Gluten Free Pie Crust!

David’s Gluten-Free Healthier, Lower Calorie Pie Crust

(But very good!)

Ok, this is not a recipe to lose weight with, but it is one to help prevent more weight gain.  It is for people who are going to make a dessert for the holidays or special occasions, and it’s a much less fattening and healthier alternative to a white flour pie crust or cake.  It’s also quite yummy! Happy Easter!

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1 cup finely shredded unsweetened coconut

2 cups almond flour (Bob’s Red Mill or in bulk at Rosauer’s Huckleberry section)

1 ½  sticks softened butter

¾ cup coconut sugar (found in health food sections)

¼ cup cornstarch

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Mix all ingredients together in electric mixer.  Pat into 2 pie pans on bottom and sides, fairly thin.  For a pre-cooked filling, bake pie crust at 350 degrees pre-heated oven, middle rack, for about 20 minutes or until golden brown.  Fill shell after cooling.  For a filling that needs to be baked in pie shell, fill shell before baking, and follow standard baking times for the particular filling.  Keep an eye on the crust, you may need to cover edges with foil to prevent burning if pie is being baked for an extended time.  Enjoy!

©David and Cheryl MacDonald, 2014

coconut, Gluten Free, healthy, pie crust, recipe

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