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How to: Coconut Flour Pastry (Gluten-free)

  • May 19, 2015
  • By Carly Neave

Coconut Flour Pastry

Out of all the superfoods out there, coconut-related ones have got to be my number one. Not only does it come into play in nearly all my dishes (even just a fried egg with a little coconut oil) but it tastes so unbelievably good and sweet! It actually adds to the flavour of the dish or desert rather than just being something to cook with or something to surround a lemon tart! I thought the game changer was stir-frying some chilli prawns in a dollop of coconut oil because you literally feel as though you’ve just been jetted to the Caribbean, but this pastry case, WOW, a whole new level.

I made the gluten-free pastry case for my Nectarine and Chia seed pie which you can get the recipe for here. I wanted to create a desert that was completely gluten-free and so super healthy that the normal connotation of a ‘pie’ would jump completely out the window! It is indeed a damn-good pie, tastes incredible and probably my favourite of the sweet section to date, but all the glory can’t lie with the Nectarines and Chia, it was the Coconut flour pastry shell that made it that much more special! I don’t know if it was the combination of the pastry with the nectarines and chai filling that made the desert come alive but it was sensational. Therefore, I am giving it it’s very own blog post because I would use this pastry case time and time again for all different types of fillings and I hope you try it too!

Coconut Flour Pastry

Coconut is pretty accessible now, I found it in Dubai in quite a few supermarkets such as the Maybury and any Organic food store around here, and in London i’ve bought it a fair few times from Waitrose, so don’t worry thinking it’s a hidden gem that you’ll have to hunt for!

I mention a ‘patting technique’ in the instructions, the best way to do this is wrap your fingers in some cling film and then pat down the pastry onto your flan dish, spreading it as you go. You’ll be amazing what it covers in the end! I hope you love the pastry as much as I do!

Nectarine pie

2.0 from 1 reviews
How to: Coconut Pastry (Gluten-free)
 
Prep time
Cook time
Total time
 
Coconut flour pastry shell: gluten-free.
Author:
Recipe type: Gluten-free
Serves: 1 Pastry Case
Ingredients
For the Pastry
  • ¾ cup coconut flour
  • ¼ cup coconut oil (melted)
  • 2 organic eggs
  • Large pinch of sea salt
  • 2 Tbs honey
Instructions
Make the Pastry
  1. Pre-heat the oven to 180℃
  2. Whisk together the coconut oil, eggs, salt and honey.
  3. Add the coconut flour and mix with a spoon until very well combined and you can pick up as a ball.
  4. Grease your flan dish with a little bit of coconut oil and then line with the pastry. You will find you need more of a 'patting' technique rather than rolling.
  5. Prick the base with a fork and bake in the oven for 10 minutes alone.
  6. You can then add whichever filling you are planning on and re-bake in the oven together.
  7. The pastry will take about another 10 minutes to turn golden brown (20 minutes baking total) so bear this in mind when preparing the filling to go inside the pastry case.

 

By Carly Neave, May 19, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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9 Comments
  • Katie
    December 23, 2017

    I am searching for a coconut or almond flour puff pastry to make a gluten free Beef Wellington. This is the closest thing i’ve found.

    Do you think your recipe could work if I press onto parchment then chill a bit and wrap around the beef and filling? Of course it wouldn’t puff like the traditional recipe, but I’m thinking it could be a decent substitute.

    Thanks!!

    • Lean Living Girl
      January 3, 2018

      Hey Katie,

      Sorry for slight delay in getting back to you – hope it wasn’t for an Xmas meal! However I don’t actually think this would work because you really need to press down into the dish and almost mould the flour together in the tin. My fear is it would crumble apart when you rolled it around the beef, even after being chilled.

      Sorry that’s not very helpful and best of luck finding an alternative!

      Carly xx

  • Barry
    September 17, 2017

    Tried making this but the pastry just wouldn’t stick together……

    • Lean Living Girl
      September 18, 2017

      Hi Barry,

      Sorry to hear that. For the coconut oil, did you use 1/4 cup of melted oil or when it’s slightly colder and therefore more solid?

      Let me know!

      Carly

      • Barry
        September 18, 2017

        I used melted.

        • Lean Living Girl
          September 18, 2017

          Hmm okay … Coconut flour is inherently difficult to work with but these ingredients are the exact ones that worked for what you see pictured. Factors like temperature can affect any kind of baking, and the consistency of the pastry is not the same as a bread flour for example where you can handle it freely and it won’t tear apart. You definitely need to press the coconut pastry down into the baking tray and fill in parts that break off so you get the proper base when it cooks – which it will do well.

          Sorry you had a bad experience first time round Barry x

          • Barry
            September 18, 2017

            No problem. I was out for a walk yesterday and came across some wild cooking apples. I used some cinnamon, maple syrup and vanilla to make some stewed apple. Then I was looking for a recipe for pastry with coconut flour and came across yours.

            In the end I just served the brittle pastry with stewed apple and soya ice cream on the side.

  • Caitlin
    March 15, 2017

    Hi Carly. This pastry sounds amazing. I’m always looking for a grain free pastry recipe and this one sounds perfect.

    I was looking at making a bacon and egg pie in this, but they generally need 30mins baking time. Would this work with the pastry recipe only needing an additional 10mins? Or could I add the ingredients on top of the raw pastry and then bake it for 30mins?

    • Lean Living Girl
      March 16, 2017

      Hey Caitlin,

      Aw great so glad you’ve found something that suits! I would suggest just adding on the extra 10 minutes but covering it with foil otherwise I think the outsides might burn a little which won’t taste great! I imagine that will work well, send me a picture of the egg and bacon pie, sounds yummy!!

      Carly xx

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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