Ingredients

The following ingredients have 4 Servings
  • THE CRUST:
  • ½ cup coconut flour
  • ⅓ cup butter (melted, or coconut oil, melted )
  • 1 large egg (beaten)
  • ⅛ tsp sea salt * optional
  • 1 Tbsp Sweetener of choice: 1 tbsp honey for Paleo version (or 26 drops liquid stevia, or 1 tbsp erythritol ( for low carb version) )
  • THE FILLING:
  • 1 cup ripe peaches (peeled and chopped ( could used defrosted frozen peaches).)
  • ¼ cup Sweetener of choice: 1/4 coconut sugar
  • 1 Tbsp coconut flour
  • 1 tsp chia seeds plus 1 tbsp water * optional for extra fiber
  • ½ tsp pumpkin pie spice (or make your own (1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp nutmeg).)

Instruction

  • Preheat oven to 375 F, and oil or grease a muffin pan or mini tart pan.
  • If using chia seeds (optional), mix with water in a small bowl and put in the fridge for 15 minutes.
  • Chop and peel peaches, and put peaches (including any juices) into a large mixing bowl.
  • Add sweetener of choice, and 1 tbsp coconut flour to peaches in bowl.
  • Toss the peaches, sweetener, and coconut flour around to coat.
  • If using optional chia seeds, add chia seed water gel to mixture and stir in.
  • Let mixture set on counter for 30 minutes.
  • While filling is setting, start making the pie crust.
  • In medium bowl add all pie crust ingredients and mix well with fork until dough forms.
  • Squeeze dough into 6 balls.
  • Place dough balls into muffin pan and press and mush dough around too cover at least half of each muffin depression in pan.
  • Once thirty minutes has passed and filling has thickened a little, then fill each crust with the peach filling (to just slightly below the edge of crust).
  • Bake for 20 minutes, but check at 14 minutes and see if crust edges are browning too fast. If they are then loosely cover the top of muffin pan with a parchment paper sheet or foil sheet and continue baking.
  • Remove, cool and refrigerate. Crust is easier to remove from pan if it has been refrigerated for an hour.
  • Use a butter knife between crust and pan, and slide around to loosen and remove.
  • Can reheat on baking sheet in 375 F oven for 3 to 5 minutes, or microwave for 20 seconds.