Tag Archives: Sugar-Free

BlackBerry Pie

Summer Favourite!

blackberry-pie-a

 

 

 

1-2     Pie Shells of your choice
4-5    cups fresh Blackberries (or thawed, drained from frozen)
1/2    cup Honey, Raw Sugar or sweetener of choice
1/4    cup Tapioca Powder
1         tablespoon Lime Juice
1         teaspoon Lime Zest

Combine all in a large mixing bowl then add to your pie shell. Cover with more dough and cut a hole in the top or crisscross or simply leave open. Loosely cover with tin foil and bake at 425 degrees for 20 minutes then, reduce heat to 350 degrees, remove foil and bake another 30 minutes or until less filling is bubbling and crust golden. When using a gluten free crust I always egg white wash the top in the last few minutes of baking to get a golden top. Allow pie to cool for half an hour or more before serving so it sets. You can always reheat it on a low temp covered in foil. Enjoy =)

Gluten-Free Pie Crust – two ways

I went camping in Tofino this past weekend and brought a couple of my gluten-free pies to share, I’m confident they went over well even with the gluten eaters but then again, who wouldn’t love fresh raspberry and nectarine pies while camping!?  Couple people asked for this Blog address and I am aware I haven’t posted in a while so I popped in to see what’s going on and noticed, I still haven’t posted my gluten-free pie crust recipes and I actually promised to back in September – oops!  Better late than never! Pie filling recipes to follow…promise!

First is my easy, rice flour gluten-free pie crust, I use it usually with Summer fresh fruit pies like blackberry or raspberry/nectarine where it’s all about the filling.  The recipe below makes one pie shell, if you want a cover or to roll extra to crisscross cover your pie then double the batch.

Easy Rice Flour Gluten-Free Pie Crust

Medium bowl
1           cup Rice Flour
1/2      cup Tapioca Flour
1/4      cup Potato Starch
1/4      teaspoon Sea Salt
2           teaspoon Xanthan Gum
Small bowl
1/2      cup Earth Balance Vegan Shortening or
Spectrum Naturals Organic Shortening (soy-free)
1          large Egg, beaten
1          teaspoon Apple Cider Vinegar
3          tablespoons Ice Cold Water

Mix dry ingredients in medium bowl

Cut in cold shortening and rub mix together, but not too much, you want a chunky mixture.

Whisk together the egg, vinegar and ice water in small bowl then slowly add to dry bow, hand mixing until a ball in formed.

Knead your pastry (with a little more flour if needed) for 2-3 minutes then wrap in parchment paper and refrigerate for no less than an hour.

Remove from fridge to roll out on floured surface, (I keep a flour dusted t-towel frozen in my freezer to roll out pastry, it makes it easier to pick up and flip. You could try using the parchment paper from the wrapping too). If the pastry is a little hard when removed from the fridge, knead again but the colder the better!

Roll to desired thickness and flip onto pie pan and gently press edges.   Return to fridge until ready to fill with filling or, freeze for later use.

NOTE: If a cooked crust is needed for your recipe bake at 425 degrees for 10-12 minutes.

Super Awesome Gluten-Free Pie Crust

Two pie dishes
Large bowl
1 1/4      cup Almond Flour (this is not the same as almond meal)
2/3         cup Gluten-free Oat Flour
2/3         cup Tapioca Flour
1/2         cup Teff Flour
1/2         cup Potato Starch
¼             cup Sweet Rice Flour
2              teaspoons Xanthan Gum
1/4         teaspoon Guar Gum
1/2         teaspoon Sea Salt
5              tablespoons Goat Butter, cold
4              tablespoons Earth Balance Vegan Shortening, cold
Small bowl
1              large Egg
6 to 8     tablespoons Ice-cold Water

In a large bowl, mix the flours, potato starch using a whisk then add the xanthan gum, guar gum and the salt. Mix well with wooden spoon.

Cut in very small pieces of the ice-cold butter (or try freezing your butter first and then grating it in), gently mix then cut in very small chunks of the shortening. Use your hands to mix slowly until a gritty sandy finish.

In a small bowl combine the egg with ice water and whisk.

Now you can add the egg water mixture and hand mix or transfer flour mix to the food processor, turn on and slowly add egg/water mixture.  If your dough is to dry add a little more water, if its too sticky ass a touch more potato starch.

Now, wrap the pie dough in plastic wrap (or cover in a bowl in a bowl) and let it rest in the refrigerator for 20 minutes.

Remove from fridge and separate the dough into either two halves for top and bottom or make a thicker crust and thin cut-outs to crisscross on top – whatever you wish!  Roll dough out thin between two pieces of parchment paper.  Remove top piece of parchment paper and flip the dough onto a pie plate.  If it tears you can mend or re-roll!

Return to refrigerate or freeze until ready to fill.

Gluten-Free Vegan Thumbprints

I’ve been working on a vegan, gluten-free version of the ever popular thumbprint cookie for a while now and I think I got it just right today.  I just love these not-so-sweet treats and have a lot of fun trying different fruit centres.  Great as a snack with a cup of tea!

I have also included a couple of recipes for the fruit centre which easy to make and  a little thicker than regular jam but you can always use a regular  jam too. Or, try making my all fruit jam recipe, it’s also pretty quick and easy and then you’ll have a jar in the fridge for toast!

Oven 350 degrees
Baking sheet lined with parchment paper
Large bowl
2              cups gluten-free Oat Flour  (You can make this by grinding oats in your blender)
1/2         cup of gluten-free Rolled Oats (I use Bob’s Red Mill Gluten-Free Rolled Oats)
3/4         cup of Sorghum Flour (Millet or Rice Flour will work too)
1/2         teaspoon Baking Powder
1/2         teaspoon Baking Soda
1              tablespoon ground Chia Seeds (also done in a blender)
1/2         teaspoon Sea Salt
Small bowl:
1/2         cup Agave or Maple Syrup
1/4         cup Sunflower Oil (or room temperature Extra Virgin Coconut Oil)
1/4         cup Nut Butter (I use Almond-Cashew)
1/4         cup of Unsweetened Applesauce (I use Eden Apple Butter)

In your large bowl, combine all dry ingredients.

In your small bowl, mix all wet ingredients.  Then, combine all in large bowl and mix well.

Spoon heaping tablespoon of dough onto parchment lined baking sheet and make a thumb print well
and fill the hole with a teaspoon or so of your choice jam.  I like blackberry or fig (recipes below).

Bake for 15 to 20 minutes until just turning golden brown on edges.

Makes 2 dozen.

Fig Jam Recipe
1 cup Dried Black Mission Figs, stems removed and chopped
1/4 cup water
Honey or Agave to taste

Combine figs and water in a small bowl, cover and let stand for 30-60 minutes depending on how dry your figs are. Add a tablespoon or so of Honey or Agave and blend in a small blender till smooth.  Add more water or another fig till you get your desired consistency.  Store in a glass jar in the fridge.

Quick Blackberry or Raspberry Jam Recipe
1½          cup of Berries
5-6          Pitted Dates
½             teaspoon Lemon Juice

Combine all and blend.  Store in a glass jar in the fridge.

Gluten-Free Millet Muffins

Put this gluten-free version of my Honey Buttermilk Millet Muffins together this morning in mind of a friend who is trying to go gluten-less, I also promised to give this option some time ago. This recipe is really versatile, you can create any alternative flour mix you like, each changing the flavour and varying nutritional values just a bit. I have offered quite a few “or” options, please let me know if it’s too confusing. I like the buttermilk version plain, the dairy-free version with apple sauce and vanilla or the pumpkin with cinnamon. Add dried fruit too if you like, after my batch was done I kinda wish I had thrown in some of my juice sweetened cranberries! The flour combination I used below is my favourite for nutrition and taste, some flours like buckwheat and amaranth have distinct strong flavours and can be distracting but follow your taste buds! Only flour/powder you can change out is the Tapioca. Have fun!

This batch filled 6 regular sized and 24 mini cups muffin pans, (would probably make 16 regular).  You can fill them with batter just to the top.

If you prefer a sweeter muffin you can add 1/4 cup of brown sugar to any version of the recipe

400 degrees
Muffin pan sprayed with cooking spray
Large bowl:
3/4       cup Millet (uncooked)
1/2       cup Sweet Rice Flour
1/2       cup Brown Rice Flour
1/2       cup Millet Flour
1/2       cup Teff Flour
1/2       cup Sorghum Flour
6            tablespoons Tapioca Powder
1            teaspoon Baking Soda
1            teaspoon Baking Powder
1/2       teaspoon Sea Salt
Medium bowl:
1            cup Buttermilk or Soy with 1 tablespoon Vinegar or Milk from Rice, Almond, Coconut, Hemp ect.
1/2       cup Sunflower Oil
1             large Egg
1/2        cup Honey or Agave  (plus brown sugar if you want a sweet muffin)
1/4        cup Apple Sauce or Pumpkin Puree
1             teaspoon Vanilla or Cinnamon

Optional:
1/2      cup Dried Cranberries or Raisins, Currents, Blueberries ect.
1           tablespoon Raw Sugar

Combine dry; stir wet.  Add wet to dry and mix well. Add dried fruit if using.

Divide by muffin cups and sprinkle with raw sugar.

Bake for 15 minutes for regular sized, 10 minutes for mini cups.

Strawberry Rhubarb Muffins with Cinnamon Oat Crumble Topping – Gluten-Free/Dairy-Free

Started my Christmas baking today,  new recipes for that coming soon!  Tonight I was in the kitchen for  almost 4 hours, cooking with love for friends and family really energizes me. When my boyfriend came in for his 6th “sample”, I thought maybe I should whip-up something extra healthy we can enjoy at work the next couple weeks:  Muffins!

I had some strawberries and rhubarb in the freezer and just picked up a bag of gluten-free oats, add a little cinnamon, super healthy buckwheat flour and a basic gluten-free muffin combination and ta da, moist, light, fruity little muffins that will be great with breakfast or as a late morning snack.

This recipe includes a small amount of organic light brown sugar but if you wish to go totally sugar-free you can  replace the brown sugar with more honey, agave, or even maple syrup, just be careful not to over brown.

Oven 350 degrees
Lightly greased or lined 12-muffin pan

Large bowl
1/2       cup Buckwheat Flour
1/2       cup Sorghum Flour
1/4       cup Tapioca or Arrowroot Powder
1 1/2    teaspoons Baking Powder
1/2       teaspoon Baking Soda
1/2       teaspoon Sea Salt
1           teaspoon Xanthan Gum
1/2       teaspoon Ground Cinnamon
1/4       teaspoon Nutmeg
1/2       cup Organic Light Brown Sugar
1/2       cup Honey or Agave Syrup

Whisk together the above.

Add in:
1/4      cup Sunflower Oil
2          large Eggs (or equivalent egg replacer)
1/2      cup Nut or Soy Milk
2          teaspoons Bourbon Vanilla

Stir by hand until smooth.

Add in:
1          cup Strawberries, sliced
1/2     cup Rhubarb, chopped

Stir to mix combine.

Spoon the batter into 12 muffin cups.

Oat Crumble Topping

Small bowl
1/4       cup Rolled Oats
2-3       tablespoons Organic Light Brown Sugar
1/2       teaspoon Cinnamon
2           tablespoons Spectrum Organic Shortening or cold Coconut Oil

Combine the oats, brown sugar and cinnamon then cut in the shortening and mix until you have crumbs.

Spoon the oat topping onto each muffin.

Bake for approximately 18 minutes.

Perfect warm fresh from the oven. Freezable.

Gluten-Free Sandwich-Worthy Oat Bread

Today I set out to re-stalk my freezer with a few of my staple loaves of bread and decided that I needed a new one to add to the bunch. My baking basket had a small bag of oats left over in it so….Oat Bread! I used a mishmash of gluten free flours, no starches and a yeast free formula that rises – the result: a delicious, nutritious even sandwich worthy bread that I think I’ll call my new favourite!

The fun part of this one is the flours are totally interchangeable so don’t be afraid to experiment. It’s also worth a mention that you can easily make your own flours with a food processor. I made the millet and oat flours for this loaf today. You can also try adding 1/2 cup of sunflower or pumpkin seeds!

Oven 350 degrees
Greased loaf pan

Medium bowl:
1              cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2         cup Buckwheat Flour
1/4         cup Millet Flour
1/4         cup ground Flaxseed
1/4         cup gluten-free Oats
1/8         cup gluten-free Oat Flour
1/8         cup Sorghum Flour
1              teaspoon Sea Salt
1 ½        teaspoons Baking Powder
1/2         teaspoon Baking Soda
Large bowl:
3             medium Eggs
1/4         cup Sparkling Water or Club Soda
2/3        cup Yogurt, Vanilla or Plain/Dairy or Non-Dairy (I use Goat Yogurt)
1              tablespoon Agave Nectar or Honey
1              teaspoon Apple Cider Vinegar

Mix all dry ingredients in your medium bowl.

Beat the eggs in the large bowl until frothy, add the remaining liquid ingredients and whisk well.
Slowly mix the dry ingredients into the wet and stir until thoroughly incorporated.

Scoop dough into greased loaf pan and sprinkle with oats and coarse sea salt
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for before slicing.

Sweet Potato Biscuits – Gluten Free

I tried a wheat/gluten, butter and sugar version of these recently, and I’m not gonna lie, they were really good, so, of course I had to switch them up healthy style! It’s a pretty basic biscuit recipe so converting it was super easy – got it down on first try. 😉

I used a mix of different gluten-free flours I keep on hand but you could simply buy a gluten-free pastry mix, (I like Bob’s products) then, you wouldn’t need to add the Xanthan Gum and Tapioca Starch. If you choose this route you should cut the baking powder down to 1 tablespoon.

Nice light, fluffy, delicious and nutritious dinner roll!

Oven 400 degrees.
Seive.
Pastry cutter or 2-3 inch glass (in diameter).
Small bowl:
1            pound Sweet Potato or Yam, baked and passed through sieve                                         (approximately one large)
2            tablespoons Agave Syrup
1/4       cup Almond Milk
Large bowl:
2             cups Gluten Free Flour* (I use a mix of Sorghum, Quinoa and Rice)
4             teaspoons Baking Powder
2             teaspoons Xanthan Gum
1             tablespoon Tapioca Starch
1             teaspoon Sea Salt
1/4        teaspoon Cayenne
8             tablespoons cold Butter (I used Earth Balance Soy-Free Buttery Spread)

Prick and bake potato until soft (about an hour). Once baked and cool enough to handle, scoop out flesh and pass through seive.  You’ll need about 1 3/4 cups puree. (You could canned yam or sweet potato here instead of baking.)

Stir together flours, baking powder, xanthan gum, tapioca starch, sea salt and cayenne.

Cut in butter and hand mix till it becomes a course meal

Mix potato, agave and milk.

Combine all ingredients to make your dough. If the dough is too sticky just add a little more flour.

Turn dough out on a floured surface and press or roll to 1/2 inch thickness.

Use a pastry cutter or glass to make 2-3 inch discs.

Place on parchment lined cookie sheet and refrigerate for 10 minutes.

Bake until risen and slightly brown, approximately 12 minutes.

Makes 12-16.