Coconut Free | Vegan | AIP


Tigernut flour  Arrowroot Cinnamon Extra virgin olive oil Maple syrup Water Pinch of salt ripe pears carob powder maple syrup water

Start by preparing the crust. For this, mix together all the dry ingredients (tigernut flour, arrowroot, cinnamon and salt) in a large bowl. Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough. Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper and press the dough in the tin. Prick the pie crust with a fork to prevent it from inflating and put it for 10 minutes in the oven to precook it.

In the meantime, put the carob powder and arrowroot in a saucepan and mix them together. Start whisking with a manual whip while slowly adding the hot water while still whisking. Add the optional maple syrup then turn on the stove on medium low heat and let the mix cook while whisking regularly until it thickens (about 5 to 10 minutes).

Cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife.

Spread the carob evenly over the precooked pie crust. Add the pears on top of the carob. Optional: you can cut the pears crosswise to make them more beautiful. Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve. Bon appétit!

More Carob Recipes

Carob Zucchini Bread (AIP, paleo, vegan)

Tapioca Pudding (Coconut free, AIP, paleo)