Don't you just love Alton Brown?! Let us know how it turns out!

I made some really good coconut flour muffins that had a lot of eggs and cheese and butter in them. They were savory. This thread gave me an idea to use that batter for an enchilada or chili pie, and to use the batter on top like a corn bread. The muffins taste like cornbread to me, and had that same texture.

I'll make this in a few weeks and post a recipe when I am done with my M&E experiment.

Sorry Nancy, off topic a bit..but your thread did inspire me.

Ok, well the crust did soak up some of the fat from the lemon curd and pretty much lost that crunchiness but it still is flakey and tastes really good!

So here's how I did it, to recap:

1 Cup of coconut flour in the food processor.
Added 2 Tbl each of 2 different kinds of sweetener.
Added salt (1/4 tsp I think)

Whizzed it to mix dry ingredients.

Started adding chunks of cold (right out of the fridge) lard. Whizz, Whizz.

Threw a little butter in, maybe 2 Tbl. Whizz.

More Lard. Whizz.

It's starting to form into tiny beads, like extremely tiny. Probably needs a little more.

More Lard. Whizz.

Starting to cling together a bit more.... I now pronounce you done!

Pat into pie crust.

Crack and egg, use the white. Beat it with a fork a bit.

Paint the egg white all over the crust. Try to use the whole thing.

Bake at 350 for less than 20 minutes (I did 20, got way too brown).

That seems like it would mix well with lemon filling - not necessarily low carb but low enough if one used a dark chocolate.


Nancy - thanks for posting your results. Lately I've been thinking about experimenting with cocount flour.

I did use a chocolate coating for my Xmas pie and again, I hate the way low carb sweeteners and chocolate taste. Yeah, I used a mix of them and even some cream in the chocolate. Still just didn't like it.

Ok, I'm definitely going to switch to coconut flour for crusts. This method worked really well. The crust really holds its own, even after a couple days in the fridge. I think because of all the fat in the crust!

Nancy, this one is right up your alley:

Coconut Tarts with Chocolate and Coconut Cream
http://www.foodtv.ca/recipes/recipe...spx?dishid=6884

Nancy, do you think your crust would hold together well enough to become a cracker recipe?

Hmmm... not without something more to glue it together, like egg white. It'd be very crumbly if you made it like I did. But with egg white, and/or perhaps some kind of gums, yeah, I think it could work!

I would add egg white until it became a ball then put it in the fridge to get nice and cold. Cover with saran wrap and roll it out thin on either parchment paper or one of those silipat things and then bake it.

Jumping in here when I first made a coconut crust (I missed joining in here because of being a newb and all) I thought "this would be a great cookie or cracker"

so in a recipe similar to what Nancy did I added an egg and 1/2 tsp of baking powder,

voila' a not so crispy cookie/cracker,that was good. Not by any means fantastic but good! I cream cheesed it and made it better

I like half coconut flour and half hazelnut flour for pie pastry

Why the baking powder? I wouldn't think you'd want a cracker dough to rise at all.

honestly I just did it and have no reason, I guess you could leave it out and it might crisp up more
I think the flour is a bit to moist (and mine is very dry) to get really crispy but if someone tried it and it worked that would be good.

maybe I will go back and see what I can do to make it better

it was good like I said just not WOW YOU HAVE TO TRY THIS good

You might also think about cooking at a real low temperature for a long time, more like drying than cooking. I've done that before with crackers that I knew were too wet. They did eventually get crisp and good.

I can't quite recall what I made them with but I remember the batter was pourable. I knew if they cooked too fast they wouldn't get crunchy enough.

One of these days I will experiment!

sigh so many low carb foods so little time