Pie Crust, Savory Tort
Nb persons: 0
Yield: a delicious base for mushroom pepper sun dried tomato quiche
Preparation time:
Total time:
Source:
| 1 Tbsp | Ground Flax |
| 3 Tbsp | Water |
| 1 Tbsp | Olive Oil or Coconut Oil |
| 1 C | Almond Meal |
| ground almonds, alternative | |
| 1 C | Oat Flour |
| ground Oatmeal, alternative | |
| 1 tsp | Dried Oregano |
| 1 tsp | Dried Parsley |
| 1/3 tsp | Salt |
| 1 Tbsp | Water |
| 1 1/2 Tbsp | Water |
Heat oven to 300 degrees.
In small bowl mix ground Flax & water. Set aside.
In medium bowl mix flours & seasoning. Stir in 1 Tbsp water. And remaining water & mix.
Stir oil into flax. Stir flax into flour.
Dough should pinch together.
Pour into glass pie dish or tort pan. Spread evenly then press into base bringing up sides. Poke base with fork.
Bake 13-16 min.
Makes a delicious base for mushroom pepper sun dried tomato quiche.
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