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

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!