Gluten Free Tart Crust
INGREDIENTS
1 cup Gluten-Free Baking and Pancake Mix
1 tablespoon Turbinado Sugar, Organic
1/8 teaspoon salt
2/3 cup Virgin Coconut Cooking Oil, Organic
1/3 cup water
1 ½ tablespoons White Chia Seed Milled, Organic
1 tablespoon Agave Nectar, Light & Organic
This gluten-free tart crust recipe was created for our delicious Gluten-Free Blueberry Frangipane Tarts.
DIRECTIONS
- Preheat oven to 350° F.
- In a large bowl, combine baking and pancake mix, turbinado sugar, and salt.
- Add solid coconut oil in small pieces and mix until crumbly dough is formed.
- In a separate small bowl, combine water, chia seed meal, and agave nectar until thick.
- Add chia mixture to dough and mix until smooth.
- Roll dough to 10 x ¼ inch thick. Place crust in a fluted tart pan.
- Lightly grease parchment paper and place grease side down on crust. Weigh paper down with pie weights and bake crust in preheated oven for 8 minutes. Set aside.
Serving Suggestion:
Use this gluten free crust to make NOW’s delicious Gluten Free Blueberry Frangipane Tart.
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (37 g)
Calories: 170
Total Fat: 14 g
Saturated Fat: 12 g
Protein: 1 g
Total Carbohydrate: 13 g
Dietary Fiber: 1 g
Cholesterol: 0 mg
Iron: 0 mg
Sodium: 125 mg
Calcium: 32 mg
