Description
A healthy and delicious lectin-free and gluten-free pie made with chestnut and tigernut flour.
Ingredients
- 1 tablespoon coconut oil
- 4 pastured eggs
- pinch of sea salt
- 300 ml coconut cream OR full-fat coconut milk
- 150 grams hazelnut butter (softened and well mixed)
- 2 inch vanilla pod, seeds scraped OR 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 250 to 350 grams of chestnut + tigernut flour (mixed, equal parts)
- 2 medium carrots, grated
- 1 medium parsnip, grated
- 1 small apple, cut into small cubes
- optional, 1 teaspoon cinnamon or other fall flavor spices
Instructions
- Preheat the oven to 350F.
- Prepare a 9-inch pie dish by greasing it well with coconut oil (you can also use parchment paper on the bottom for easier release).
- In a big bowl, beat the eggs, vanilla, and salt. Add the coconut cream and hazelnut butter and beat until all combined and creamy.
- Start adding the flour mixed with the baking powder and continue to mix. If you add 250 grams, the consistency will be more that of a pie (more moist and dense), if you add more flour the consistency will be more that of a cake (more dry and fluffy). Both are delicious. The batter will be runny, like a pancake, or a little thicker, but still runny. Add the carrots, parsnip, cubed apple, and cinnamon if using and mix with a spatula.
- Pour the batter into the prepared pie dish (you can use any baking dish though).
- Bake for 35 – 40 minutes or until the top is golden brown, no longer soft to touch.
Notes
I love it best after one day in the fridge. You can also freeze it. Serve with warm wild blueberries, nut butter or yacon syrup.