Gluten-free Vegan Smoky Uncheesy Spinach Pie Recipe
3/4 cup quinoa flour
1/4 cup arrowroot starch or tapioca starch
1/2 tsp salt
1/3 cup Organic Palm Oil shortening such as spectrum
2 tbsp dairy free milk of choice (plain hemp, rice, or almond)
Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.)
Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve.
Preheat oven to 375.
Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust.
Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned.
Serve and enjoy!
Tastes great cold the next day!