2. Add the chia seeds to water, stir and set aside to allow the chia seeds to absorb the water
3. Crush the pecans and walnuts to small pieces- do not make into flour or paste
4. Into a mixing bowl add the butter, almond flour and salt and combine
6. Add the chia ‘pudding’ and combine well. Set aside for a few minutes
8. Place the pie crust dough into the pie/cake pan and with a spatula spread the crust evenly over the entire bottom
9. Press down gently to compact the mixture into an even layer
10. Place into the preheated oven and bake for 20-25 minutes
11. Remove from oven, leave in pan but set on cooling rack. Allow to cool to room temperature so that the crust sets.
This is a great filling for custard type desserts and creamy cheesecakes. The texture is reminiscent of a well-made graham cracker crust. The crusts cuts easily for serving but has a good structural integrity and does not crumble when you scoop it with a spatula. Also, when cutting with a fork, this is as easy to eat as a grahm crust pie.
The chia seed act as the binding agent holding the entire crust together. Unlike eggs as is used in many crust recipes. Eggs create a much different crust texture. The eggs make this kind of crust into a much more crusty and hard shell and creates a much different texture to that of a graham crust effect.
By Angela Wilkes
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