COCONUT CRUST

4 ingredients... couldn't get any easier! I've adapted this recipe from 'Sweet As Honey' - what a genius! This fabulous crust can be used for savory quiches as well as sweet tarts.

WHAT YOU NEED:

1 heaped cup of coconut flour
3 eggs
1/2 cup of butter or coconut oil, softened
1 tablespoon of rapadura or coconut sugar
(or teaspoon of salt for savory crust)

WHAT YOU NEED TO DO:

Preheat oven to 180C.
Blitz all ingredients in a food processor until it forms a crumbly dough.
Transfer to a sheet of cling wrap, wrap up and place in freezer for 5 mins.
Grease a removable-bottom pan.
Press in dough using your hands and then the back of a spoon.
Bake for 20-25 mins.