How To Coconut Pastry Gluten Free Recipes
GLUTEN FREE COCONUT PIE
The best gluten-free coconut pie you can sink your teeth into.
Provided by Gina Brown
Categories Gluten-free
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F.
- Grease a pie pan with coconut oil or butter, and set aside.
- Add all of the pie crust ingredients into a food processor. Blend on high for 1 to 2 minutes. Stop when a dough ball begins to form.
- Press the dough into the pan until it has formed a smooth pie crust.
- Add the pie ingredients into a mixing bowl, and stir until well-combined.
- Pour the ingredients into the pie shell. Bake for 45 minutes.
- Allow to cool and serve with whipped topping.
Nutrition Facts : Calories 702 calories, Carbohydrate 83 grams carbohydrates, Cholesterol 196 milligrams cholesterol, Fat 38 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 6, Sodium 309 milligrams sodium, Sugar 70 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
HOW TO: COCONUT PASTRY (GLUTEN-FREE)
Coconut flour pastry shell: gluten-free.
Provided by Lean Living Girl
Categories Gluten-free
Time 30m
Yield 1 Pastry Case
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 180℃
- Whisk together the coconut oil, eggs, salt and honey.
- Add the coconut flour and mix with a spoon until very well combined and you can pick up as a ball.
- Grease your flan dish with a little bit of coconut oil and then line with the pastry. You will find you need more of a 'patting' technique rather than rolling.
- Prick the base with a fork and bake in the oven for 10 minutes alone.
- You can then add whichever filling you are planning on and re-bake in the oven together.
- The pastry will take about another 10 minutes to turn golden brown (20 minutes baking total) so bear this in mind when preparing the filling to go inside the pastry case.
COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES
These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Provided by Buckwheat Queen
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 46m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
- Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g
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