It has taken me a while but I have cracked it and I think this recipe is probably my biggest triumph yet. Gluten and dairy free herby pastry and yes ma’am does it taste spectacular too. I feel that with the chicken nuggets and perfect pizza dough (still to be completed) this is up there with my ‘proudest recipe moments’. I do have a sweet version too and will share it soon, along with a couple of quiche recipes but for now I hope you can all join me in basking in this pastry glory.
But how can it be so similar to the real thing, I hear you ask…. Trust me when I say that this has the same consistency as short crust pastry, it holds together perfectly and bakes incredibly well. I always blast (blind) bake it first for 15-20 minutes before adding my filling etc and then baking for a further 30-40 minutes (with the filling, dependent on what that might be). It can be cut in to perfectly with little crummage and no soggy bottoms!
I use a non stick pie dish for baking it, the one I use doesn’t need greasing which is a huge benefit but if yours is not non stick then I recommend giving it a good coating of coconut oil of grass-fed butter first. My other tip would be (if rolling) to wrap in cling film first and pop in the fridge for 30 minutes before rolling out as this helps it stick together. For me, I like a rustic style and getting my hands in by just pressing the pastry directly in to the pie dish.
In terms of flour you have a choice, I like to use a mix of ground almonds, tapioca and sesame flour. However, you could substitute the sesame flour for chestnut or coconut…. Your call, but so long as you use tapioca and ground almonds you can choose between the other three. I personally like the savoury taste of the sesame seed flour which I buy from Sukrin and I find it works very well.
For me it’s all about knowing what I am putting in my body, especially as I have to compensate everything I eat with a certain amount of insulin. The amount of times in the past when I have tucked in to a slice of supermarket bought quiche packed with grains, lactose, added sugars, stabilisers and processed meats and I have ended up feeling very bloated with horribly high blood sugars. The feeling it gives me is just not worth it and I would much rather spend a little bit more money on the ingredients and make it myself in the knowledge that what I am putting in my body isn’t going to cause any reaction (blood sugar or bloating). I know that cooking isn’t for everyone and that sometimes you simply just do not have the time but this is such a quick recipe and your body really will thank you for it! I recently made up three pastry dishes, two quiche and one chocolate torte tart with raspberry coulis. I took them to a picnic with friends and no one believed me that they weren’t made with normal flour and butter! Anyway, I shall stop singing pastry praise and let you get on with checking out the ingredients and the pictures!
- 100g Ground Almonds
- 50g Sesame Flour or 50g Chestnut flour
- 40g Tapioca flour
- 50g Coconut Oil, Melted (about 1 tbsp)
- 1 Large Egg (approx 65g)
- 1 tsp Dried Basil (OPTIONAL)
- 1 tsp Fennel Seeds (OPTIONAL)
- ½ tsp Sea Salt
- ¼ tsp Ground Pepper
- 3 Tbsp Cold Water
- Pre-heat oven to 180oC
- In to a deep mixing bowl place your dry ingredients (ground almonds, chestnut flour, tapioca, dried basil, fennel seeds, salt and pepper) and fully combine
- Make a well
- Add in a whisked egg and fold in to the mix (it will go quite crumbly)
- Now add melted coconut oil and combine well (it will start to bind together)
- Now add in 1 tbsp water at a time until a dough has formed
- OPTION 1: Press the dough evenly in to the bottom of a GREASED (if non stick) pie dish
- OPTION 2: Place the dough in some cling film and in to the fridge for 30 minutes then you can roll it out with a rolling pin evenly
- Once pressed in to the pie dish you can either add baking beans (to keep the bottom from rising up) or just fork it 3-4 times (to let any air out once it's in the oven)
- Place in the oven to blind bake for 15 minutes until slightly cooked
- Remove from oven (you will notice it might have shrunk a little and pulled away from the sides of the pie dish, this is fine!)
- Now you can add your filling and then bake for allocated time (note: the pastry should be cooked for another 25-30 minutes to create a perfect golden brown crust)