Gluten-free Allergen-free Vegan Coconut Pumpkin Pie Recipe

December 24th, 2009 yum Posted in Baby yum, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, Holiday, JM friendly, Pumpkin, Rice Free, Soy Free, TED Elimination Diet, Vegan, coconut, tapioca starch free 17 Comments »

pumpkinpie
This holiday season we have many things to celebrate. We’ve been lucky enough to have family visiting us almost constantly since the birth of Baby Yum. Most recently, we were able to take Baby Yum (now an experienced traveler) to the DH’s natal home and my adopted home, Boulder, Colorado to celebrate Christmas with his parents. The best news, though, is that my extreme elimination diet – combined with a hearty dose of infant probiotics- has improved the state of Baby Yum’s sensitive tummy to the point where i have been able to add enough foods to my diet to make some tasty holiday treats. Sometime around Thanksgiving I started craving pumpkin pie, but I didn’t know how it would be possible to make it gluten, dairy, and egg free. However, when I added coconut back into my diet, it occurred to me that coconut might very well make a lovely substitute for condensed milk. Searching online, I found out how other people made their own vegan and gluten-free pumpkin pie recipes.

Creative goddess Karina made a Hemp Milk, buckwheat Vegan Pumpkin Pie Recipe
The always scrumptious Susan of Fat Free Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe
Michelle and Lori whipped up a Vegan Pumpkin Pie recipe
and the Voracious Vegan gave us something slightly different with her Raw foods pumpkin pie ball recipe (Use Gluten-free oats)

Finally, I made my own unique allergen-free gluten-free pumpkin pie that incorporated some unconventional flours (amaranth and coconut, anyone?) and used arrowroot as the thickener. Not only does it NOT contain soy or any other alternative boxed milk, but it also does not rely on egg replacer (which contains both potato and corn derivatives). This is the perfect pie for anyone sensitive to rice, corn, potato, tapioca, or other commonly used gluten-free flours. It certainly turned out to be the perfect pumpkin pie for me- and even won accolades from my dairy-sensitive Mother, who proclaimed it “very good” and asked for the recipe!

Linked to Ricki’s Healthy Holiday Recipe Carnival

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I hope all of you have a wonderful and tasty holiday season, no matter what your dietary restrictions, and are able to spend the holidays with your loved ones. Here is a very special picture of our dearest loved one, Baby Yum, wishing you a happy and magical holiday season!

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe
Ingredients
Crust:
1/2 cup amaranth flour
1/2 cup arrowroot starch flour
1/4 cup coconut flour
1/3 cup shortening
5 tbsp cold water

Filling:
2 c. solid-pack canned pumpkin
1 c. regular coconut milk
3/4 c. brown sugar
1/4 c. arrowroot starch
1 Tbsp. maple syrup
2 tsp. vanilla
1 tsp nutmeg
1/4 tsp. EACH ground ginger, cloves and salt

Directions
Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

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Gluten-Free Vegan Sweet Potato Coconut Curry Savory Tart or Rice Dish Recipe

September 24th, 2009 yum Posted in Dairy Free, Egg Free, Indian, JM friendly, Soy Free, Sweet Potato, coconut 5 Comments »

swpotatocurryThere’s nothing I love more than sweet potatoes, a coconut curry and a savory pastry. Somehow the other day it occurred to me to combine these elements for a gluten-free and potentially vegan savory treat. I was very happy with this dish, and hope you enjoy it as well. I experimented with several different versions, putting the curry in an enclosed pastry, a pastry shell, and on rice. The pastry shell takes this dish over the edge from a weekday-ready yummy
curry into something that’s perfect for entertaining or a special weekend night, but honestly the curry tastes just as good spooned over rice. Unless you have a really easy to work with pastry recipe (like chebe) I don’t recommend it in an enclosed pastry, but the savory tarts were charming, not very difficult, and tasty too! I look forward to hearing about your experiments with this recipe in the comments. :)
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Almond Butter Coconut Sweet Potato Curry Vegan Baked Samosa Recipe
Ingredients
Sweet Potato Almond Coconut Curry
1 sweet potato, cubed into bite-sized pieces
1/4 onion, chopped
3 garlic cloves
olive oil
smoked paprika or chipotle pepper or chili powder

Sauce:
1/4 cup smooth almond butter
1/4 cup coconut milk (lowfat is fine)
2 tbsp. gluten free broth made from 1/2 veg bullion cube and 1/2 cup water (double strength)
1 tbsp. agave nectar or your favorite liquid sweetener
juice from 1/2 small lime

2 tsp. olive oil
3/4 medium onion, diced
1 cup crimini mushrooms, chopped
greens of your choice (I used 1/4 of abunch of chard, stemmed and julienned)

generous sprinkling of garam masala- 1/4 tsp or more (blend yourself or purchase from Penzey’s Spices)
salt IF needed (taste)
additional smoked paprika, chipotle pepper or chili powder to taste

1/2 small lime, cut into small wedges

Optional: fresh julienned cilantro to add to dish at end or to layer on pastry or rice

Favorite gluten-free pastry OR the following pastry mix OR serve on rice
Pastry Mix:
1 1/4 cup Brown Rice Flour Mix
1/4 tsp. salt
1 tsp. xanthan gum
1 tsp. vinegar (optional- I would leave out next time)
1/3 cup shortening
4 tbsp. cold water

Directions
Preheat oven to 375F. Throw sweet potato, onion, and garlic on a baking sheet and drizzle with a little olive oil and sprinkle with “red” spice of choice. Bake for about 20 minutes and then turn sweet potatoes and bake another 20 minutes.

Whisk sauce ingredients together in a small bowl.

Meanwhile heat nonstick frypan or cast iron skillet on medium and add your oil. When it is warm, add your diced onion and mushrooms. As mushrooms release their liquid and become soft, add your greens and pour the almond butter coconut sauce into the pan on top of them. Combine ingredients thoroughly and season with garam masala, salt, and more of your chosen “red” spice. Let sauce thicken and then take off burner.

Add lime wedges for garnish and flavor. If you will be using in a pastry, add the juice and remove the wedges. You can fold in fresh cilantro and/or sprinkle it on rice or pastry if you will be serving the curry accordingly.

To make pastry (optional) combine pastry ingredients, form into 2 balls and chill for 30 minutes in the refrigerator. Preheat oven to 375F. Place one ball in a large, gallon, freezer quality ziploc bag and roll it out inside the bag to your preferred thickness. If there is too much pastry for the bag, take some out and roll it later. Cut the edges of the bag when it has been rolled out and use it in mini tart pans, to line muffin tins, or even for a shaped pastry although I found it prone to cracking and not well suited for this application. I recommend using it for mini savory pie crusts.

Once you have lined your tart pans with dough, sprinkle them with freshly chopped cilantro and drizzle a little olive oil on them. Then you can fill the crust with your sweet potato curry and bake until golden brown. (Start checking at 15 minutes.)

Notes
*For an example of a brown rice flour GF mix, Rebecca Reillys GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together.
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