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.
1 cup whole wheat flour
1/2 cup packed almond flour
1/2 tsp baking powder
*Blend in food processor until thoroughly combined.
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
*Vegan Option – 1 whole brick of tofu only
Filling Part 2:
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.
Dried basil and thyme
Red pepper flakes
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!)