This pastry can be made sweet or savory.

Serves 6 when used in a 10in dish, 12 small tart cases and 6 muffin size cases.

100g ground almonds
30g coconut flour
1 tbsp psyllium husk
1 tsp baking powder
1 pinch sea salt
(for a sweet pastry add 3 tbsp of splenda )
3 tbsp sunflower oil
1 egg
4 tbsp water

Preheat the oven to gas4/350f/180c
Grease your dish/pan well with butter. Mix all the dry ingredients together in a large bowl and then add the wet ingredients and mix well with a fork until the dough forms. Use a little butter on your hands to stop the pastry from sticking to them, then press it into the dish making sure it is evenly spread and the edges are tidy. Blind bake the pastry case for 10 minutes before adding the filling and returning to the oven for 20 to 25 minutes.

Original recipe at

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