A bit of crumbling may occur, but that's okay because it's rustic and made from scratch! The main part is it tastes incredible. Do not slice the pie until it has set in the fridge for 3 hours minimum.Ģ) Slice with a very sharp knife, very slowly and carefully for best results. Transfer to fridge to set for a minimum of 3 hours or overnight. Cover crust with crush shield (or tin foil). Add more sweetener if desired.ġ) Scoop the filling into crust and smooth. Now add all ingredients and whisk together, adjusting spices to taste. Remove and cool for 10 mins.ġ) In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Prebake the crust at 350F for 9-12 minutes, watching closely so it doesn't burn. Press down firmly with fingers to form a crust, bringing it up along the sides. If it's too dry, add a bit of water.Ĥ) Spoon the pecan dough onto pie dish and smooth out evenly. You should be able to form a ball with it. Using your hands, squeeze the dough over and over to combine very well. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. You should be able to make a ball with the pecan dough.ģ) Melt Earth Balance with brown rice syrup for about 30 secs in microwave. In a blender, process your oats into a very fine flour.Ģ) In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don't make pecan butter either. Pumpkin Pie with a Gluten-Free Pecan Crustġ cup gluten-free rolled oats, processed into a fine flour OR 1 cup GF oat flourġ/4 cup brown rice syrup or honey (acts as the binder)ġ tbsp Earth Balance or coconut oil, meltedĢ 1/4 cups canned pumpkin (not pumpkin pie filling) or fresh homemade pureeġ/2 cup natural cane sugar or brown sugarġ/4 cup full-fat coconut cream, softened (this is different than coconut milk! Or you can use the solid part of the milk that often rises to the top of the can)ġ tbsp Earth Balance, softened (or coconut oil)ġ) Grease a 9-inch pie dish very well and preheat the oven to 350F. Sprinkle the topping evenly over the pumpkin custard. It should form coarse crumbs at this point. Add in flour, cornstarch and salt and mix well. Streusel Topping: Cream butter with sugar until smooth and pale. Check that the center of the custard is set and enjoy warm with whipped cream. Top with streusel topping (see below) and bake at 325 for another 20 minutes. ![]() Turn down the heat to 350 and bake 50 minutes. Add in the two eggs and the flour and mix really well to incorporate the eggs. In a large bowl combine pumpkin, milk, cream, brown sugar, white sugar, cinnamon, salt, nutmeg, ginger, and cloves. Pumpkin Love (Because Winter Squash Love doesn't sound nearly as good)Ģ. Enjoy!ġ) Mix all ingredients together using a whisk or mixer. Either saute them in a skillet on medium/high heat or bake, one layer deep, in the oven at 375 degrees for 10-20 minutes until crispy. Drizzle with oil and sprinkle with salt and pepper. ![]() Take the skins and tear or cut them into chip size pieces. Prepare squash as usual (in half, facedown in the oven for 45 min at 350 degrees.) Scoop out the flesh and use as usual. Use a smooth-skin type of winter squash like Butterbush, Thelma Sanders, or Butternut. Oil (olive oil, butter, ghee, or coconut oil) If soup is not sweet enough, add maple syrup. ![]() Add water (or chicken stock) and blend with immersion or traditional blender. Add apples or apples juice, butter or coconut oil, and salt. Scoop out squash flesh with a spoon and place into large pot. Remove squash from oven and allow to cool. Add sweet spices to oil and saute (aka "chaunce") for 1-2 minutes. Meanwhile, saute onions in oil in a large pot. Bake for 45 min at 350 degrees (bake Delicata for only 30 min). Sweet spices (optional: cinnamon, cardamom, clove, nutmeg)Īpples or apple juice and/or orange juiceĬut squash in half. No peeling required, it's easy and will warm your entire being on cold nights. Alternatively, cut into sections and eat skin and all! Enjoy! To eat, scoop soft, creamy flesh with a spoon leaving the skin behind. Remove from oven, turn squash face up, add a dollup of butter, sprinkle with a dash of salt and/or sweet spices and serve hot. Salt & sweet spices (optional: cinnamon, cardamom, clove, nutmeg)Ĭut squash in half. ![]() No peeling required, it's easy-peasy and downright delicious!
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