Quick & Easy Nut Crust

Welcome to my blog! I’m Evangeline. I am an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIc meals.
Ayurvedic cooking takes a balanced, healing approach for your daily cooking needs. you will find simple, easy to make nourishing meals i have made for my family, with a dose of ayurveda & yoga wisdom.

A quick and easy, nut crust held together with dates. Just grind some nuts and seeds in a spice or coffee grinder, add a couple of pitted dates and a bit of melted ghee or butter.

Dense and rich in nutrients, nuts contain 3 to 7 grams of protein per ounce and 1 to 3 grams of fibre, and magnesium. Ayurveda recommends to not overeat on nuts as they are heavy, though they do contain good fats, such as Omega 3s. A small handful about 1/4 cup of nuts is between 160 to 200 calories.

This nut crust was made for a small 6 ½ inch tart pan for making a quick apricot tart pie. I measured the nuts by laying them out on the tart pan, and it came to almost a cup. For a bigger pie plate, I suggest you follow the same method and fill the plate with nuts to the height you want the crust to be, and add an extra date or two.

Walnut, Sunflower Seeds, Brazil Nut Crust

Quick & Easy Nut Crust

For a 6 ½ inch pie plate
Prep time: 5 minutes

INGREDIENTS

1 cup mixed raw nuts and seeds - this one has walnuts, sunflower seeds and Brazil nuts

2 medjool dates pitted

1 Tablespoon melted ghee

SUBSTITUTIONS

Butter instead of ghee

Coconut oil instead for a vegan nut crust

INSTRUCTIONS

Melt the ghee or butter on low heat.
Grind the nuts/seeds in a coffee or spice/nut grinder.
Put in a bowl or on the tart or pie dish, chopped up dates, and pour the ghee or coconut oil.
Combine all together, using your hands to make a dough.
Spread onto pan.

Use immediately or refrigerate covered for up to 4 months and in the freezer for up to 6 months.