tart base (vegan & keto)
Super easy keto and vegan pie crust that bakes up as the perfect thick and flavourful base for any type of filling!
Ingredients
- 150 grams almond flour
- 30 grams flax meal
- 16 grams psyllium husk powder
- 52 grams vegan butter melted
- 26 grams extra virgin olive oil
- 45-75 ml water
- salt and pepper to taste
Instructions
- Mix all dry ingredients together and using a food processor add in the butter/ coconut oil slowly until it begins to come together like a ball of dough.
- Add in water as needed to facilitate it sticking together and form in a ball and put in refrigerator for at least one hour.
- Next, after 45 minutes or so, preheat oven to 175 °C (350 °F) and grease a tart pan with vegan butter or oil of choice.
- Remove the dough from the fridge and press into a pie tart.
- Make sure to use a fork to poke small holes in the tart crust so it doesn’t pop up too much.
- Place in the oven and bake for 18-20 minutes until slightly brown.
- Top with different savoury toppings of your choice or try my asparagus, red onion jam tart (click here for recipe).
Nutrition
Serving: 1tart baseCalories: 1594kcalCarbohydrates: 55gProtein: 37gFat: 147gSaturated Fat: 19gSodium: 348mgPotassium: 244mgFiber: 37gSugar: 6gVitamin A: 1987IUCalcium: 392mgIron: 7mg
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