in) the bottom of the pan all over & bake for 12-15 minutes.

5. Remove from oven and let cool slightly. Fill as desired. Enjoy!