Servings: 1 pie
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup arrowroot starch
- 1 tbsp Italian seasoning
- 2 tsp honey or coconut sugar
- ½ tsp unrefined sea salt
- 1/3 cup cold ghee or coconut oil
- 1 egg whisked (substitute flax egg for vegan option - see notes)
- 1 tsp apple cider vinegar
- 1 egg yolk whisked (omit for vegan option)
For the filling:
- 1/3 cup Rosemary Cashew Cheese click here for recipe
- 1 cup sweet potato skin on and thinly sliced
- ½ cup leeks thinly sliced
- ¼ cup dairy-free pesto
- Drizzle olive oil
- Sprinkle with unrefined sea salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the almond flour, arrowroot starch, Italian seasoning, honey, sea salt, and ghee to the food processor. If you don’t have a food processor, mix together in a bowl with a pastry blender. Pulse or blend until well combined (the ghee should become tiny little balls).
- Add the whisked egg and apple cider vinegar. Pulse in the food pro or use your hands until a ball of dough forms.
- Flatten the dough onto the parchment paper. Use your hands to form into a large circle about ¼” thick.
- Gently spread the rosemary cashew cheese across the flatten dough leaving a 1” border for the crust.
- Evenly layer the sweet potatoes and sprinkle with the leeks.
- Drop dollops of pesto on top, drizzle with olive oil, and sprinkle with sea salt.
- Fold the edges over to create a crust.
- Brush the crust with the whisked egg yolk.
- Bake at 350°F for 30-35 minutes or until golden brown.
Notes
I used a food processor to get the sweet potatoes quite thin (about 2 mm) so they can cook through (a mandolin would work too). If you aren’t able to cut them that thin, consider roasting them beforehand. To make this vegan, substitute a flax egg for a chicken egg. To make a flax egg, mix one tablespoon ground flaxseeds with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. Add as directed for chicken egg.