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Easy Pie Crust

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The last pie crust I made was great, but I didn’t have any cashews or walnuts sitting in my pantry. I figured I could use almond and coconut flour. And guess what? I was right!image

For this, you will need:

  • 6″ pie tin
  • 1 1/2 cup ground almonds / flour
  • 1 1/2 tbsp coconut flour
  • 1 1/2 tbsp coconut oil (or rice bran oil, since it doesn’t have a taste)
  • 1 egg
  • pinch of salt

I combined all the ingredients in a bowl. It didn’t take long for it to get quite sticky.

imageI recommend you put it into your pie tin, and then either oil your finger tips to move it around, or cover it with plastic wrap until you get the dough in place.

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I filled my pie crust with pumpkin filling and cooked for 15 mins at 200 degrees Celsius, then another 10 mins at 170. The crust easily turned gold – just had to wait for my pumpkin to settle!image

Next week I will try to use this crust for a quiche. Will keep you posted!

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Better Paleo Bread Recipe – Gluten Free!

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Great with sweet spreads

I have been suffering from a lack of bread after spending the summer in Canada. While the breads I tried were hit and miss, it was nice to see how readily available they were at most shopping centres. Last week I made the Orgran Multigrain Bread Mix, and while it served its purpose, I don’t think I’ll be buying it again any time soon.

So I decided to try out another Paleo bread recipe that I found on Elana’s Pantry. I’ve made a few modifications as I found it was quite sweet and smelled like applesauce. At the end of the day, you want a bread that can go with jam, but also with humus and other savoury things.

The great thing about Paleo breads, is that I find they keep me fuller longer, unlike white flour breads. In addition, by using the flax seeds it tastes a bit more like a whole grain bread, without the annoying chunks of seeds!

I find that this freezes well and should be kept in the fridge.

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This protein will give you a kick in the morning!

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Gluten Free Paleo Brownies

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I have binged on these bad boys a couple times while back home. They are delicious and easy to make. My favourite is using them instead of graham crackers for s’mores. Most marshmallows are gluten free. This is good news!

imageIngredients:

6 tablespoons coconut oil
1 cup Hershey’s cocoa or 8 ounces bittersweet chocolate
2/3 cup coconut sugar
1/2 teaspoon coarse Celtic sea salt (optional)
1 teaspoon vanilla extract
2 large eggs
1/3 cup tapioca flour or arrowroot flour
2 teaspoons coconut flour or almond flour

** 2 teaspoons maca powder optional

Instructions:

Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.

Place coconut oil and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract.image

Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.

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Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the baking dish and smooth into an even layer.

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Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.image

** Of course you can add some chocolate chips or nuts of your choice to add texture.