Maple Quinoa Crust is so versatile; it’s a crunchy, sweet, and cozy crust for whatever filling you desire. It’s also high in protein and fiber, so there’s no need for even a twinge of guilt. Imagine a hearty, heaping filling of sliced apples with cinnamon, or a gooey, syrupy pecan-topped filling (OK, I do feel a twinge of guilt with that one), or my new favorite – Salted Kabocha Pie. Oh, did I mention this Maple Quinoa Crust is gluten-free?
Maple Quinoa Crust
Equipment
- 10" pie plate
Ingredients
- 1 cup quinoa (about 2 cups, once cooked)
- 2 cups water
- 2 T flaxseeds
- ½ cup brown rice flour
- 3 T vegetable oil
- 4 T maple syrup
Instructions
- Cook the quinoa – Add the 1 cup quinoa and 2 cups water to a small saucepan. Bring to a boil, then turn down the heat, cover, and simmer until all of the water has been absorbed. Set aside to cool.
- Preheat the oven; grind the flaxseed – Preheat the oven to 400℉, convection bake setting. Grind 2 T flaxseeds in a spice grinder until you have a powder.
- Toast the quinoa – Spread the cooked quinoa out on a baking sheet and spray with olive oil. Stir to coat. Once the oven is preheated, bake the quinoa for about 10 minutes, or until crunchy and just beginning to brown. Stir it during baking a few times to break it up, so it cooks evenly. Remove the toasted quinoa from the oven. Once cool, use your hands to break up any clumps. You can turn off the oven at this point.
- Mix the quinoa – Add the toasted quinoa, the ground flaxseed, 1/2 cup of brown rice flour to a bowl and mix until combined. Pour in 3 T of olive oil and 4 T maple syrup, and stir until the quinoa mixture has evenly absorbed the wet ingredients.
- Press into a pie plate – Spread the mixture in a pie plate. I recommend laying a sheet of wax paper across the top of the mixture, and pressing the "dough" evenly across the bottom and up the sides, using your fingers and/or the bottom of a measuring cup. Discard the wax paper and tidy up the top edge. Turn the oven back on and preheat it to 400℉, convection bake setting. Stash the crust in the fridge to firm up while the oven comes up to temp.
- Parbake – Bake the crust for 5 minutes, then pull it out of the oven and let it cool before filling it. When you bake the pie, you should use a pie ring to keep the edges of the crust from getting too dark.
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