Wednesday, November 24, 2010

Happy Thanksgiving!

Happy Thanksgiving to everyone!  Have a wonderful holiday with your family and friends :)

Our family will be having a gluten free / casein free (GFCF) plus Feingold Diet Thanksgiving!  This is our first GFCF holiday in a few years, and I am overjoyed at the great improvement in GFCF foods and recipes :)  GFCF food actually tastes yummy! 

Here is our pumpkin pie recipe, for the delicious GFCF (and Feingold Diet) pumpkin pie we will be enjoying tomorrow on Thanksgiving.  Our sample pie was amazingly *just like the real thing*!  So, tomorrow we will proudly share our pie with our extended family.

Pumpkin Pie
2 eggs
1 (15 ounce) can pumpkin  (I used organic canned pumpkin from Whole Foods).
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cup coconut milk  (I used organic canned coconut milk from Whole Foods, but the refrigerated So Delicious coconut milk is a likely excellent choice as well).
1 pie crust  (See below).

Preheat oven to 425.  Beat eggs.  Add all ingredients, except  for coconut milk.  When fully blended, add coconut milk and mix.  Pour into unbaked deep dish pie crust.  Bake 50-60 minutes, or until set.

Pie Crust
1/2 cup garfava flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tablespoons sugar
3 teaspoons egg replacer powder
2 teaspoons xanthan gum
1 teaspoon sea salt
1/3-1/2 cup water

Preheat oven to 450.  Mix dry ingredients.  Mix in oil.  Mix in 1/3 cup water.  If too crumbly, add 1 tablespoon water at a time, until less crumbly.  Press dough into a greased pie dish.  Bake 1 minute.    

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