Sunday, December 8, 2013

Gluten Free Walnut Crust

 
I've mentioned repeatedly as of late that we are making {{somewhat major}} dietary changes in our household.  We got sick of being sick!  More than anything, we decided it was time to really just take the reins and see to it that we were feeling GREAT everyday.  It makes me sad that so frequently we have the opportunity to change, but it takes some major life threatening illness to really kick us in gear.  We made a conscious decision to embrace life NOW and do what we can to make our bodies operate as well as they can, based on simple food changes.
 
 
While I don't feel as though the entire family has as poor of a response to gluten as I do, we have been eating according to the Paleo lifestyle for quite a while now, so me "going gluten free" really has been an easy transition for the family. 
 
Let's talk Holiday's though..... pie, pie, oh me oh my, I love pie!  I live in the South y'all...it would be ALL WRONG for me to attempt a Holiday without a PIE!  Apple is my Lifetime Love's favorite and this crust totally works for that!  It also works great for Chocolate Cream Pie and if you're a cheesecake fan but can no longer eat the graham cracker crust..? Well, this is your replacement!!  {{Thanksgiving = Pumpkin Cheesecake in Walnut Crust!}}
 
 
1 1/2 c. walnuts  //  1/4 c. sugar // 4 T. unsalted, melted butter
 
 
It is JUST like a graham cracker crust.
 
 
 
 
Butter a 9 inch pie pan (or springform pan) & heat oven to 350 degrees.
 
In a food processor, pulse the walnuts & sugar, finely grinding them.  Add in the unsalted butter and pulse an additional few times until they become the consistency of its nemesis - the graham cracker crust, basically like moist sand.
 
Press the walnut mixture into the buttered pan and blind bake it for twelve minutes.  It should be slightly golden around the edges.  Most likely your crust will have additional cook time based off the type of pie you will be filling it with, so no need to really cook it for a long time!  This is allowing the "shell" to form to properly hold the contents that will be added.
 

Gluten Free Folks..... you're going to love!
 
((ok, paleo enthusiasts and anyone watching their carb intake as well!))
 
Now, carry on with all the PIE GOODNESS!

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