Gluten-free and Dairy-free Pie

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, 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 😉



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.