INGREDIENTS
CRUST
1 cup almond flour
1/2 cup ground macadamia nuts1/2 cup ground hazelnuts2 tbsp butter/coconut oil1 egg1/4 tsp salt
Rind of 1 lemon
LEMON FILLING
1 cup lemon juice (around 4 lemons)
Rind from 4 lemons
1/2 cup maple syrup
1/2 cup coconut milk
4tbsp arrowroot flour
5 egg yolks
MERINGUE
5 egg whites
2 tbsp maple syrup
PROCESS
CRUST
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt, lemon rind and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
FILLING
1. Preheat oven to 160 degrees celcius
2. Place lemon juice, lemon rind and maple syrup in a small pot on the stove on a low heat
3. Mix the coconut milk with the arrowroot and then add to the pot
4. Beat the egg yolks and add to the simmering lemon mixture in the pot. Stir until the lemon mixture thickens up to a Lemon Curd consistency.
5. Let the lemon mixture cool down in the fridge for 1-3hrs and then pour into a pie dish
6. Beat the egg whites with syrup until the soft peaks form. Spread the meringue over the lemon mixture
7. Bake for 8-10 minutes or until lightly browned
INGREDIENTS
CRUST
1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
cinnamon
FILLING
4 apples (peeled, cored and thinly sliced)
Juice of 1 lemon
1 can coconut milk
2 tbsp coconut butter
2 eggs
1 tbsp cinnamon
1 tsp all spice
1 tsp ginger
1 tsp vanilla
PROCESS
CRUST
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
FILLING
1. Peel, core and thinly slice the apples and coat with lemon juice and some cinnamon in a bowl
2. Whisk eggs in a bowl and set aside
3. Pour coconut milk/cream into a saucepan, add coconut butter and heat till the coconut butter has melted and the mixture is almost boiling
4. Carefully add a spoonful to the eggs whilst beating vigourously. Continue to slowly add the coconut mixture until thoroughly combined and then add in vanilla, cinnamon and other spices
5. In the cooled pie crust layer apple slices until they fill the pie
6. Pour custard mixture over the apples and place in the oven for about 50 minutes
7. Enjoy with pastured double cream, coconut ice-cream or coconut cream
INGREDIENTS
Crust
1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
Filling
1 can pumpkin
1 can coconut milk (I used just the creamy part on top)
2 tbsp coconut butter
1/4 - 1/2 cup honey/maple syrup
3 eggs
1 tbsp cinnamon
1 tbsp all spice
1 tsp ginger
1 tsp vanilla
PROCESS
Crust
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
Filling
1. Mix together all the ingredients until well combined
2. Pour into pre-baked pie crust
3. Bake for about 50 minutes (until knife comes out clean)
4. Enjoy with pastured double cream or coconut cream
This is a yummy recipe I found on paleospirit.com. I just tried it and it tastes as good as it looks!
INGREDIENTS
Crust
3/4 cup coconut flour
1/2 cup unsweetened coconut flakes
3 large eggs
1/4 cup virgin coconut oil
2 tbsp coconut crystals
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp vanilla extract
2 tbsp cold water (if needed)
50-75g dark chocolate (85% or higher cacao)
Filling
4 large egg yolks
2 cans of full fat coconut milk
1 (200g) packet of coconut butter (coconut cream concentrate)
2/3 cup coconut crystals
1 tsp vanilla extract
1/4 tsp celtic sea salt
9 tbsp arrowroot powder
Topping
1/2 cup coconut flakes
dark chocolate shavings (85% or higher cacao)
PROCESS
Crust
1. Combine the coconut flour and desicated coconut in a bowl.
2. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, sea salt, baking soda and vanilla extract.
3. Add the wet ingredients into the dry and mix well until it forms a crumbly dough. Add water if necessary until the dough comes together
4. Spread the dough into a 9 inch pie dish and bake at 325F (160C) degrees for approximately 15 minutes until golden brown. Let it cool.
5. Melt the dark chocolate in the microwave.
6. Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
7. Place the coated pie shell in the refrigerator to harden.
Filling
1. Prepare an ice bath and set aside.
2. In a bowl, lightly whisk the egg yolks; set aside.
3. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes till it thickens a bit.
4. Whisk a quarter of the hot coconut milk mixture into the egg yolks and then whisk in remaining coconut milk mixture. Pour back into the saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes.
5. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes.
6. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
8. Fill cooled crust with the custard and spread evenly.
9. Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.
INGREDIENTS
Crust
1 ½ c. almond flour
¼ c. melted butter
½ tsp salt
1 tsp cinnamon
Filling
2 ripe bananas
1 tbsp lemon juice
½ tsp vanilla extract
3 eggs, beaten
2/3 c. coconut milk
2 cups medium strawberries
Blueberries (if you like)
PROCESS
1. Mix almond flour, butter, salt and cinnamon in a bowl. Press mixture into a pie plate to form the pie crust.
2. Mix bananas, lemon juice, and vanilla extract either in a food processor or by hand (you’ll need to mash the bananas first if you mix by hand). Then gently mix in coconut milk and eggs.
3. Pour banana filling into pie crust.
4. Bake at 180 C for 35 minutes, or until set in center. Let pie cool.
5. Top with sliced strawberries and blueberries
