Sometimes we do not have time to rush to the store for a gluten-free pie crust. Plus this recipe does not have to be roll out...just press it into the pie dish!
Makes 1 pie crust
Pre-heat the oven to 350F (175C)
This is a Paleo recipe. Other types of flour, sugar, and oil can be substituted, 1:1 ratio.
6 Tbs. (170 g) ground flaxseeds
2/3 cup (85 g) coconut flour (substitution: rice flour)
1 cup (130 g) almond flour
1/4 cup (30 g) arrowroot powder (substitution: tapioca or cornstarch)
1/2 tsp. (7 g) sea salt
1 tsp. (14 g) baking soda
1/2 cup (65 g) coconut sugar
1/2 cup (120 ml) softened coconut oil, plus more for greasing
1 tsp. (5 ml) vanilla extract
1 Tbs. (28 g) organic honey
1. Mix the flaxseed and 6 Tbs. (90 ml) warm water.
2. Let it set until seeds jell.
3. Mix dry ingredients together in food processor or mixing bow.
4. Add wet ingredients, including flaxseeds. Mix well. It will be a bough-like consistency.
5. Grease a pie dish with coconut oil.
6. Crumble dough evenly over pie dish. Press os it forms the shape.
7. Puncture crust a few times with a fork.
8. Bake about 5 minutes.
