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After many test batches and tweaks to this recipe, we are (finally) ready to share it with you all! The coolest thing about this gluten free pie crust is that it can be used for two individual pies with a bottom layer crust for each or it can be used to make a top and bottom crust for one pie. I have used it both ways and prefer to use it for 2 separate pies, or for one pie and one other yummy custard-ey dessert that I will post for you soon-once I have a good name for it! I encourage you to experiment with this pie crust, I like to make it very thin (as pictured) and it ends slightly crispy on the edges and cracks a little in some areas. This does not bother us but can be avoided by making the crust a little thicker and baking for 12 minutes instead of 15. Remember that if you are par-baking, only do for about 5-7 minutes. If you don’t have the flours needed for this recipe already, please check out your local grocery store’s bulk section or Amazon for them. If you have a Winco in your area, they are usually stocking all of these flours at a very competitive price! We find that Winco now carries many healthier products and is convenient as it is open 24 hours. Our little secret lately has been going to do our big shopping trip late at night after the kids are asleep (my in laws are visiting us and stay with the kids). We have been so spoiled as we essentially have the whole store to ourselves! There are sometimes boxes everywhere since the employees are stocking the shelves, but we have not had any trouble finding a person to help us with any questions should we have any!
Side note-it is BERRY season here in the PNW and I think a berry pie would be absolutely fantastic in this pie crust! Please share with us your favorite pie recipe! #realfoodtoheal or tag us in your Instagram photos, contact us on the blog or through our other social media profiles! As always we are taking suggestions for new recipes to create for you!
Stay tuned for a delicious Banana Cream Pie recipe to fill this pie crust with! In the meantime check us out on Pinterest, Instagram, Facebook and Twitter!
- 1 cup tapioca flour/starch
- ½ cup coconut flour
- ½ cup white rice flour
- ½ cup softened butter or coconut oil (for Dairy Free)
- ⅓ cup water
- 1 egg
- 2 tbsp sugar (optional-recommend if using for dessert-omit for savory)
- 1 tsp salt
- 1 tsp vanilla extract (optional)
- in a large bowl mix together flours, sugar and salt
- using a hand mixer on lowest setting, carefully mix butter into flour mixture until well incorporated (will be very crumbly)
- add and mix in egg, dough will start to hold together a little more
- add vanilla extract and water, mix and mash together thoroughly until dough is pulling away from the bowl when stirring
- Knead with hands to thoroughly combine into 2 balls-this batch should make two bottom pie crusts or one top and bottom pie crust
- Take half the dough and press into pie pan by hand
- Alternatively, using a rolling pin, flatten between two floured (starch works best) pieces of wax or parchment paper.
- Aim for getting the dough about ¼-1/2 inch thick
- Carefully remove top piece of wax paper
- Gently slide hands under bottom piece of wax paper, lift and flip dough into 9" pie pan
- Carefully peel wax paper off and press dough back together as needed, it will likely break off in some places if you use this method.
- Bake at 425 for either 12-15 min (if pre-baking) or 5-7 min (if par-baking)
- Your crust may develop cracks in it (see picture) and this is ok.
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Fudgy blender brownies are possibly my laziest dessert recipe to date. They are even easier than the mug cake! Basically blend up your ingredients and bake. It’s about as easy as it gets! We use a Vitamix but a regular blender could work as well, likely you will need to stir it throughout the process and possibly melt your chocolate chips.
The main ingredient here is plantain, which can be found at most grocery stores these days, typically near the bananas. You will want to use overripe or black plantains. They will literally be black on the outside, like an extremely overripe banana. This means they are good to go for this recipe, they are not rotten! If you haven’t used plantains before, here is a pretty awesome way to start. They work wonderfully in this application to sweeten and add nutrients to a traditionally less healthy dish. Please try it out and let us know how you like the recipe in the comments for this post!
- 3 black plantains, cut into medium chunks
- 4 medium eggs
- 1 cup dark or semi sweet chocolate chips
- ¾ cup coconut sugar
- ½ cup cocoa powder
- ½ cup full fat coconut milk
- ½ cup milk chocolate chips
- ¼ cup tapioca starch/flour
- Coconut oil for greasing (about 1tbsp)
- Put all ingredients EXCEPT dark chocolate chips in high powered blender and blend until fully combined. (You can melt the chocolate chips first if your blender is not high powered.)
- Pour into greased in a 9x13" glass baking pan and evenly sprinkle dark chocolate chips on top.
- Bake at 350° for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
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Asparagus is one of my favorite vegetables and before this I mostly enjoyed it steamed or roasted with a little salt, nothing fancy. If we were to get fancy, we would do bacon wrapped asparagus-because wrapping bacon around something is like insta-fancy, you know. This recipe kind of happened by accident; I was just messing around with a new way to make asparagus that would be quick and a little bit more exciting than our usual. So naturally I went for some of my favorite spices and added lemon, because duh! I love the combo of garlic, onion, salt, pepper and chili powder. Adding lemon just takes it to the next level! If you are feeling really crazy add the pinch of cayenne to it!
When creating the recipe I initially made it using the frying pan and then a roasting pan in the oven, separately sauteeing the onions and garlic first, removing them and adding the asparagus while reducing the liquid (which was a bit more than just lemon juice). After that it went into the oven and crisped up with the yummy bits and reduction spread on top. That is the short version-it was actually much more complicated than that. This initial recipe was a nice effect but I did not like how the texture of the asparagus was after being both parboiled and roasted. Then there was the fact that all of those ingredients sort of overpowered the meal as it was a very complex flavor combination. That along with the complicated method was reason enough for us to try and tone it down a bit.
We changed it to be a simpler method and more versatile-by omitting and modifying some ingredients it became a much faster and fresher tasting dish that we believe will be easier for many people to make. Oh, and now it is a vegan recipe as well. The method is easy and the ingredients are all pretty common ones for most households. Bonus-now the only equipment needed is a frying pan! We feel that this side dish will add excitement to many meals, particularly recommend starting out by serving with a meal of lighter protein such as fish or chicken with a side of potatoes or rice. Let us know how you like it in the comments! Remember to #realfoodtoheal and tag us in your photos on Instagram and Facebook!
- 2 lbs asparagus (the thin kind)
- 2 tsp olive oil
- ½ onion, diced
- 1 tsp garlic, minced
- ½ tsp chili powder
- ½-1 tsp sea salt
- ½-1 tsp black pepper
- juice of a small lemon
- pinch of cayenne pepper powder (optional)
- cut ends of asparagus and place asparagus in frying pan
- evenly spread onions and garlic over top
- mix all dry spices in a small bowl
- sprinkle evenly over veggies in pan
- drizzle lemon juice over it all
- cover and turn heat to medium high
- set timer to 10 minutes
- remove from heat and stir
- serve as a side to your main dish or over rice
- drizzle juices from pan over it for extra flavor