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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 558. It reflects the seventh of our 11 Wise Traditions Dietary Principles.
Ingredients
- Β½ cup melted butter or coconut oil
- 2 cups dried unsweetened coconut meat, finely shredded
Instructions
- Mix coconut with butter in a small bowl.
- Transfer to a buttered and floured 9-inch pie pan and press firmly and evenly against the bottom and sides.
- Bake at 300 degrees for 30 minutes or until crust is a dark golden color.
- Allow to cool to room temperature.
how to adjust for shredded desiccated coconut?
Interesting! This sounds very tasty… and budget-friendly! The only other grain-free crust I’ve ever made is a mox of dates and walnuts. Also delicious, but quite expensive if you use medjools.