It’s pie crust season for sure, so I wanted to get this posted ASAP! This is my new favorite-most thing. Most pie crusts use eggs or palm shortening, which I can’t have. My old one used agave, which I’ve been using much less. And, for some very strange reason, Mr. Dude hates the taste of almonds. Almonds! For years he had been complaining about something having a “weird, gluten-free taste” and by process of elimination, I discovered it was the almond flour. I get having an aversion to the taste of, say, amaranth or quinoa. But almonds? I don’t understand how this happens. He is a good person, I swear, but I guess we’ve all got to have some flaws, right?
So…while this is an almond crust, it tastes coconut-y. In many pies, this is a bonus. So it’s perfect with my Chocolate Banana Mousse (updated recipe coming soon!) and I can’t wait to make it with my Sweet Potato Pie. It holds together and cuts fantastically, and it’s obviously gluten-free, grain free, vegan and Paleo friendly.
2 cups almond flour
2 Tablespoons coconut flour
1/3 cup of coconut oil–still solid, smushed into the measuring cup
pinch of salt
pinch of vanilla powder
1/4 cup maple syrup.
In a food processor, pulse all but maple until well combined and no chunks of coconut oil remain. Pour in the maple syrup and it should come together in a ball. Pat into 9 inch pie crust. Bake at 325 for 18-20 min until golden.
…and that’s it! It holds together beautifully, and I’m loving it.
I’m linking up to Gluten-Free Wednesdays.
GFW is co-hosted by Shirley of gluten free easily, Linda of Gluten-free Homemaker, and Lynn of Lynn’s Kitchen Adventures.
Stumble It!
What a yummy job on this crust creation, Cheryl! It sounds terrific and looks excellent, too!
Shirley
Hi, can you bake this crust with a filling or it can only be used for chilled fillings? thanks!
Shirley,
Thanks! I love it. I may want to try the dough as cookies…mmm….
Sylvie,
You should be able to bake it, as long as it’s something that will bake in ~20 min. More than that, you’d want to cover the edges of the crust.
Do let me know how it goes!
This looks and sounds delicious. Could another liquid sweetener, like honey, be used instead? I know it would change the flavour a bit, but maple syrup gets pricey, and I don’t always have it on hand. I don’t use agave much either, but if that would be a better option than honey, I wouldn’t mind using that, since pie isn’t an everyday food. Thanks in advance.
p.s. Kind of wishing I could push a button to get a piece of the pie in the photo right now.
Barb
Barb,
I really don’t know. I actually can only use local honey or I get all stuffy, so for me, honey is the pricier option. I have not tried it with agave but feel very certain it would work. If you do try it, please do let me know.
It would be awesome if recipes had instant taste options!
Thanks for the reply. I will definitely let you know how it turns out when I try it. Think I’ll wait until I get to the store & can pick up some agave (and some more almond flour) since that wouldn’t give it a “honey” taste, which I like, but not in some things.
Instant taste options would be great. I keep wishing for a Star Trek-like food replicator to be invented, but I have a feeling that THAT wish mightn’t be granted. lol