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      Heirloom Tomato, Nectarine, and Burrata Cheese

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      Summer staple recipe! Easy to make and ready in 5 minutes or less!! Heirloom tomato, nectarine, and burrata cheese recipe utilizes what’s in season and everything you can find at a local farmers market.

      Heirloom tomatoes pair nicely with summer stone fruit. There are many different varieties or tomatoes ~ we love them all! We have tried this recipe using nectarines and sunset heirloom tomatoes; however, use this as a template. Feel free to try different tomatoes or peaches instead. Many farmers are growing different varieties, see which ones you prefer! If you are not by a farmers market, that’s ok too! You can get all of the ingredients at your local store.

      Make this for your summer dinner party or as an appetizer. We love how quick it is to make. You can also prepare this recipe ahead of time. For more delicious summer recipes, try our Heirloom Tomato Sauce, Nectarine Popsicles, and Nectarine Jam. And if you are feeling adventurous, learn how to make your own homemade burrata here!

      Scroll down for this full recipe and watch our recipe video. (*Make sure to watch the whole video for a funny surprise at the end.)

      Heirloom Tomato, Nectarine, and Burrata Cheese Ingredients

      Serves 4

      1 medium Heirloom tomato, sliced
      Yellow Nectarine, sliced
      Handful fresh mint, slivered
      Burrata cheese
      ¼ Red onion, sliced
      1-2 tablespoons White balsamic vinegar
      1-2 tablespoons Olive oil
      Pinch of Celtic or Maldon flake sea salt, plus more if needed
      Gluten free baguette or crostinis

      Method to Make This

      • Prepare the tomato, nectarine, and red onion. Place into a medium sized flat serving bowl.
      • Add balsamic, oil, and salt to everything and then mix together.
      • Before serving, slice mint and add to dish*. Taste and add more salt if needed.
      • Serve with baguette or crostinis.

      *NOTE: you can make this ahead of time. Prepare everything but the mint, and then cover. Leave in refrigerator to marinate.

      Dehydrated Peaches

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      Dehydrated Peaches! That’s right, delicious dried fruit made by you.

      Never want summer to end? Neither do we! And, with dehydrator, it doesn’t have to! Keep enjoying summer’s bounty all year long with this magical kitchen tool. Dehydrated Peaches is our first recipe using a dehydrator and you can expect more to come. The only thing you need (aside from peaches) is a dehydrator!

      This recipe was created on the fly while I was visiting my boyfriend’s mom’s home in Newport, Oregon. We met her camping in southern Oregon before heading to her home. While camping she had shared these same dehydrated peaches and I immediately insisted she teach me her ways!! These are a great addition to our Camping Essentials list.

      Dehydrating fruit is SO. EASY. I cannot emphasize that enough. The preparation is minimal, especially if you have help, and the rewards are plenty!

      We purchased a flat of local organic Fremont peaches from her farmers market. For reference, there are about 20-30 peaches in a flat. You Can use any variety of peaches your little heart desires. You can even use this recipe with other fruits: nectarines, plums, mango, pineapple, bananas, etc. The possibilities are endless!

      It is possible to “dehydrate” the peaches in your oven, but we haven’t tested that recipe just yet. We promise to do so ASAP, so even if you don’t have a dehydrator you can enjoy these homemade goodies too!

      Keep scrolling for the full recipe + watch our recipe video here! *if you enjoy this video style and would like to see more of these overhead recipe videos. Comment on this recipe on our YouTube, Facebook or Instagram @CurryGirlsKitchen.

      What You Need To Make Dehydrated Peaches

      1 flat of peaches, about 20-30 of your favorite variety*
      Dehydrator (we used this one + about 8 extra trays)

      Method to Make Dehydrated Peaches

      • There are two ways of prepping the peaches. #1) cut the skin off the peaches or #2) place peaches in simmering water for 2 to 3 seconds and then using your fingers, peel the skin off the peaches. Option #1 is great for the lazier cooks (like me). Option #2 will waste less of the fruit. Both work fine!
      • Once you have peeled the peaches, slice to your preference. I enjoy larger pieces of dried fruit, so I would cut into ¼ inch rounds and then slice off the rest of the fruit around the pit.
      • As you can see in our recipe video, I would take two peaches at a time to peel the skin off. Cut up the fruit. And then place on the dehydrator rack.

      • The key to making them perfectly dried is to give them space on the dehydrator rack.

      • Once all peaches are prepped and spread out, place racks in dehydrator. Plug in and setting the temperature.
      • There are two settings for how long the fruit will dehydrate for: #1) If you would like to do it for less time, we set the temp a little over 125 degrees. These need at least 12 hours before they can be removed. #2) If you prefer to let them dehydrate for a longer time, you can set the temp around 105 degrees. These can take anywhere from 18-24 hours.
      • Once dehydrated to desired consistency, remove fruit from the trays. Store in baggies or an airtight container. If your fruit has more moisture and a softer consistency, we recommend leaving in the fridge to preserve longer**.
      • Enjoy immediately! We love pairing ours with granola and yogurt, in salads, on a cheese board, with baked goods, and of course on their own.

      *Depending on your dehydrator, you might only be able to make a limited amount of peaches. The one we used had multiple trays so we were able to make a huge batch. We recommend checking your dehydrator manual to see how much it can hold (in pounds etc.). You can always start with a small batch and make more!
      **Depending on the texture of your fruit, it can last for months!

      Dairy Free Caramel Banana Smoothie

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      Our Dairy Free Caramel Banana Smoothie tastes like a decadent milkshake! Perfect for these hot summer days.  Megs has been testing new smoothie recipes to see how we can use even less sugar.  We both realized there are simple ways to cut down on our sugar. One way is to read the sugar content on product labels. Choosing unsweetened vanilla hemp, almond or Macadamia milks  have zero sugar. Using only half of the banana along with surprisingly beneficial ingredients,  such as Lions Mane and maca root, both added amazing flavor. We are loving her new tasty creations and found them so satisfying. This Caramel Banana Smoothie is a healthier “milkshake” alternative perfect as a refreshing summer breakfast or afternoon snack!

      The rich caramel nutty flavor comes from the coconut nectar and maca powder paired with the sweet banana. DF Caramel Banana smoothie is an indulgent treat that’s packed with incredible benefits!  Bananas are loaded with vitamins and minerals~ especially potassium, magnesium and folate. Maca powder is rich in antioxidants, great for increasing energy, mood, memory, libido and hormone balancing! Wahoo! Maca root is actually part of the powerful healing cruciferous family.  Lions mane, a mushroom, is anti-inflammatory and great for boosting brain function, heart and gut health. Recent research shows lions mane as having a positive effect stimulating brain cell growth. Check out these additional articles that share great information regarding the benefits from eating lion’s mane mushrooms and maca root .

      What to do with over ripe bananas? Freeze them! But do peel them first. They are perfect for using in this Caramel Banana Smoothie. We love freezing halved bananas for easy to make “nice-cream”, smoothies or milkshakes. Another treat is to make these smoothies into popsicles~ simply leave out the flax, chia and protein powder. For other delicious summertime smoothie recipes, try our Peach Basil Smoothie, Creamy Mint or  Tropical Dragon Fruit Smoothie.

      Watch our latest recipe video below and scroll down for the full smoothie recipe.

      Caramel Banana Smoothie

      8-10 oz. coconut water  (or alternative milk of choice)
      ½ frozen peeled banana
      1 tablespoon flax seeds, freshly ground
      1 tablespoon chia seeds
      1 tablespoon cashew butter
      1 tablespoon coconut cream
      1 scoop vanilla protein powder (optional)
      1 date or 1 tablespoon coconut nectar
      1 teaspoon vanilla extract
      1 serving Lions Mane (by Four Sigmatic)
      ½ teaspoon Maca powder
      Pinch of Celtic sea salt
      Handful of ice

      Method to Make Smoothie:

      – Put all ingredients into a blender. Mix on high for 45 seconds to 1 minute to make your smoothie nice and creamy!
      – Top with extra banana slices or coconut nectar for an extra caramel taste.
      – Enjoy immediately!



      Season’s Best Grilled Vegetables

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      Season’s Best Grilled Vegetables are a favorite go to for hot summer nights or any night that you can BBQ. There’s so many ways you can use those tasty finger licking vegetables that disappear as fast as you pull them off the barbi!   What better way to get cooking summer’s bounty than making up a big batch of grilled vegetables: eggplants, sweet bell peppers, chili’s, corn, summer squash, onions, zucchini, or mushrooms…Simply marinate them in olive oil and sea salt with some fresh garlic, or if feeling it, use our delicious  Teriyaki sauce. Eat them as is on the side, add them to pasta, in a salad, stuff them rolled up, or make a yummy vegetarian hero sandwich!  Watch our  video to see more yummy ways to use your Grilled Vegetables.

      Watch our video on How to Grill Vegetables below. And keep scrolling on down for the full recipe.

      Grilled Vegetables 101

      Summer’s bounty and MORE!

      Buy or pick your summer’s harvest:

      Eggplant, zucchinis, summer squashes, portabello mushrooms or any large mushrooms, sweet onions, sweet bell pepper, corn on the cob, chili peppers… so much to choose from!

      Fall and winter’s bounty are great too!

      Those hard winter squashes sliced  such as butternut, acorn, or pumpkin are wonderful to BBQ too!

      Olive oil

      Celtic or flavored Sea Salt

      Fresh mined garlic (optional)

      Fresh herbs: rosemary, thyme, oregano sprigs

      Teriyaki Sauce for another optional marinade

      Method for marinating and grilling vegetables

      • Slice all vegetables about 1/4 ” thick
      • In a large gallon sized baggie, depending on how many vegetables you are grilling, add vegetables, some olive oil, and sea salt. Use multiple bags so not to crowd and they all get coated in a the olive oil.
      • Marinate for a minimum of 30 minutes or over night.
      • Start heating your grill.
      • Have an empty baking dish and tongs to put the finished vegetables in.
      • Make sure the grates are cleaned. Use an oiled rag. You might need to throw it away after yo clean it, but better the gross dirt is on the rag not on your food.
      • Once your grates are hot, check by putting one vegetable on the grate. It should sizzle. Put as many on the grate that can fit. You will have to do batches at a time.
      • Turn down the heat/flame so not to burn the vegetables. Depending on the thickness, will depend on the time each vegetable will take. For example, a zucchini will cook faster than butternut squash. And mushrooms take a long time to cook down.
      • Lets talk burnt blackened vegetables. There are bad for us. Even carcinogenic. Its something I needed to say. Because we eat for our health and the blackest burnt ones are not healthy. ok. I said it…


      Watch our What to do with your Grilled Veggies!

      Strawberry Daiquiri Popsicles

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      What dessert just screams summertime? POPSICLES! Transport yourself to the beaches of Maui each lick of these Strawberry Daiquiri popsicles. All you need if four ingredients to make this sweet and tart treat! Naturally gluten free and dairy free, with no alcohol included so everyone can enjoy.

      Popsicles are a nostalgic treat that takes me right back to my childhood. The ones I would get from the ice cream truck, or at the corner store down our street, typically were chemically dyed. No thank you. Now you can make your very own, that you can feel great about eating! Put everything together the night before to enjoy the next day. Easy-peasy!

      If you aren’t doing so already, you are going to fall in love with how easy popsicles are to make. We got our popsicle mold online for under $10, like this one. After you make this recipe, you should try our Nectarine Popsicles. And for our 21+ year olds, this alcoholic Moscow Mule popsicle by our dear friend Pamela sounds deeelish!

      Scroll down for full recipe and watch our recipe video here.

      Strawberry Daiquiri Popsicles

      Makes 6 popsicles

      2 cups strawberries (fresh or frozen)
      4 limes, freshly juiced
      2 tablespoons coconut sugar (optional)
      6-8 oz. coconut water (we used Harmless Harvest coconut water)
      Popsicle mold
      *Rum option

      Method to Make Popsicles:

      • Place all ingredients into a blender and mix until desired consistency.
      • Pour mixture into a popsicle mold.
      • **Freeze over night.
      • To help popsicles out of the mold, run under warm water for a few seconds and then enjoy!


      *If you want to add rum, use less coconut water and do not add more than 9 teaspoons to the mixture, as the popsicles will not freeze.
      **Popsicles need at leaast 3 hours to freeze, but I prefer over night to ensure they are fully frozen.

      Gluten Free Cherry Muffins

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      Gluten Free Cherry Muffins. Life IS a bowl of sweet, tart, crunchy, and deliciously nutritious cherries!  There’s something wonderful about cherry season! And what better way to celebrate the season by baking these irresistible Gluten Free Cherry Muffins. Cherries are the first stone fruits to hit our farmers’ markets. We dream of all the wonderful treats we can make with these golden gems. And when we aren’t eating them by the handful or adding them to our Cherry Garcia smoothie, we bake with them! Cherries are wonderful made into jam or baked into pies, galettes, breads, cookies, and muffins.

      Cherries are a super food, packed with healthy antioxidants and phytonutrients that help strengthen our immune system! They are also loaded with fiber. Do make sure you buy organic cherries tho as they are heavily sprayed with chemical pesticides early in their season. Check out more information about the incredible health benefits of cherries HERE

      Here’s an easy fun gadget we love for pitting cherries. You know how Pegs loves her gadgets!  Click here to purchase your very own cherry pitter!

      Not into cherries and the messiness? Try our strawberry muffins. Or perhaps not a muffin lover? Try our cherry Galette or make an entire cherry pie! Totally yum! The best topping we found was actually a Greek style sheep lemon yogurt at our Farmers Market~ what a great combination and was super satisfying!

      We hope you enjoy these wonderful oh so tasty Gluten Free Cherry Muffins! Because, Life IS a bowl of cherries that should be enjoyed!

      Gluten Free Cherry Muffins

      Ingredients for Gluten Free Cherry Muffins

      Makes 8 large or 12 medium muffins

      1 stick butter or alternative butter

      1/3 Cup + 1Tbsp. organic coconut sugar or brown sugar

      1 egg

      ½ tsp. vanilla extract

      1/4 tsp. lemon extract (optional)

      1 Cup halved cherries

      1 Cup cherries, pitted, cooked down with 1 Tbsp. coconut sugar.  Mashed= 1/3 C

      1 C gluten free flour

      ¼ C coconut flour

      Pinch of sea salt

      1 tsp baking powder

      ¼ C lemon sheep yogurt (or another variety of lemon Greek yogurt)

      Coconut oil for greasing muffin tins


      Muffin tin

      Cherry pitter


      Method for Gluten Free Cherry Muffins

      Part 1 Mashed cherries and juice…

      In a small saucepan, add the cherries and 1 Tbsp. coconut sugar.

      Bring to a boil and immediately turn down heat.

      Let simmer covered for 5 -7 minutes until cherries are soft and can be mashed.

      Strain the cherries from the juice and set aside. Reserve ¼ -1/3 C. juice and add into batter.

      Mash the cherries and set aside.

      To skip this, use 1/3  cup cherry preserves.

      Part 2 Making the muffins

      • Pre-heat oven to 350 degrees.
      • Add all the dry ingredients into a bowl. Stir to mix them. Set aside.
      • Cream butter and coconut sugar.
      • Add 1 egg
      • Add the mashed cherries,( or 1/3 C cherry preserves), vanilla and lemon extracts. Mix well.
      • Begin alternating small amounts of the flour mixture then the yogurt.
      • End with the yogurt.
      • Stir in the remaining halved pitted cherries.
      • Grease muffin tins with coconut oil
      • Fill each muffin tin 2/3rds full .
      • Bake for 18-20 minutes checking at 15 minutes depending on the accuracy of your oven temperature.
      • Make cherry glaze if using. Method follows.
      • Once the muffins are done cooking immediately drizzle the glaze over them.
      • Let cool before removing from tins.
      • Serve warm or at room temperature with goat or grass-fed butter or top with lemon sheep yogurt. OH YUM!

      Part 3 Making the Cherry Glaze for your Gluten Free Cherry Muffins

      • 6 Tbsp. powdered sugar
      • 1/4 C cherry juice ( reserved from mashed cherries)

      Whisk both ingredients together until smooth. Drizzle over hot muffins. Cool completely.


      Gluten Free Smoked Salmon Sandwich

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      Who likes to go camping? We sure do!! This Gluten Free Smoked Salmon Sandwich is an easy recipe you can make while camping or at home. Using our favorite gluten free bread (that doesn’t require refrigeration), gluten free smoked salmon (a great source of protein the lasts a long time on the road) some hearty veggies, leafy greens, and sauces ~ we have created a gourmet sandwich you can eat anywhere!

      A few weeks ago my boyfriend, Leif, and I camped in the Grand Canyon. We got permits and off-roaded to Toroweap Overlook at the Northern Rim. I filmed this quick recipe video during our three days there. I grew up camping. Pegs and Papa Curry are avid campers and would take my three sisters and almost every summer while we were growing up.

      Traveling with six people is not cheap! Camping is an inexpensive vacation. Campsites are extremely cheap and if you don’t have the gear, most likely there is someone you can borrow some from. Not only does camping get you outside in nature, it is the best way to disconnect and recharge your soul. Nowadays, Leif and I love to go camping in our van named Sandy. You can follow along on our adventures at @SandyTheAdventureVan on Instagram.

      If you don’t enjoy camping, that’s ok! You can still enjoy this recipe at your house, by the pool, picnicking, or at work. If you do enjoy camping, we’ve got you covered! Camp cooking can be challenging, especially if you are gluten free; but not if you are prepared! I have added some of my tips to make cooking while camping easy into the video. And next week, I will be sharing a vlog with even more camp cooking tools.

      We hope you enjoy this Gluten Free Smoked Salmon recipe ~ wherever that may be! And if you would be interested in more camping related recipes, tips, and tools PLEASE COMMENT here or on Curry Girl’s Instagram & Facebook.

      Scroll down for the full recipe + watch the recipe video here!

      Gluten Free Smoked Salmon Sandwich

      2 pieces gluten free bread (we prefer Canyon Gluten Free Bakehouse, Udi’s, Bread SRSLY, and Happy Campers)
      3-4 oz. gluten free smoked salmon (make sure it is gluten free, most smoked salmon used soy sauce. If you cannot find any, you can always use canned wild salmon)
      4-5 slices Persian or hothouse cucumber
      2-3 slices Radish (we used breakfast radish)
      1 tablespoon tzatziki or mayonnaise
      1 tablespoon spicy brown or Dijon mustard
      1 tablespoon pesto sauce
      ½ small avocado, sliced and then mashed
      Small handful of heirloom cherry tomatoes, halved
      Handful of arugula mixed with slivered radicchio

      Method to Make Gluten Free Smoked Salmon Sandwich

      – Prepare all ingredients. If you are a vegetarian, you can easily leave out the smoked salmon or add one to two tablespoons of your favorite hummus instead. If you are dairy free, you can omit the tzatziki and pesto (it will still taste delicious) or find dairy free options!
      – On the two slices of bread, spread the sauces and avocado. I prefer to mash the avocado on one slice and then top with mustard. And then on the other slice I add the tzatziki then pesto on top of it. I forgot to add the avocado in the recipe video, and it still came out delicious ☺
      – Next I layer the radish, cucumber and tomato slices on top of the sauce.
      – Last I put the piece of smoked salmon on one slice and the arugula mix on the other.
      – Place on loaded sliced of bread on top of the other, cut the sandwich in half, and enjoy!

      me at the Toroweap Overlook ~ Grand Canyon Northern Rim.

      Sandy the Adventure van with Leif inside.

      Toroweap Overlook ~ Grand Canyon Northern Rim

      Creamy Mint Smoothie

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      Keeping it “simple” with this Creamy Mint smoothie recipe. We love adding herbs into our recipes, especially smoothies. Mint is a cooling flavor that pairs perfectly with warmer weather. It is a nutritious alternative to get your greens first thing in the morning.

      There are many varieties of mint as well as health benefits. Mint is great for digestion; it helps reduce inflammation as well as soothes nausea. To read more about the benefits of mint, read Dr. Mercola’s article.

      Mint isn’t the only beneficial ingredient in this smoothie! The cream from the coconut and flax seeds are great brain food as well as fiber. Chlorophyll oxygenates the blood. Maca is great for libido, female organs, and energy! We also love topping this smoothie with raw cacao nibs for extra fiber and antioxidants. I mean, who doesn’t love mint chocolate chip?!

      If you are interested in more smoothie recipe using herbs, check out our Peach Basil, Berry Watercress, and Detox Green smoothie. Another yummy recipe is Minty Melon smoothie by our good friend Alyssa of Simply Quinoa.

      Enjoy waking up to this breakfast or as your afternoon pick me up. You are going to savor ever sip!

      Keep scrolling for the full recipe. And make sure you watch our recipe video for even more commentary about this recipe!

      Creamy Mint Smoothie

      Handful of mint leaves
      1 cup almond milk
      1 cup coconut water
      2 tablespoons coconut manna, butter, or cream
      1 tablespoons flax seeds, freshly ground
      2 Medjool dates, pitted
      ½ teaspoon cinnamon
      1 teaspoon maca powder
      Vanilla protein powder
      1 serving ChlorOxygen chlorophyll drops
      Pinch of Celtic sea salt
      Handful of ice (optional)
      1-2 tablespoons cacao nibs for topping (optional)

      Method to Make Smoothie

      • Rinse and remove mint leaves from stems.
      • Place all ingredients except for cacao nibs into blender (we love our Vitamix).
      • Blend on high for 1-2 minutes until nice and creamy.
      • Top with sprig of mint and cacao nibs. Enjoy immediately!

      Grain Free Blueberry Pie

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      Grain Free Blueberry Pie

      Grain Free Blueberry Pie is one of those treats that you can feel 100% good about eating.  So much goodness that you could eat it for breakfast! It’s deliciously low in sugar, gluten free, dairy free, vegan, and paleo.

      We even made mini Grain Free Blueberry Pies in muffin tins! It’s versatile in that you can choose what ever filling is in season. Spring and summer stone fruits such as cherries, apricots, plums, peaches, and nectarines are all great choices for the pie filling. Other times of the year, fill it with apples or lemon custard or chocolate mousse or pudding. We par cooked the fruit as the Grain Free Pie Crust takes half the time to cook than our regular Gluten Free Pie Crust.

      Another bonus to our Grain Free Blueberry Pie is we omitted adding highly refined sugar and use a small amount of coconut palm sugar, thus making it a “reduced sugar” pie. There are many conflicting answers to the question whether coconut sugar is better for you or equal to regular white or brown sugar. What it boils down to is sugar is something we need to pay attention to. Too much is not good. Whether it is honey, coconut sugar, maple syrup they are all  sugar and we need to be mindful about how much we eat in a day.  We found good information in this article about the benefits of coconut sugar  verses regular sugar. If you are curious to learn more about the benefits of coconut sugar click this link.

      Scroll down for the full recipe and and watch our video here.

      Grain Free Blueberry Pie Ingredients

       (Gluten Free, Dairy Free, Paleo & Vegan)

      1 Grain Free Pie Crust (Double the recipe for lattice, cut outs or a top crust)

      Ingredients for Berry Pie Filling:

      3 Cups fresh blueberries (or raspberries, blackberries, or pitted cherries)

      ¼ C coconut palm sugar

      ¼ tsp. lemon extract

      1 tsp. arrowroot

      Method for Making Berry Pie Filling

      • In a medium sauce pan add the berries, coconut sugar and arrowroot.
      • Bring berry mixture to a boil.
      • Reduce to simmer and cook down for 5 minutes, stirring occasionally.
      • Remove from heat, and stir in lemon extract. Set aside.
      • Roll out or press the pie dough into the pie plate or muffin tins.
      • Save some of the pie dough for the topping.
      • Pour the berry mixture over the pie dough.
      • Roll out or flatten the pie dough to make a lattice design over the top of the pie. You can also crumble the remaining pie crust over the pie, or use cookie cut outs to top pie as well.
      • NOTE: for the lattice, I used a frosting spreader to pick up the lattice and place over the top. I found this helped to minimize breaking the lattice. See photo below.
      • Sprinkle top of pies with a cinnamon and coconut sugar mixture.
      • Bake pie for 30-4o minutes until pie crust looks nice and brown and the berries are bubbling.
      • Remove pie, and let cool on a baking rack.
      • Serve pie with homemade almond yogurt, or coconut yogurt, coconut whipped cream or vanilla flavored coconut ice cream.

      Method for Making Mini Berry Pies

      • Press the cut out pie crust into each individual cup.
      • Divide the berry mixture up evenly to have enough filling for each cup.
      • Crumble the remaining pie dough over the berry filling or cut hearts or other designs for the top of each mini pie.
      • Sprinkle top of pies with a cinnamon and coconut sugar mixture.
      • Bake for 20-30 minutes until crust is brown and berries are bubbling.
      • Remove mini pies from oven and let completely cool and rest for an hour before removing from the muffin tins.
      • We used a knife to gently run it around the inside of the muffin tin and gently lift the mini pie out.

      Cook down berries with arrowroot and cinnamon.

      how the berries will look once they have cooked down

      If making mini pies, first measure how many berries you will need.

      If making mini pies: use cookie cutters or a round cup to cut out the shapes you like.

      Lattice top strips.

      Individual tart pan

      Easy Grain Free Pie Crust

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      Easy Grain Free Pie Crust that’s deliciously gluten free, vegan, dairy free, and Paleo. Perfect for all us pie lovers!

      In an effort to eat less sugar and highly processed foods, we wanted to create a grain free pie crust, because we LOVE pie! Who knew it would turn out this delicious and simple to make! It’s moist enough to roll out, press it, shape it, even make lattice decorations with the dough. It’s so easy to work with as is our regular gluten free pie crust. The only difference is there isn’t any highly processed grain flours in this recipe. Another added bonus is that it’s actually a “better for you” guilt- free crust that you feel good about eating~ even for breakfast! Yup. Breakfast pie anyone? Minimal sugar and maximum benefit. We topped our blueberry pie this morning with fresh made almond milk yogurt and wow was it a treat! Because of the small amount of coconut sugar, it’s even Clean. Can you tell how excited we are. It’s that good and good for you.

      Fill this Easy Grain Free Pie Crust with your favorite fruit or filling and bake it like you would any pie, however it takes half the time to cook. Be on the look out for our new pie filling we’ve got for you.  Here are some of our favorite pie fillings to tantalize your sweet taste buds~ Chocolate pie, Lemon pie, coconut cream, strawberries. What a wonderful treat to feel good about eating and sharing this Grain Free Pie Crust filled with so many options for your family and friends. We can’t wait to hear what you think. Comment below and let us know what fillings you’ll use to create your amazingly delicious grain free pie.

      Curious about using guar gum and or xanthan gum in your gluten free baking? Click HERE to learn more from our friends at Bob’s Red Mill.

      Scroll down for our full recipe and watch our video here.


      Easy Grain Free Pie Crust (Gluten Free, Vegan, Dairy Free, Paleo)

      Makes one 9” pie crust or tart with leftover for decorating (lattice, shapes or crumble toppings)

      Easy to double and make top and bottom pie crust.

      Fills 8+ muffin tins or baking cups


      Ingredients for 1 Grain Free Pie Crust:

      ¾ C almond meal or hazelnut meal

      ¼ C coconut flour

      1 Tbsp. coconut sugar

      2 Tbsp. fresh ground flax seeds

      ¼ tsp guar gum or xanthan gum (for binding and added fiber)

      ¼- ½ tsp. cinnamon

      ¼ tsp. sea salt

      ½ C coconut spread or  alternative butter, cold

      1-2 Tbsp. iced orange juice or water ( start with 1 Tbsp.)

      Coconut and or Cassava flour for rolling out pie crust

      Option: add ¼ tsp vanilla powder

      Also needed is a rolling pin, a matt to roll out your dough, and an 8-9″ pie plate

      Method for making Grain Free Pie Crust

      • Mix all dry ingredients together in a food processor or in a bowl using a fork to blend.
      • Pulsing the food processor, add small chunks of the coconut spread at a time, not all at once.
      • Continue pulsing on and off.
      • Once it begins to look like “peas” or dough crumbles, slowly add the iced orange juice or water 1 Tbsp. at a time.
      • The dough will collect and form into a nice ball. DO NOT OVER MIX. ONLY PULSE.
      • Wrap dough ball in parchment paper and then place in a plastic sip lock bag.
      • Refrigerate for 30 minutes or overnight.
      • Remove pie crust from the refrigerator and place the ball of dough onto a Silpat, ( as seen in our recipe video), or a well-floured board.
      • If rolling the dough out, make sure both your rolling pin and your board is well floured.
      • You can also partially roll out the dough and then press the dough into the pie plate or muffin tins. Either way works well.
      • Fill your pie crust with berries or other fillings.
      • Bake in a preheated 350 degree oven for 30-35 minutes.
      • Let cool completely before cutting, even refrigerate.
      • Refrigerate after serving.

      all dry ingredients

      Pulse dough in food processor until a dough ball forms

      Dough ball

      If dough cracks, its moist, so push back together.

      lattice strips

      muffin tin cut outs

      muffin pies