We’re living the “low carb” era and poor little gluten in the bid bad guy of our time, so, I won’t deny that once you scream #glutenfree you get lots of sparkling eyes from all those fitness divas wannabes. Well, that’s not me. I don’t pretend to be a fitness diva (I could be a diva… but not a fitness one lol), nor I advocate for low carb or any other kind of unnecessary restriction. That’s not me, but, I understand that everyone knows what’s best for them, right?
If you’re into low carb, if you’re lactose intolerant, if your celiac, if you wish to cut (or go easy) gluten for whatever reason, or if you’re just curious like me and dig something new, this flourless pie crust is made for you. Oh, and that’s how I roll: when I say it’s a recipe that uses NO flour, I mean, literally, NO FLOUR! AT ALL! Don’t get me started with cassava flour, almond flour, oat flour, rice flour, or any other kind of flour. Please, pretty pretty please, I have nothing against those yummy flours, but if it’s flourLESS, it’s flourLESS.
If you’re into low carb, if you’re lactose intolerant, if your celiac, if you wish to cut (or go easy) gluten for whatever reason, or if you’re just curious like me and dig something new, this flourless pie crust is made for you.
Oh, and it’s also vegan. Flourless, gluten free, low carb, no eggs, lactose free… It’s that kind of to go pie crust that you’ll always want to have on your fridge for a quick lunch or snack.
Ok, it doesn’t take flour, but it has to be made of something, right? It’s not a make believe crust. So… the base of this crust is leguminous. Yes, leguminous, meaning, the beans that grows in pods. The leguminous are rich in proteins and the big plus is that they’re made of complex carbohydrates (I said it was low carb and not zero carb) that are the ones that send sugar slowly to the bloodstream, which means it doesn’t get transformed into fat.
For the crust we’ll use beans (I do white beans, to be more specific) of chickpeas. They both work out great. I never tried with other kinds of beans, but if you want to give it a shot, let me know. I, particularly, find that when I use white beans it turns out more subtil, meanwhile the chickpea is more accentuated. Pick your favourite, or do as I do, and make them all.
The only ‘if’ of this recipe is that I have to decide to make it a few hours ahead because the leguminous need to be “soaked”. When you leave the beans soaking for 8 or 12 hours you lake them more digest and you increase, considerably, its nutricional benefits. However, in this case, that’s not the only reason why we’re leaving them immersed in water for a few hours. We’re using the beans raw, and for that we need them to be hydrated and soft.
150g white beans or chickpeas raw
2 small garlic cloves (or one medium)
1/4 of an onion
1/4 cup of parsley
1 tea spoon of cumin
salt and pepper to taste
5 table spoons of water (or more if necessary)
Soak the beans overnight (or leave them soaking in the morning if you want to make the pie in the evening). The ideal is to use two parts of water for 1 part of beans. Use a big bowl for they will be twice or trice as big after soaking.
Pre-heat the oven to 220°C (428°F) and let’s get this crust ready.
Drain the beans and throw this water away. Put the soaked beans in a food processor (if you don’t have one you can use a hand mixer or even you blender) with the water, garlic, onion and all the seasons and beat until you get a thick paste (like the one on the picture above). In case you feel it’s still way to floury you can add more water, but be careful. You don’t want it to be a cream. (If that happens, add olive oil and you have yourself some different raw hummus). We’re looking for a thick dough, almost like a quiche one.
Place a piece of baking sheet on a false bottom baking tray e spread the dough on it making sure you make place for the filling. If you don’t have a false bottom baking tray you can use a regular one. And if you don’t have baking sheet, just spread some olive oil on it (or your fat of preference) in any tray that’s oven safe. It may be harder to unmount, but it’ll be just as good, so, who cares?
Other suggestion is that you can bake it on cupcake forms and make mini pies.
It’ll be ready in about 20 minutes (you want it to be golden brown). Take the crust out of the oven and it’s ready to be filled as you wish. You can make a cheese mixture. Use veggies leftovers. Palm heart, tomato, eggplant, spinach, ham and cheese… Be creative!
The baked crust lasts about 3 days on the fridge, and when it’s raw it lasts about a week. You can make the double of it and leave it on the fridge for a rescue meal.