I made a Pumpkin Pie for Thanksgiving that everyone really enjoyed. Here's the recipe:
1/2 small sugar pie pumpkin (or 2 cups canned pumpkin if you're in a hurry)
3 eggs
1 cup non-dairy milk. I used
Living Harvest but any other brand would likely work as well.
3/4 cup maple syrup
1 tablespoon flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Bake the pumpkin, cut side down, on a baking sheet for 45 minutes to 1 hour, or until soft. Remove skin and place pumpkin in a food processor or blender. Blend until pumpkin is very smooth. Transfer pumpkin to a small saucepan and cook over medium heat for 15 to 20 minutes so that it thickens.
(Next time, I am going to try baking the pumpkin cut side up to see if I can eliminate this step.) Place all ingredients in a large bowl and use a whisk to mix well. Pour into prepared
pie crust and bake for 45 minutes to 1 hour.
I just made an awesome quiche in the absolute best pie crust I have ever made. As a bonus, it was gluten-free. As an additional bonus, it disappeared in no time flat. Quiche recipe to follow next week - stay tuned.
In a food processor, place
1 cup white rice flour,
¼ teaspoon baking powder, and
¼ teaspoon salt. Pulse a few times with feed chute covered. Cut
¼ cup butter into small pieces and add to food processor. Process until butter is mixed in with flour mixture. Add
1 egg and
3 teaspoons cold water and process just until evenly combined. As this dough will not stick together as gluten dough would, simply turn the entire mixture into a pie plate and press around and up the edges with a fork. Place in fridge while preparing filling.
This is based on the recipe from Chaotic Cooking.
I've finally come up with a banana bread recipe that is wheat-free, is at least relatively healthyish and, in Ms. Mango's and my opinion, is quite tasty. Here it is:
Combine
1½ cups barley flour,
1 cup sugar,
1½ teaspoons baking soda, and
¼ teaspoon salt. Use a food processor, two table knives, or a pastry blender to cut in
¼ cup cold butter.
In a separate bowl, mash
4 very ripe bananas, leaving a few small chunks of banana if you desire. To the bananas, add
4 eggs. Beat well. Fold in the flour mixture and mix until just blended. Transfer to a greased loaf pan and bake at 350° Fahrenheit for 90 minutes.
I have tried all the following variations with excellent success:
- Add ½ cup of chocolate chips or chopped nuts.
- Replace the butter with shortening for a non-dairy version.
- Use an alternative sugar such as evaporated cane juice.
"Did you just...un-veganize a vegan recipe...?"
"Er...yeah, I guess I did. Still want to marry me?"
