I claimed a while back that I don’t like Pie Crust. Apparently I’ve been on a mission to change my own mind ever since. This brilliant creation has been percolating for quite some time – ever since I made the crunchy chocolatey wafers for my Vegan Chocolate Ice Cream Sandwiches as a matter of fact.
You see, that Chocolate Wafer recipe was a massive make-over from an original butter/white flour/sugar laden one, and as such I experimented with spelt flour, quinoa flour and buckwheat to find the right combination – there were lots of wafers floating around…
The whole spelt flour won out for that recipe but the quinoa flour version was so unique and delicious in it’s own way that I knew it had to become a pie crust at some point.
This crust is perfect for cheesecake – as witnessed in my Vegan Vanilla & Chocolate Cashew Cheesecake from earlier in the week – but it would make friends with just about anything else you want a chocolate crust for… a Franipane Pear Tart comes to mind, yum! I haven’t yet tried a version with quinoa flour and no cocoa, but you can bet that is next on the list.
Do you have a favourite pie crust?
Gluten Free Chocolate Quinoa Pie Crust
Adapted from my Vegan Chocolate Wafers
- 3/4 c quinoa flour
- 1/3 c cocoa powder
- 1/3 c coconut or rapadura sugar
- 1/4 tsp sea salt
- scant 1/4 tsp baking powder
- pinch chilli powder
- 1/4 c coconut oil, at soft room temp
- 1/4 c almond milk
Preheat oven to 180C [350F].
Sift all dry ingredients together. Add coconut oil and mash through with a fork until mixture resembles bread crumbs.
Add almond milk one Tbsp at a time, stirring through with fork until mixture holds together into a little ball when pressed with your fingers – you may need all the milk, you may not. As quinoa flour has no gluten you can’t overwork this crust.
Tip into pie plate or a Springform tin with baking paper lining the sides. Spread evenly and press flat on base and approximately 2 cm [1 inch] up sides with a flat bottom glass. Use damp fingers to smooth or patch any rough areas.
Bake 12-15 minutes – baked crust will be soft but will firm on cooling. Cool completely if filling with a refrigerator-set filling like my Vegan Vanilla & Chocolate Cashew Cheesecake or fill and bake again as required for your recipe.
- I found that pressing the glass and turning it gently as lifting was the most successful technique for tamping it down evenly.