I love fresh green juices, except they are not the cheapest beverages. Since I have had such a good experience with my VItamix I have been thinking of getting a cold pressed juicer so I can juice everyday. And, it would be nice to not to keep buying single serve juices.Read More
Pie is a tricky territory for someone who can't handle her gluten. As I scoured the internet for suitable dessert options I found a recipe for a peach pie that looked delectable, but unfortunately it wasn't gluten free. However,I wasn't going to let that bother me, because I wanted a peach pie for my birthday, and I was going to make it happen.
I tinkered with the recipe and managed to make it gluten free. I also cut out all the added sugar and replaced it a tablespoon rice malt syrup. The pie turned out plenty sweet even with the significant cutback on sugar. The combination of the nutty almond crust, the caramelised peaches and the custard filling makes this dessert quite comforting and filling.
As a result of this pie's relative ease to make and its deliciousness I have decided to have it for every celebration. If you are in the Southern HemisphereI encourage you get our hands on some peaches, while they are still in season, and make this pie.
With love and simplicity,
P.S Find me on Facebook, there are more photos of food there!
Gluten Free Peach Pie Recipe
Before getting started on the recipe you'll need some blind baking shells or some dried pulses, and baking paper. Also, the peaches need to be nice and ripe if you want to halved the peaches for a better presentation , if not you can just chop up the peaches into cubes.
For the base
- 2 cups of almond meal
- 125 grams of grass fed butter
- 4 TBSP of coconut flour
- Pie or flan tin
For the filling
- 1.5 cups of pure cream (or double cream)
- 1 TBSP of arrowroot powder
- 1 TBSP of rice syrup
- 1 vanilla bean stick (scrape out the goodies from the inside, we'll use this for the filling. Then, I use the leftover pods in my water bottle for vanilla flavoured water)
- 2 eggs
- 6 large peaches to 10 small peaches
1. Mix all the ingredients for the base in the food processor for 30 seconds or until it all comes together. You can also do this with just a fork and some muscle power. We blended ours in the Vitamix , but we almost turned it into almond butter instead of pastry. Then ball up the pastry, wrap it in cling wrap and place in the fridge for 20 minutes.
2. Heat oven to 200C (fan forced). While the dough is resting in the fridge prepare the peaches. Cut the peaches in half and if they are ripe it should come off easily. One side will come off clean, but the other side will still have the pit. There's probably a better way to remove the pit, but I just pull it with my hands, and if they don't want to come out I just cut around it with a small knife.
3. Line the pie tin with some baking paper. Put the dough in the tin and flatten it out with your hands as best as you can. Put another layer of baking paper and pour in the baking shells or the dried pulses, enough to cover the whole surface area of the dough. Bake for 20 minutes.
4. Combine the custard, arrowroot powder, eggs, rice malt syrup, and the vanilla bean. Whisk until well combined.
5. Remove base from the oven and carefully remove the baking paper and blind baking ingredients. Place the peach halves on the base, then pour in the custard filling. Sprinkle some cinnamon on top and bake for another 20 minutes or until the custard sets and the top caramelises/browns.
Today I have a gluten free savoury muffin recipe to share with you. When I made them the first time I was impressed by how well the little muffins rose in the oven, because, as you may already know, it's hard to make gluten free baked goods raise well. Packed with pumpkin, sunflower seeds, and basil they tasted quite good, but I had one complaint, it made very bloated after eating them. Later, I realised it was because I hadn't soaked the chickpeas before cooking with them. Beans and lentils need to be soaked overnight to make them easier to digest.
I made it again last week, this time soaking the chickpea flour in apple cider vinegar and yoghurt for a few hours, before combining it with rest of the ingredients. My original plan was to soak the chickpea flour overnight, but I forgot, so I had to soak it as soon as I woke up in the morning. They ended up being soaked for 3 hours, as I had to have the muffins ready to go for a picnic at noon. It seems that even a few hours of soaking the chickpea flour made a significant improvement, and there was no bloating this time. Result! Here is the new and improved recipe, I hope you like it.
Gluten Free Savoury Muffins
- 1 cup pumpkin mash
- ¼ cup of cold-pressed olive oil
- 3 eggs, lightly whisked
- 2 tsp. apple cider vinegar
- 2 garlic cloves, minced
- ½ cup besan (chickpea) flour
- 2 tbsp of yoghurt
- 1½ cup cooked brown rice
- 2 tbsp of sunflower seeds
- 1 tsp of baking powder
- 1 tsp of sea salt
- 2 tbsp of fresh herbs of your choice basil/dill/rosemary or 1 tbsp of dry herbs.
- muffin tray
- muffin cases
- Mix together chickpea flour, apple cider vinegar, and yoghurt. Cover, and leave overnight to soak, or at least a few hours.
- Heat your oven to 160C if fan forced or 180 C if normal.
- Line your muffin tray with the paper cases, or cut up baking paper into little squares to make your own cases.
- Add the rest of the ingredients to the chickpea mixture. Combine well.
Spoon mixture into the tray making sure each mould is only 2/3 full.
Bake for 30 minutes.
- Cool in tray for 5 minutes, then serve warm or cold.
Eat it by itself or with side of green salad. You can also make a bit more and store it in an airtight container the fridge for later, and have it ready for a healthy snack.
With love & simplicity,