Grain Free Pie Crust

So, I have been following the Paleolithic (Paleo) diet since last fall, with great results!  The following recipe is a direct inspiration from the hunter and gatherer in our genes, high in produce, using animal fat, seeds and nuts.

Enjoy!

Pie Crust
for savory (quiche recipe to follow)

• 3 parts - Almonds (fine ground, medium ground and coarse ground {if you can't grind your own almond powder will substitute)
• 2 parts - Buckwheat (fine ground)
• 1 parts - Arrowroot powder
• 1 large Egg
  
• about a spoonful of Lard (or Coconut oil)
• a dash of Salt
• a hand full of Herbs (fresh is best; thyme, lemon zest, rosemary, cayenne, etc.)

1. Grease the pie mold with lard
   
2. Combine all dry ingredients in the pie mold
3. Add the herbs
   
4. Beat the egg into dry ingredients
   
5. Fork the lard into the mix
   
6. Press the crust into the mold with a spoon or hands
7. Bake at 350° 'till goldenish

Pie filling
quiche recipe

• Several farm fresh free range eggs
• a hand full of Herbs (fresh is best; thyme, lemon zest, rosemary, cayenne, etc.)
• Farmers market veggies (zucchini, onions, asparagus, sun dried tomatoes, spring garlic, etc.)
  
• Salt and Pepper
• Coconut milk (either one fresh coconut opened, milk and fruit blended or coconut milk from a can)
• Bacon fat or Duck fat (or some other delicious animal fat)
  

1. Sautee veggies in salt, pepper and animal fat, set aside to cool
   
2. Beat a bunch of eggs enough for your pie crust (4-6ish)
   
3. Add coconut milk
4. Add cooled sauteed veggies
5. Add fresh herbs, Salt and Pepper
6. Fill your golden pie crust
7. Bake 'till done in oven at 350° ( I usually wait till it smells done and the egg-y center isn't too jiggly)

Yummm!