All the goodness of traditional veggie pot pie except with more nutrition =]
1 cup oat flour (made from raw oat groats ground to a fine powder)
1/4 cup sprouted spelt flour (same as above)
water- as needed
1/2 cup chopped white and red onions soaked in water overnight to reduce acidity
2 celery ribs
6 large criminis
1/2 cup pine nuts
1 cup water
2 TB avocado
1 tsp apple cider vinegar
1/4 tsp salt
In a bowl, combine the spelt and oat flours (+ preferred seasonings- I used 1/2 tsp salt and 1 tsp olive oil) add water until a sticky dough forms. Alternatively, you could do this step in a food processor, but it's almost impossible to clean the machine afterward. Shape the dough into a ball and place between two sheets of plastic wrap. Roll out the dough, while in the plastic wrap, until it reaches 1/4'' thickness or however you prefer. Cut out circles from the dough using the pot pie bowls to measure for size (they will shrink a little in the dehydrator). Re-roll any excess dough and repeat. Dehydrate at 95 while preparing vegetables.
Dice vegetables and combine in a large bowl. In a blender combine all ingredients from pine nuts through salt and process until it has the consistency of a thin cream. pour over vegetables and toss to coat. Evenly distribute mixture among servings bowls (it made enough for 5 when I made it). Make sure to use all the sauce, it's good stuff.
Remove crusts from dehydrator. Wet the edges of the individual crust and press over bowl to seal. Repeat with remaining crusts and bowls. Return to dehydrator at 105 for two hours (or less depending on how warm or crisp you want it). Enjoy!