GAPS 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.
