Ingredients
The following ingredients have 8 Servings
- 1 cup + 3 Tablespoons tiger nut flour ((Sift before measuring if you want to; this flour is often clumpy.))
- ⅓ cup tapioca flour
- ¼ cup + 1 tablespoon coconut oil
- 2 Tablespoons water
- 1 Tablespoon maple sugar (or coconut sugar)
- ¼ teaspoon sea salt
Instruction
- Preheat oven to 350 degrees Fahrenheit.
- Whisk dry ingredients together in a large mixing bowl: tiger nut flour, tapioca flour, maple sugar and sea salt. If there are any clumps of tiger nut flour, smash and mix them in.
- Using handheld electric beaters (or upright mixer), add fat until well incorporated. Add water and mix again.
- Press into pie plate. Prick all over with tines of a fork.
- To blind-bake (fully bake then fill): Bake 15 to 18. Top edges will be dark, but not too dark. Bottom will be golden and look light in texture.To use later: Cover well, and freeze until ready to use. Then defrost in fridge overnight before baking.
