- Grind Nora’s Kitchen Granola in a coffee grinder, food processor or blender. I personally like to use my magic bullet. You will then mix your granola flour with your Bob’s Red Mill Gluten-Free Baking flour. Bob’s Red Mill is local, here in Portland, that has a designated gluten-free facility. Bob’s Red Mill is committed to providing top-quality gluten-free flours, grains and more. We couldn’t be more lucky or more happy to access to their amazing products.
- Soften and combine butter substitute with coconut oil.
- Add flours to the softened shortening blend (along with a pinch of salt) and stir with a fork.
- Add 2-3 TBS of hot water and mix until the crust is soft and cohesive enough to roll out. Feel free to add more water throughout the rolling process as well since more flour will just keep drying it out.
See! That wasn’t so bad. Now mix your desired pie recipe. I personally enjoy this recipe by Dana, from The Minimalist Baker, which is for a deep dish apple crumble pie.
14 apples, cored, peeled and sliced (a mix of sweet and tart)
scant 1 ½ cups sugar
2 teaspoon cinnamon
2 Tbsp granola flour (from crust recipe)
2 Tbsp Earth Balance
Next prep the apples. Add them to the same bowl as you made the dough in and toss with sugar, cinnamon and some more of your granola flour. Add to pie crust and top with 1 Tbsp Earth Balance, scored into little dots or strips.
Pour some Nora’s Kitchen Granola into same bowl. Stir around a bit until coated with apple drippings. Sprinkle across the top of your pie to help you create a crumble.
Bake at 350 degrees for 50-60 minutes, or until pie is warm and bubbly and the top is golden brown.
If you’re not into the crumble top, simply make another pie.