Thursday, May 15, 2014
Paleo Coconut Flour Crust (Recipe Revisited)
I'm revisiting this one because I made a couple of tweaks to the recipe and method that I first shared. I adapted from Things My Belly Like's delicious coconut flour crust, which comes together very easily and has a great texture and flavor.
Last time I found my crust got a little scorched, so I recommended tweaking the oven temperature. When I tried to follow my own directions this time around, though, The crust was fine but the middle never set. So I had to fiddle with the heat and process again, deciding to up the oven temp but covering the edge of the crust with tin foil.
I also added a little seasoning to the crust, and found I like the flavor better with ghee than coconut oil.
I'm not sharing the specific filling I used, but I would suggest a mixture of 5 beaten eggs, 1/2 cup coconut milk and then the meat/vegetables/seasoning of your choice. I used bacon, squash, onion and spinach.
Paleo Coconut Flour Crust
adapted from Things My Belly Likes
1/2 cup melted ghee
2 beaten eggs
3/4 cup coconut flour
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
Preheat oven to 350. Combine eggs and melted ghee until well-blended. Stir in coconut flour and salt and mix until a dough forms.
Grease a pie plate and press dough into the bottom and up the sides, into an even layer. Prick dough all over with a fork. Bake for 10 minutes and set aside.
Raise oven temperature to 375. Pour filling of choice into crust, then return to oven. Bake for 25 minutes, keeping an eye on the crust edge. When it starts to get a little too brown, cover the edges with a little tin foil to keep it from getting overdone.