Rice Oat And Almond Crust Food
RICE, OAT, AND ALMOND CRUST
A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health food stores.
Provided by Nancy D.
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 7
Steps:
- Blend oats and almonds in dry blender to flour consistency.
- Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough.
- Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips.
- Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 21.8 g, Fat 5.3 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 73.3 mg, Sugar 1.8 g
HOMEMADE OAT FLOUR PIZZA CRUST
This healthy, super easy, hand-held oat flour pizza crust is made with just two main ingredients and is versatile enough to go with both traditional tomato-mozzarella toppings and less-traditional pizza situations such as a bbq chicken pizza or Hawaiian pizza. Dairy and gluten free friendly too!
Provided by Kim
Categories Main Course Pizza
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF and heat a large skillet (on the stove) over medium heat that has been sprayed with nonstick cooking spray.
- Add all crust ingredients to the bowl of a food processor or the pitcher of a blender. Blend until smooth.
- Pour mixture onto heated skillet; shape with the back of a spoon into a circle and spread for desired thickness. Cook for about 5 minutes and until edges start to brown and mixture is pretty set.
- Crust should be lifting some when it is ready to flip. Use a spatula to flip crust over in the pan and cook the other side for about 2-3 minutes.
- Spray a baking pan with nonstick cooking spray and transfer crust from skillet onto the pan.
- Add sauce and all desired toppings. Bake 10 minutes until cheese is melted and edges of the crust are slightly browned.
- Serve up and enjoy!
Nutrition Facts : ServingSize 1 pizza, Calories 409 kcal, Carbohydrate 62.5 g, Protein 25.4 g, Fat 6 g, SaturatedFat 1 g, Fiber 10.1 g
CRISP RICE-ALMOND PIECRUST
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10m
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.
GLUTEN-FREE BLUEBERRY COBBLER
This gluten-free blueberry cobbler the easiest dessert for summer entertaining. Vanilla-stewed blueberries with buttery oat and almond flour biscuits dropped on top. These flavorful cobbler biscuits bake up with brown crispy tops with soft fluffy dumplings underneath. Best served with vanilla ice cream!
Provided by Sarah Menanix
Categories Gluten Free Desserts
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F and prepare a 2 to 3-quart baking dish by placing it on a large baking sheet lined with parchment paper to catch any spills. I've used a 10x8 baking pan with 2-inch sides here, but another 2-quart baking pan, a 10-inch deep dish pie pan will work too.
- Place the blueberries in a large mixing bowl. In a small bowl, whisk together the corn starch and sugar until combined then mix it into the blueberries. Mix in the vanilla bean paste or extract, if using. Mixing them together in advance will prevent the corn starch from clumping. Pour the blueberries into the prepared baking dish and bake for 10 minutes.
- Meanwhile, in a large bowl, whisk together almond flour, sweet rice flour, oat flour, cane sugar, baking powder, salt, and baking soda.
- Add cold butter and either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly. Add milk and whisk until just combined (do not over whisk).
- Pull the blueberries out of the oven and increase the heat to 400°F. Use a large spoon to drop the dough evenly over the top of the blueberries in as many biscuits as you like. Brush the biscuits lightly with milk and sprinkle with coarse sugar.
- Return the cobbler to the oven and bake until the biscuits are evenly golden brown, 30-35 minutes. If you find some of the biscuits browning faster than others, cover that part of the cobbler with a piece of foil.
- Remove from heat and let cool at least 15 minutes before serving with scoops of vanilla ice cream. The fruit will thicken up as it cools. (**See note about making in advance)
NO-ROLL PIE CRUST (GLUTEN-FREE, NUT-FREE)
Healthy, low sugar pie crust made with oat flour!
Provided by Lauren Goslin
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Mix the flour, sugar, and salt together in a large bowl.
- Stir in the olive oil until the 'batter' is crumbly.
- Add in the cold water as needed until the dough is moistened, but not sticky.
- Press the dough into a pie plate, pressing it up the sides as desired.
- Add your filling and bake according to pie directions.
- To pre-bake the crust, preheat the oven to 375 degrees and bake for 10-12 minutes.
Nutrition Facts : Calories 125 kcal, Carbohydrate 12.8 g, Protein 2.3 g, Fat 7.4 g, Fiber 1.7 g, Sugar 1 g, ServingSize 1 serving
RICE, OAT, AND ALMOND CRUST
A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health food stores.
Provided by Nancy D.
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 7
Steps:
- Blend oats and almonds in dry blender to flour consistency.
- Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough.
- Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips.
- Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 21.8 g, Fat 5.3 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 73.3 mg, Sugar 1.8 g
RICE, OAT, AND ALMOND CRUST
A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health food stores.
Provided by Nancy D.
Categories Pastry Pie Crusts
Yield 8
Number Of Ingredients 7
Steps:
- Blend oats and almonds in dry blender to flour consistency.
- Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough.
- Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips.
- Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 21.8 g, Fat 5.3 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 73.3 mg, Sugar 1.8 g
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- In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt.
- Scatter the butter pieces over the top and drizzle with the vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter.
- Spray a 9-inch loose bottom tart pan with 1-inch high sides lightly with cooking oil. Dump about half of the crumbs into the pan and press the dough evenly into the sides of the pan. Add the remaining crumbs and press them into the bottom, keeping the edges square. (It takes me about 10 minutes to make it look pretty.)
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- In a large bowl, add oats, oat flour, almonds, coconut, baking powder, baking soda and salt. Stir to combine.
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- Place almond flour, tapioca flour, oat flour, coconut sugar, and salt in the food processor. Pulse a few times to combine.
- Add cold ice water. Start with 3 tablespoons, and pulse. If more is needed add an additional tablespoon one at a time, pulsing in between each addition. You will need anywhere from 5-7 tablespoons total. Stop adding the water when the dough forms a ball in the food processor and has play dough like texture.
- Remove the dough from the food processor. Place on a sheet of parchment paper. Form the dough into a ball with your hands.
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- For the crust: In a blender or food processor, add oats, walnuts, sugar, and salt. Blend until a fine flour forms; add to a medium bowl. Add melted coconut oil; stir until a dough ball forms. Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
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