Our Day of Pie

Last Sunday my pal Alli (yes, there’s two of us) came over to join forces to make GF, DF, Egg-Free, Cane Sugar-Free, PIES!!

– PIE CRUST:
First, lets start with the crust. Here’s how we made this “Fool Proof” New York Times recipe, friendly: Reduce the flour to 2 cups and use Bob’s Redmill with a little coconut flour, and 1 tbsp of date sugar to add some sweetness. Next for the butter, I love baking with Earth Balance soy-free buttery sticks. You can treat most recipes that call for butter 1-for-1.  For the shortening, we tried Nutiva Red Palm and Coconut Oil shortening.  And for the vodka, Tito’s is a good GF option.

– SPICED LAMB PIE:
We started with savory Spiced Lamb meat pies.  Recipe from Bon Appétit, Inez Valk-Kempthorne Feb 2015.

  

Just a few substitutions to make these delightful pies “alli friendly”. We traded the garlic and ginger for shallots, and we added a dash of cinnamon.

We used a muffin tin to insure the GF flour held its shape. Then we topped the spicy aromatic meat pies with a tangy sauce. Mix 2 tbsp goat cheese, dill, chives, 1 tbsp Earth Balance Mayo, dash of lime juice, salt and pepper.

– LEMON BERRY TART:
We gave this Lemon Blueberry tart a try from Zenbelly.  Skipping the crust steps, we used the “fool-proof” recipe above.  Then for the filling, we stuck with all of the ingredients except swapped the eggs for Ener-g Egg Replacer, which again is my go-to for recipes with eggs. We also doubled the recipe and used a springform tin for extra lemon good-ness.

– CHOCOLATE RASPBERRY:
While we waited for the pie crust for our other pies to chill, we whipped up this easy 10min No Bake tart from Bakerita. Paleo, GF, Vegan… except we added a bit of coconut and date sugar to our crust.

– STAWBERRY RHUBARB MINI PIES & CRUMBLE:
We went rogue for these next two.
For the filling, stir together:

1 Cup Frozen Rhubarb
1 Cup Strawberries
1/2 Cup Date Sugar
1/4 Cup Coconut Sugar
2 Tbsp Cornstarch
1 Tsp Lemon Zest

For the Mini Pies, we used the same “fool-proof” crust from above.
For the crumble, mix together and top your crumble pie filling:
1 Cup Oatmeal
1/2 Cup Date Sugar
1/4 Cup Honey
1 Tbsp Cinnamon
1 Tbsp All Spice
1/2 Stick of Earth Balance “Buttery Spread”, cut into smaller pieces
*Sorry, no pictures of the crumble, cus we ate it too fast 🙂

What a fun pie-adventure.
Thanks for joining me, Alli D.

– alli

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Our Day of Pie

Let’s Taco-bout Tacos!

Can we taco-bout this book for a minute!  It’s never been a secret, I could eat tacos for every meal!  Since they’re naturally gluten free, and mixing sauces and toppings can lead you down an endless path of deleshious tac-ortunities… tacos have been a friend to my meal planning for quite some time.

Recently, Taylor gifted me this book “Tacos” by Alex Stupak and Jordana Rothman
This book has taken our taco game to the next level. The recipes are gold and we have learned so much about building the perfect taco bite!
A go-to favorite?  We love the raw salsa verde recipe.
Warning… once you make homemade tortillas you’ll never be able to go back to store-bought.
– alli
Let’s Taco-bout Tacos!

Travel Preparedness

Traveling with dietary needs takes you to a whole new level! Let’s talk airport meal preparedness. 

It’s a wasteland of GF/V/DF, options through a bevy of Hudson News stands and fast food establishments in our airports. My philosophy while flying is – stock up, while you can! My carry on always has a little space for terminal treats! 

I’m a Seattle gal, so most of my trips begin and end through SeaTac. Upon arrival; once TSA has scanned and dissembles my neatly situated scarf and layers of airplane attire … I make a B line for Beechers/Cafe Vita at the C gates. Easily the best airport coffee option in any state, and plenty of Goat and Sheep cheese for a DYI fruit and cheese plate.

Terminal 2 in the San Francisco airport, you’ll find great options at The Plant Cafe. Coffee and even some GF options. 

Pappasito’s Cantina in the DFW airport has some good options as well (but then again, Mexican food is usually an easy travel option). 

Or for rice, protein and veggie options; in Atlanta you’ll find PF Chang’s in Terminal A, with a GF friendly menu. 

  

Good luck out there! 

-alli

Travel Preparedness

Mile High Meals

Confession: This month, Taylor and I visited Boulder, Colorado for the weekend to see one of our favorite musicians; Josh Ritter. Now, before you label us as groupies, you should know this concert was special! Josh and his Royal City band was playing with the Boulder Philharmonic Orchestra. The first time he’s played with an orchestra on the west coast! Ok, fine… We’re groupies 🙂 

  The concert was an incredible experience, and time away with my adventure pal always warms my heart. 
Even though we weren’t looking too closely, I must say there weren’t many AlliFriendly options, but we found our way around. 
Here are some of my favorites from the weekend: 

Snooze AM Eatery

I love a good brunch! Even though I usually order, a scramble minus the eggs… Extra side of bacon. Snooze Eatery was a great spot! But go early (the Saturday morning wait was nearly an hour.)  

 
Boxcar Coffee Roasters

Great coffee (and cold brew bottled to-go!), and great environment in a shared space with Cured, for browsing through delicatessens delights. 

Denver Biscuit Co

Ok, there slogan is “All you can Wheat”, specializing in Biscuits, Pizza and Beer… Exactly the opposite of AlliFriendly needs, but the atmosphere was very accommodating. Just goes to show you can make a meal nearly anywhere. (And Honey, I accept that you’re a gluten eater 😉

 Had a lovely time in the mile high city. Tell next time, Colorado. 

 – alli

Mile High Meals

How Thoughtful! 

What to do when you have so many food sensitivities and friends that what to feed you?!

 Well, my philosophy is as follows: Yeah, ok I may be a little nervous that the goat cheese you selected may have eggs in it, or the mixing bowl you used may have traces of flour… but those thoughts don’t last long, cus when it comes to you, friend, I’ll take two helping – please and thank you.

I take a “transformative philosophy”, when it comes to the heartfelt cooking you’ve done – surely it will transform in my body to something that will only nourish, right?!

I really do appreciate the love you put into the treats you have made “Alli Friendly”. And that is all. xo.

– alli

How Thoughtful!