Grain-Free, Gluten-Free Pumpkin Pie

November 21, 2012
Crust
1 cup almond flour/meal
1/4 cup potato starch
1/3 cup brown sugar
1 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/2 cup melted butter

Pie Filling
(adapted from www.againstallgrain.com)
1 15 oz can pumpkin puree
1/2 cup coconut milk
1/2 cup maple syrup (grade b is possible)
3 eggs + 1 egg yolk
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1/4 tsp. cardamom
1/2 tsp. lemon zest (not used in video)
pinch of sea salt

Directions


Preheat oven to 350

Crust
Mix dry ingredients then add butter and vanilla. Mix well and press dough into pie pan, working up sides to create the crust.

Filling
In a large bowl, mix all ingredients until well blended. Pour filling into pie crust.

Bake at 350 for 40 - 50 minutes or until middle of pie jiggles slightly. Let cool completely or refrigerate for about 1 hour.

Serve with whipped cream or whipped coconut cream.




 

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