… or crustless pie if you would. I’ve done some baking with almond flour (finely ground almonds) lately, and the results have been gooorgeous. I would argue that an almond flour pie crust is even tastier than one with regular flour … but the problem is: an almond overload isn’t healthy either. They contain a lot of polyunsaturated fats (I won’t go into the details, but this article gives a reasonable explanation on the dangers of a high, I repeat: high PUFA consumption). They also contain tiny amounts of the toxic hydrogen cyanide, which of course becomes a substantial amount with an excessive intake. One cup of almond flour contains about 90 almonds. That’s a lot of almonds, and imagine using three cups per cookie dough!
But enough with the almonds, which are only really a part of this recipe through their absence. What is present though, is more weeds! I picked a nice batch of stinging nettle and goutweed; added them directly (after a gentle cleanse) to about 8 whisked eggs along with some ham, cheese, a chopped onion, cherry tomatoes and pepper; put some more cheese on top and baked in the oven for about 20 min. Serve with some mixed salad, and you have a great supper. Ummm yeah.
Keep calm and love weeds!
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