Why hello, it's officially the holiday season. Thanksgiving last week and Christmas and New Years right around the corner. These are my first holidays completely gluten/dairy free so they should be exciting. Thanksgiving went well because my family let me make versions of things I could eat. Christmas will be hard with all those cookies though! At least there's always chocolate. So I got to make the Pumpkin Pie for my family! My first time making a pie! It went pretty well. My wonderful brother is sugar free at the moment, hopefully not forever, so he wanted me to make the pie sugar free but I refused because I was making my own pie for me and if he wants his own pie then he can make one. The recipe called for 1/3 cup honey or maple syrup so I tried to convince him that it was natural sugar and he could eat it. He wouldn't and it turns out the pie needed more sugar. My grandma informed me that regular pumpkin pies have 1 cup of sugar in them. Wow, so that's a big difference. Needless to say the pie wasn't that sweet. Could kind of taste the tofu. But if there would have been more it would have been amazing, like normal people food! So add more sugar when you make it. I don't know how you do that, just add it in or do you have to alter the whole recipe. Next year I'll just look for a new recipe. This one was from Whole Foods. They would have one with less sugar..... The cornbread was a complete winner though! It was super easy. I decided to add another ingredient to my GF flour library, soy flour. It was less than $4 so I decided why not. Now I have it and can make cornbread whenever I want! It calls for stuff I usually always have, eggs, butter and milk. Then I just have to have corn meal which is super cheap. Anyways, I made the cornbread again this week, when I got back to Colorado because I was making chili! Ah I need to blog that also! Ok well that's enough blabbing for tonight. Hope you like the recipes! And Happy Holidays!
Gluten/Dairy Free Pie Crust
3/4 cup rice flour
1 tsp honey
1/4 tsp sea salt
1/2 tsp xanthan gum
1/3 cup vegan butter
2 TBS cold water 1. Stir dry ingredients together, making sure xanthan gum is evenly distributed.
2. Cut in butter or oil and add honey.
3. Add cold water a little at a time until a ball is formed. (I had to add 2 TBS more)
4. Roll dough to 1/8" thickness between two sheets of aluminum foil.
5. Peel top sheet of foil off, and invert dough onto a 9" pie pan.
6. Peel off other foil sheet.
Dairy Free Pumpkin Pie Filling
2 cups pumpkin purée (1 can)
2 eggs
1/3 cup maple syrup, honey, or rice syrup
Pinch of salt
1 1/2 tsp pumpkin pie spice
1 (14-ounce) package silken tofu
1 (9-inch) unbaked pie crust (in pie pan)
1. Preheat oven to 425°F.
2. Put pumpkin, eggs, maple syrup, salt, pumpkin pie spice and tofu into the blender and purée until smooth. (Super FUN!)
3. Pour pumpkin mixture into unbaked pie shell and bake for 15 minutes.
4. Reduce temperature to 350°F and bake an additional 45 minutes, or until set.
Gluten/Dairy Free Cornbread
1 TBS vegan butter
1 cup corn meal
1/2 cup soy flour
1/2 cup brown rice flour
1/2 teaspoon salt
2 TBS brown sugar
1 tsp baking soda
1 egg
1 cup soy milk
1. Preheat oven to 350°F.
2. Place butter in a 9-inch square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted.
3. Remove from oven and tilt the pan back and forth to coat. Set
aside.
4. Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together.
5. Add egg, milk and melted butter.
6. Combine with a few strokes, not overbeating.
7. Pour into prepared pan and bake for 25 to 30 minutes.
