Gluten-free Strawberry Rhubarb Crumble Pie

Sunday was yet another rainy day, but since we had been out Friday evening and all day Saturday, I was kind of excited to just lay low at home.  So I got this crazy idea to make a pie for Father's day.  I had never attempted to make pie crust, let alone a gluten-free version.   I had recently been eyeing a Strawberry Rhubarb recipe I had seen on the Living Without site, so this was a great opportunity to give it a try.  Of course, I was missing a lot of the ingredients, but I was able to substitute and even made my own millet flour (recipe below).  The result ended up being more crumbly than I had hoped for, but it was nonetheless decadent and worthy of a special occasion such as Father's day!

 




You can chose to simple leave it this way, and freeze the second
crust for another occasion
 

 

  

Ingredients:

 

1 1/2 cup raw cane sugar
1/4 cup gluten-free flour blend of choice (I used the same mix as the one I used for the pie crusts flour blend)
1 tsp. cinnamon

6 cups chopped fresh rhubarb (7 to 8 stalks cut into
    ½-inch pieces)
1 pound fresh strawberries, stemmed, cored and sliced in half
1 tsp. lemon juice
2 tbsp. coconut oil

2 pie crusts, * one partially baked

 

*Here is what I used as a GF multi-blend flour mix: (most are substitutes to what the recipe called for.  I substituted 1 : 1)

 

2 1/4 cups millet flour (substitute for brown rice flour) see millet flour recipe below

1/4 corn starch ( substitute for potato starch)

2/3 cup tapioca starch

3/4 cup almond flour (substitute for sweet rice flout)

1/3 cup cornstarch

 

 

Method:

 

1. Preheat oven to 325 degrees.

2. Combine sugar, flour blend and cinnamon in a small bowl.

3. Place prepared fruit in a large bowl. Sprinkle lemon juice over fruit. Then gently toss fruit with sugar mixture to evenly coat.

4. Mound fruit into partially baked bottom crust. Drizzle butter over fruit.

5. Top filling with pie crust and crimp edges to seal.

6. Brush top crust with egg wash. Or brush with high-protein milk of choice and sprinkle with sugar.

7. Bake pie in preheated oven for one hour or until fruit is tender and crust is golden brown. If pie needs to bake longer, cover it lightly with foil to prevent over-browning.

 

Millet flour recipe:

 

Roast hulled millet in a pan.  When you start to hear it pop, remove it from the burner and let it cool for a few minutes.  Transfer to a blender and bring to a flour (it took less than 2 minutes before I had an even texture).  Make a large quantity to make sure you have enough.  I used approximately 4-5 cups of hulled millet and used almost all of it for the pie).

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

Simple and Fresh : Taco Salad

I love Mexican food, I could eat it everyday.  The aromas remind me of past trips and make me want to lounge by the ocean and enjoy the gorgeous scenery.  So when my taste buds are n the mood for something different than my regular go-to salads, this taco salad is what I make.  It is super easy and quick to make, and has ingredients that I always have on hand.  It also satisfies my cravings for saltier and crunchier foods.

Taco Salad

Ingredients

2-3 cups coarsely chopped lettuce (I usually go for green frisée lettuce)

1 tomato, diced

1 avocado, diced

3/4 cup black beans

3/4 cup corn kernels

4 tbsp. salsa

6-8 corn chips (I use Kale & chia corn chips from WildRoots (I get them at Costco)

 

Method

Mix all the ingredients together in a bowl and enjoy!

 

Have a great day and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

 

 

 

Gluten-free Carrot Date Muffins

My kids are super fussy when it comes to food.  They are turned off by the slightest variation to what they consider edible.  If it looks healthy or good for them, you can be sure they won't dare approach it with a 10 foot pole.  So when choosing a healthy breakfast that will be satisfying enough to keep them going until their mid-morning snack, muffins are key.  But my little ones are also quite picky when it comes to what's in the muffins.  I am always trying new recipes, but so far, I have not been very successful.   I have tried a variety of flavors to no avail.  So when I came across this recipe on the Whole Foods Market website, I was positive it would be a hit.  I even made sure all the ingredients were pureed enough to avoid detection, but it failed again.  Although I have to admit that I was not too disappointed, since I thought they were super delicious.  So I froze them so we can take them along on our upcoming vacation.  We will in the car for 2 days, so having healthy muffins on-hand for breakfast will be a good alternative to sugary offerings in most roadside hotels.  And until I can find another muffin recipe they like, I will keep on making their favorite Gluten-free Banana Chocolate Chip muffins.


 

Gluten-free Carrot Date Muffins

 

2 medium carrots, peeled and coarsely chopped

1 cup chopped pitted dates     

1/2 cup chopped walnuts      

1/4 cup melted virgin coconut or high-heat sunflower oil     

2 free range eggs, lightly beaten     

1/4 cup plus 2 tablespoons pure maple syrup     

3/4 cup amaranth flour or millet flour     

3/4 cup ground almond flour     

2 teaspoons baking powder     

1/2 teaspoon ground cinnamon     

1/2 teaspoon freshly grated nutmeg     

1/2 teaspoon sea salt

 

Method

 

Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. Enjoy!

 

Have a great day and don't forget to like my page on Facebook.  You can also follow me on Instagram, twitter (@aavoine) and pinterest!  If you like this blog, please subscribe to it's RSS Feed or via email!

Thanks for reading!

Amélie

Dairy-free Rosée Sauce

My kids' favorite meal is by far Rosée Sauce over pasta.  They will choose this over any junk food option any day.  So when I went gluten and dairy-free, the first thing I did was look for great healthy gluten-free pasta that was yummy.  After trying many brands, I have narrowed it down to 2 : Tru Roots (which I get at Costco) and the GoGo Quinoa line of products which feature a variety of pasta options and can be found at my local grocery store.  As for a dairy-free Rosée Sauce, my recipe includes shitake mushrooms, which are great for you immune system's overall health and can even improve cholesterol levels.  

 

 

 

 

Dairy-Free Rosée Sauce

 

Ingredients

 

2 tbsp. virgin coconut oil

2 yellow onions, coarsely chopped

2 garlic cloves, minced

1 tbps. oregano

1tbsp. basil

1/2 cup pine nuts

2 cups dried and sliced shitake mushroom (soaked in 1/2 cup /125 mL) hot water for 20 minutes)         

1 cup white wine

2 cups tomato sauce

1/12 cups almond milk

 

 

Method

 

In a large saucepan, cook onions and garlic until tender.  Add oregano, basil and pine nuts and let roast for 1 minute.

 

Add mushrooms and their water until the liquid has evaporated.  Add wine and boil for approximately 1 minute.  Finally, add tomato sauce and almond milk and let simmer for a few minutes.

 

Transfer to a blender and puree until you get a smooth texture. 

 

Enjoy!

  

 

 And for lunch the next day, I couldn't resist adding my leftover grilled vegetables to the mix!

 

 

Have a great week-end and don't forget to like my page on Facebook and to follow me on Instagram, twitter (@aavoine) and pinterest!

Amélie

 

Raw Red Bell Pepper Soup

Yesterday was cool and rainy, so what better way to take advantage of such a day, then to bake, bake, bake.  I actually really enjoy days like this.  It is a good way to get ahead on things that are not as tempting when the sun is shining.  Since I was busy in the kitchen and the kids came home for lunch, I needed something that wasn't time consuming.  I also needed a recipe that was high on veggies, so I went with leftover grilled vegetables salad (recipe here) and The Rawtarian's  Raw red pepper soup which added a bit of sunshine to an otherwise gray day!


Raw Red Pepper Soup
(Yields 1 large serving)

Prep time: 3 minutes
Cook time: 2-3 minutes
Total time: 5-6 minutes

Ingredients

 

1 cup red bell peppers, chopped

1/3 cup cashews

1/2 cup water

1/2 tsp. sea salt

Method

 

Place all ingredients in a high-power blender (this is really makes a difference since the power of the blades is what warms this soup up).  This will take approximately 2-3 minutes.  I've made this before I bought my Vitamix and still enjoyed a lukewarm soup (it also took a while longer).  Enjoy!

 

 

 

Have a great day!