As many of you may know, I’m very active on Instagram posting pictures and following others who share my interests in food and photography. The other day I came across a beautiful and intriguing picture by Farmgirl Gourmet for a pie crust made of sweet potatoes. I was hooked!
However, as I was out of sweet potatoes and had a 5-kilo bag of carrots waiting for my attention, I swapped out the vegetables and then added a few touches of my own. I love the resulting texture and I’m going to be making more of this with other veggies…
I used my crust for a “pseudo” Moroccan bastila or pie made with lamb meat. This crust is great both for savoury and sweet dishes and especially for a quiche, like the Farmgirl Gourmet’s original recipe.
- 4 cups of grated, and squeezed* carrots
- 2 tablespoons butter
- 3 eggs
- 4 tablespoons coconut flour
- 1/2 teaspoon sea salt
- freshly ground pepper to taste
- 1/2 teaspoon cardamom (optional, and I included it for the lamb bastila, for which I made the crust)
- Preheat the oven to 180C (about 350F). Prepare a springform cake tin as follows: butter the bottom and sides and line with parchment paper. The butter is used so the paper will adhere to the pan.
- Add some olive oil (or additional, melted butter) on top of the paper and with your hands or a paper towel, spread the oil around the parchment paper. Set aside.
- Peel about 6-8 large carrots. I used a hand grater to grate them. Then I squeezed the water (carrot juice) out of them and measured the “dried” results into 4 cups. (I used a dry ingredients U.S. measuring cup.)
- Place the grated carrots in a large bowl. Add the butter and eggs, and with your hands mix well, cutting the butter into the mixture.
- Add the coconut flour and spices, and knead until all is well blended.
- Scoop the carrot mixture into the prepared cake tin and using your hands, spread it out evenly to form a pie shell (covering the sides of the tin as well as the bottom).
- Baking time depends on what you will make with the crust afterwards. I baked mine for 35 minutes and then baked it again with the filling another 25 minutes.
*I squeezed the grated carrots between my hands, eliminating as much carrot juice as possible. (I had about 1/3 cup of juice, which was delicious on its own, after grating and squeezing 4 cups of grated carrots). You can also use a cheesecloth to squeeze the liquid out of the vegetables.