Basic Gluten-Free Crust for Pies & Tarts

[Photo to follow]

This is another of Elana Amsterdam's recipes (slightly adapted by me) from her "The Gluten-Free Almond Flour Cookbook." It's very easy and simple to make, and you won't need a rolling pin since the dough is soft and is "pressed" into the cake or tart pan using your hands. Ms. Amsterdam says that the almond meal that is readily available at supermarkets (Bob's Red Mill brand) will not work in her recipes, and I would like to test this out because blanched almond is impossible to find anywhere except online (which makes it a bit expensive especially because of the shipping costs). We shall see.

Ingredients:

1 1/2 cups blanched almond flour (not almond meal)

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 cup grapeseed oil

2 tablespoons agave nectar (light color)

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350F.

In a large bowl, combine the almond flour, salt, and baking soda. In another, smaller bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.

Stir the wet ingredients into the almond flour mixture until thoroughly combined. Using your hands, press the dough into the bottom and sides of a 9 1/2-inch pie pan or a 9-inch tart pan.

Bake for 7 to 10 minutes, or until light golden brown, if your filling will need additional baking; or 10 to 15 minutes otherwise.  Remove from the oven and let cool complete on a wire rack before filling.