Paleo Tomato Pie With Almond Flour Crust Creamy Cashew Herb Filling Recipe 385
PALEO TOMATO PIE WITH ALMOND FLOUR CRUST + CREAMY CASHEW HERB FILLING RECIPE - (3.8/5)
Provided by ROBandSEAN
Number Of Ingredients 22
Steps:
- Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use. Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined. Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes. Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed. Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning. Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying
PALEO-FRIENDLY LEMON PIE
Thick and rich paleo-friendly, deep-dish lemon pie.
Provided by FredWilliams
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 4h37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
- Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
- Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
- Refrigerate until filling is set, about 4 hours.
- Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Nutrition Facts : Calories 821.2 calories, Carbohydrate 69.3 g, Cholesterol 117.8 mg, Fat 55.3 g, Fiber 2.7 g, Protein 17.5 g, SaturatedFat 30.2 g, Sodium 358.8 mg, Sugar 62.1 g
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