Hola Familia!

I hope you enjoy this quilt free peach pie made out of a quinoa crust! Quinoa is one of my favorite seeds. One, it’s naturally gluten free and two, it’s also packed with protein! So, using it as the base to our crust was a no brainer. Coconut sugar is also one of my favorite sugars. I can’t stop raving about it. It’s jam packed with minerals that many other sweeteners lack, and although its still sugar, it’s glycemic index and fructose levels are slightly lower then other sweeteners. A win win for me. When backing with coconut sugar, you’ll notice its not as sweet as other sugars. Which is perfectly fine with me, but if your looking for a bigger punch, then substitute with your favorite granulated sweetener. Also, stay tuned as I share my coconut whipped cream recipe used to top this beautiful pie! Along with a “caramel” sauce made from coconut sugar of course!

Ingredients:

The crust:

·         1 1/3 cups all-purpose flour

·         1 tbsp sugar

·         1/4 tsp salt

·         5 tbsp solid coconut oil

·         3 tsp olive oil

·         4 tbsp cold water

The filling:

·         2 peaches (pitted and sliced)

·         1/2 cup coconut sugar

·         1 tsp vanilla extract

·         1 tbsp cornstarch

·         1/4 tsp ground cinnamon

·         Dash of nutmeg

·         1 batch Vegan egg wash (2 tbsp soy milk & 1 tsp agave nectar)

Note: the protein in the soy milk is what helps this become an egg wash

Instructions

To make the pie crust:

1. Blend the uncooked quinoa in a moister free blender and mix until a fine flour.

2. Combine the flour, sugar, and salt in a blender, or with a whisk. Add the coconut oil and olive oil and continue to mix on low until large crumbs start to form.

3. Add the cold water 1 tablespoon at a time, until the mixture starts to hold together.

4. The dough will not hold together like traditional crust. But form it into a ball as much as possible.

5. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour.

6. Preheat oven to 400 degrees F and grease your pan is you have a cooking sheet with no walls, or line your cooking sheet with parchment paper if your cooking sheet has walls.

7. Dust a countertop with flour and roll out the chilled dough into a circle about 13 inches round. At the edges, create a wall for the crust to prevent the filling from oozing out. Carefully transfer the dough onto the prepared baking sheet (or if you have a baking sheet with no walls, roll out your dough on the backing sheet itself).

To make the filling:

1. In a large bowl, toss the peaches with the coconut sugar, vanilla, cornstarch, cinnamon, and nutmeg until fully coated.

2. Transfer the fruit mixture on to the prepared dough, one peach slice at a time to create a beautiful mandala.   

3. Once all peaches are on the dough, pour in the rest of the sugar mixture evenly.

4. Lightly brush the crust with vegan egg wash, making sure not to saturate your dough too much as it will break down your crust walls.

5. Then, sprinkle with 1-2 tablespoons of added coconut sugar.

6. Bake for 30 minutes, until crust starts to turn golden brown. Let cool slightly before serving.

Let me know, what other pies are you thining to make with this quinoa crust?

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