EASY KETO PIE CRUST (NUT FREE)
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry into wet mixture into a food processor.
- Add the cold, cubed butter.
- Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and place in pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10-15 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Once cooled out of the oven, add your filling.
Nutrition Facts : ServingSize 1 serving, Calories 129 kcal, CarbohydrateContent 5 g, ProteinContent 2 g, FatContent 10 g, SaturatedFatContent 5 g, CholesterolContent 47 mg, SodiumContent 146 mg, FiberContent 3 g
SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
Total Time 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
Nutrition Facts : Calories 279 calories, FatContent 13.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 4.5 g salt, FiberContent 1 g fibre
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SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
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SPICED CAULIFLOWER RICE PIE | JAMIE OLIVER PIE RECIPES
Full of colour and flavour, this dish is kind of like a veggie curry, but turned out into the most impressive rice cake. You’ve got a crunchy, golden outside that contrasts beautifully with the delicate, fluffy rice and tender cauliflower florets inside. I’ve also added a curveball ingredient inspired by a trip to Delhi, where I saw street-food vendors doing the most incredible things with poppadoms. This is food that just makes me happy.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 279 calories per serving
- Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.
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