Crumble Nut Crust
1/2 cup unsweetened coconut
½ cup raw almonds
Scant teaspoon salt
2 tablespoons honey
2 tablespoons water
Blend ½ cup unsweetened coconut, ½ cup raw almonds, ½ cup brown rice flour, and a scant ½ teaspoon salt in food processor for about 30 seconds.
Add 2 tablespoons honey, and process about 15 seconds more.
Add 2 tablespoon water and process again.
Press mixture into a lightly oiled, 9-inch pie plate or 10-inch spring-form pan, shaping with fingers to make a nicely formed crust.
Bake at 375°F for 10 minutes.
© 2018 – 2020, Wildwood Sanitarium. All rights reserved.
Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.