Gluten Free Pie Crust Recipe – Vegan Fruit Tart
One reason that people believe gluten free is harder to cook is because they take recipes that were made with gluten-based products or flours and substitute non-gluten flours and expect them to perform the same.
When considering gluten free recipes or recipe conversions, think outside of the box and look for a totally different alternative.
Gluten Free Recipes
When you try to convert a wheat-based pie crust recipe to a gluten free recipe you are making the process extremely difficult. Let’s say you have a wheat flour-based tartlet shell recipe. Most of the gluten free flour alternatives will not perform the same, so substitution would not work.
- Almond flour is a ground nut.
- Soy flour is a ground dry legume.
Why would you expect it to perform like a grain?
Gluten Free Pie Crust Recipe
This gluten free crust recipe can be used for a full size pie or for a tartlet as in this case. It is totally different than a regular pie crust but is simple, fast and healthy!
Actually, it is very similar to the recipe I use for power bars (balls). It is also vegan.
Vegan Almond Tartlets
For this vegan almond tartlet you need slivered almonds and dates in a 1:2 ratio.
1 part almonds and 2 parts dates. This is not a scientific recipe that needs to be exact. Play it by feel as you combine the ingredients in the food processor until you get a compressible mixture that forms a ball when squeezed.
- In food processor, process almonds till consistency of bread crumbs.
- Add dates and combine until they compress when squeezed.
- Shape into tartlets and refrigerate.
Filling: Toss your favorite fruit with a little bit of lemon zest and all-fruit jam.
Gluten Free Recipes
While this is not a traditional pie crust it could very easily be shaped into a full size no-bake pie crust, then filled with a pudding and pie filling or a glazed fruit filling.
When considering gluten free recipes it is often easier to think outside the box and create a whole new recipe, rather than converting a wheat- or grain-based one that is dependent on the gluten for the outcome!