Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
1 large package fresh spinach (or 2 bunches)
1 tbsp. olive oil
1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder
Preheat oven to 375.
Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve.
Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce.
Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done.
Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.