Sprout & Pea

Well, this started out as a pie but I think we should go ahead and call this a crum­ble as you can see from the above photo.  I wasn’t sure what would hap­pen when I decided to make a sweet and savory pie out of red beets and goat cheese, but I love beets, goat cheese and pie so I decided to com­bine the three on a whim.

I kept this one sim­ple as I usu­ally do and used the deli­cious gluten free almond flour crust from Elena’s Pantry that I used for my peach pit pie.  The one prob­lem I find with this crust is that it tends to fall apart but it’s still insanely tasty, espe­cially for a really healthy crust. I roasted up some red beets, mixed in some goat cheese and agave and voila!

The pie/​crumble was pretty good and I think it would be even bet­ter topped off with some vanilla ice cream.  I’m def­i­nitely going to try this again, but sec­ond time around I plan to go with a totally savory veg­etable pie. Stay tuned..

If any­one has a great recipe for a healthy or gluten free pie crust that stays together a bit bet­ter, I’d love to hear about them!

Fill­ing:
4–5 small red beets
1 10.5 oz pack of goat cheese (leave out to soften while beets are cook­ing)
1/​2 cup agave

Pie Crust:
1½ cups blanched almond flour
¼ tea­spoon celtic sea salt
¼ tea­spoon bak­ing soda
¼ cup grape­seed oil
2 table­spoons agave nec­tar
1 tea­spoon vanilla extract

Peel outer layer off of beets with a veg­etable peeler and wrap each beet indi­vid­u­ally in tin foil. Place on a bak­ing sheet and roast in the oven for 40 min­utes at 400 degrees.

When beets are close to being done, start prepar­ing the crust. Mix dry ingre­di­ents together and in a sep­a­rate small bowl mix wet ingre­di­ents together. Pour wet ingre­di­ents into dry and mix together. Pat dough into small pie dish. Bake in the oven at 325 degrees for 10–12 min­utes until crust starts to brown a lit­tle and remove from oven.

Remove beets from oven and slice into small pieces. In a large bowl, mix beets with goat cheese and agave.  Pour fill­ing into the pie crust and place back in the oven for about 8 min­utes at 325 degrees. Serve hot.