Rub a little vegan butter around an 18cm/7” tart or quiche dish and pre-heat the oven.
Put the flour, ground almonds, baking powder, and xanthan gum into a mixing bowl and stir to combine.
Add the vegan fat, and using a pastry blender or fork, mash it into the flour until it resembles breadcrumbs.
Add the water and stir to bring together a ball of dough. If it does not do this easily, add a few extra drops of water.
Gather everything together pressing it into a ball of dough with your hands.
Put the pastry onto a piece of parchment, flatten it with the palm of your hand and leave to stand for 5 minutes.
Roll the pastry into a 23cm/9” circle, occasionally dusting it with a little coconut flour and pressing together any cracks that appear. Using the parchment for support, place the pastry over the prepared tart dish and gently press it into place. Remove the parchment and pinch the pastry to seal any cracks or gaps that appear.
OR, put the flattened pastry into the dish, cover with the parchment and press it into the base and side of the dish.
Prick the pastry all over with a fork.
Bake for 10 minutes.
Remove from the oven, add a sweet or savoury filling, return to the oven until cooked.
18cm/7” round quiche or tart dish, mixing bowl, pastry blender and parchment paper.
180°C, Fan 160°C, 350°F, Gas 4
Free from Gluten, Soya, Wheat, Dairy, Nuts
Tasty pastry made with coconut flour and ground almonds that ticks the gluten free, vegan and low carb boxes. It is quite delicate to handle so best pressed into your quiche dish.