I LOVE THIS PIE CRUST!!!
I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!
It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!
I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.
Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together.
A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this… … This fajita pie was a favorite at dinner.
Super yummy pie crust that has some crunch!
- 1/2 cup Brown Rice Flour or Millet Flour
- 1/2 cup Sorghum Flour
- 1/4 cup Amaranth Flour
- 1/4 tsp Xanthan Gum
- 1/4 tsp Baking Powder
- 1/2 cup Butter
- 2 Beaten Egg Yolks
- 1 TBS Cold Water
- 1/4 cup Sugar
- Stir together the flours, sugar, xanthan gum and baking powder.
- Cut in the butter until dough is crumbly.
- Add the beaten egg yolks and the cold water.
- Mix really well.
- Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
- Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
- You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
- Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
- You can make a savory pie! We added fajita fix-ins and it was really, really good!
- The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
Hello!! I love caramel, but I don’t do dairy… This leaves me a very sad person from time to time, especially in October; It’s caramel apple season! But I am not one to shy from a food challenge, so check this out!
It looks so good doesn’t it? It is!
I found some wonderful cans of Sweetened Condensed Coconut Milk. I decided to try and turn them into a caramel treat.
This batch I cooked up in the crock-pot. I covered the can with about 2 inches of water, put the can on it’s side and cooked it on low overnight (about 11 hours really) Then I had to let the can cool to room temperature.
Ooooh, the waiting was hard.
I must admit though, when I opened this can I wasn’t all that impressed with the contents
Just look at that, there’s layer of liquid at the top and it just doesn’t look all that good. I decided to pour it into a bowl to see if that helped improve it’s looks. I was also disappointed with this approach. Take a look at what I saw.
It looks ill….
So I gave it to Dr. Spoon and stirred it.
Doesn’t it just look healthier now? I think so
It wasn’t actually all that bad. Turns out it needed some stirring. It tastes a lot like coconut (Go figure huh) but it really tastes good on apples too. So try some out for yourself! And the awesome thing, it thickens the longer it sits.
I’m going to try again and cook it a little longer to see if I can get a darker caramel color and evaporate more of the liquid that was there when I opened the can (It may be coconut oil though…..) But for now, I have a wonderful sweet treat that I will enjoy oh so much!
While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)
A yummy dessert bread
- 1/2 Cup Tapioca Starch
- 1/4 Cup Teff Flour
- 1/4 Cup Brown Rice Flour
- 1/2 Cup Potato Starch
- 1/2 Cup Sorghum Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2/3 Cup Sugar
- 2 tsp Baking Powder
- 1 1/2 tsp Xanthan Gum
- Zest of 1 small Orange
- Juice of 1 small Orange
- 1 TBSP Vanilla
- 3/4 Cup Almond Milk
- 1/3 Cup Olive Oil
- 1/2 Cup Applesauce
- 1 tsp Baking Powder
- For the Glaze
- 1/2 Cup Powdered Sugar
- 2 TBSP Orange Juice (Fresh squeezed preferred)
- Preheat oven to 350 degrees.
- In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
- In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
- Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
- Mix until everything is well blended.
- Pour batter into a greased bread pan.
- Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
- Leave the bread in the pan and poke several holes in the top with a toothpick.
- Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
- Spoon the Glaze over the top of the Bread.
- Let cool in the pan for 10 minutes.
- Remove from pan and let cool completely on a wire rack.
- Store in an airtight container for up to 3 days.
It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!
Till the next post!
Have you ever sat in your kitchen staring at your canned goods with the thought “I have no idea how to make this stuff appealing…” I know I have. As long as I can remember my mother has had cans of peaches and pears on her shelves. We do have a variety of ways to eat them, we’ve turned pears into raw-veggie rabbits and both fruits have been added to cottage cheese and eaten. Of course pies and plain have been used as well. As I was sitting there staring at them, none of those options seemed appetizing. Then I saw the blender and I got an idea, and these delicious recipes were born. *MWAHAHA*
Pear Pie Shake
Peach Pie Shake
A Peach Pie in a Glass
- 1 Can Peaches (29 oz)
- 3 cups Ice
- 1/2 tsp Cinnamon
- 1/4 cup Brown Sugar
- Blend all ingredients in a Vitamix Blender on the smoothie setting and then enjoy!
- You can leave out the sweetener or use 1/4 cup applesauce instead of brown sugar, or a TBSP of honey instead of the brown sugar. Any way you choose to do it, it'll taste like nirvana.
1 can pears
½ cup applesauce
½ tsp cinnamon
2 ½ cups ice
Blend all ingredients in a Vitamix Blender on smoothie setting and enjoy (for extra vitamins add some spinach) I’ve even made these smoothies with fresh fruit in a normal blender, they still taste delicious with ultra creaminess! Enjoy your Fruit Pies in a cup!
Brought to you by irRAWsisitible Gluten-Free Department
Sometimes of an evening there comes a hankerin’ for something sweet,… decadent even. Something you crave, and you’ve got to have it come what may! Tonight was such a time…
Consequently, I went looking for a sweet recipe. I also didn’t want to go shopping, just quickly create it from what I might have in my kitchen. Here it is: Fudge. Yep, maybe it’s hot here, and maybe it’s allergy season, and perhaps it’s Summer. Fudge is a Winter treat, isn’t it? Reality is I simply didn’t care what season it was. Fudge was the answer to my sweet-need.
This is the fudge we made. The recipe we created was inspired by the Reboot with Joe site. We tweeked ours just a bit – using what we had on hand, but it was very, very close to the recipe found here.
Almond Butter Maple Chocolate Fudge
Oh my, deliciously decadent - divine fudge.
- 2 Cups Almond Butter
- 1/4 Cup Cacao powder
- 1/2 Cup pure Maple Syrup
- 1 heaping tsp coconut oil (we were closer to two tsp)
- 1 Tbsp Vanilla
- 1/2 tsp Sea Salt
- 1) Combine everything in a large bowl and stir well. We used a food processor.
- 2) Spoon mixture into a square baking pan, lined with parchment paper. Smooth to desired thickness.
- 3) Place the pan in the freezer and chill for an hour. We chilled ours for 2 hours.
- 4) Take the fudge out of freezer and flip out of pan. Cut into squares, rectangles, hearts, whatever.
- 5) Place the squares on top of plastic or parchment paper. Optional: Drizzle with the melted chocolate. (Oh, yes, now we're talkin'!)
- 6) Sprinkle with a little sea salt if desired, or any topping of your choice.
- 7) Keep cool in freezer. Store in airtight container.
- 1) Each square is said to have between 150 & 200 calories.
- 2) Himalayan Pink Salt is pretty on top of the fudge too.
Adapted from Reboot with Joe
There is something enticing about a round pie plate, creatively filled with
delicious, delectable, desirable purple yogurt/fruit goo.
We are grateful for those who, like us, explore various ingredients, tastes and textures
in order to create tasty treats to delight the taste buds while providing
unparalleled cuisine for those with food allergies.
This photo & recipe comes from SuperHealthyKids.com.
The first time this recipe was created, I put all the coconut into the date paste. While still very good, there was nothing left to roll the balls in, and it was a little dry. Therefore, I re-wrote the recipe by splitting the coconut into two on the card, so hopefully you won’t make the same mistake I did.
Coconut Pecan Date Rolls
Pecan & Date... There's nothing else to say.
- 12 fresh medjool (soft) dates, pitted
- 1/2 C pecans, chopped
- 1/2 C shredded coconut
- 1/2 C shredded coconut
- In a food processor, pulse dates, pecans, and 1/2 C shredded coconut until a paste forms.
- Shape date mixture into oval, marshmallow-like shapes, or balls, or triangles, or shape of your choice.
- Roll in bowl containing remaining 1/2 C shredded coconut.
I have recently fallen in love with these succulent little food items. Adding dates to your diet delivers vitamins and minerals that are necessary to maintain optimum health. The primary vitamins in dates are the B vitamins, with B-6 topping the list. B vitamins help with the metabolism of food and the formation of new blood cells. Other vitamins include K and A.
Dates are an excellent source for minerals, with potassium in the #1 spot. They also contain:
The body only needs small amounts of minerals, but if it is depleted of any one, it can be disastrous to your health. Snacking on dates can help you build up your body’s mineral stores.
One of the reasons people avoid eating dates is the belief that they will raise their blood sugar levels. The May 28, 2011, issue of “Nutrition Journal” reports a study in which date consumption was tested on diabetics. It showed that while dates contain high amounts of natural sugars, they are actually a low-glycemic index food and did not significantly raise blood sugar levels. If this is a concern for you, speak to your doctor before adding dates to your diet so that you can monitor your blood sugar levels and determine how dates affect you personally.
For myself, I am glad to know that dates are a delicious, low-glycemic food. My husband is pre-diabetic, and fixing foods that will not exacerbate that issue brings me a little peace.
As a child, Valentine’s Day was looked forward to – who could wish for more than a sugar cookie piled high with delicious buttercream frosting, and the sprinkles!!! Oh yes. Then growing up more, dating, getting engaged, married, etc. Valentine’s Day was special.
There are the years it lost its appeal for me, but it has come around again in a different way. Love evolves, and so do the treats I love to eat. I’d like to share a special, visually appealing treat from Oh Lady Cakes this Valentine’s Day. May the Joy of Friendship in its many varied forms be a blessing in your life today!
RAW ALMOND LINZER COOKIES WITH CHERRY FILLING
2 cups frozen cherries, thawed
1/2 tsp lemon juice
2-4 medjool dates, soaked 30 minutes
4 tsp chia seeds
1 1/2 cups raw almonds
1/2 cup unsweetened shredded coconut
Small pinch of fine sea salt
8 medjool dates
2-3 tbsp raw almond milk
1/4 cup unsweetened shredded coconut
1 tbsp cherry juice
To read the full account of these cookies, please visit Oh Lady Cakes.
This caught my eye today! I’ve made many desserts and energy bars with a base crust consisting of nuts. This is the first crust I’ve seen based on simply coconut. It sounds light and delicious. The visual appeal of the berries was also remarkably pleasing.
This recipe and more eye-catching photos can be found here on the Alkaline Sisters website. What a remarkably delicious recipe.
We can’t wait to try it – We’ll let you know, too!