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Gluten Free Crunchy Pie Crust

(crust adapted from Jeanne Marie Martin's Complete Candida Yeast Guidebook: yield 1 9" crust)

1/2 cup raw sunflower seeds

1/2 cup raw cashews (or almonds or hazelnuts or other nut/seed)

1/2 cup arrowroot flour or arrowroot starch

1/2 cup amaranth flour

3/4 teaspoon cinnamon

1/8 teaspoons salt

3 tablespoons melted coconut oil (or other oil)

2 tablespoons cold water

Directions:

Heat oven to 400* F and oil a 9" pie pan. Grind nuts and seeds in a blender/food processer until finely ground (a few chunks are okay). Mix together ground nuts/seeds, arrowroot, teff, mesquite/cinnamon, and salt in a large bowl until well mixed.  Add coconut oil, and toss to evenly coat mixture with oil.  Add water bit by bit, until a coarse, dry dough forms.  If it seems really dry and won't stick together, add a little more cold water. Pat into prepared pie tin into a crust about 1/4" thick, and then place in the oven for about 7-8 minutes. Remove crust from the oven, and let cool slightly in pan on wire rack before filling with pumpkin mixture.