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Low Carb Pastry

Ring the changes with this tasty pastry, made using coconut flour and ground almonds. It’s great for making sweet or savoury quiche, tarts and pies and is also gluten free and low carb.

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Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • 50g coconut Flour
  • 50g ground almonds
  • pinch of salt
  • 50g butter
  • 1 egg
  • 1 tbsp lemon juice
  • ground almonds, for dusting
  1. Rub a little butter around a 20cm/8” round quiche or tart dish and pre-heat the oven.
  2. Put the flour, ground almonds and salt into a mixing bowl and stir to combine.
  3. Add the butter and, using a pastry blender or fork, mash it into the flour until it resembles breadcrumbs.
  4. Break the egg into a small bowl, add the lemon juice and beat together.
  5. Tip the egg into the mixing bowl and stir to bring together a soft dough.
  6. Gather everything together pressing it into a ball of dough with your hands.
  7. Put the pastry onto a piece of parchment and leave to stand for 5 minutes.
  8. Flatten the dough with the palm of your hand and lightly dust it with coconut flour.
  9. Start to roll the pastry into a circle then turn it over, and dust again lightly with coconut flour.
  10. Roll the pastry into a 25cm/10” circle.
  11. Using the parchment for support, place the pastry over the prepared tart dish and gently press it into place.
  12. Remove the parchment and pinch the pastry to seal any cracks or gaps that appear.
  13. Prick the pastry all over with a fork.
  14. Bake for 10 minutes.

Equipment

20cm/8” round quiche or tart dish, mixing bowl, pastry blender and parchment paper.

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

10 minutes

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Ingredients

Change Quantities:
  • 50g coconut Flour
  • 50g ground almonds
  • pinch of salt
  • 50g butter
  • 1 egg
  • 1 tbsp lemon juice
  • ground almonds, for dusting

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