This post is a two-fer! Click here for Blueberry Crumble Muffins.

What I love about this recipe (and the next) are that I cut the flour.  Switching out some of the flour for almonds can give so many recipes a hearty texture while also making them more heart-healthy!  You can easily make your own almond flour by blending almonds down in a high-speed blender or coffee grinder.  I still kept some of the regular flour in this recipe because it brings the ingredients together and forms a nice dough.

Crust:
1 cup whole wheat flour
1/2 cup packed almond flour
1/2 tsp baking powder
generous salt

*Blend in food processor until thoroughly combined.

Add:
1/3 cup soy, almond, or rice milk
1/4 cup olive oil

*Blend until a ball of dough forms.  It should be easily shaped and not too sticky.
*Form to your pie plate.  A springform pan would really be helpful!

Filling Part 1:
1/2 brick of firm tofu
1 egg
*Blend together
*Vegan Option – 1 whole brick of tofu only

Filling Part 2:
EVOO
1 small onion, thinly sliced
1 big handful mushrooms, thinly sliced
3 cloves garlic, minced
2 heaping handfuls spinach

*Saute onions on low with a little olive oil, 7-10 minutes.  Add mushrooms for another 5 minutes.  Add garlic and any or all of the seasonings below.  Add spinach and cook only until wilted.  Mix in Filling Part 1 and spread evenly over crust.  Bake for 30 minutes at 350/180 or until golden on top.

Seasonings:
Dried basil and thyme
Red pepper flakes
1/2 lemon
1 tbsp rice vinegar, or any mild vinegar
2 tbsp dry white wine (Or more, if you like.  But I don’t recommend skipping it!)