Archive for the ‘dessert’ Category

Sweet Potatoe Pie – the quick version.

3 [left over] medium sweet potatoes
1 whole egg
1 egg white
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp almond extract
2TBSP palm shortening
1/2 cup white rice flour
1/2 C honey (or to taste)
enough almond milk to make smooth (1/4 cup?)

Whip all until smooth with a whisk, adding only enough milk to thin out enough to pour into a pie plate. Top with crumb topping if desired (it’s good either way, but a topping is easy and so good). and bake for 30 minutes in a 325  degree oven.or until hot. If you use a topping be sure to cover lightly with foil or parchment paper.

This is crustless because… well… because I was being lazy and the baby was crying at my feet the entire time and I just wanted to be done. I’m sure it would have been fabulous with an actual crust. But everyone was happy here so I think it was a success. It was just one of those things that accidentally turned out pretty good.

see, if I go about trying to create something it nearly always ends up awful…. but if the baby is crying at my feet and I’m trying to use up some left overs and I’m distracted beyond belief and I leave out the baking soda which I was planning to include, and I’m sure it’s going to be a total disaster…. it ends up tasting pretty darn good. figures.

….so, should I bother mentioning that the first time I put the topping on I forgot about the pie while I was vacuuming the stairs, and the whole top burned so I scraped it all over and put on a new topping and baked it for another 10 minutes?…. or that the reason my chicken curry would NOT finish cooking this evening was that I in fact had been measuring the temp in Celsius instead of Fahrenheit the entire time? and that it had probably been done for 30 minutes before I realized. or that I severely undercooked the rice noodles so they tasted like cellophane?

well… the pie was good. and nobody got sick. so all in all… I guess it was a success hmm?

While there is nothing in my mind that could compete with warm flakey buttermilk biscuit, this serves the purpose well. It’s great with jam or eggs (that’s all I can attest to so far as it’s the only toppings I’ve tried yet!)  They have a slight buttery taste and if you keep in proper prospective that this should be a drop biscuit and not a roll and cut out biscuit, it’s really yummy.

I made these for the first time tonight and I am very pleased with them. I was dying for a biscuit so I tweaked by “corn-less cornbread topping” recipe. This is what I came up with.

Biscuits

dry:

• 2 C  blanched almond meal/flour
• 3/4 arrowroot flour
• 1/2 T baking soda
• 1/2 tsp salt

Wet:

• 2 eggs
• 1/4 coconut oil or palm shortening
• almond milk (roughly 1/4 C)
• 3  T sugar **

Blend eggs well and sugar well, and add slowly add coconut oil or shortening. In separate bowl sift dry ingredients and slowly combine to wet while mixing. add almond milk as needed to thin. You’re going for a droppable biscuits, not a soupy mess. If by change you add too much milk let sit for a moment. almond flour expands and soaks up liquid. if it’s still too wet add more almond flour as needed.

drop by the spoonful onto a baking sheet and bake in a preheated over at 350 degress for 15-20 mins.

these biscuits get done before they look done. they don’t have a large rise to them and by the time they are browning they’re past their peek of fluffy yumminess and on their ways to hockey puck statis – so stay nearby til you know how long it takes your oven to bake them to perfection.

**next time i will try honey in lieu of sugar – I was concerned it’d be too wet so I didn’t do it for my first try. I thought shortening would give it more of a biscuit buttery taste but I think I liked the coconut oil variety better. Let me know what you all think!

Those us of with high allergy needs often miss out on fun foods. Foods that are crumbly, sweet and warm get replaced with imitations that are dry, hard, and rubbery. It leaves you feeling punished for having an allergy. Isn’t it hard enough when you can’t eat something yummy at a get together? It’s just horrible to be promised GF/SF/EF/CF replacements that aren’t remotely close to the original. I rememer the very first GF dessert I ever tasted. It had been a month of watching other people enjoy their cookies and  treats while I tried hard not to think about it. I was depressed, frankly! and a local GF baker in Maryland offered me a taste of his GF cookies. I was SO excited!!! I could enjoy food again!

It’s funny thinking on that. The cookies honestly weren’t even good! I was just so excited about having *something* dessert like that the fact that it tasted like sugary grit didn’ even register! But surely, after the romance died down I was left feeling bored again. my tastebuds were so very sad.

It’s taken me about 3.5 yrs of being  gluten-free to come up with something worthwhile. I was previously living off of boxed GF cookies *shudder* and trying to ignore their lack of taste and abundance of cardboard like texture. But, then I had Vencenzo. time has shown us he is quite intollerant of many things i was eating. So now I am COMPLETELY free of (amongst many other little things):

• gluten *
• soy
• dairy
• corn
• fructose (meaning ALL fruits and many veggies)
• raw veggies  (see above)
• citrus
• leaf family
• berry family (which doesn’t include cran or blueberries as they are another family)
• pork *

(*would be off of anyhow)

I’ve finally come up with a few recipes for desserts that aren’t just “okay” by gluten standards, but dare I say… my gluten/dairy-loving relatives don’t know the difference.

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Coffee Cake:

dry:

• 3 C      blanched almond meal
• 3/4 C  white rice floud
• 3/4 C  arrowroot flour (starch)
• 1/2   T baking soda
• 1/2   tsp salt

wet:

• 1/4 C  palm shortening
• 1 .5 C honey
• 8 eggs
• 3 cap fulls of vinegar
• 1 tsp almond extract

*crumb topping-

Start with these measurements. as always this isn’t an exact science. You will need to feel it here to make sure it’s right. If it’s too sticky add more flour. If it’s too crumbly increase shortening. If it’s too oily add more rice flour…. etc. each time in slightly different. You have to learn to eyeball some things in cooking – the inner baker will come out in you once your fear of cooking with GF flours dies down!

• 1/4 C palm shortening
• 1/2 C rice flour
• 1/2 C almond flour
• 1/4C honey
• 1/2 -1 T cinnamon
• optional: sliced almonds sprinkled on top

If you want it REALLY crumbly double the topping recipe- but don’t fill the muffins quite as full or they will overflow!

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Pre-heat oven to 305 degrees. Fill a muffin tin (or 3) with parchment paper baking cups. With mixer cream shortening and honey adding slowly 1 egg at a time until each egg is thoroughly mixed. mix in vinegar and almond extract.

In separate bowl sift (of combine with hands, like I do!) all dry ingredients. Add in 3 steps with the wet ingredients until fully combined. use ice cream scoop to fill muffin cups 1/2-3/4 full and top with crumb topping. Bake for 10-15 minutes or until done. (you want it to not be too brown on top and still a bit moist – as always this will vary from oven to oven so try one batch first and see how it goes.)

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tips:

The picture above shows crumb topping – but I also tried them out as muffins – no fancy crumbly topping and everyone thought they were still good. I’m sure I’ll skip the crumb topping when I’m in a hurry.

You can make the topping in bigger batches and save for a couple of days in a sealed container in the fridge.

There is nothing like a good cobbler in the winter months. I crave that sweet bready taste but I detest the sugar-high followed by the horrible sugar-low I get after wards. Using honey in my desserts has helped me move past my sugar addiction and the impending lows it causes for me. Sugar is highly addictive and is the root cause of many aches and pains (arthritis, fibromyalia…) as well as depression. refined white sugar has zero health benefits whatsoever… on the other hand it has a long list of problems it causes. To making the switch easier you can use half sugar half honey – but I bet you wouldn’t notice the difference!

• 1-2 bags or frozen or fresh blueberries
• 1-2 cups honey
• rice flour
• corn-less corn bread topping

Simmer blueberries on low until mushy and hot. Add in honey until sweetened as desired. (the less honey you use the more natural blueberry sweetness you’ll taste!) slowly add rice flour a TBSP at a time while blending until thickened like pie-filling.

transfer mixture into baking dish or casserole and top with 1-2 batches of Corn-less cornbread topping. (we like it really bread so I use two)

This is SO easy but SO good! it’s better than any store bought cobbler I’ve had. It’s an impressive dish for how little time and effort it takes to make it and I’m willing to bet nobody would notice that it’s not sugar.

** I bet this would taste wonderful with a side some homemade vanilla or almond coconut ice cream!

I’m giving this it’s own post in the recipe section because it is so versatile. It can be used over chili (as in chili casserole), over top of cobbler, and for chicken pot pies.

Corn-less corn bread style topping:

• 1 cup white rice flour
• 1/2 C Almond Flour
• 1 TBSP baking soda
• 1/2 tsp salt
• 2 eggs
• 1/4 honey
• almond milk (as needed starting at 1/4 Cup)

Mix all ingredients except milk. when everything is combined add enough almond milk ot make the batter pourable and not lumpy.

** for cobblers increase honey to 1/3-1/2 Cup and decrease almond milk

When frying up anything in hot oil be sure to lay the food down carefully into the oil. Start with the surface closest to you and work you’re way back. DON’T (I repeat, DON’T) just drop it in there quickly because you’re afraid your hand will be burned by a little pop of oil. If you drop it into the hot hot oil it will splash oil up at your arms and face which, let me tell you, burns a lot more than a tiny little popping oil bubble on your hand!

::ahem:: even seasoned cooks need reminded of this every now and again…

also, you might want to consider not wearing headphones and listening to your favorite Rich Mullins song while cooking with hot oil because it seems to cause temporary loss of common cooking sense.

..that’s all

1.5    Cups White Rice Flour

0.5   Cups Palm oil shortening

1-4 TBSP cold water

Mix together rice flour and shortening with fork or pastry mixer. Add Cold water to moistening and chill it. form into a ball and plop it into a pie plate. This is not a crust you will roll out, just start press it into the plate to form a crust. Bake on 325 for 10-20 mins. Watch carefully because it burns easily!

it should be flaky and almost buttery when it’s done. if it’s too hard it needs more shortening and less water. If it’s too dry it need less flour. Really as with any pie crust or pastry it takes a while to become familiar enough with it before it’s consistent. Make it several times in a row until you feel confident about it.

1 bag granny smith apples cored and sliced

1/2-1 cup honey

sea salt and cinnamon to taste

1 big cast iron dutch oven

simmer for about 30 mins. add water if needed.

this is the easiest thing in the world to make and almost every body loves it. you can saute the apples in butter, coconut oil or lard first if you want them more flavorful.

2 cans coconut milk
2/3  cup honey
1 tsp almond extract (I hate vanilla)
1/3 cup cocoa powder

follow your ice cream mixer’s directions and freeze for atleast an hour. it is SO good!