Recipe Directions
1. You’ll want to start this crust about a day and a half before you fill it, because the grains need time to soak, and the crust needs to dehydrate to ‘crisp’ it. Soak teff or sorghum flour in just enough water to moisten--this is to release the starches in the flour and to allow for maximum nutritional assimilation. You want this to be wet, but not pourable. The idea is just to moisten it enough to allow it to soak.
2. On the next day, in a food processor, grind the macadamia nuts and salt until you form a nut butter. This took me 7 minutes in the food processor. Be careful about the temperature if you have a less expensive food processor.
3. Add the flour paste and blend. This should come together like play dough. If it is crumbly, add some water. If it is too wet, you’ll need to add some flour.
4. Roll out between plastic wrap to a thickness of 1/8 inch thick. Put into a pie dish or several small pie dishes.
5. Dehydrate at 115 Fahrenheit for at least 8 hours, or until crust is crisp. I like to dehydrate it about twelve hours.
6. Fill and eat.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteSimilar Recipes
Hello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using FacebookCommunity Recipes
Community Forum
-
Jerusalem Artichoke Syrup (sweetener) -- anyone tried it?
veron - 19 hours 6 min ago -
Edible Weeds.
harrylee - 19 hours 53 min ago -
FAQs re: Points, Leaderboard and Ranks!
Alfredmeikle704 Deleted - 1 week 5 hours ago -
Which dried fruits are excellent in winter for a quick energy boost?
jesse628wallick Deleted - 1 week 2 days ago -
Varicose Veins
Warwithra Deleted - 1 week 2 days ago
Comments
Top voted
Drea
Jan 15, 2011
This crust works perfect with poemomm's pumpkin pie! It is a wonderful compliment! This has just become my favorite dessert, something that I can eat everyday!
poemomm
Dec 12, 2010
I filled it with pumpkin pie filling (on my profile). Ivory teff and sorghum are raw, gluten free, highly nutritious, and easily digestible grains (available raw and preground from Bob's Red Mill). You can also buy the teff directly from The Teff Company. They practice sustainable agriculture and are really great people.
Kendra Far Above Rubies
Dec 12, 2010
Once again, thank you for such wonderful, detailed instructions on how to make your recipes...and for helpful information...I have to avoid gluten and am ECSTATIC that you have posted a gluten-free pie crust that's raw too... HALLELUJAH!!! Now, I don't have to sneak a piece of my mom's pumpkin or sweet potato pie (and suffer the consequences later). I can bring one of my own pies to thanksgiving dinner...WHOOPEE!!! WTI (Will Try It)!
All
imaginationx
Jul 31, 2011
I am actually allergic to most nuts including macadamia nuts. Is there an alternative for this that you could recommend?
Thanks in advance..
Jason Del Giudice
repurpose
Jan 26, 2011
I am so going to try this one. With the pumpkin pie filling :)
I'm really curious about Bob's Red Mill and raw flours, though. After reading your comment about them I Googled and went onto their website but didn't see a peep about any of their flours being raw. Did they confirm this for you or has your digestive experience confirmed it for you? I've always wanted to try teff (I loved injera while cooked) and I'm excited that I might be able to use it raw. Any info you have on that would be rad. Thanks!
joannabanana
Jan 16, 2011
is there any way to make the crust without a dehydrater? i don't have one and i really want to try it. do you think freezing it would work?
Drea
Jan 15, 2011
This crust works perfect with poemomm's pumpkin pie! It is a wonderful compliment! This has just become my favorite dessert, something that I can eat everyday!
Pandorra
Dec 31, 2010
Yay! My bag of Teff Flour sitting in the pantry can be put to use now! Thanks!
RawKidChef
Dec 23, 2010
Hey there poemomm, I don't digest any grain well but am wondering about this sorghum/teff thing. I have had really bad luck with buckwheat, oats, wheat berries, etc, but I am interested in trying teff and sorghum. My question is, have you found these grains more digestible? I have never tried them. And do they need to be sprouted? I know you can't sprout a grain once it's ground into flour, but I am wondering what your opinion is. Thanks and happy autumn!
aimeerachelle
Dec 12, 2010
Wow! This looks amazing.
poemomm
Dec 12, 2010
It's really a dead ringer - cooked hubby complained that I gave the kids the 'last of the pumpkin pie' this morning for breakfast.
Kendra - I'm gluten intolerant, so nothing I make will ever contain gluten. Love the screenname, btw!
Kendra Far Above Rubies
Dec 12, 2010
Once again, thank you for such wonderful, detailed instructions on how to make your recipes...and for helpful information...I have to avoid gluten and am ECSTATIC that you have posted a gluten-free pie crust that's raw too... HALLELUJAH!!! Now, I don't have to sneak a piece of my mom's pumpkin or sweet potato pie (and suffer the consequences later). I can bring one of my own pies to thanksgiving dinner...WHOOPEE!!! WTI (Will Try It)!
jeshuabrown
Dec 12, 2010
Yes, yes, this is absolutely lovely, thank you for sharing so many wonderful things!!
RawKidChef
Dec 12, 2010
Thanks, poemomm. I thought it looked like pumpkin pie. Will try this fall sometime!
poemomm
Dec 12, 2010
I filled it with pumpkin pie filling (on my profile). Ivory teff and sorghum are raw, gluten free, highly nutritious, and easily digestible grains (available raw and preground from Bob's Red Mill). You can also buy the teff directly from The Teff Company. They practice sustainable agriculture and are really great people.
RawKidChef
Dec 12, 2010
Wow! But what is sorghum flour and ivory teff? What did you fill it with in the picture? Thanks.
Leave a Comment