Original RECIPE: Sugarless, Flourless Chocolate Walnut Pie

My sugarless, flourless version of Chocolate Walnut pie won the dessert category at the multi-event local potluck. Here's the recipe:

Filling:
1 1/2 cups agave syrup

Not much left! Picture by DNS

3 squares unsweetened baking chocolate
3 tbs butter
1 tsp vanilla
2 cups walnut pieces
2 eggs
1 tsp baking powder

Crust: 
1 1/3 cups rolled oats
1/2 cup almond meal
1/2 cup oat bran
4 tbs melted butter
2 tbs canola oil
1 egg

Melt chocolate and butter in a saucepan and let cool for a few minutes. Mix all other filling ingredients in a big mixing bowl, then add the chocolate mixture and stir in vigorously. Mix all the crust ingredients together, then press the crust mixture into a crust shape around the inside of a pie tin until the whole inside is covered. Add the filling mixture. Bake at 325 degrees for 50 minutes, with a convection setting. Without convection, bake at a slightly higher temperature for a little longer--test it to see if done. Let cool, once baked.

Recipes REDUX: Pumpkin & Chickpea Fritters from Healthy Happy...

Now these look scrumptious, and I still have a can of pumpkin puree left over from Thanksgiving--this will happen. These fritters, from Healthy, Happy Life and the LunchBox Bunch,  look incredibly easy to make; ignore the suggestion to use panko as a binder...you can use an egg instead, or if vegan, some olive oil and almond meal. No flour, no sugar.

THEMATIC Thursdays: Nerc* Crusts

Kids, NRC doesn't stand for Nuclear Regulatory Commission (at least not on this blog). It stands for No Refined Carbs. 

Back a few recipes, I featured a summertime no-bake cheesecake, with an almond meal and oat-bran crust, as a solution to making that recipe with the standard graham-cracker crust. But, that is, quite frankly, a dessert crust, and would not work for, say pizza. Other grains you could use besides oat-bran might include amaranth, quinoa, buckwheat (true buckwheat contains no wheat)**, and mixing them with butter, oil and some kind of very sturdy fruit, such as raisins, dried cranberries or dates, might work for a pie--but again, not for pizza.

**(I don't bake these flours--just throw them in and mix. Transmuting them with heat monkeys with vitamin content and moves these toward 'refined-carb' territory)

BUT...how about cauliflower? Huh? Yes, a very clever Navy wife has created a tremendously appealing recipe that would work great for a pizza. On her blog, Joyful Abode, she mixes cauliflower, mozzarella cheese and eggs to create what looks like a real solid, brown, crunchy crust.

Problem solved!

Nerc = "not eating refined carbs"