We have finally had anoter real success with our gluten free experiments. The cookies are a good start -- but now Rod has invented an exellent pie crust. It's not flakey and light like Grandma's, but it's tasty and resembles a graham crust, but it's savory enough to put under an egg pie, and can easily be sweetened fora pumpkin pie.
Watch this space -- I'll paste the recipe in once I manage to wrest it from my beloved's hands, er brain.
Here we go:
10 ounces of almond meal
5 ounces of coconut flour
2 tablespoons of sugar
pinch of salt
10 ounces of butter
Warm the butter until it's very, very soft.
Beat the eggs, and blend with the butter.
Toss everything else in and mix well.
Pat it into the pie tins and bake at 350 for 15 minutes.
This is still at the "raw experiment" stage, but it work well enough.
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