Nutty Crust

Gabes-Apg · Post by **Gabes-Apg** » Thu Dec 01, 2011 3:14 pm

Sara / Cynthia

i saw your discussion in Paula's thread and thought i would share this
thanks to the awesome and beautiful Paleo cookbook (that was a birthday gift) i can share a reciepe for Nutty pie crust

1 cup (150grams)almond flour
1/2 cup (60grams) pecans roughly chopped
pinch sea salt
1/4 cup (65ml) coconut oil (melted or softened)
2 tablespoons honey (optional)
1 teaspoon vanilla extract

preheat oven to 350F (175C)
combine almond flour, pecans and pinch of salt in a large bowl
in another bowl combine the oil, honey, vanilla
stir the wet ingredients into the dry until completely combined
using your fingers press the dough into a 01/2 inch (24cm) pie pan
banke for 12 - 14 minutes or until the crust is golden brown
remove and set on baking rake to cool, let it cool completely before filling.

I have my BIA apt today so i am going to check if pecans are a thumbs up or thumbs down.

Cynthia, coconut oil is awesome! cooking wise i i use it in most of my cake/biscuit receipes,

seperate to cooking, years ago i used to used coconut oil and organic coconut as a body scrub.

Happy cooking ladies !!!

Lesley · Post by **Lesley** » Thu Dec 01, 2011 4:19 pm

I need to get that book! Chanukah is coming.

starfire · Post by **starfire** » Thu Dec 01, 2011 4:29 pm

I'm going to try this Gabe. Sounds like it would be delicious for my coconut cream pie.

Love, Shirley

Martha · Post by **Martha** » Thu Dec 01, 2011 4:50 pm

That sounds good. I'll have to try it.

Which Paleo cookbook do you have, Gabes? I want to get one. I'm not going fully Paleo, but it will be nice to have recipes that don't call for grains, dairy, or legumes.

Martha

Joefnh · Post by **Joefnh** » Thu Dec 01, 2011 5:37 pm

Gabes that sounds incredible, I'm just not sure I'm up to this level of cooking. one way to find out is to give it a try!!

Joe

sarkin · Post by **sarkin** » Thu Dec 01, 2011 5:44 pm

Awesome, Gabes - that's very much along the lines of what I was planning to try, so it's great to have the proportions worked out. (This is the kind of recipe that lends itself to "winging it" - but I'm still happy to have a starting point!)

I'm going to use much less honey, I think - I'm hoping to have something adaptable to savory as well as sweet treats. I'll keep you posted!

Lesley · Post by **Lesley** » Thu Dec 01, 2011 7:37 pm

When I get round to making something like that - what can I substitute for almond flour? Will chestnut flour do?

sarkin · Post by **sarkin** » Thu Dec 01, 2011 8:04 pm

Lesley, I saw hazelnut flour in my travels (OY, crazy expensive!)... but my previous efforts along these lines involved throwing nuts in the food processor, rather than buying a commercial nut flour.

That's what I'm planning to do next time. Every nut has a slightly different 'behavior' - I think (hope?!) our intuition will guide us to use more or less coconut oil as we get a feel for it.

Right now I'm pretty confident of hazelnuts, pecans, and pistachios, but haven't been eaten any of them in great quantity. Oh, and cashews, which were my safest nut (and your worst, right?). A friend of mine made incredible things with acorn flour last year - she's a hard-core forager, and she did both hot and cold leaching processes, to get two very different results. *Of course* now that I have MC, it's a low-acorn year around here, but I can't wait to attempt that, one fine day...

I might use coconut flour to mix with a ground nut that works for me, but has not quite the right qualities. This kind of recipe is so forgiving, compared to hard-core baking. OH - and if oats turn out to work for you, that would really open up your possibilities for this type of crust (either rolled or ground fine or flour), plus give you options for a topping/crumble kinda thing.

Sheila · Post by **Sheila** » Thu Dec 01, 2011 8:27 pm

Wow, sounds wonderful and almost good enough to eat without any filling. I will definitely be trying it out for the holidays. Thank you for sharing.
Sheila

Lesley · Post by **Lesley** » Thu Dec 01, 2011 9:18 pm

Hopefully oats will be OK. According to Phyllis I need to go slow with it. I don't need to be told 2x.

I tried to make a cinnamon cake with Dee's recipe. The first time it turned out, but the fava-garbanzo bean flour didn't appeal with sugar and cinammon. I tried to substitute chestnut flour, but it didn't work.

Right now I have to get things under some sort of control and begin to feel alive. Then I will bake.

Acorn flour? That sounds like WAY too much work. But an oatmeal crumble over the ubiquitous baked apples would be very nice indeed.

sarkin · Post by **sarkin** » Thu Dec 01, 2011 9:32 pm

Well, I didn't do the work for the acorn flour, but I sure loved the results! She did a bread-y thing, and also a mushroom/acorn soup. FABULOUS, both of them.

I'm going to do try a crumble (no oats for me) over apple/pear bake, now that my husband has returned from his work trip, and sweets are back on the menu.

Gloria · Post by **Gloria** » Thu Dec 01, 2011 10:24 pm

Glad your DH is back, Sara. That was a long trip.

Gloria

draperygoddess · Post by **draperygoddess** » Thu Dec 01, 2011 10:24 pm

Awesome, Gabes! Thanks so much for posting this! Makes me want to go bake something right now! (but I won't, I'm too tired.)

Lesley · Post by **Lesley** » Thu Dec 01, 2011 11:09 pm

What are you going to use in your crumble? I would LOVE to do one. Palm oil shortening (not hydrogenated!), brown sugar, cinnamon, and some sort of flour, or pecan grounds. I need some cloves.

BTW - I got a bunny. It's defrosting, and will be cooked with those prunes you mentioned. Onions, carrots, maybe a dash of white wine, potatoes, and, if the sauce is too thin, a teaspoon of arrowroot or potato starch.
That will be enough new stuff for tomorrow.

Gabes-Apg · Post by **Gabes-Apg** » Fri Dec 02, 2011 12:19 am

Martha
it is the new Paleo Comfort Foods book that was released this year. I feel very honoured to have such an amazing book. If you PM me your email address i can send some of the reciepes to you.
Or i type them in for all to share!

Sara, i was thinking the same thing about adapting it for savoury (crumbed chicken or crumbed fish), another reciepe in the book makes cauliflower grits with almond meal. or i could use it to make apple crumble.

Lesley
i noted the discussions about bunny as a meat, in the past month my local supermarket has started to stock it. (supermarkets in oz are like your wholefoods)
i was keen, but didnt buy it as i didnt know how best to cook it, looked it up and my paleo book has a receipe for braised rabbit...

Shirley, i was going to use the base for 'lucious lemon Squares' reciepe from the paleo cookbook

Joe, with your trusty beakers as your measuring tools you will be fine.

Had my BIA treatment today, every treatment we try to decensitise soy or gluten but never succeed, albeit we did work on nuts and it worked so i am aok to test out these receipes.