Ingredients
Scale
Dry Ingredients:
- 1/2 c. coconut flour
- 1/4 c. almond meal + 1 Tbsp.
- 3 Tbsp. arrowroot powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. sea salt
Wet Ingredients:
- 1/2 Tbsp. ground chia seeds
- 1/2 Tbsp. ground psyllium
- 3 Tbsp. warm water
- 1 tsp. raw apple cider vinegar (or lemon juice)
- 4 Tbsp. coconut oil, melted
- 1 Tbsp. raw honey (or maple syrup for vegan option)
- 2–3 Tbsp. ice cold water
Instructions
- Preheat your oven to 350 degrees. Grease a muffin tin (for pie bites) or a pie pan.
- In a small bowl, combine the ground chia seeds, psyllium and warm water together. Allow to thicken for 5 minutes.
- In a medium bowl, whisk together the dry ingredients.
- Add the coconut oil until it is spread throughout the flour mix. Add the vinegar, honey and chia/psyllium mix. Slowly add the ice water, 1 Tbsp. at a time, until a nice dough forms.
- Roll out between two pieces of parchment paper until 1/4″ thick and transfer dough to your pie pan OR take the dough from the bowl, place into the pie pan and press down with your fingers until a pie crust is formed.
- Bake for 5 minutes (if using muffin tins) or 10 minutes (if using pie pan). Transfer to the freeze and chill for 20 minutes before adding your filling.
Nutrition
- Serving Size: 1 mini crust
- Calories: 110
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
