Coconut pie crust, gluten free with coconut oil

Coconut pie crust, gluten free with coconut oil

A delicious and easy gluten free coconut pie crust made in a food processor with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Servings: 8 people
Calories: 267 kcal
Author: Carine

Ingredients
1 cup unsweetened shredded coconut
1/2 cup Almond Meal Flour
1/4 cup Virgin Organic Coconut Oil, melted + 1 tsp. to oil the pan
2 eggs
1 tbsp. erythritol or coconut sugar (replace by 1 tsp salt for savory pie)
1 tbsp. vanilla extract (optional for savory pie)

Instructions
Preheat oven to 170 C (340F). Oil a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil. Set aside.

In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond meal flour, melted coconut oil, eggs, erythritol and vanilla extract.

Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).

It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together

Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin – about half cm thickness.

Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press the dough onto the empty areas until you cover all the pan with the dough.

Pre bake at 170 C (340F) for 20-30 minutes or until golden brown

Always unmold carefully after at least 3-4 hours of cooling process inside the pan. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Notes
Note 1 :

If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.

Note 2:

For a savory pie don’t add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.

 

Read more at www.sweetashoney.co

Coconut Flour Dinner Rolls! Extra Soft

Coconut Flour Dinner Rolls! Extra Soft

Ingredients
1/2 cup Coconut flour
2 tbsp Psyllium Husk powder
1/2 tsp Baking powder
1/4 tsp salt
3/4 cup Water
4 large eggs
4 tbsp Butter (better ghi, also is great if coconut is used instead of butter on room temperature)
Servings: 10 rolls

Instructions

Start by combining all of the dry ingredients(coconut flour, psyllium husk powder, baking powder, salt) and mixing thoroughly.
In a separate bowl start beating the eggs with a hand mixer. Add in melted butter and water and continue to mix until combine.
Pour the dry ingredients into the wet and continue mixing until the dough becomes thick and well mixed. If dough is not easily shapable by hand continue adding more psyllium husk powder until it is less sticky. For the desired consistency see the video above!
Form into 10 dinner rolls and place on a greased baking sheet or silicon baking mat. Larger rolls can be made if desired, just add a few minutes onto the baking time.
Bake for 30-35 minutes at 175 C (350F) degrees. Enjoy!

Read more at www.ketoconnect.net

Nordic Nut Bread

Nordic Nut Bread

Video recipe – whew … nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with “ordinary” spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.

Ingredients

Provides 1 loaf of 2.2 lbs, 20 slices of 1.8 oz. (Provides 1 loaf of 1 kg, 20 slices of 50 grams.)

dry ingredients

100 g (3.5 oz) pumpkin seeds
100 g (3.5 oz) sunflower seeds
100 g (3.5 oz) almonds
100 g (3.5 oz) walnuts
100 g (3.5 oz) linseed
100 g (3.5 oz) sesame seeds
100 g (3.5 oz) poppy seeds (optional)
2 tsp salt
wet ingredients

5 eggs
1 dl oil
1 dl water (optional)

Directions

Mix all the ingredients together, put the mass into a bread form. Lubricate if it is not “anti-stick”

1 quart (1 liter) bread form – bake for 1 hour at 320°F (160°C).

2 quarts (2 litres) bread form – bake for 1 hour at 320°F (160°C).

Notes

You will need approx. 1-2 eggs per 100 grams of nuts / grains / seeds, so it’s easy to add extra nuts if you would like a larger bread. If you add 100 g of nuts extra then add one more egg. If you then add an additional 100 grams more of nuts/seeds, then add 2 eggs as well. Contract.

If you do put in some extra nuts, be sure to add extra salt and oil too:

0.4 cup (1 dl) oil per 21 oz – 25 oz (600-700 g) extra nuts
1 teaspoon salt per 10 0z – 12 oz (300-350 g) extra nuts.
It is not very important as to what kind of nuts you use. If you are allergic or only have some nuts available, then just take 100 g extra of one of the kind you do have or can tolerate.

The bread lasts for 3-4 days in a drawer. A lot longer in the fridge.

The bread tend to be a bit on the dry side, so I often put in the optional water.

Mini nut bars

When you have to travel, or you need something for the lunchbox, it is also a good bread to bake in small cake molds / muffin tins. As a nutty “mini bread”. They should bake about 25 minutes.

Zucchini for a moister bread

1 grated zucchini (about 9 oz (250 g)) – you can also use carrot
1 egg extra
You can get a softer and more moist bread by grating a squash and put that in the dough. It goes moldy somewhat faster at room temperature, so it must be stored in the refrigerator.

Read more at www.kvalifood.com

Sugar Free Lemon Coconut Pound Cake

Sugar Free Lemon Coconut Pound Cake

Ingredients

1 1/2 cups coconut flour (1cup = 200ml)
1/2 cup Swerve sweetener
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1/2 cup ghi, room temperature
150ml coconut cream (or almond milk)
3 teaspoons lemon zest
1 teaspoon vanilla extract (optional)
1 teaspoon coconut liquid stevia or lemon liquid stevia or just liquid stevia
optional topping: unsweetened coconut flakes or almond flakes

Instructions
Preheat oven to 180 degrees C or 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan.
Whisk the first 4 ingredients together. Set aside.
In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.

Inspired by  www.sugarfreemom.com

3-Ingredient Coconut Flour Tortillas

3-Ingredient Coconut Flour Tortillas

This easy, paleo, low carb tortillas recipe requires just three simple ingredients. Made with coconut flour, these gluten-free wraps are also healthy, keto, vegetarian, and high in fiber.

Servings: 8 tortillas
Prep time: 5 minutes
Cook time: 10 minutes

This easy, paleo, low carb tortillas recipe requires just three simple ingredients. Made with coconut flour, these gluten-free wraps are also healthy, keto, and high in fiber.

Ingredients
1/2 cup Coconut flour
4 large Eggs
1 cup Unsweetened almond milk (or milk that you use)
1/2 tsp Sea salt (optional)

Instructions
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking (add more almond milk and eggs in equal proportions if needed to achieve this).
Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.

Read more at Coconut tortillas

Coconut Flour Bread

Coconut Flour Bread

paleo-low-carb-coconut-flour-psyllium-bread-recipe-1024x683

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 16 slices

“Want an easy low carb keto Paleo bread? Try this gluten free coconut flour psyllium husk bread recipe. It’s a tasty bread to serve with breakfast or dinner.”

Ingredients

6 tablespoons (27g) whole psyllium husks (may want to finely grind)
3/4 cup warm water
1 cup (125g) coconut flour
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
6 eggs (12 egg whites may also work)
1/2 cup olive oil
1/4 cup coconut oil, melted

Instructions

Preheat oven to 350°F- 180°C degrees.
If not using silicone pan, grease or line pan with parchment paper. I used an 8×4-in (20cmX10cm) pan.
Mix psyllium and water in small bowl, set aside. It should form a gel after sitting for a bit.
Dump remaining ingredients into a food processor and pulse until well combined.
Add psyllium mixture into food processor and pulse until mixed in.
Spread batter into 8×4 loaf pan. Smooth top.
Bake for 45-55 minutes or until edges are brown and toothpick inserted comes out clean.
Let bread sit in pan for 15 minutes. Remove bread from pan and allow to cool completely on rack.

Read more on lowcarbyum.com

Cauliflower Tortillas

Cauliflower Tortillas

CFTortiljas

Prep: 10 mins
Cook Time:  17 mins
Total Time: 27 mins

Serves: 6-7

Ingredients
¾ a head of cauliflower riced or 2 cups riced and packed
2 eggs
salt and pepper to taste
Directions
1. Preheat oven to 190 Celsius and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
2. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Read more at: slimpalate.com