Lately I am reading books about how wheats damaging our bodies… and its so hard to give up on what I was eating all my life… but in small steps, once at a time, I will eliminate all these wheats from my menus. It is good, because everyday I find new recipes, new tastes.
Soo, today’s experiment with tartaletes. I did it first time.. and it get little bit to brown.. anyone has tips how to do it perfect? 🙂 would really appreciate 🙂
2 cup desiccated coconut or shredded coconut
½ cup almond flour
¼ cup virgin coconut oil, melted
2 tbsp coconut flour
1 tbsp stevia powder – optional
1 tbsp vanilla paste or vanilla extract
1.Pour all the ingredient into a food processor.
2.Blend until a crumble is forming.
3.With your hands gather the crumble to form a ball of dough.
4.It will stick and hold perfectly together.
5.Place the dough ball between plastic wraps.
6.Press with your hand and then start rolling until thin about 0.5 cm thickness.
7.Transfer onto a 26 cm pie mould greased with butter or coconut oil.
8.Bake at 180 C for 35 minutes or until golden brown.
9.Cool down before removing the crust from the mould.
Perfect to make a pumpkin pie, apple pie or any other sweet pie.
Original recipe: coconut-pie-crust