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Wholemeal fruit pie base recipe

Wholemeal fruit pie base recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

After various trials which ended up in a crumbly pie base that was impossible to roll out, I found this formula for a wholemeal fruit pie base with coconut oil.

1 person made this

IngredientsMakes: 1 pie base

  • 100g wholemeal wheat flour
  • 50g wholemeal spelt flour
  • 1 tablespoon demerara sugar
  • 1 pinch salt
  • 50g coconut oil

MethodPrep:15min ›Cook:40min ›Extra time:30min › Ready in:1hr25min

  1. Place flours, sugar and salt in the food processor. Warm the coconut oil till it's liquid and add to the processor. Process until the mixture has the consistency of fine sand. Add ice water 1 tablespoon at a time until the mixture holds together.
  2. Remove from the food processor and knead briefly with your hands to form a ball. Roll out between two layers of baking parchment to the desired size.
  3. Grease the pie tin and line it with the pastry. Place it in the freezer while you preheat the oven.
  4. Preheat the oven to 190 C / Gas 5.
  5. Add a fruit topping of your choice to the chilled pastry case.
  6. Bake in the preheated oven until the base is lightly browned. The baking time depends on the thickness of the base and the topping; a blueberry pie I made took about 40 minutes.

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  • 2 cups spelt flour
  • 1 tsp. salt
  • 2/3 cup unsalted butter (chilled cut into a 1-inch dice)
  • 7 tbsp. ice water (or less)

Put your mixing bowl and pastry blender in the freezer and allow them to chill, for at least 20 minutes. One of the secrets to producing a flaky crust, especially when using a high-protein flour like spelt, is to keep your ingredients as cold as possible.

Use a balloon whisk to lightly sift together the spelt flour and the salt in your chilled mixing bowl. Coarsely cut the butter pieces into the flour using a pastry blender or two knives, until the particles of the mixture are the size of small lentils. Use a fork to add the ice water, a tablespoon at a time, just until the dough begins to pull together into a mass.

Transfer the shortcrust pastry to a lightly floured counter and very lightly knead it over upon itself three times. Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest.

No Bake Banoffee Pie with Pecans

It feels like a lot of the food I’ve made over the last few weeks is something of a metaphor for the life we’re currently living. I hadn’t planned to post the recipe for this no bake banoffee pie – surely anyone can throw together the basic combination of biscuits, bananas, toffee and cream – but your enthusiastic response to this photo on Instagram got me thinking about what we all appreciate on a day-to-day basis. Not fancy tiered cakes and complicated techniques but the joy of simplicity – the recipe equivalent of slow days snuggling on the sofa rather than a glamorous evening out.

This is another recipe I’d mark as baby-sling-approved in its simplicity, plus it’s made in stages if you need to break off for feeding, winding or simply staring at your little love bundle. I appreciate that not everyone reading this has fallen into the delicious black hole of newborn baby, so feel free to insert your equivalent distraction here – we all lead busy lives and I hope a simple recipe will appeal whether you’re fielding work emails into the night, ferrying children on the school run or feeding hungry teenagers.

Banoffee pie needs no introduction and this recipe doesn’t break the mould, rather – in my humble opinion – slightly improves on it. There’s a smidgen less toffee than some versions, providing a slim yet satisfyingly sweet foil for the bananas and cream, a healthy dose of cinnamon in the whipped cream and pecans, because I never knowingly omit a nut for crunch. I didn’t fuss around with chocolate curls on this occasion, but if you’re of a chocolaty persuasion you could add some, or even go the whole hog by adding 75g melted dark chocolate to the toffee and using a chocolate biscuit base.

Tomorrow we’re heading to hospital before Nino’s operation on Wednesday, so things will be a little quiet around here for the next few weeks. Which gives you plenty of time to make this pie and take some time to enjoy the everyday. Life is sweet.

Australia’s best pie is…

The Baking Association of Australia has just held its 2019 pie and pastie competition and announced the nation’s best for both. In a monumental solidification, both overall winners hailed from the same bakeries as last year.

Country Cob Bakery in the town of Kyneton, nestled in the leafy Victorian Macedon Ranges, once again took out Australia’s Best Pie and this time it was for their caramelised pork and pepper pie.

The winning pork and pepper pie.

“Actually this is one of our Cambodian favourites food back home, and we could see that not many bakeries in Australia doing pork pie,” says Ryan Khun, co-owner and production manager at the bakery.

He developed the pie with his brother, Chan Khun, who is also co-owner and baker.

“We thought this is going to be something interesting and very challenging to make it into a pie filling from our Cambodian food but with Australian taste. So, we slightly adjusted the recipe and ingredients over the last 3 months to make it more delicious and so everyone will enjoy it,” he says.

“We thought this is going to be something interesting and very challenging to make it into a pie filling from our Cambodian food but with Australian taste.

“Even the 12 judges at the competition said this is one of the best pork pies they’ve ever had. It’s rich in flavour, with tender pork and the aroma is amazing.”

Best Australian pastie again went to Jo Jo’s Gluten Free Goodies in Kernot, Victoria for their roasted vegetable pastie.

Jo Jo’s took out the best gluten-free pastie category (as you’d hope) and best gluten free pie for their Thai red curry pie. The bakery’s gluten-free pastie win offers a solid vindication for coeliacs who have spent so much time suffering through average baked goods.

The two winners were chosen from a total of 345 Bakeries, with more than 1,760 pies assessed. It took 12 judges to complete the assessments, and by our calculations across the three days of judging, that’s around 49 pies tasted per judge per day! Can you say dream job?

Country Cob Bakery’s best pie win last year was a monumental moment for Chan, a Cambodian migrant who told SBS Food he literally dreams of pies, so it’s no surprise to see his pies featured further in the category list taking out best seafood pie for their curry scallop, as well as scoring gold and silver medals in nearly every other category.

Easy Teriyaki Meatballs are a game changer. You can make these meatballs with ground beef or ground turkey, whatever you prefer. One thing that I love is that you can have dinner on the table in about 1 hour. That makes it so great for those days that you are running.

Easy Cobb Salad is perfect for those days when you do not feel like heating up the kitchen. This easy cobb salad is perfect and you can put it together in about 20 minutes. I use Rotisserie chicken and ham that has already been cooked. You are welcome to change up any.

The classic method

Billowing wholemeal dough. Photograph: Felicity Cloake

It's time to try a more traditional technique, as outlined in my trusty Leiths baking Bible. After stirring the flour, yeast, salt and sugar together with water, I turn the dough out on to a lightly floured work surface and knead in the time-honoured fashion for about 10 minutes, until it feels silky and elastic. It rests in an oiled bowl until doubled in size and then I'm finally allowed to 'knock-back' the dough – ie sock it a hefty punch – before tipping it on to the work surface for a brief final pummelling. Into the tin it goes to prove, and when it's doubled in size, it's ready to cook. This is the best risen of the loaves so far, but texture-wise, although it's less heavy than my Bertinet-method bread, I'm still not satisfied. I'm beginning to wonder whether this could be more to do with the ingredients than the method.

Wholemeal Pizza Dough

We make pizza from scratch every Sunday. We make a large quantity so that we can use the rest during the week or bake bread with it if we need to. Feel free to halve the recipe if it's too much. You can also use entirely white flour if you prefer.

Making pizza dough is actually quite easy. It's even easier if you have a food processor with a kneading attachment (most do).

Pizza dough is characterised by strong development of the protein in the dough so that it's springier (strong enough to trap air) and won't tear apart as easily when it's stretched. The strength of the protein in the flour is increased the longer and harder it is kneaded/ worked. This is a feature of gluten containing flours only (wheat, rye, barley).

Because pizza dough relies on strong protein development you can probably guess why high protein flour is used. Here in Melbourne it's really easy to find high protein flours in markets and delis thanks to the large Italian community. Just check the nutrient panel for at least 11 grams of protein per 100g.

Preparation Time : 20-40 minutes
Resting Time: At least 3 hours
Cooking Time : 10 minutes
Serves : 10 plus

300g wholemeal baker's flour
700g pizza flour
7 grams fresh yeast or 14 grams dried yeast
600 mLs lukewarm water (around 37 deg. celsius)
1/2 tsp sugar
20 grams salt
Olive oil

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160g wholemeal digestive biscuits

60g macadamia nuts (salted and roasted)


2. To make the macadamia crust, crush the biscuits and macadamia nuts together in a food processor or with a mortar and pestle. Combine with the melted butter and press firmly into the base and sides of a lined 23cm springform tin. Bake for 8-10 minutes, then allow to cool.

3. For the filling, use the beater attachment of a stand mixer to beat all the ingredients together until the filling is smooth and fluffy. Press into the tart case and cover with plastic wrap directly onto the surface of the tart. Refrigerate for at least 4 hours.

4. For the meringue, heat the sugar in a small saucepan with ¼ cup of cold water until the sugar reaches 114C, then start to whip the egg whites in the bowl of a stand mixer. When the sugar reaches 120C pour the sugar syrup into the egg whites slowly (the egg whites should be at soft peaks when you begin to do this). Continue to whip the egg whites for about 20 minutes until the bowl of the mixer feels room temperature to the touch.

5. Top the pie with the meringue and torch with a blowtorch to brown the meringue.

Fruit Mince Pies

What's great about it

OK, here they are! My purely delicious fruit mince pies recipe. I've tried to cover most bases such as gluten, wheat and dairy free which is why I've given you a few pastry options. My favourite pastry to make these lovely pies is the oatmeal shortcrust. It has a lovely crunch and wholesome sense of purity which I love. They last for days (up to 1 week) and they are perfect to complement your nutritious Christmas feast.


Oatmeal short crust

1 ½ cups (175 g / 6 oz) rolled oats

½ cup (40 g / 1 ½ oz) desiccated coconut

½ cup (60 g / 2 ¼ oz) almond meal

2 ½ tablespoons macadamia nut oil, olive oil or cold pressed coconut oil

2 tablespoons raw honey, organic maple syrup or rice syrup

1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste

1 tablespoon water to mix if needed to form a dough

Almond short crust

2 ½ cups (250g/ 8 ¾ oz) almond meal

2 tablespoons honey, organic maple syrup or rice syrup

30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil


Looking for delicious healthy cake recipes? Here they are!
Beautiful, moist and scrumptious cakes packed with wholesome ingredients and nutrients do exist.

Here you’ll find 20 of the best yummy cake recipes you can easily bake and enjoy with your family.


Well, it depends on the ingredients. If you make your own cake from scratch using fresh and wholesome ingredients like fiber-rich whole grain flour, honey, oats, fruit, vegetables, nuts or amazing dark chocolate, is a great bonus.

Plus, if you try to reduce the amount of sugar, fat, and ditch processed ingredients, food colorings and sugar-loaded decorations, your cake will be definitely healthier than a regular one.
If eaten in moderation, a homemade cake is healthy, tastes delicious and satisfies your sweet tooth.


I’m not a doctor or a dietician, and I love a little indulgence here and there, but when I bake my cakes I always stick with wholesome healthy ingredients and I try to reduce the amount of sugar as much as I can. And this is obviously a bonus if we love staying on track with a healthy lifestyle.

For this reason, I love cakes containing plenty of delicious fruit, yogurt or even vegetables like carrots, beetroots or zucchini. Not only are these ingredients good and healthy, but their moisture and sweetness allow me to reduce the amount of fat and refined sugar that otherwise would end up in my cakes.

So if you wonder what is the healthiest cake to eat, low sugar cakes containing fruit, vegetables, nuts, dark chocolate, and unrefined ingredients are definitely a healthier alternative to regular cakes.

Ready to bake? This collection of delicious recipe features moist cakes packed with carrots, pumpkin, zucchini, yogurt, figs, berries, rhubarb, oats or dark chocolate.
They all are easy to make, beautiful, nourishing and delicious.

This simple and delicious cake is a must: NO refined sugar, NO refined flour and loaded with yogurt.
Plus, not only is it good and super easy to make, but it’s inexpensive, nourishing and everyone loves it!

This easy chocolate cake recipe is absolutely scrumptious with a rich chocolate flavor! It’s eggless, dairy-free, and a breeze to make in 1 BOWL.

Are carrot cakes healthy? This one is surely healthier than a regular one with frosting and plenty of sugar. And it’s moist, loaded with carrots, wholesome ingredients, and totally fuss-free: blend it and bake it!

This delicious and moist apple cake contains 4 large crunchy apples and 1 cup of yogurt. It’s definitely a healthier apple cake that TASTES LIKE APPLES, not sugar!

This cake is a healthier twist on the German classic, made with coconut sugar and a soft spelt base. It’s essentially bread and a rhubarb, and it makes a lovely breakfast.

This lovely and ruby cake features sweet and low-calorie beetroot and only wholesome ingredients like whole grain flour and unrefined sugar.

This loaf cake looks super pretty and delicious: whole grain flour, sweet figs, and honey make it one of the best healthy desserts ever.

Low in sugar and packed with whole grain flour and unsweetened cocoa powder, this chocolatey bread will be a perfect breakfast and treat throughout the week, especially if you love cakes that aren’t too sweet.

This super easy cake is all about flavor and wholesome ingredients.

This lovely pound cake is one of the best healthy cake recipes out there. It’s filled with fresh blueberries, whole grain flour, lemon flavor, and it’s perfectly sweet yet made without refined sugars.

This bundt cake is basically a cinnamon roll and comes with a creamy cashew maple glaze and caramel sauce. It’s gluten-free, maple syrup and coconut sugar to sweeten it, and applesauce to make it soft and moist

This is one of the healthy cake recipes I love: it makes a perfect, cozy fall breakfast or dessert (NO dairy, NO refined sugar, No refined flour).

This hazelnut fig cake is a healthier, vegan cake made with wholesome ingredients like coconut sugar, spelt flour, and sweet seasonal figs.

This maple-sweetened gluten-free cake is loaded with fruit and it doesn’t contain refined sugar or flour. It looks beautiful!

If you look for healthy carrot cake recipes, this yummy cake is packed with carrots and made with whole wheat flour, applesauce, and maple syrup!

No sugar chocolate cake? This grain-free sponge is naturally sweetened with puréed dates. Plus, the addition of the sweet potato provides the perfect naturally sweet and creamy base for chocolate frosting. Yum!

This delicious cake is made with pumpkin purée and spices, plus honey (or maple syrup), white whole wheat flour and coconut oil. Combine all of those in one bowl and you’ll get some seriously amazing pumpkin bread.

This simple cake is made with wholesome ingredients, no refined sugar and it makes a perfect and healthy brunch for a crowd.

What is a healthy alternative to a birthday cake? A healthy cake that looks stunning like this vanilla cheesecake : )
This simple raw almond and date crust is topped with a rich cashew-coconut cheesecake layer. Delicious and beautiful.

Looking for healthy chocolate cake recipes? What about trying these delicious gluten-free, sugar-free and packed with Greek yogurt chocolate brownies? Perfect if you prefer a no sugar chocolate cake : )

If you have kids, these mega delicious healthy cakes will also satisfy even your pickiest eaters and you’ll soon find that getting your family on a healthier track is easier than you thought.
Healthy doesn’t mean you’re missing out on delicious treats, and I’m sure these amazing recipes will prove me right : )

If you try one of these recipes or if you have any questions, I would love to hear from you! x

Watch the video: Whole Wheat Pie Crust Recipe - Foolproof Tender Flaky Pie Crust - WHOLE GRAIN BAKING SERIES (July 2022).


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