Almond-Sunflower Quiche Crust
Servings: 12 servings
10-inch pie plate
Nonstick cooking spray
- 1 cup 145g raw sunflower seeds
- 1½ cups 144g almond meal
- ¼ cup 56g coconut oil
- ½ cup 50g grated Parmesan cheese
- ½ teaspoon salt
- 1 tablespoon 15ml water
Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch (25cm) pie plate with nonstick cooking spray. (I also have a 9½-inch [24cm] deep-dish pie plate, which works fine.)
Put everything but the water in your food processor. Process until it’s the consistency of a fine meal. With the food processor still running, drizzle in the water. When you have a soft dough, turn off the machine.
Turn the dough out into the pie plate. Use clean hands to press it firmly into an even layer across the bottom and up the sides—you may need to nip a little off here and move it over there to get it even. End at the top edge of the plate; don’t try to build up a crimped edge like you might with a wheat flour pie crust.
Bake for 15 to 17 minutes until very lightly gold. Fill and bake again.
To make vegetarian, replace the parmesan cheese with any plant-based cheese you like.
Eat within 3-4 days.
Calories: 193kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Fiber: 1g