Posted on November 01 2011 | (0) Comments
Yield: 3 cups, for one 9-inch pie or tart crust
This delicately flavored crust enhances any pie or tart filling.
- 2 1⁄4 cups Almond Flour
- 3⁄4 cup pitted medjool dates, unsoaked
- 1⁄4 teaspoon salt
- measuring cups
- measuring spoons
- food processor
- rubber spatula
Place all the ingredients in a food processor fitted with the S blade and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t overprocess. Stored in a sealed container, Almond Crust will keep for one month in the refrigerator or three months in the freezer.
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