Crumb Crust

Ingredients: 1/2 cup wheat germ, 1 1/2 cups fine white breadcrumbs, 1/2 cup melted margarine, 1 tablespoon unhulled tahini, 1/4 cup slithered almonds.

Method: Combine all ingredients thoroughly, press into an oiled pie dish and bake in a moderate oven ten minutes before filling.

Peanut Pastry

Ingredients: 1/4 cup finely ground peanut butter, 1/4 cup crushed peanuts, 3 tablespoons margarine, 1 cup plain wholemeal flour, 1/4 cup white flour, cold water.

Method: Blend all ingredients except water till the mix resembles fine breadcrumbs, then slowly add cold water till it sticks to itself. Roll into a ball, place between two plastic sheets and roll with a rolling pin or bottle till the pastry becomes a thin sheet. Lift the pastry gently to lie on top of it, line an oiled pie dish, prick base and chill. Fill when ready, then bake in a moderate oven.

Potato Crust

Ingredients: 3 large potatoes, 3 tablespoons margarine, 2 tablespoons plain four, 1 teaspoon freshly ground black pepper, 1/2 teaspoon salt, 1 tablespoon chopped fresh herbs or 1 teaspoon dried, herbs (optional), a small amount of water.

Method: Peel and dice potatoes, boil till soft, drain very dry and mash, stir in margarine, flour, pepper, salt and herbs (if using). Add a small amount of water if needed to make the mix pliable. Taking one tablespoon full at a time, gently smooth and line an oiled pie dish. bake thirty minutes in a moderate oven or till the pastry feels set to the touch. Remove from oven and brush with oil, return to oven and bake further fifteen minutes. Fill after pastry case cools.

Veggie Crust

Ingredients: 2 cups of any vegetable which has been previously steamed and pureed with the juice of one orange. Stir in 1/2 cup grated, raw root veggie, 1/2 cup desiccated coconut, 1/2 cup plain flour, 3 tablespoons melted margarine, 1 teaspoon freshly ground black pepper, 1/2 teaspoon salt, oil.

Method: Combine all ingredients except oil and press into an oiled pie dish. Be careful not to disturb the oil lining the dish. Bake twenty minutes in a slow oven, brush with oil and bake a further fifteen minutes. Remove from oven and fill after cooling.

Sweet fruit & Nut Case Uncooked

Ingredients:

2 cups whole almonds or hazelnuts with skins intact, 1 teaspoon fine Himalayan pink salt, 2 cups mixed dried fruits, dates, apricots,1 cup fruit juice, 2 tablespoons coconut cream, 1 dessertspoon brandy, liqueur of choice or 1 teaspoon essence.

Method: Soak nuts, fruit, juice and liqueur overnight, transfer to food processor with coconut cream, pulse till smooth. Press mix into a 23cm, lightly oiled tart pan with removable sides. Cover with plastic wrap and put in the freezer to harden.