Hi everyone! I am back from hiatus and I’m brining you something you are sure to love. A gluten free, grain free pie crust!
We took a much needed break and went back to the smokey mountains in Tennessee to recharge. It’s one of our favorite places to be, and although I haven’t talked much about this here on the blog (or maybe not at all) I just finished writing my book Eat Pray Get Well. It was a dream placed in me over twenty years ago to write a book about my difficult childhood long before Eat Pray Get Well blog even existed. The book is a wonderful combination of all the fantastically healing recipes on the blog, along with crucial health tips relating to many diseases, with the important addition of emotional healing. Emotional healing is something we don’t find ourselves talking about much, yet it’s so closely tied to our physical healing! I felt compelled to write a book that I wished had been around back when I was searching for answers. I hope it will help many of you on your journey to better health. I will give you more details as the book release date gets closer (somewhere around mid October) it will be available in some book stores as well as online.
Now about this pie crust! The possibilities with this crust are endless. Today I’m going to try and make quiche for the first time. I was inspired by a quiche breakfast I had every morning while in TN at an amazing country restaurant. To be continued if it turns out well….
Bob and I at Clingmans Dome, TN
- 2 cups almond flour - I used Bob's Red Mill
- ½ cup tapioca flour
- ¼ cup coconut flour
- 4 tbs grass fed butter softened
- 4 tbs plain greek yogurt
- dash sea salt
- Place all ingredients in food processor. Roll into a large ball and roll out with rolling pin. Place in pie crust and bake at 350 degrees for 8-12 minutes or until golden brown.