Another no-roll piecrust—life is good.
Recipe information
Yield
makes one 9-inch crust
Ingredients
1 cup walnuts or pecans, ground to a fine meal in a food processor
1 cup oat flour
1/2 cup barley flour
Pinch of sea salt
1/2 teaspoon ground cinnamon
3 tablespoons canola oil
2 tablespoons light agave nectar
3 tablespoons water
Preparation
Step 1
Lightly oil a 9-inch pie pan with canola oil spray. Mix the walnut meal, oat flour, barley flour, salt, and cinnamon in a large bowl. In a small bowl, mix together the canola oil, agave nectar, and water. Add the oil mixture to the flour mixture and stir to combine.
Step 2
Press the dough into the prepared pie pan. Build up the edges of the piecrust and flute with 2 fingers.
Step 3
To prebake the piecrust, preheat the oven to 325°F. Bake for 20 to 25 minutes, until golden.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
