I’ve mentioned it before, recipe ideas come to me from all sorts of places. Sometimes it’s a meal, or a supermarket product or even a movie that sparks a new creation, but other times it’s as simple as a ‘have you tried…?’ inquiry or an ‘I wish I could figure out how to…’ request.
A month or so ago a reader named Elisa P emailed saying she loved my Chocolate Quinoa Pie Crust but was wondering if I had ever tried one without the cocoa. I had considered the same thing myself, but this was the push I needed to get on to it!
I first tested this crust and the accompanying filling a few weeks back on an unsuspecting group at the Sydney Food Bloggers Picnic. The crust was nearly perfect but the filling needed a bit of work… having to make Vegan Pumpkin Pie a second time is not a hardship.
Speaking of the picnic, when you have over 60 food bloggers in one location there is bound to be a big pile of caloric wonder on offer.
After seeing the tease on Twitter for days, one of the things I was definitely looking forward to was Nic’s homemade cheese – and it did not disappoint – ripe Camembert and a soft goat cheese cozy-ed up next to two different red-wax-encased wonders. Rhubarb curd meringue tarts from Muppy were sweet and tangy but it was her buttery-flakey-shattery pastry that stole the show.
The spiced cookies with salted caramel butter-cream from Swah were as decadent and sugar-high inducing as they look and sound, and the Thanksgiving inspired turkeys from Gucci and Gyoza had to be the most fun creation of the day.
While I did come home that afternoon with a very successful Secret Santa Swap gift of coloured striped straws, we may not want to talk about how much sugar I consumed… Good thing this pie crust and the accompanying filling is nearly healthy enough to eat for breakfast… and morning tea… and dinner… ahem. Thanks Elisa P for the encouragement to get moving on this recipe – I hope you like this crust as much as the chocolate one!
So tell me, what kind of pie would you use it for?
Gluten Free Spiced Quinoa Pie Crust
Pressed into a pan like a crumb crust, it bakes up flakey and rich, pairing perfectly with any filling – sweet or savory!
- 1 c quinoa flour
- 2 Tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp each ginger and cinnamon
- 1/4 c coconut oil, semi-firm*
- 3 Tbsp cold water
Preheat oven to 180C [350F]. Grease the base and sides of a standard pie plate, or a round 20 cm [8 inch] removable base tin. If using a removable base tin, line sides with baking paper.
Mix all dry ingredients in a medium bowl. Add coconut oil and mash through with a fork until well combined and crumbly.
Stir through 2 Tbsp of water first then add the final Tbsp if needed – ‘crumbs’ should hold together when pressed but not be wet.
Turn into prepared pan and press evenly across base and up sides – I use a large spoon.
Refrigerate for 10 minutes, then bake in pre-heated oven for 15 minutes until lightly golden.
- Coconut Oil: you want the oil to be anything from slightly gloopy to relatively firm. It should not be really solid nor should it be melted, but anything in between will work.