Mushroom Spinach Pie with Pine Nut Crust

Crust

1 cup pine nuts

½ cup whole grain sorghum flour

¼ cup ground flax meal

¼ cup whole oats

½ teaspoon sea salt

1 tablespoon raw agave nectar

1 tablespoon olive oil

Water

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Blend above ingredients in food processor, using the S-blade.  Add a few drops of water as needed, until dough is a consistency similar to pie crust. It should be somewhat dry and crumbly.

Transfer to a 9-inch glass pie plate and press dough evenly on bottom and sides. Bake at 350 degrees for 10 minutes. Set aside.

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Filling

I-8 ounce container of fresh white cap mushrooms, chopped

1-5 ounce container of spinach

½ large red onion, chopped

½ teaspoon each: Sea salt, pepper, sage, thyme

Pinch cayenne

1 tablespoon coconut oil

1 tablespoon lemon juice

In a pan, sauté the veggies and seasonings in the coconut oil on medium heat for 3 minutes. Add the lime juice and cook on low for another minute. Spoon the mixture into the crust. Garnish with sliced mushrooms for a mouth-watering visual appeal (optional). Bake at 350 degrees for 25-30 minutes. Allow to cool for 10 minutes before slicing and serving. Enjoy!

Store leftovers covered in the refrigerator for up to 3 days.

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