This pie crust is quick, easy with minimal ingredients. Amaranth is a gluten-free grain or seed which contains large amounts of protein and essential amino acids, such as lysine. In fact, as much as 30% higher protein value than rice, wheat flour, oats, and rye. Combined with almond meal, gives this pie crust a light nutty flavor.
If you don’t want to buy almond meal, simply grind up a handful of raw almonds in a food processor or Magic Bullet (coffee grinder will work too). This recipe also calls for arrowroot powder/starch, but if you are not concerned about corn you could use cornstarch instead.
Oven 400 degrees.
Grease a 9-inch pie pan.
Create a wax paper work surface and dust with arrowroot flour.
Large bowl, mix:
3/4 cup Amaranth flour
1/2 cup Arrowroot powder/starch
1/4 cup Almond meal
1/4 tsp Sea salt
1/2 tsp Cinnamon
Small bowl, whisk:
3 tablespoons Sunflower oil
3-4 tablespoons Almond milk or filtered water
Pour the wet mixture into the dry ingredients and stir. It will be very dry and crumbly. Add a bit more milk or water, 1 tsp at a time, until you can make a ball out of the dough. Flatten the ball with your hands on your work surface and either roll it with a dusted rolling pin or simply press into the pie pan with your fingers. Prick the bottom of the crust and bake the crust for 3 minutes. Remove and fill it with what you desire and finish baking accordingly.