19 Nov / Dairy-Free Pumpkin Pie & More!
Hope you’re all prepared (as I am not) for the upcoming holidays. We’re spending this year with the boyfriend’s fam, which means, I’ll be bringing along my own food. One of my specialties is my wheat-free, dairy-free and low sugar pumpkin pie. I found the recipe in Natural Health magazine a million years ago and have revised it to meet my needs. Hope you’ll enjoy!
Also – the Boston Globe did a big story on the increase in food allergies and the need to create products to fill this ever growing niche – duh! Check out the story here. LOVE that the mainstream media is catching on.
Have a wheat-free, dairy-free, low sugar T-giving recipe? Please share!
Pumpkin Pie – WF, DF, LS Style
1 15 oz. can organic pumpkin
1 container of silken tofu
1 c maple syrup
1 free range egg
1 T cinnamon
1 t numeg
1/2 t salt
Who has time to make a pie crust? Not me! So, I typically visit New Seasons and grab a spelt pie crust, but for those of you that want to make one on your own (and without spelt), try this recipe from Pamela’s Products:
1.5 c Pamela’s baking & pancake mix (the BEST mix – I use it in everything from cookies to muffins and pancakes)
2 t sugar substitute (dry would work best)
4 T non-dairy butter
1/3 c ice water
Combine baking mix and sugar into a bowl, cut butter through flour mix. Add ice water and mix dough until it balls together. Roll out on wax paper and should be thin, about 1/8 of an inch. Place in pie dish and bake with pie.
(For pumpkin pie, you’ll have leftover dough.)
Bake on 350 until center of pumpkin pie is set – roughly 35 minutes.
***Gluten-Free Thanksgiving Cooking Class 11/20****
Date: Tuesday, November 20th
Where: Escape Body Therapy, 120 NE 117th Avenue, Vancouver
Questions? Contact Andrea: firstname.lastname@example.org
Post a comment if you attend and let me know how it is. I hope to make it to one of their GF classes in the near future. Stay tuned for more information on future classes.