{"id":512,"date":"2015-09-18T13:35:22","date_gmt":"2015-09-18T13:35:22","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=512"},"modified":"2015-09-18T13:35:22","modified_gmt":"2015-09-18T13:35:22","slug":"almond-pie-crust","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=512","title":{"rendered":"Almond Pie Crust"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>1 1\/2 cup Almond Meal (ground blanched almonds)<\/li>\n<li>3 TBS Canola Oil<\/li>\n<li>1\/8 Cup Egg white<\/li>\n<li>2 pkg sweetener (or to taste)<\/li>\n<li>Vanilla &#8211; optional<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Preheat oven to 350.<\/li>\n<li>Mix all ingredients in a medium size bowl to form a dough.\u00a0 It should easily roll into a ball shape.\u00a0 If it&#8217;s too dry, add a bit more egg. If it&#8217;s too loose\u00a0&#8211; add a bit more almond.<\/li>\n<li>Press dough into an ungreased aluminum pie plate.\u00a0 Use your fingers to get the dough flat.<\/li>\n<li>Bake for 8 minutes until edges begin to brown.\u00a0 The centre will look like it is still cooking &#8211; that&#8217;s okay!<\/li>\n<li>Remove from oven and let cool.\u00a0 The centre should firm up once cooled.<\/li>\n<li>Fill with your favourite ph1\/ph 2 pie filling.<\/li>\n<\/ul>\n<p>Makes 6-8 pieces to keep ph2 (depending on your filling!)<\/p>\n<p>Credit:\u00a0 Stacey Miranda<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 1\/2 cup Almond Meal (ground blanched almonds) 3 TBS Canola Oil 1\/8 Cup Egg white 2 pkg sweetener (or to taste) Vanilla &#8211; optional Directions: Preheat oven to 350. Mix all ingredients in a medium size bowl to form a dough.\u00a0 It should easily roll into a ball shape.\u00a0 If it&#8217;s too dry, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14,6],"tags":[],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-phase-2","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=512"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":513,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/512\/revisions\/513"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}