One of the most important dessert basics you need to know is how to make a delicious crust, such as my amazing paleo nut pie crust! This will form the foundation of an endless array of clean and delicious paleo gluten-free pies and even savory dishes like quiches and meat pies.
Check out my paleo desserts page to see what kind of amazing paleo and gluten free dishes you can make once you’ve perfected this crust! Or, better yet, experiment yourself and be sure to contact me to share your recipe with a picture too!
Print
Paleo Nut Pie Crust Amazing
Description
One of the most important dessert basics you need to know is how to make a delicious crust! This will form the foundation of an endless array of delicious paleo gluten-free pies and even savory dishes like quiches and meat pies. Enjoy!
Ingredients
- ¾ cups hazelnut flour
- ¾ cups cashew flour
- 2 tablespoons coconut oil, melted or soft
- ¼ cup maple syrup
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375F degrees.
- Mix all ingredients well.
- Press into your pie dish.
- Bake for 12 minutes in center of oven.
- Cool completely.
- Fill with your filling of choice.
- Enjoy!
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
This recipe also makes amazing cookies! No additional ingredients needed.
Excellent! Do you have photos to share as well? I’ll have my assistant email you.
Thanks,
Tina
Tina, here’s a photo of a great recipe I made of your crust. I was out of cashew flour, so I used almond flour as a substitute. Otherwise, same recipe and process of yours. The recipe made 16 2″ cookies. They do not get wider, but puff a bit which is nice. I cooked both sheets at the same time. The cookie sheet on top browned faster, but did not taste burnt at all. Perhaps backing the time off to 10 minutes would prevent that or baking it all on middle shelf. Thanks Tina!