Something about windy days puts me in the mood for baking.
It’s sunny and warm, but there’s a lovely breeze blowing, and the house is still a comfy 67º.
My teenager just got home and is hunting for a snack… thank goodness I made a large bowl of Hummus yesterday, so that…a glass of milk…and some wheat crackers should do it.
The windows are open to let in the bird chirps and distant rumble of a car on an adjacent street.
I think I am going to chop some apples and apricots, and perhaps toss in a handful of blueberries. A little coconut oil, cinnamon and stevia... and perhaps our friend Chia… and into the oven!
Hmm.. and how about a smattering of dark chocolate chips?
Tell me how you choose to fill your shell!
Pie Shell Recipe
Here is a basic pie dough that lends itself to Quiche, fruit or pudding filling.
- 1 c. organic Whole Wheat Flour
- 1 Tbs. freshly ground Flax seeds
- 1 Tbs. organic Butter, cold and sliced (or use Coconut oil)
- 1-1/2 tsp. Baking Powder
- 1/2 c. cold Water or cold Green Tea
- 3 tsp. Xylitol
- 1 omega-3 Egg + 1 tsp. water beaten till mixed
Combine dry ingredients with butter using a fork to blend.
Add water 1 Tbs. at a time, mixing after each addition.
Knead dough 5 times on floured surface.
Roll out into a 9″ round, fit into pie pan crimping edges. Brush egg wash around edge.
Poke holes in bottom with fork tines, and bake for 8-10 minutes.