Preheat oven to 375 F. Prepare crust: In the bowl of a food processor fitted with a steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes. Add honey and oil and pulse until mixture becomes crumbly and sticks together when squeezed in your palm. Turn mixture out into pie pan and press into bottom and sides of pan. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.
Prepare filling: Combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and allow to boil for 1 minute. Remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.