A Healthier Pie Crust*

piecrustOh even when eating a low carb diet (or at least eating less carbs) you still want your sweets, and really there are some great substitutes. No, it won’t be the same, but it can be okay.

This makes a fine pie crust, but it is not a roll-out crust. It’s a pat-in type, which makes it easier but not as flexible since you can’t have the nice fluted edges.

But the taste is pretty darn good, and I’ll share a cheaper way of making it. Almond flour is very expensive as are many of the no white flour substitutes, but with a good food processor or a good coffee grinder, you can make your own and save some money.

INGREDIENTS:

  • 1 1/4 c almond flour (meal is the same)
  • 2 tbsp coconut flour
  • 2 tbsp of sweetener of your choice
  • 2 tbsp butter, melted
  • 1 egg
  • 1 tbsp arrowroot

INSTRUCTIONS:

  1. Whisk all the dry ingredients to evenly distribute.
  2. Add the egg and mix, and then drizzle in the butter until all is moistened.
  3. Grease the pie plate WELL. (I use Crisco because it works the best for me)
  4. Pat into a 9 inch pie plate.
  5. Place in freezer for at least 30 minutes or until ready to put in the filling.
  6. Add whatever filling you are using and bake as directed. If you are using a non-baked filling, then bake for 15 minutes at 350° watching carefully to avoid burning.

SERVES: 1 bottom crust

NOTES: It is essential to not omit the greasing, otherwise it will stick badly to your dish. Works fine for a crust for cheesecake springform pans as well. This recipe will go up the sides about 1/2 inch. Just add a bit more flour and a bit more butter if you want to get it up higher. You can also substitute some oat flour (whirring up regular oat meal in either a food processor or coffee or spice grinder). I use almonds and simply rough chop them and then put in my food processor to make my flour. It is fine if it’s mealy. The taste is unaffected and the texture is great. The coconut can be dried chips (which I can get at my supermarket) and they whirr up nicely in a spice grinder but be careful it will turn to “butter” quickly so do it in short bursts of grinding. You can buy coconut flour on Amazon and it lasts a good while since you don’t use much at a time. Beware of using very much because coconut flour sucks up moisture and will make cakes dry. Which is also true of Splenda which I don’t use for other reasons.

SOURCE: Inspired by All Day I Dream About Food

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A Better Peanut Butter Cookie*

peanut_butter_cookiesDuring the holidays, everyone likes cookies, and I do too. If you are trying to keep the sugar and carbs down, that can be harder, but not impossible.

This is a good cookie, and tastes very pea-nutty.

Whip some up and add to your holiday or just any day fare.

 

INGREDIENTS:

  • 1/2 Cup Natural Peanut Butter
  • 1/3 Cup Swerve or any other sugar substitute you like + 1 Tbsp. Garnish
  • 1/3 Cup Coconut Flour
  • 1/4 Cup Flaxseed Meal
  • 5 Tbsp. Salted Butter
  • 1 Large Egg
  • 1 Tbsp. Heavy Whipping Cream
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda

INSTRUCTIONS:

1. Preheat oven to 350.
2. Mix your softened butter, peanut butter, and heavy cream together.
3. Add your coconut flour, flax seed meal, baking powder/soda, and sugar in the mixture and mix well.
4. Add your egg and mix well until batter is thick and creamy, but pliable.
5. Make balls with the dough and lay them on a silicon baking sheet.
6. Press the balls down with your fingers and add a design on the top if you’d like.
7. Bake for 15 minutes until they are only a little crisp on the outside. You want the inside to stay soft.
8. Sprinkle with Swerve or any sugar substitute you like,  as they come out the oven. They will take some time to cool, you can speed up the process by putting them in the refrigerator.

SERVES: 2 dozen

NOTES: Be careful about the oven. This will burn quickly so you should be watching them after the 10 minute mark. Also coconut flour tends to absorb liquid so adjust cream as need to make this dough flexible. Best to cool on a wire rack.

SOURCE: Ruled Me