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- Dish type
- Pies and tarts
Pastry for dessert pies without the gluten! Use buckwheat or other gluten free flour instead of soy flour, if you prefer.
2 people made this
- 175g macadamia nuts
- 2 eggs
- 130g soy flour or other gluten free flour
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Preheat the oven to 180 C / Gas 4.
- Place the macadamia nuts into the container of a food processor; blend until they reach a peanut butter like consistency. Scrape out into a bowl; stir in the eggs and soy flour until well blended.
- Place the dough between two pieces of greaseproof paper; roll out to about a 30cm circle. Remove the top piece of waxed paper, and invert the dough into a 23cm pie dish. Press into the bottom and up the sides. Remove any overhanging dough.
- Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a pre-baked pastry case.
Reviews & ratingsAverage global rating:(12)
Reviews in English (11)
Thank you Crystal!!This recipe is amazing! It's easy and quick to prepare and it tastes great. On top of that, the texture is light and the pie crust holds it's form beautifully - so no crumbling and falling apart. I used it for a pumpkin pie I made last night and fed to my friends for a thanksgiving feast and they LOVED it! (None of them are gluten intolerant or coeliac, by the way). Thanks Again-25 Nov 2004
Thank you Crystal for this wonderful gluten free pie crust. I made a pumpkin pie with this recipe for Thanksgiving and my boyfriend who is gluten intolerant was very impressed... he doesn't get to eat pie very often. Even those that aren't gluten intolerant enjoyed this nutty pie crust and it was so easy to make!-10 Oct 2005
Gluten-Free French Crullers
French Cruller Donuts are a tasty treat for any time of day. Gluten-free, grain-free and nut-free, these Cassava Flour Cruller donuts are topped with a homemade glaze that will leave you grabbing for them all day long!
- 1 cup water
- 1⁄2 cup butter or ghee
- 2 teaspoons maple sugar
- 1⁄2 teaspoon salt
- 1 cup Otto's Naturals - Cassava flour, sifted
- 4 large eggs, room temperature
- 1½ cups organic powdered sugar (or maple powdered sugar)
- 3-4 tablespoons water
- Avocado oil
1. In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You’ll want it to be at 350 degrees Fahrenheit to 375 degrees Fahrenheit
2. In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.
3. Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.
4. Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy, falling slowly from the paddle.
5. Place dough in pastry bag fitted with star tip and increase the heat on your oil to bring it to temperature.
6. Pipe a 2-21⁄2" round circle of dough onto two parchment squares. One at a time up, place them upside down into hot oil so that parchment paper is on top. As the cruller begins to fry, the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the cruller to fry upside down until you see a nice golden color on the sides. Carefully flip cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking.
7. Glaze: While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the cruller and give it a nice shine as it sets.
8. Let cool on wire rack, once cooled dip cruller into glaze (top first) letting excess glaze drip off, then place back on wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.
This gluten-free, grain-free recipe was made possible by Otto's Naturals Cassava Flour - the single-ingredient flour that makes cooking and baking fun again! To get started on this recipe, pick up your bag of Otto's Naturals below.
Otto's Naturals Cassava Flour is a Game-Changing, Single-Ingredient, Gluten-Free, Grain-Free, Nut-Free, Paleo flour with the taste and texture of wheat! It's also really easy to use: In most recipes either sub it in 1:1 by weight or, if your recipe calls for cups, just reduce flour volume by 25%. It's a whole food you can feel good about. You no longer have to sacrifice taste or texture for your health because Grain-Free Just Got Easy!
Please check our recipe section out to see the possibilities for yourself! It's a whole food you can feel good about and we can't wait for you to try it!
- Replacement Ratio: 1 cup almond flour : 1 cup wheat flour
- Flavor: Nutty and mild
- What it Does: Adds a chewy, fluffy texture to baked goods, moisture
- Use It to Make: Pizza crusts, muffins, bread, pie crusts
The custard is where the real concerns are. I followed this TO A TEE, and it just doesn't work. The gelatin was slightly grainy, and after 30 min chilling, it was actually thinner than when I took it off the stove. I chilled it longer, waiting on gelatin to set it up more, and that never happened. I assumed folding in the whipped cream would help remedy the situation, but it just got worse. The whip cream wouldn't "fold", instead was like huge lumps inside soup. Honestly, I've made A LOT of cream pies and never encountered this before. I tried to put it in the crust, but only 1/4 of the filling fit and even then it started spilling over. So back to the drawing board. Put it all back on the stove and re-attempted to custard it, using my thermometer and coat the back of a spoon standard step. But it just got grainier and grainer and kind of gross looking. I refrigerated for an hour, stirring every 15 minutes (what the gelatin box recommended for making cream pies with their product), and it was again un-custarded and turned to soup with grainy chunks. I have no idea what is going on. I guess my next step is throw it all in the ice cream machine and at least try to make SOMETHING out of it! So even though it tastes OK, 6 hrs for wasted ingredients, frustration, and grainy soup that will hopefully turn to ice cream is a huge disappointment.
Although the flavors are great, I had a REALLY hard time with this recipe, and I am experienced in custard/mousse/cream/meringue pie making. It sounded easy enough, but every single step of the way I encountered problems. Actually, I'm still working on it¿going on 6 hrs now of trying to make this thing work. Guess I won't eat it for dessert tonight. The nuts burned so I immediately had to scrap them and start over. I suggest 2.5 min, then shake the pan around, then 2.5 more minutes. The crust recipe seemed to make too much for my pan, being extremely thick (about 3/4 in everywhere), but maybe I have a shallower tart pan than needed. The dough mixed up quick and easy at least.
haven't made the tart, but I use the crust for the "spirited brown sugar pecan pie" recipe on this site. It is awesome and gets rave reviews! You can make it gluten free too!
I had a hard time with the filling on this recipe. Despite my cooking it on very low heat and stirring constantly the eggs kept cooking, giving the custard a grainy texture. I tried it twice and it came out the same way both times. The flavor was fine but I wouldn't make this again.
Yum!! Delicious coconut flavor and silky texture. My tart pan is only 7" so I adjusted the filling accordingly. I didn't adjust the amount of crust because (thought I) wouldn't that make a tasty biscuit? I rolled the leftover crust into a log, cut 1/2" slices and baked. The bisuits were delicious and tender. Then my husband took the biscuits and slathered them with nutella - OMG! It's all good.
This is a great dessert. I loved the crust and the light texture. It makes a great presentation too.
This was a nice dessert. Very light. Not spectacular. I used a 9" instead of an 11" pan however, and so the actually custard portino was rather shallow considering the abkundance of crust. I substituted pecans for macadamias,s till very good though more work than I like for such an average dessert.
The crust is delicious and really makes the dish
I followed the advice and toasted the coconut. It made a beautiful presentation. I will make it again for sure. I used lower-fat coconut milk and had no trouble with it setting or the taste. I would reccommend anyone trying this. My guests loved it.
I was not wild about this recipe. Though the taste of the custard was ok, the texture was grainy. That may well have been my fault. I also did not care too much for the crust. This recipe took a lot of work without yielding very great results.
This receipe was easy to prepare and very impressive to present. I agree with one of the other reviews in that next time I will toast the coconut. It looks pretty with it un-toasted but I prefer the texture of toasted coconut. I also used a springform pan instead of the tart pan (didn't have one) but this turned out great. I made the crust go all the way up the sides, about an inch higher than the filling. It was fabulous looking. I will definitely make this again but do to the calories etc of this dish, probably only once or twice a year. Enjoy!
I just love this recipe. I'll tell you something about the rum, the flavor is not really that strong. For me insted, of the run i would used a some Grand Menier or someother licuor.
This recipe was disappointing . but salvagable. The gelatin ruined the creaminess of the filling and should be either cut by 2/3 or cut completely. The toasting time for the nuts is too long. Ruined my first batch of nuts because I trusted the recipe and set the timer(expensive lesson).
whatever you do, don't use reduced fat coconut cream. It was all I could get and the filling did not set. I was stuck so I froze the cake and served it. I found it had almost no flavour. Perhaps that had to do with the cream.
WOW! Mmmmmm - yummy - decadent - sublime. I could go on and on. With some vanilla ice cream on the side - your eyes will surely roll back into your head. This is just perfect and lucious and living in Maui macadamia nuts are one of our main food groups. We've had a slice for dessert for the past three nights and it keeps getting better. Calories, fat - who cares - enjoy it! Super easy to make too : )
To be short and sweet I like just about anything with macadamia nuts.
I didn't make this recipe yet, but was wondering from those who did, do you have to use rum? I'm not a big fan of rum and would like to leave it out, but wasn't sure what to substitute instead. Any ideas?
I made this recipe for co-workers and they raved and raved about it. It was easy to prepare, made a nice presentation (I used a springform pan rather than a tart pan), and tasted heavenly.
At first I wasn't sure this tart would solidify. After refrigerating overnight, that changed! This tart turned out to be one of my best dessert productions (even thought I am relatively new to the fattening dessert making category). It's a definate recipe file keeper.
Besides being a guaranteed "hardening of the arteries" per slice, this tart was exceptional. Very rich, very filling, excellent served with a strong cup of coffee. I made one minor change in that I toasted the coconut. this was just a taste preference. It was a huge hit with our company. but I didn't let them know it contained over a cup of coconut milk, 10 egg yolks, heavy cream and a cube of butter. Some things are better left unsaid. Indulge in this tart once a year and don't feel guilty. life is short.
This recipe is so easy but looks very elegant. I don't like desserts that are too sweet. This one definitely falls within that requirement. Enjoy!
Gluten Free Dark German Chocolate Cake
Today’s Dark German Chocolate Cake is perfect for any special occasion, holiday, or just because it is Chocolate Monday! This cake has rich, deep chocolate flavor in every bite, balanced perfectly by the luscious coconut-macadamia nut filling/frosting. This is the German chocolate cake you’ve always dreamed of!
One of The Artist’s and my childhood favorites, German chocolate cake traditionally was a cloyingly sweet concoction of pale chocolate cake, sugar, nuts, and coconut. As we grew older, we craved something that wasn’t so sweet but with the same flavor profile.
Executive Pastry Chef Gale Gand, one of my culinary heroes, developed a version that has a much deeper chocolate flavor that helps balance the sweet topping. Even if you think you don’t like German chocolate cake, try this recipe – you may become a convert!
When Chef Gand set about to create a more intense, nuttier, and less sweet version of the classic cake, she left the Baker’s chocolate on the shelf and switched to unsweetened cocoa powder for the deep chocolate flavor it provides to baked goods. Toasting the unsweetened coconut and using macadamias bumps up the flavor and raises the luxury quotient.
Many people shy away from any recipe that contains more than five ingredients or is longer than three paragraphs. In fact, long, detailed recipes are exactly the kind of recipes you should be looking for. That means that the author has taken great pains to give you all the details you need to successfully recreate the dish. Remember, it is easy to brush over excessive commentary, but impossible to create detail where none exists! I am always grateful for the extra time and effort the developer puts into long recipes.
There is no doubt that this Dark German Chocolate Cake is full of intense chocolate character. Usually the frosting easily beats the cake in dominance, but with this darker rendition, in my opinion, it is a fairly equal battle. I’m not sure which I like better – and that is the best way for this kind of competition to end!
Happy Chocolate Monday and enjoy your week!
Key Ingredients for Dark German Chocolate Cake:
- Sugar, flour, cocoa powder,
- Baking powder, baking soda, salt
- Eggs, milk, oil, vanilla, water
- Cream, macadamia nuts, unsweetened coconut
Do I Use Sweetened or Unsweetened Coconut?
You can buy both sweetened and unsweetened flaked coconut at the store. I find that using unsweetened adds all the coconut flavor I am looking for without winding up with an ultra-sugary dessert.
You want to use unsweetened cocoa powder in this cake recipe, definitely not a hot cocoa or hot chocolate blend! They are far too sweet and not intended for virtually all baking recipes.
How to make Dark German Chocolate Cake:
- Sift the dry ingredients together (including the sugar) in the bowl of your mixer
- Whisk together the eggs, milk, oil, and vanilla then mix them into the dry ingredients until combined
- Divide batter between two buttered round cake pans and bake about 25 to 35 minutes until toothpick comes out with a few crumbs cool the cakes in their baking pans
- Make caramel for the filling, cooking the sugar and water until it gets to a medium caramel color, 5 to 15 minutes depending on the heaviness of your pan
- Very carefully stir in the cream – it will bubble up vigorously and splatter stir in the nuts and coconut and keep warm
- Place one layer of cake on a serving plate top with half the caramel mixture, spreading out to just barely reaching the edges of the cake
- Top with the second layer and press down gently pour the remaining caramel mixture on top, spreading to the edges – the edges of the cake will not be covered
Recommended Tools (affiliate links no extra cost to you):
Using xanthan gum or psyllium husk powder with your gluten-free flour blend helps keep your cake from being crumbly and falling apart. Use either xanthan or psyllium powder but never the two together.
Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust #BobsHolidayCheer
This rich and decadent Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust will be a dessert showstopper this holiday season. Luscious caramel and rich dark chocolate are nestled in a golden macadamia nut crust that is baked to perfection.
When it comes to desserts for the holiday season, I often look for that showstopper sweet treat that will have my guests swooning at first bite. This year, I’ll be serving this Chocolate Caramel Tart with Macadamia Nut Crust that is not only decadent but is also gluten free thanks to Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour.
This holiday season, I was thrilled to partner with Bob’s Red Mill again to bake up something sweet for the holiday table. They sent me three fabulous flours, perfect for holiday baking – their Organic All-Purpose Flour that I use in my Bourbon Pecan Pumpkin Pie, their Almond Flour that I have planned for some delicious holiday sweet treats and their Gluten Free 1-to-1 Baking Flour.
When it comes to baking, Bob’s Red Mill is a brand that I trust. I use so many of their products in my recipes as they always turn out a fabulous dish. Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour works essentially like their standard flour. If your recipe calls for 1 1/2 cups of all-purpose flour, you can use Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour in its place. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with just a bit of xanthan gum that creates the perfect baked goods like cookies, cakes and muffins.
Some of my friends and family have gone gluten-free for medical reasons so I’ve been learning more about various ways of cooking and what is and what isn’t allowed. While this tart isn’t vegan or paleo by any means, a few substitutions could easily switch it up for your needs. You will probably have to allow for some leeway with various ingredients to conform them to gluten free standards. For example, I had no idea that some brands of confectioner’s sugar are not gluten free. Having read that, I made a substitution of super fine sugar which has no cornstarch at all and it was perfect.
I have been obsessed with a similar tart by Gesine Bullock Prado that she spotlighted on The Talk eons ago but you know I have a bit of a “struggle” with crusts. Whether it’s a tart, quiche or pie – crust and I haven’t always been the best of friends. However, having made a tart crust successfully from Dorie Greenspan’s cookbook, I figured I’d play and make this tart a gluten free version using Dorie’s tart crust method with a bit of macadamia nuts baked within for additional buttery richness.
I am not going to lie – this tart is a bit time consuming but it’s more of patience and waiting type of recipe where you allow everything to chill before you layer on the next flavor. If you have the patience, I promise this dessert will be the belle of the holiday soiree. It’s a fabulous make ahead dessert and a great alternative to the standard holiday desserts.
This holiday, add this Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust to your dessert table. Your guests will think you are a pastry genius!
Gather your ingredients
This Gluten Free 1-to-1 Baking Flour is so easy to use!
Cold Cold Butter needs to be pulsed through.
This is what I mean when the dough comes together. It looks crumbly but it isn’t.
Chilled tart ready to bake
Time to make the caramel
Pouring the caramel into the tart
Shall I cut you a slice?
Aly M. Cleary
This rich and decadent Gluten-Free Chocolate Caramel Tart with Macadamia Nut Crust will be the star of your holiday table with layers of gooey salted caramel and dark chocolate ganache with a hint of macadamia nuts.
Pineapple-Rum & Macadamia Nut Tart
Pineapple, rum and macadamia nuts…need I say more? I shouldn’t have to, but I will because this tastes so awesome you simply must try it. With a sweet sticky pineapple topping, a crispy crust and in between is a creamy nut filling – so delicious!
Once the dough for the crust has been combined, pour into a tart pan and use your (wet) fingers to press the crust evenly around the bottom. If dough is too soft, wrap in plastic and chill for 1 hour before trying to press into pan. Once pan is filled, place in freezer for 20 minutes.
Trim and core pineapple, then slice into 1/8” thick slices. Cut rings into 1” wide pieces. Process filling in food processor until smooth the spread evenly over crust, leaving a ¼” border.
For the pineapple topping, sprinkle nut filling with flour then arrange pineapple starting along the outer edge (leaving ¼” border from crust edge) overlapping each piece. The flour will help to absorb excess moisture from the pineapple as it bakes.
As you spiral towards the center, each concentric circle should overlap the outer one by ½”. You may not use all the pineapple. In the first picture below I didn’t start my pineapple circle close enough to the edge, so I went back and added another row (tucking the pineapple under that initial row). Make sure you do a neat job, this dessert is all about presentation!
While the tart is baking combine honey and rum in a small saucepan and heat over med-high until mixture is reduced slightly, about 2 minutes. Once the tart is out of the oven, gently brush half of the rum mixture over pineapple slices, and return to oven for another 5-15 minutes, until crust is deep golden brown. Remove from oven and brush on a bit more of the rum mixture (will not use all), and let cool.
What Makes This Macadamia Nut And Coconut Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Macadamia Nut And Coconut Tart.
Ready to make this Macadamia Nut And Coconut Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Macadamia nuts
1 Pie crust (10-inch)
1 c Shredded coconut flakes
1/2 c Sugar
1/2 c Light brown sugar (packed)
1 c Light corn syrup
1/2 ts Pure vanilla extract
1/8 ts Salt
4 tb Butter melted
1 tb Flour
8 Scoops vanilla ice cream
Preheat the oven to 375 degrees F. Place the nuts on a baking sheet and
toast until golden, about 8 to 10 minutes. Remove from the oven and cool
completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart
pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing
bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla,
salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts
and coconut. Place in the oven on sheet tray and bake for about 45 to 50
minutes, or until the filling sets. Remove from the oven and cool
completely. Serve each piece of pie with a scoop of ice cream.
Vegan Paleo Pie Crust Recipe (With Video Tutorial)
This basic paleo pie crust using Otto's Naturals - Cassava flour TRULY IS EASY. Slightly adapted from traditional pie crust making methods, this gluten-free, grain-free, nut-free pie crust is a breeze to work with and bakes up so light and crispy that you'll find yourself looking for any and every excuse you can find to bring the pie to all your family get-togethers. Don't wait to try this one!
- 1 cup Otto's Naturals - Cassava flour
- 2 tablespoons arrowroot flour + additional for dusting
- ¼ teaspoon (optional) cinnamon
- ¼ teaspoon salt
- ½ cup grass fed butter (can sub equal parts coconut oil, palm shortening or ghee for butter) let sit at room temp for about 10 minutes, cut into 1” pieces
- 1 egg (can sub flax seed egg) whisked
- ¼ cup room temp water (this will vary)
- 1 egg (can sub flax seed egg), whisked in separate bowl for egg wash
- For a cooked crust for a filled pie like lemon or fresh fruit, pre-heat oven to 400 degrees Fahrenheit and for filled crust, pre-heat oven to 350 degrees Fahrenheit.
- Mix together Otto's Naturals - Cassava flour, arrowroot, cinnamon (if using) & salt.
- Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated even and resembles coarse crumbs.
- Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse kind of crumb mixture. Or, if you need to, use your fingertips…sometimes this is just easier. Start by pouring in ¼ cup of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ cup) until it’s the right consistency and isn’t too sticky… you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. If you need to, you may dust your fingers with some additional arrowroot to make it easier to work with.
- Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
For Cooked Crust: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. We like to sprinkle ours with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish but is also optional. Bake for another 10-12 minutes or until brown.
For Filled Crust: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Fill with whatever yumminess you’re using and bake. Depending on filling, you could bake from 45-60 minutes. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much.