Raw Gluten Free Pie Crust

Over the past couple of years I’ve been trying out new gluten free and raw recipes. This pie crust is one of my faves. Eating raw is way more abundant in nutrition so that’s why I’ve been trying to encorporate more raw foods into my diet. When you cook your food, you’re compromising the natural occurring enzymes and vitamins. A few months ago I invested in a food dehydrator and I’m so glad I did. There are so many fun things you can make in a dehydrator. Fruit leathers, crackers, chips, cookies, and so much more.

When you use a food dehydrator in place of an oven, you are preserving most of the nutrition in your food because of the minimally elevated temperature over a long period of time. It’s ideal for maximum retention of nutrients.

“Compared to canning and freezing, dehydration comes out on top in regard to the conservation of nutrients. The United States Department of Agriculture indicates that on average 40% to 60% of nutrients are lost when food is frozen for storage, while canning can result in a whopping 60% to 80% loss. Home food dehydration, however, produces only an average nutrient loss of 3% to 5%!”

~The Ultimate Dehydrator Cookbook

Now let me share this amazing versatile raw pie crust recipe with you.

Step 1. Place buckwheat flour (you can buy the buckwheat groats and blend yourself to make the flour, or you can buy it already blended into flour), macadamia, almond meal, coconut, 1/4 cup organic 100% maple syrup, pitted dates (soaked), vanilla stevia, salt and cinnamon in a food processor (I use the Vitamix) until smooth.

Step 2. Line pan with parchment paper, place batter in pan and press.

Step 3. Place pan in food dehydrator at 145 degrees for 2 hours. If you don’t have a food dehydrator then you can simply bake in the oven at the lowest heat for 30-40 min.

It’s so fun to get creative with the toppings. My favorite is chocolate hazelnut butter with fresh strawberries and coconut whip cream.