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Amaranth Crust

This is the easiest tart crust you’ll ever make! Make sure that your coconut oil is either at room temperature (solid) or chilled.
Author: Nicki Sizemore


  • 2 cups /7oz amaranth flour , plus additional for dusting
  • 1 teaspoon sea salt
  • 4 tablespoons organic , unrefined (extra virgin) coconut oil (cold or at room temperature, not melted)
  • ½ cup ice water


  • In a food processor, pulse together the amaranth flour and sea salt. Add the coconut oil and pulse until crumbly. With the blade running, drizzle in the water until the dough forms a rough ball.
  • Remove the dough from the bowl and place on a piece of wax paper. Press into a disk. Cover tightly with plastic wrap, and refrigerate at least 20 minutes, or up to 24 hours. Do Ahead: The dough can be refrigerated overnight. Let sit at room temperature 30 minutes before rolling.