Pie Crust Flax Seed And Coconut Flour Recipes

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
• Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
• Add the eggs and vanilla extract. Process again until dough forms.
• Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
• Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

COCONUT FLOUR BREAD RECIPE

Steps:

• Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
• One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
• If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
• Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
• Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual otherwise. Then gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread)
• Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
• Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.

FLAKY LOW CARB PIE CRUST RECIPE

Steps:

• Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
• Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
• Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.
• Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
• Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.
• Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears.
• Remove excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
• Place the dough onto the middle of the rack and bake for 15 minutes or until it's a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use. Will also freeze. Thaw in the refrigerator to prevent condensation and sogging.
• NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.
• This crust serves 8 at 1.75 NET CARBS per serving.

PIE CRUST (FLAX SEED AND COCONUT FLOUR)

Steps:

• In a spice grinder or food processor, grind the golden flax seeds to a powder. Add the 1/3 cup water to a small jug and whisk in the ground flax seeds with a fork. Set aside. Add the unsweetened shredded coconut to a mini food processor and process for a minute or so. When it is ready, the coconut flakes will look almost like breadcrumbs. Stop processing when you see coconut butter start to form on the sides of the bowl. Add the coconut flour and pulse until combined. Lastly, add the raw honey and COLD rendered duck fat. Pulse until combined. Transfer the mixture to a stand mixer and add the flax seed & water gel to the bowl. Run with the paddle attachment on 2, drizzling in the coconut oil and 6 tbl of water. As needed, continue to add up to another 4 tbl of water, until you can squeeze the dough together in your fist and it holds its shape without crumbling. Preheat the oven to 300F. Grease your pie pan with a little extra coconut oil and line the bottom with parchment paper. Pat the pie crust dough into the dish, pressing out from the middle evenly with your hands. Gently push the crust up the sides of the pie dish with your fingers. Use a fork to prick holes all over the pie crust dough. Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pie dish, about 25 minutes. Allow to cool before filling.