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Butter Nut Pie Shell




Source of Recipe


Wren Olszewski


Recipe Introduction


But here's another recipe from ym files. I love this one . I've
begun making it more NTerized by sprouting my whole wheat and using
coconut oil. This is the version I started with....I'l let you do
the variations 1:1.

1 ½ cup whole-wheat flour (I sprout mine, then grind, sometimes I
only sprout half of it)
¼ cup finely ground walnuts, macadamiasm pecans, almonds, your
choice!!!
¼ tsp salt
1/3 cup olive oil (I use coconut oil and yes, I do have to frig it
for awhile to make it a little more hardy for rolling)
¼ cup buttermilk (kefir is good too, but my kids squawk when they
can taste raw kefir alone without their precious honey or stevia)
¼ cup cold water

Preheat oven to 350. Combine dry ingredients/flour first, then add
buttermilk and water. Mix well with a fork and press into 9" pie
pan. Bake for 20 minutes or until golden brown for recipes calling
for baked pie shell.

Nutritional info: Yields 2 9" pie shells, 8 slices/pie ; 75
calories, 3.5g pro, 8g carbs, 3.5g fat as written with olive oil,
walnuts, and regular whole wheat flour.

Enjoy!!
~wren