Sweet Crust:
2 cups ground pistachio nuts
3 tablespoons cold pressed safflower oil or ghee
1/4 cup agave, honey or maple syrup
Directions
Combine the ground nuts, oil and sugar.
Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
Bake at 350°F for 10 to 12 minutes.
Cool and fill, as desired.
Salty Crust:
2 cups ground raw pepita (pumpkin) seeds
1/4 cup cold pressed olive oil.
1 tsp. salt
Directions
Combine the ground nuts, oil and salt.
Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
Bake at 350°F for 10 to 12 minutes.
Cool and fill, as desired.
Recipes by Atma K. Khalsa 3/3/08