Recipe: Coconut Flour Shortcrust Pastry

Coconut Flour Shortcrust PastryI’ve been curious about coconut flour. It is an interesting grain-free alternative for baking, being so fibrous and it absorbs a lot of moisture. It can make your recipes dry and is also quite sweet too, so you may need to adjust the amount of liquids and sweetener you use in your recipe. I have had varying success with it but have tended not to use it often because of the amount of eggs that need to go with it … some of my cakes have ended up tasting like omelettes made with honey and fruit… ew.

I’ve learned a trick to making coconut flour a little easier to use though. To adjust your recipes substitute your flour with about 1/3 the amount of coconut flour, and add extra moisture in the form of coconut cream/ coconut oil or an extra egg. It is tempting to add extra water, but the oil makes it much tastier and keeps its texture too.

Coconut Flour Pastry 1

I found some great information about it at the Nourishing Gourmet but didn’t find the recipe I was looking for. So after searching for ages for a pastry recipe using coconut flour I decided to adjust one by myself, and it worked! As a short crust pastry for sweet pies that have wet fillings, or as a quiche crust I think it will be great. I know it works with custard and blueberries, anyway!

It held together pretty well, wasn’t hard to swallow, wasn’t too sweet and still had that nice pastry texture to it. It can be a little crumbly if you are using it with a dry filling … but still tasty. Perhaps add another egg? I’m not sure how it would hold up for pies with lids though … if you can work that one out let me know, it is why I wanted to make this pastry in the first place!

Blueberry Custard Pie with Coconut Flour Crust 1

COCONUT FLOUR SHORTCRUST PASTRY

INGREDIENTS

70g coconut flour

100g chilled butter, chopped into pieces

pinch salt

1 egg

60g chilled water

METHOD

Place flour, butter and salt in the food processor and mix until they resemble breadcrumbs. Add water and egg and knead to form a dough.

Cover dough and chill in the fridge about 15 minutes before rolling out. I actually pressed mine with my fingers into my greased dish … but let me know how you go rolling it out … maybe between two sheets of baking paper to hold it together?

Bake in a pre-heated oven at 200C until it just starts to turn golden. It didn’t seem necessary to weight the pastry with baking beads.

Add filling (in my case I added home-made custard and organic blueberries) and return to the oven for further cooking.

Blueberry Custard Pie 4

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Recipe: Sweet Hearts

IMG_3276Ok … they are jam drops … for my sweet hearts!

But they are also vegan, grain-free and sugar-free (except in this case, for the jam) and they went to school in my kids lunch boxes as a Valentines treat. And there is a few left over for me.

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There’s not really that much I want to say about them, except that sugar is not required for sweetness …and I love how simple they are.

IMG_3269I also love how we mark them with our thumbs to make a little place to spoon the sweetness into. From my heart, to the fruits of my heart …

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Grain-Free Sweet Heart Jam Drops

INGREDIENTS

150g almond meal

50 g honey / maple syrup

50 g coconut flour

100g coconut oil / butter

2 tsp vanilla essence

your favourite jam: sugar-free if possible.

METHOD

Whizz everything except the jam together in the food processor until it is just combined.

Press mixture down on a non-stick surface and use a cookie cutter to make shapes. Before you lift the cutter, squish your thumb into the middle to make a shallow hole. Use a spatula to lift the shape on to your baking tray.

Spoon a little jam into each hole and bake at 150C until golden on top.

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