My collection of healthier alternatives for Pie Crust.
Oat-Nut Crust (uses butter but only a little bit)
Oats and wholewheat flour (works great to replace a butter crust)
OAT PIE CRUST
1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat flour (optional)
2 tablespoons coconut oil
2 tablespoons water
Preheat oven to 425 degrees.
Pie Crust: Mix oats, almonds, flour. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Smooth a tiny amount of oil around pie dish and press the crust to thinly cover the bottom and sides of the pie dish.
Pie Filling:
1 15-ounce can pumpkin
1/2 cup date sugar
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
1 10-ounce pkg soft tofu
Pie Filling: In a blender combine the pumpkin and date sugar. Add raisins, spices, arrowroot powder, and tofu. Blend until smooth. Pour mixture into pie shell and bake for 15 minutes at 450 then lower heat to 350 degrees. Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 35 minutes.
While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.
Serve slightly warm or cold with a dollop of Cashew Cream.
Note: The pie filling will firm up as it cools.
CASHEW CREAM
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
Tri-Nut Crust (modified from Dr. Joel Fuhrman)
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TART SHELL (from Dr.Fuhrman)
1/2 cup walnuts, ground
1/2 cup raw macadamia nuts, ground
1/2 cup raw pecans, ground
1/2 cup oatmeal, ground
8 pitted dates (Go here to learn what to do with the dates)
3 tablespoons unsweetened shredded coconut
TART SHELL:
Make the nut crust by kneading the ground nuts and oatmeal with the dates and coconut and pressing them into the bottom of a glass or ceramic pie or tart pan.
