1 1/4 cups almond flour
½ cup cassava flour
1/2 tsp granulated garlic
¼ tsp sea salt
5 tbsp cold butter, or organic palm shortening for dairy-free
1 large egg
2 tbsp cold water
1 cup full fat coconut milk
4 large eggs
8 oz frozen spinach, cooked and drained
3-4 whole artichoke hearts, about 1/2 14-ounce can, drained and diced
2 medium shallots, finely diced and sauteed
2 spring onions or garlic scapes
salt and pepper, to taste


1.To make the crust, stir together the flours, salt and garlic in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
2.Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms. *Note - if it's too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
3.Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
4.Preheat the oven to 350 degrees fahrenheit.
5.Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough in a 9-inch pie pan. Use a fork to pierce a few holes in the bottom of the dough.
6.Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
7.Heat a grill pan on medium heat and grill spring onions for one minute on each side. Remove to a plate. Once slightly cooled, slice the spring onions in half lengthwise (you don't need to do this if using garlic scapes).
8.In a large mixing bowl, whisk together the eggs and milk until light and frothy. Add the spinach, artichoke hearts, shallots, salt and pepper and stir to combine.
9.Pour the filling mixture into the crust and place pie pan on a cookie sheet. Cook for 45-55 minutes at 350 degrees fahrenheit, until the center is cooked. Halfway through, cover the top with aluminum foil to prevent the top from burning.

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