Secondly, the things I've made with these two flours so far are moist and flavorful. Think about it - coconut and almonds are already so delicious on their own. In addition, gluten-free baking is complicated. You have to use endless combinations of 3 different flours, starches and xanthan gum. I am in awe of many gluten-free bakers and how much they understand the science behind it all. Baking with coconut and almond flour couldn't be easier.
recipe courtesy The Gluten Free Almond Flour Cookbook
For the crust:
3/4 cup blanched almond flour (I use Honeyville)
1/4 teaspoon salt
3/4 cup shredded coconut, toasted (I used sweetened, but unsweetened will work)
1/4 cup coconut oil, melted over low heat
1 tablespoon agave nectar or honey
1 teaspoon vanilla extract
Preheat oven to 350. In a large bowl combine the almond flour, salt, and coconut. Combine the coconut oil, agave and vanilla in another bowl. Stir the wet ingredients into the dry and combine thoroughly. Press the dough into a 9 1/2 inch pie pan. Bake for 7-12 minutes until golden. Cool completely before filling.
For the filling:
28 ounces unsweetened coconut milk (I used full fat)
Pinch of salt
1/4 cup arrowroot powder (cornstarch would work as well)
1/2 cup agave nectar (or honey)
2 tablespoons vanilla extract
2 cups coarsely chopped dark chocolate
Reserve 1/4 cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and salt to a boil; whisk constantly for 1 minute, then decrease to a simmer. In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high and add the arrowroot mixture, whisking constantly until the mixture thickens, about 1 minute. Stir in the agave and vanilla. Remove from heat and allow to cool for 5 minutes. Add the chocolate to the warm mixture and stir until the chocolate is completely melted. Pour the mixture into the crust. Place in the refrigerator for at least 1 hour to set, then serve. Enjoy!