This pie is so versatile- the "pudding" filling can be made with anything you like!
Easy Almond Custard Pie
2 cups Teff Flour or cocounut flour
1/4 cup agave syrup
1/2 cup apple sauce/coconut oil
1/2 tsp Sea Salt
Preheat oven to 375°F.
Combine the ingredients. Without rolling or refrigerating, press dough with your fingers into a pie plate. Sprinkle with toasted slivered or sliced almonds.
Bake for 10 minutes, then add filling.
Makes one 9-inch pie crust (12 slices).
Chocolate Pudding Filling
32 ounces non-dairy milk (can use chocolate and omit the cocoa powder)
1/3 cup Eden Organic Kuzu Root Starch, dissolved in 5 T. cold water
1 Tablespoon agave nectar
3 tablespoons unsweetened cocoa powder
Place all ingredients in a medium saucepan over a high flame. Do not cover. Stir constantly to prevent lumping. Bring almost to a boil. Reduce the flame to low and simmer until thick. When thick, in several seconds, remove from the flame and chill for an hour before putting into pie crust.
*For berry filling:
6 cups fresh peaches, skins removed, sliced
1 cup fresh blueberries
2 1/2 cups water
1/2 cup lemon juice
1/4 cup Eden Organic Kuzu Root Starch
Place the juice and kuzu in a 4 quart saucepan and stir until the kuzu is well dissolved. Heat the juice and kuzu mixture over a medium-low flame, stirring constantly until thick. Add all the fruit and stir until the fruit is coated with the thickened juice. Turn of the flame and prepare the crust.
Nut-Free Egg-Free Pie Crust
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