Gluten Free Crust

This is a delicious tart crust made from pecans and oat flour. It is not like a regular pie crust, but more like a nut crust.

Makes 1 crust (9 to10 inch)

Ingredients:

• 1 1/4 rolled oats

• 1/2 cup pecans (toasting optional)

• 1/2 tsp salt

• 1 tsp ground chia seeds

• 1/4 tsp baking soda

• 4-5 Medjol dates, depending on how sweet you want it

• 1/4 cup plus 1 tbsp canned lite coconut milk (or other plant milk)

• Optional Seasonings: choose items that would pair well with your filling--lemon/orange rind, nutmeg, cinnamon, clove, ginger, cardamon, anise, thyme, vanilla, etc.

Instructions:

1. Pre-heat oven to 375 degrees.

2. Place rolled oats, pecans, salt, ground chia seeds, and baking soda in a food processor (I used a Cuisinart) and grind to a flour.

3. Add the dates and blend again until they are finely chopped and mixed in.

4. Add 2 tbsp lite coconut milk and process, adding one more tablespoon at a time as necessary until dough starts to form a ball.

5. When the dough starts to form a ball, take it out of processor and pat into a ball.

6. Roll dough between two pieces of wax paper into a circle a little larger than your pie tin. Place it in pie tin(s). It will probably break apart, but that's ok, just gently press it into the pie tin(s) making sure the edges are thick enough.

7. Fill the crust and bake according to pie recipe or pre-bake the crust for 10 minutes before filling and baking. If you need a fully pre-baked crust, bake for 12-15 minutes or until browned.