This website is an amazing resource for anyone following a gluten free or paleo diet.
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!
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.
Next week I will try to use this crust for a quiche. Will keep you posted!
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.
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!
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
Preheat oven to 350 ºF and adjust rack to middle position. Grease an 8-inch glass square pan with some coconut oil.
Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour.
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.
** Of course you can add some chocolate chips or nuts of your choice to add texture.