Vegan, Gluten-Free Pie Crust
Ingredients
- 1 cup (140 g) raw cashews
- 1 cup (125 g) raw almonds
- ⅔ cup (80 g) raw walnuts
- 1⅓ cups (150-200 g) pitted dates
Instructions
Pulse the nuts together in a food processor until mealy in
texture.
With the food processor still running on low, add the dates little by little until the mixture comes together like a rough dough. (You may not need to use all the dates.)
Turn out the dough and press into the base and sides of an 8″-wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.
With the food processor still running on low, add the dates little by little until the mixture comes together like a rough dough. (You may not need to use all the dates.)
Turn out the dough and press into the base and sides of an 8″-wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.
Source https://ohmyveggies.com
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