Gluten-Free Tigernut Pie Crust
Gluten-Free Tigernut Flour Pie Crust Recipe is an alternative to cassava flour. It is a vegan, paleo, keto used in AIP and GAPS diets. Use in baking.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 serving
First, combine the tigernut flour, powdered monk fruit sweetener, cinnamon, ginger, and nutmeg.
Second, melt coconut oil and allow to cool.
Add egg and water together.
Add to flour mixture.
Next stir in cooled oil.
If it is too crumbly add a tablespoon of water at a time until it is soft and pliable and not cracking.
Next, lay down two sheets of plastic wrap side by side and overlapping.
Then lay down the pie crust dough on the two sheets of plastic.
Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
Using a rolling pin, roll out the dough to the correct shape and size.
Carefully remove the top layer of plastic making sure it does not stick.
Using the plastic wrap carefully lift up the crust.
Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
If pieces fall off gently press on to where they are needed.
Remove any excess with your fingers or a knife.
Prick the bottom with a fork.
You can either fill the pie with pie filling and bake.
Or bake and fill with a filling inside.
Go around the edge of your pie pan crimping the dough to make a decorative edge.
f you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 20-30 minutes.
|Amount Per Serving
|% Daily Value *
|Total Fat 13 g
|Saturated Fat 9 g
|Monounsaturated Fat 1 g
|Polyunsaturated Fat 1 g
|Trans Fat 0 g
|Cholesterol 23 mg
|Sodium 9 mg
|Potassium 156 mg
|Total Carbohydrate 12 g
|Dietary Fiber 6 g
|Sugars 3 g
|Protein 2 g
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.