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Pumpkin Custard or Pie Filling
This is an old family favorite recipe of April’s. Use as a simple custard for breakfast or dessert or pour into your favorite type of pie shell. Ingredients - 3 cups pumpkin or squash puree
- (drain off excess water if necessary as some squash are watery)
- 4 eggs
- ½ cups maple syrup
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1/4 tsp clove
- pinch of salt
Instructions Heat oven to 425º. Mix together all ingredients. Pour into oven safe baking dish. Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
1.4 http://www.pulseholistichealth.com/recipes/pumpkin-custard-or-pie-filling/
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The following for Gluten Free Pie Crust is again borrowed from The Gluten Free Girl and the Chef website. Ingredients - 1 1/4 cup (5 ounces) almond flour (this is not the same as almond meal)
- 2/3 cup (2 ounces) gluten-free oat flour
- 2/3 cup (2 ounces) tapioca flour
- 1½ cup (2 ounces) teff flour
- ½ cup (3 ounces) potato starch
- 1/4 cup (2 ounces) sweet rice flour
- 2 tsp xanthan gum
- 1/4 tsp guar gum
- ½ tsp kosher salt
- 5 tbsp butter, cold (or non-dairy butter sticks)
- 4 tbsp leaf lard, cold (see website for notes)
- 1 large egg
- 6 to 8 tbsp ice-cold water
Instructions Finishing the dough. Combine the egg with 3 tablespoons of the water and whisk them together.Here’s where you can go two ways. If you want to do everything by hand, then do so. Add the eggy water to the dough. Work the dough together with your hands, or a rubber spatula, or whatever feels right. When the dough feels coherent, stop.
Or, you can do what I have reluctantly realized makes gluten-free pie dough even better than making it by hand: finish it in the food processor. Move the sandy dough to the food processor and turn it on. As the dough is running around and around, drizzle in the eggy water. Stop to feel the dough. If it still feels dry and not quite there, then drizzle in a bit more water. If you go too far, and the dough begins to feel sticky or wet, sprinkle in a bit of potato starch to dry it out. Again, after you make pies for awhile, you’ll know this by feel alone.
Making the crust. Wrap the pie dough in plastic wrap (or in a bowl) and let it rest in the refrigerator for 15 minutes or so. Take it out and roll out the dough between two pieces of parchment paper. This means you won’t work any extra flour into the dough. Roll it out as thin as you can. Thinner. Thinner. Come on, you can do it — thinner still. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Rearrange until it is flat.
If the dough breaks, don’t despair. Simply lift pieces of the dough off the counter and meld it with the rest of the dough. Remember, there’s no gluten, so you can’t overwork the dough. Play with it, like you’re a kid again. Place the pie dough in the pie plate and crimp.
When you have a pie dough fully built, you are ready to make pie.
Put the pie pan in the refrigerator while you preheat the oven to 325° and make the filling 1.4 http://www.pulseholistichealth.com/recipes/gluten-free-pie-crust/
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Coconut Flour Orange Cake
From Nourishingdays.com (gfcf)
Lovely oranges! The delicate fragance of this cake is to die for! Ingredients Cake
- 6 eggs
- 1/4 cup coconut oil
- 1/4 cup coconut milk
- 6 Tablespoons raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder (aluminum free)
- 1/2 teaspoon sea salt
- juice of 1/2 medium orange
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Frosting
- 1/2 cup coconut oil, melted in a glass bowl
- 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey)
- 1 packed teaspoon orange zest
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions Cake
Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8?x8? pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.
Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet.
Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.
Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.Place the cake on a cooling rack.
After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.
Frosting
Recipe notes: Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.Ingredients
Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough. 1.4 http://www.pulseholistichealth.com/recipes/coconut-flour-orange-cake/
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This time of year, I find my garden is abundant with herbs, if not overrun. One of my favorites is lemon balm. It’s delightfully refreshing scent lifts the spirit, calms anxieties, aids digestion and is simply delicious. This wonderful cake is fantastic with a light tea and fresh fruits.
Contributed by April Crowell Ingredients - [Lemon Herbed Tea Cake]
- ¾ c. milk
- 1 T. finely chopped fresh lemon balm*
- 1 T. finely chopped fresh lemon thyme*
- 2 c. all purpose flour OR ½ c. coconut flour (coconut flour is denser and very absorbent so you would use less)
- 1 ½ t. baking powder
- ¼ t. salt
- 6 T. butter at room temp
- 1 c. organic sugar
- 2 eggs
- *If you don’t have lemon balm and lemon thyme substitute 2 T. lemon zest.
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- [Lemon Glaze]
- ½ c. lemon, apricot or orange marmalade.
- Water.
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Instructions [Cake]
Butter a 9x5x3 inch loaf pan. Preheat oven to 325°. Heat the milk with the chopped herbs until just warmed-don’t scald the milk. Remove from heat and allow mixture to cool.
Mix the flower, baking powder, and salt together in a bowl. Cream the butter in separate bowl and gradually add in the eggs one at a time. Add the flour mixture alternately with the herbed milk mixture. Mix until batter is just blended.
Bake for about 50 min. or until a toothpick inserted in the center comes out clean. Remove from pan and place on wire rack. Pour lemon glaze over the bread while still warm. Decorate with sprigs of lemon thyme and lemon balm.
[Lemon Glaze]
Heat marmalade over medium heat add just enough water to make mixture pourable but not runny. Pour over warm tea cake. Enjoy! 1.4 http://www.pulseholistichealth.com/recipes/lemon-herbed-tea-cake/
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Honey Nut Baked Fresh Figs
From Bon Appetite 2007
Serves 4
Preparation time & cooking time: 30 mins. Ingredients - 12 ripe fresh figs
- 8 Tbsp. clear honey
- 7 oz tub of Greek natural yoghurt
- 1 oz flaked almonds, lightly toasted*
- *Any nut would be acceptable, suggestion: pecans, hazelnuts, combinations.
Instructions Trim the end of the stalks off each fig and then cut a cross into the top of each one and open it up.
Place the figs into a baking pan that will easily fit all fruit.
Drizzle the honey equally over the fruit. Sprinkle with the nuts and then cover.
Place them into a 375° oven and cook for 15 minutes, or until tender & fig juice is running.
Add a good spoonful of Greek yoghurt to each one and eat while they're still warm.
1.4 http://www.pulseholistichealth.com/recipes/honey-nut-baked-fresh-figs/
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