Made with GF oat flour and coconut oil, this pie crust is perfect for those with food intolerance.
Recently I have been experimenting a lot with dairy-free cakes. I have made a few, some which I have already shared with you on thefitmediterranean.com, and some which I will share soon.
Today’s pie is gonna make you fall in love! Gluten-free and dairy-free, it is not overly sweet as the filling is made half with a pectin-free organic jam (I used Alce Nero), and half with sunflower seed butter (which you can get from Relialicious).
So here you go with a Paleo-approved, dairy and gluten-free pie recipe to start this week the sweetest way possible!
Ingredients (8 inch pie pan):
- 230 g Gluten-free oat flour
- 100 g coconut sugar
- 1 tbsp baking powder
- 2 whole small or 1 extra large organic eggs
- 80 ml melted coconut oil
- 3 tbsp sunflower seed butter
- 3 tbsp orange jam
In a bowl combine flour, baking powder, sugar and stir to combine.
Add eggs and melted coconut oil, mix with a wooden spoon until a smooth dough forms.
Grease and four a pie crust pan, roll out 2/3 of the dough into a think circle to lay inside the pie pan. Spread the nut butter and jam on top.
Roll the remaining 1/3 of dough into finger thick ropes which you will pay onto of the filling crosswise. Fold in the edges.
Bake in pre-heated oven at 180 C for 30-35 min.
Remove from the oven and let the pie cool down completely before removing it from the pan. Slice it and serve it up!
This stores great under a glass cover for up to 1 week……
…but trust me…it will not last THAT long 😉