Many people find that they feel better when they reduce the amount of wheat and dairy they eat. One of the (numerous) reasons is that when these foods no longer make up the bulk of what they consume (as they often do in a modern American diet), space is created for a greater variety of nutrient-rich foods.
With so many people making the transition, I enjoy re-inventing recipes to share. I also find it liberating to create something within a clear set of boundaries. Don’t you?
I’ve been mulling over how to make a good vegan and gluten-free crust for some time. I’ve made one similar to this, but using all pecans and no oats. It was tasty, but a bit heavy for the sweet potato filling I had made. However, it would be perfect with fresh strawberries or blueberries in a no-bake pie.
Subbing oats for some of the pecans was a good compromise.
It’s slightly salty, slightly sweet and lo and behold it stays together pretty well – especially considering there is no gluten or egg. I think it rivals any nut or crumb crust in the hold-it-together department.
Chris thought it had a slightly coconut-y texture (from the oats) which he does not care for. But later I saw him scavenging crumbs out of the empty portion of the pie plate so he’s obviously sending out some mixed messages! It’s true, I do huff a bit when he finds things I make less than perfect but in reality, I don’t know what I’d do without him – he is a tough but gentle critic and I trust his palate. So if you don’t want a slightly coconut-y texture, replace the cup of oats with an additional cup of pecans.
Pecan-Oat Nut Crust (Gluten Free, Vegan)
For one 9-inch pie
1 1/2 cups pecans (toasted, unsalted)
1 cup toasted oats (use gluten-free oats if you need it to be truly gluten free)
1/4 t cinnamon
1/2 t salt
2 T granulated cane sugar (or omit and melt 2 T honey in with the coconut oil)
4 T coconut oil, gently melted (or sub butter if you don’t need it to be dairy free)
1. Process pecans and oats in the food processor until crumbly (don’t go too long or you might end up with pecan-oat butter). Transfer to a large bowl.
2. Add in the remaining dry ingredients. Stir together well.
3. Add in the coconut oil and combine well. Press into the bottom and up the sides of a 9-inch round pie pan. Before filling, pre-bake the crust at 350 for 10 minutes. If your pie is “no bake”, it is important to cool the crust completely before filling.