Ingredients:
9-inch/23cm shell:
1 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1tsp. stevia
1 cup rice milk
1/2 teaspoon vanilla or almond essence
1/4 cup coconut oil
1 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1tsp. stevia
1 cup rice milk
1/2 teaspoon vanilla or almond essence
1/4 cup coconut oil
Recipe:
1. Combine dry ingredients together in a bowl.
2. Mix in the milk and oil and stir essence using a spoon. Batter should be thick but not runny.
3. Spoon batter into nonstick flan or pie base sprayed with cooking spray.
4. Spread batter with a spatula into the base and the sides of a pie dish. If dough doesn't stay up the sides of the dish it means it is too runny - remove from dish, add a little more flour and spread again.
5. Bake in a preheated 400 F/200 C oven for 15-20 minutes or until lightly browned and firm to the touch.
2. Mix in the milk and oil and stir essence using a spoon. Batter should be thick but not runny.
3. Spoon batter into nonstick flan or pie base sprayed with cooking spray.
4. Spread batter with a spatula into the base and the sides of a pie dish. If dough doesn't stay up the sides of the dish it means it is too runny - remove from dish, add a little more flour and spread again.
5. Bake in a preheated 400 F/200 C oven for 15-20 minutes or until lightly browned and firm to the touch.
Serves:
all
Notes:
Use as bases for any pie or flan prepared with fruit fillings. For a delicious easy pie