Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Special Diets => Topic started by: Slice of Health on January 25, 2016, 02:24:19 am
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This is a versatile gluten free/paleo pie crust recipe, it makes 12 muffin sized pie bases and can be filled with your favourite filling and baked. This recipe freezes well.
INGREDIENTS
300g raw almonds
1 egg
1 tsp salt
30g olive oil
60g arrowroot (or cornflour for non-paleo version)
30g water
METHOD
Add almonds to Thermomix: 10 sec, speed 9
Add remaining ingredients: knead function, 20 sec until the mixture comes together
(If baking straight away, at this point I would *preheat oven 180°C / 350°F while assembling the bases, oil a 12 hole muffin tray, I use silicone trays which do not require oiling)
Press dough into a 12 muffin hole tray, easing the mixture up to the sides firmly and evenly
Add your desired pie filling
Bake 30 minutes (or as needed for your particular pie filling)
PHOTO
http://www.sliceofhealth.com.au/thermomix-recipes/paleo-pie-crusts (http://www.sliceofhealth.com.au/thermomix-recipes/paleo-pie-crusts)
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This recipe will be so helpful for members following the Paleo eating regime Eva. Thank you :)
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I like this alternative to pastry, especially for hot weather. Is it easy to work with Eva?
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Thanks Denise and Cookie
Yes - It's quite easy to work with but quite different to 'normal' pastry. It's not as elastic like fine floured dough with yeast is. When you press it down into the moulds, it holds together really nicely but crumbles slightly when you break pieces off (you could add a little more water right at the end, but I find it ok). It's a nice change from floury dough though and has a really nice nutty flavour, we actually prefer the taste and texture of these to shortcrust pastry. It's quite filling too, I eat less pies when I use these bases. ;D