Paleo pastry is properly one of the most frequently requested recipes from clients. This is a simple, speedy recipe that never fails. I often make a big batch for paleo quiche or little tarts for the boys – ideal for packed lunches or days out. The great thing about this recipe is that it rolls out easily without breaking. Do roll it between sheets of cling film or greaseproof paper without any flour to stop it drying out. Check out our video showing you how to make your own pastry.
Difficulty – Easy
Time – 10 minutes plus 30 mins of chilling time
Makes one 20cm tart / 12 mini tarts
What’s good about it?
Using almond flour to make this pastry provides protein, slow releasing carbohydrates and healthy fats to make a satisfying, healthy pastry.
- Place the almond flour and tapioca in a food processor and process to combine. Add the fat and process to form crumbs.
- Add the egg then process until the dough starts to come together. You should not need to add any water.
- Bring the mixture to a ball with your hands, flatten slightly and wrap in cling film.
- Chill for 30 minutes.
- Remove the pastry from the fridge and remove from the cling. Place a sheet of clingfilm or greaseproof on the work surface and place the pastry on top. Top with another sheet of clingfilm. Roll out using a rolling pin and use for filling a tart tin or stamp out circles with a cutter for small tarts.
Whole eggs are one of the most economical nutritious foods to eat containing plenty of vitamins, minerals including vitamin A, B vitamins, selenium, zinc, vitamin D and E. Try and select true organic / grass fed chickens for more omega 3 fats.
Makes enough pastry for 12 little tarts or one 20cm quiche / tart.
125g / 1¼ cups almond flour
35g Tablespoons tapioca flour / starch
Pinch of sea salt
¼ cup / 40g butter, ghee, coconut oil, olive oil spread
1 large egg