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- Type of diabetes
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I loath peanut butter so here's one that uses almond flour. The recipe ingredients are for the sweet crust for savory leave out the sweetener and add salt and garlic salt. I also add a teaspoon of physillium husk. It is also easier to work with if you wrap it in greaseproof and chill in the fridge. There are loads of coconut flour recipes but I prefer this one for savory.Well - kitchen looks like a bomb site - the pastry was ok but very 'peanut buttery' in consistency. Not sure I fancy making it again to be honest.
I had to yank it out of the oven during its first bake as it had a huge air bubble under it (I've now written on recipe to prick it all over like the fathead pizza base next time)
Wasn't sure that I wasn't going to have a soggy bottom but it came out of the springform tin and off the base in one piece. Wouldn't do it in anything other than a springform tin as the pastry was very crumbly.
Tasted alright but not very 'curry' so would increase the amount of curry powder and add a bit of cumin and coriander as well. The pastry was a bit coconutty so would perhaps swap the coconut flour out for almond flour. I also used half coconut oil and half olive oil so that could be altered too.
Very very filling - could have easily served 6 rather than four.
Taste and eating 8/10
Pastry and faffing 3/10
Filling assembly 9/10
There's also one in the 24 best ever Fathead recipes that they use for the chicken pot pie which is nice - it's not pastry but it's nice.
http://alldayidreamaboutfood.com/2016/05/easy-low-carb-press-in-pie-crust.html