Monday, November 25, 2013

Grain-Free Pie Crust



I'm sharing PART of the recipe photographed, as the filling itself contains dairy. I didn't make it for my family, but rather as a participant in an Organic Valley/Cooking Light holiday recipe event for bloggers. While I modified the filling from the original orange cranberry fool recipe a bit (not refined sugar, for example) I couldn't make it comply to paleo standards.

The crust, on the other hand, is totally gluten, grain, dairy and refined sugar-free. I took a photo of it before I filled it, but frankly the crust alone looked a little sad and lonely. So pardon the dairy, and check out the crust if you're looking for a grain-free option for holiday entertaining! It has a nice texture and subtle sweetness that would accommodate many different fillings.

Grain-Free Pie Crust

1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
pinch of salt
1/4 cup cold water
1/2 tsp. vanilla
1/4 cup raw honey
1 tbs. coconut oil, softened

Preheat oven to 350 degrees.

In a large mixing bowl combine almond flour, coconut flour, cinnamon, baking soda and salt until well blended. Add water and vanilla, and mix well (I used an electric mixer for this).

Mix in the honey and coconut oil or butter, mixing again until no clumps remain. Press the crust into the bottom and up the sides of a tart pan with a removable bottom.

Prick all over with a fork and bake for 18-20 minutes or until golden. Remove from oven and allow to chill completely on a wire rack before filling.

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