This wonderful crust recipe, again, comes from the wonderful blog: againstallgrain.com! It makes a 9″ inch pie crust or I made 2 mini pies with this recipe!
1/4 cup almond flour
1/2 cup plus 2 tablespoons coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup coconut oil, not melted!
1/4 cup honey
1 teaspoon vanilla
-Mix all dry ingredients together in a medium bowl.
-Mix wet ingredients together in a seperate bowl.
-Slowly add the wet ingredients to the dry and mix together!
-Bake at 350•F for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.
If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.
-I combined this crust recipe with the Vegan Chocolate Pudding and the Whipped Coconut Milk recipes already on my blog!