Gluten free almond pie crust recipe

Gluten free almond pie crust recipe

Updated The month of january 09, 2016.

This straightforward, nearly fail-proof recipe for gluten-free almond tart or cake crust is really a snap to create and is a superb base for all kinds of fruit tart. custard cake or cheesecake. You are able to componen-bake the crust for ten minutes, then grow it with pumpkin or yams cake filling and finish it you may also pre-bake it until it’s completely cooked and grow it having a creamy pudding and fresh sliced fruit. In either case, for individuals people that miss homemade cake because we can’t eat gluten, this can be a wonderful and satisfying alternative.

  • 1 1/2 cups almond meal or flour
  • 1 pinch ocean salt
  • 1/4 teaspoon sodium bicarbonate
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla flavoring
  • 3 tablespoons coconut, walnut or extra virgin essential olive oil
  • 1 tablespoon walnut syrup
  • 1 tablespoon Water

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Preheat the oven to 350’F.
Convey a rack in the center of the oven.

Inside a mixing bowl stir together the almond flour, ocean salt, sodium bicarbonate and cinnamon. Falter any protuberances together with your fingertips.
In a tiny bowl, stir together the vanilla, oil, walnut syrup and water. Add some oil mix towards the flour and stir the dough plus a rubber spatula until completely combined.
Turn the dough onto a 9-inch cake plate or tart pan.

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Flatten the dough slightly using the side from the rubber spatula to start to spread it for the edges from the pan. Making use of your fingertips, continue pressing the dough, ensuring to press it completely in the sides from the pan. Make certain the dough is pressed evenly and it is a uniform thickness over the bottom and edges.
Put the tart on the sheet pan and bake it for ten minutes if you're componen-baking it. For any fully baked crust, total baking time is going to be 20-25 minutes, or before the crust is definitely an even golden brown. Try not to allow it to get darker and uneven.
Take away the tart covering in the oven and allow it to awesome slightly. If you work with the crust fully baked, allow it to awesome completely to 70 degrees before filling.
Substitute cup ground pecans, hazelnuts or walnuts for cup from the almond flour .
Use teaspoon almond extract together with or rather from the vanilla for any distinct almond scent and flavor.
Add 1 teaspoon lemon zest and teaspoon ground ginger root (combined with the cinnamon) for any more spiced crust.

Makes a person 9 inch crust
2012 by Jen Hoy

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