Use and Care Manual

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RECIPESRECIPES
Clean EATING Sweet Potato Pie Crust
INGREDIENTS
• 2 cups sied gluten-free
flour mixture
• 1½ tbsp stevia
• ½ tsp salt
• ½ cup coconut oil
• 4 tbsp ice cold water
• ½ tsp vanilla
• 1 tbsp confectioners sugar
• a lile olive oil, buer or
non-stick cooking spray
DIRECTIONS
In a medium bowl, use the Masha to blend the flour, stevia and salt.
Melt the coconut oil in a small saucepan. In a separate bowl, combine the
coconut oil (now a liquid), water and vanilla.
Using your finger, make a well in the center of the dry ingredients. Pour in
the liquid mixture.
Mix with the Masha until the dough holds together.
Knead with your hands. Roll the dough into a smooth ball.
Directions continued...
On a clean countertop, cuing board or hard surface, sprinkle the
confectioners sugar onto a sheet of plastic wrap (about 10 to 12 inches
long.)
Place the dough on the sheet. Turn and flip it so that the dough is
thoroughly coated with the sugar.
With a rolling pin, roll out the dough into an 11-inch circle. Rub a 9-inch pie
plate with a lile olive oil, buer or non-stick cooking spray.
Carefully lower the rolled dough into the pan. Scallop the edges.