- Blanched Almond Flour - Arrowroot or Tapioca Flour - Baking Powder - Coconut Palm Sugar - Sea Salt - Butter or Ghee - Egg White - Eggs - Non-Dairy Milk - Apple cider vinegar
Preheat oven to 400 degrees and lightly grease an 8 or 9 inch pie pan. In a small bowl, stir together the non-dairy milk and vinegar. Set aside.
Whisk together the almond flour, tapioca or arrowroot, baking powder, sea salt, and sugar until well combined or pulse in a food processor to combine.
Add in the butter and cut in with a pastry cutter, 2 forks, or gently pulse in a food processor until well blended and flour looks like sand.
Stir in the eggs and milk mixture. The dough should be sticky but not wet. Add additional flour if needed.