Monthly Archives: July 2014

Strawberry Pie for Breakfast…OK, maybe not….

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I got a strawberry pie recipe from one of my best friends years ago.  Honestly, it is award winning with it’s cookie like crust and to die for glaze, who doesn’t love strawberry pie.  But this pie has been elevated to very special status in our house.  My friend Carol gave me this hand written recipe and it was so used over the years and stained that I no longer have the original which breaks my heart because Carol is no longer with us and her recipes ( I have a few of them) are a tangible way for me to celebrate who she was in my own little way. Every July I make a strawberry pie and remember my friend.

But now I had to alter it.  Heavy sigh…

That buttery cookie  crust got altered up:

  • I cup almond flour (sometimes called almond meal)
  • 1 cup gluten free flour
  • 2/3 cup (or more) of coconut oil (sometimes I mix it up and use half coconut oil and 1/2 earth balance and I’ve even used butter on those bold days when I take a chance on dairy)
  • 2-3 tablespoons of maple syrup.

Mix the flours, add the coconut oil, and blend it with a flat blade of your mixer or food processor, as it blends, pour in the maple syrup.  Mine came out crumbly, perfect for pressing into the pan.

Bake at 375 for 10 – 13 minutes or until golden brown.  Let it cool.

  • 1 quart of fresh strawberries, washed hulled and sliced if really big.
  • 1/2 cup water ( I’ve used a fruity white wine with excellent results)
  • 1/4 cup honey or syrop (more if you prefer it sweeter)
  • 1 tsp lemon juice
  • 1 large tablespoon corn starch

Take about a cup of strawberries ( I use the ugly or over ripe ones) and toss them in the blender. Add the water, lemon juice, syrop and corn starch and blend on high til well mixed.  Pour into a pan and cook on medium until sauce becomes thick and clear.

Take fresh strawberries and arrange in cooled pie shell.  Pour glaze over top of berries, letting it drip down between them and let cool in the fridge before serving.  If you are dairy free, a nice dollop of coconut milk ( the hard part at the top of the can) is a nice touch.

 

 

Gluten free muffins, conquered

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Mahhvelous Muffins.

I love muffins, little hand held bundles of goodness.  And I think I have finally discovered the secret to making gluten free muffins.  It is not in the recipe but rather in the formula. And I came across this formula mostly out of laziness and the hope that I could make as few dirty dishes as possible.

  • I cup mashed bananas
  • I egg
  • ¼ cup oil
  • ¼ cup honey
  • ¼ maple syrop (I’ve used agave nectar  or honey as well)
  • ¼ greek yogurt
  • 1 tsp apple cider vinegar

Mix in a bowl or in the blender for a bit.  I like to have about 2 cups liquid when I’m done so if you need to add more milk or yogurt please do so.  If you have more than 2  cups you will have really nice moist muffins.

After you have blended it, pour wet ingredients into a mixing bowl.

In a small container mix:

  • ½ cup rice flour (I use brown)
  • ½ cup millet flour
  • ½ cup tapioca flour (or starch)
  • 1 tsp Xanthum gum
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¾ tsp salt.

Add it to the wet ingredients and mix well.  All my life I was  warned to not over mix my muffins but this is the beauty of gluten free baking.  Mix that up all you want.  Add any chocolate chips or nuts while doing so.

Line a 12 cup muffin cup with paper liners,  Spoon batter evenly into cups and bake at 375 for 20 minutes.

Insert a toothpick to test for doneness.  If it comes out clean, your done!

I have done these with pumpkin, applesauce, banana’s even avocado and they are always great. I’ve added blueberries, walnuts and pecans and white or chocolate chips.   When I used the avocado I tossed in a 1/3 cup of cocoa powder to disguise it from my family.  I don’t think I could get them to eat green muffins.

If you wanna play around with the flours, feel free, I have used ½ almond meal in place of millet but stick with the 1/3 starch ratio as well as the xantham or your muffins will crumble in your hands.

Here’s the don’t:  Don’t use potato flour.  I have yet to find a recipe that uses potato flour that I like. I have a huge bag of it sitting in my cupboard and every recipe I’ve added it to, becomes a blob of thick pasty substance.