Oat and Almond Pie Crust Yield 1 - 9 inch pie crust Prep Time 15 minutes     Cook Time 15 minutes                     Tweet	Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
This is a simple and flavorful vegan pie crust that is slightly sweet and can be used for healthy desserts. It works great with this buckwheat pecan tart Vegan Pecan Tart Instructional images follow the recipe.

Ingredients:

Ingredients::

• 1 cup Old fashioned rolled oats
• 1 cup almond meal (almond flour or ground almonds)
• 2 Tbs almond butter
• 1 Tbs ground flaxseed
• 4 large Medjool dates (pits removed)
• 1/4 cup water

Special Equipment:

Food processor   Like this one    

 

Preparation Method:

If necessary, remove the pits from the dates and dice into small (1/4 inch pieces). Place the dates in a small bowl and cover with 1/4 cup hot water. Let the dates soak for at least 10 minutes to soften.

Place the oats, almond meal, almond butter, and flaxseed into a food processor and pulse several times to break down the oats. Add the dates and soaking liquid and process on high for 30 seconds to a minute, scraping down the sides as necessary. The mixture should come together and form a ball in your food processor.

Evenly spread the mixture into a pie pan or tart pan. If the mixture is sticking to your hands, dip your fingers in water to make it easier to spread. If you are creating a pie that does not require baking, you can pre-bake (blind bake) the crust in a 350° F oven for 15 minutes.

Mise en place (ingredients)

Process the oats, almond meal, flaxseed, and almond butter for about 30 seconds.

Add the dates along with the soaking water.

Process until the mixture comes together.

Place the crust mixture onto a prepared tart or pie pan.

Spread the crust mixture as evenly as possible. Wet your fingers with water if the mixture is too sticky.

Pre-bake the pie crust for 15 minutes in an oven pre-heated to 350 F

Enjoy!