Since I’m the type of person who loves to cook and bake, I like to take the time to consider the way my meals are being prepared. It’s important to note that in this case, I’m making baked goods, and I have to be aware of this, otherwise I might end up eating the same thing three times in a row, so I try to consider how likely it is that I’ll be able to enjoy a freshly baked pastry.
I have to think that I’m going to enjoy a freshly baked pastry, but I’m not sure what a pastry is. I think it is a pie, but I don’t see anything pie-like about it. I might be wrong though.
I think pies are made with a dough that includes ground fruit, butter, and sometimes spices. I don’t see anything in your recipe that would define what you mean by a pie, so I’m going to assume that you mean something like an English meat pie (which is a kind of pastry). A pie is baked all the way through, so it has no rising or cool down time in between the various layers of pastry.
This is a recipe that uses almond flour for the base of a pie. This recipe also uses coconut oil for the fat, so I imagine this is a pie you might make at home. The recipe calls for a half a cup of almond flour, and I would assume that you would not be using more than 1/2 cup for pies.
Because I suspect you are going to be making pies at home, I have a few questions for you.
So the first question is, what are you using to make the pastry? I’m assuming you are using all-purpose flour and eggs (although the recipe doesn’t specify). We’re going to be using almond flour but I have a couple of questions.
I’m going to guess that you are using almond flour. That’s because you are going to be using a lot of almond flour. It’s a good thing you are because you will not only be making pies, you will be making a lot of almond flour. You wouldn’t want to use almond flour for everything, so you might want to experiment with substituting some other flour for almond flour. You might try oat flour or rice flour.