Man, this is just about as good as it gets! I'm having more fun experimenting with oat fiber!! Amazing stuff for flavor and texture. I think I'm truly in Heaven tonight. I bought the oat fiber recently from Honeyvillegrains.com and the pie crust I made with it tonight tasted just like a flaky flour pie crust! Unfortunately, I was about out of golden flaxmeal, so I had to use a mixture of golden and dark. Taste was GREAT, but made for a dark looking crust. So I'll use all golden next time I'm sure.
Man, you bakers out there need to get some of this stuff and experiment with it! It improved my flax cracker recipe, made a great crumble topping for baked fruit, and now this pie crust was about as good as any I've ever eaten!
The pic for this recipes is here:
http://buttoni.wordpress.com/2010/0...lour-pie-crust/
So far, everything I’ve put it it has been FANTASTIC! Gives things a flour taste! And this stuff is pure fiber! A serving size is 28g.. I weighed that amount out and poured into a measuring cup and it’s just slightly under 1/3 c. One serving only has 5 calories, 26g carbs and 26g fiber! So it effectively does almost nothing to your recipe Nutritional Info if you just use 1/3 c. , as seen below. Tonight’s experiment was hubby’s request for strawberry pie, so I took my Peggy’s Pie Crust recipe and cut the almond flour by 1/3 c. and added in 1/3 c. of the oat fiber. PURE MAGIC! Didn’t look at all like a flour crust, but hubby and I said it sure tasted like one!! Very crisp, even under a strawberry pie filling that had a glaze slightly thickened with xanthan gum. We’ll see if it’s still crisp after refrigerating overnight and post back the findings. Not suitable for Induction. For the crust pictured, I used half golden and half flax meal. I think it will LOOK nicer if I use all golden in future, but I was just about out of golden tonight. But using half dark flax gave it a nice nutty flavor and I like that actually.
INGREDIENTS:
1/3 c. almond meal
1/3 c. CarbQuick
1/3 c. flax meal
1/3 c. oat fiber
Pinch salt
1 T. granular Splenda (or equivalent)
4 T. cold butter, unsalted
1 egg
1/4 tsp. vanilla
DIRECTIONS: Place first 6 ingredients into food processor (or bowl). Process a few minutes to get it as powdery as possible. Add cut up butter and pulse (or cut in with fork if using bowl) until butter is well incorporated. Add egg and vanilla and pulse a couple times to blend. Dump mixture into a glass pie plate. Using plastic gloves or sandwich bags for gloves, press mixture into bottom and sides of pan, trying to keep the bottom thin and push the sides up far enough to be able to pinch a decorative edge with your fingers as pictured. Bake at 350º for 25 minutes or until lightly browned.
NUTRITIONAL INFO: Serves 8, each serving (crust only) has:
118 calories
11.45 g fat
7.84 g carbs
6.80 g fiber
1.04 g NET CARBS (my kinda pie crust!
)
3.46 g protein
61 mg sodium