Post by Sheila on Jan 20, 2012 13:58:00 GMT -5
Pumpkin Seed Coconut Flour Crust (makes 1 crust)
1 1/4 raw pumpkin seeds, soaked, dried and ground
1/2 cup coconut flour
2 Tblsp maple syrup or liquid honey
4-5 Tblsp coconut oil
pinch of sea salt
Preheat oven to 350°. In a food processor, pulse pumpkin seeds until finely ground. Add coconut flour and sea salt and mix until blended. Using a pastry knife, cut in the coconut oil and honey. Look for a consistency that holds together, but is still crumbly. Too much oil will cause the pie to loose it's shape while baking; too little oil will prevent it from sticking together in the pie plate. Gradually add more oil as needed. Press into a pie plate. If you plan to bake a pie in the shell, pre-bake the shell for 15 minutes. If the pie is in the raw format, bake the shell for 30 minutes. Enjoy!
1 1/4 raw pumpkin seeds, soaked, dried and ground
1/2 cup coconut flour
2 Tblsp maple syrup or liquid honey
4-5 Tblsp coconut oil
pinch of sea salt
Preheat oven to 350°. In a food processor, pulse pumpkin seeds until finely ground. Add coconut flour and sea salt and mix until blended. Using a pastry knife, cut in the coconut oil and honey. Look for a consistency that holds together, but is still crumbly. Too much oil will cause the pie to loose it's shape while baking; too little oil will prevent it from sticking together in the pie plate. Gradually add more oil as needed. Press into a pie plate. If you plan to bake a pie in the shell, pre-bake the shell for 15 minutes. If the pie is in the raw format, bake the shell for 30 minutes. Enjoy!