GAPS Gluten Free Lemon Zest Pie Crust

Gluten Free Lemon Zest Pie Crust
Gluten Free Lemon Zest Pie Crust

Could this be any more beautiful?

  • 2/3 cup coconut flour, sifted

  • 6 eggs

  • 1/3 cup almond milk or coconut milk

  • 1/4 cup raw honey

  • 2 teaspoons vanilla extract

  • juice of 2 lemons

  • 1 teaspoon lemon zest

  • 1/2 teaspoon baking soda

  • pinch of salt

  • Large hand full fresh blueberries

  • coconut oil for greasing pans

Preheat oven to 350 degrees

First: Put coconut flour into a bowl, eggs, and almond or coconut milk with a hand mixer. Mix until smooth.
Second: Add the honey, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well.
Third:  Now fold in your blueberries carefully.
Fourth: Grease your glass pie plate
Fifth: Pour the mixture into the pan.
Sixth: Bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.

Let the cake cool before removing it from the pan.

Decorate with fruit for visual effect!  😋🍰😋