Saturday, August 15, 2009

Pie Crust Crackers

Pie Crust Crackers

This recipe can be made into crackers or pie crust, your choice. Thus the name! There are no free-fats in this recipe. The desired satiety of fat comes from the seeds and nuts used.

1 cup quinoa flakes
1 1/2 cups rice flour
1 cup cornmeal
1/6 cup sesame seeds
1/6 cup sunflower seeds
1/3 cup walnuts
1 1/2 cups water, scant
salt, to taste (scant)

Blend quinoa flakes in blender or food processor to make flour. Mix the flours and salt together in bowl. Make a well in the center and set aside.

Blend the nuts and seeds in water until smooth and creamy. Pour the seed, nut, and water mixture into the well. Mix until all the flours are moist. Roll onto a cookie sheet. Score into diamonds. Sprinkle with a little salt and garlic powder, or with cinnamon and a little powdered stevia (or sweetener of your choice). Bake at 250 degrees F. until desired baked to desired crunch.

If using this recipe for pie crust, roll out between two pieces of plastic wrap. Transfer to pie plate (removing plastic wrap in the process). You may substitute the cornmeal with another type of flour for pie crust unless it's for a savory pie.

*For a cheesy flavor, substitute tomato juice or V8 for some of the water. Not recommended with the cinnamon and sugar option.

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