Thursday, September 26, 2013


pie crust recipe, vegan and gluten-free

It's pie time!

Apple pie, pumpkin pie, sweet potato pie.  It's fall, and fall equals pie time in my eyes.  (Though summery pies are pretty darn yummy, too.)

I make a variety of pie crusts, and the crust recipe in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes is one of the most popular recipes I've ever written.

Sometimes, though, you need a crust that comes together in minutes.  And tastes good.

I am swamped with a new project I'm working on, but I really wanted to get this recipe for you in case you NEED a new pie crust recipe for all of those apples you just picked.  That's why the picture that goes with this post uses pie crust, but the picture is for  Make Your Own Toaster Pastries, instead of pie.  I just don't have time to whip up a pie right now to take a pretty picture.  I hope you understand.

This crust uses two gifts to allergen-free kitchens: Earth Balance Buttery Spread (available in a soy-free version) and Daiya cream cheese. Although I love to cook from whole foods ingredients, sometimes (often lately!) I need the help of processed ingredients that are safe for my family. These two companies come to the rescue in my kitchen frequently.

This recipe is a jumping off point. You can use a gluten-free all-purpose flour, instead, but you should add 1/2 teaspoon xanthan gum.  Don't need it gluten-free?  You can use all-purpose flour.  
What kind of pie do you like to make?

Easiest Pie Crust (vegan, gluten-free) 
Makes a crust for one 9-inch pie

Ingredients:
  • 1/2 cup Daiya cream cheese style spread
  • 1/2 cup Earth Balance (soy-free, if necessary)
  • 2 cups oat flour (gluten-free, if necessary)

Preparation:
  1. In a large bowl, thoroughly combine cream cheese and buttery spread.
  2. Slowly mix in flour until it's all incorporated.
  3. Shape the dough into a disk, they either roll it out on a floured surface with a floured rolling pin or press it into your pie plate.
  4. Follow pie instructions. (If your crust needs to prebake, this one might take a little longer than called for.  Check it after 10 minutes at 350, but you might need to keep it in and check it every 5 minutes until desired level of doneness.)
Happy Cooking! 
Kim

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. 

Monday, September 16, 2013





Vegan, Gluten-free Cookbook
See below how to win your own copy!

I can remember the early days of living within our new food-allergy-impacted diet so well. It was overwhelming! What could we eat? What could we serve to guests? What could we bring to potlucks?

Almost 10 years ago, there weren't the bevvy of resources available that there are today. We came across help website by website, cookbook by cookbook.

These writers and recipe developers became our teachers, helpers and sometimes our friends. Ricki Heller is one of those people who showed my family (along with thousands of others) that living within a restricted diet is a challenge that can be met with abundance and sweetness.

On her website, rickiheller.com, Ricki weaves entertaining stories and essays around her food journey while providing nourishing and delicious recipes. Her vegan, gluten-free recipes are also safe for people who need to follow an Anti-Candida Diet (ACD). One aspect of the ACD is a need for low-sugar cooking. 

Ricki is a master at creating desserts that are luscious and decadent tasting, without refined sugars or flours. She relies instead on whole-food, plant-based ingredients that nourish your body right along with your spirit. (And if you ask me, what could be more spirit nourishing than a cookie?)

In her new book, Naturally Sweet and Gluten-Free, Ricki has created a resource that's as beautiful to look at, as it is to cook from. The pictures jump off the page. The cookies I baked from this book jumped off the plate (and into our bellies!).

Vegan, Gluten-free Chocolate Chip Cookies

THE GIVEAWAY IS NOW CLOSED.
Lucky for us, Ricki is offering to give a copy of her new book to one lucky Welcoming Kitchen reader. To enter, leave a comment below. For more entries, like Welcoming Kitchen on Facebook, follow Welcoming Kitchen on Twitter (@welcomekitchen) and/or Pinterest (kitchen1) or follow Kim Lutz on Google+. For each place that you follow me, please leave a separate comment and a way to contact you. I will use a random number generator to choose a winner. The contest will close at noon CST on Monday, September 23. The winner will have 72 hours to contact me, and then I will move on to the next name down.

You should still buy a copy of this great book, even if you win! You will be glad to be able to share it with a friend.

Just to get you started, Ricki is sharing her recipe for Chocolate Flecked Pumpkin Seed Cookies with us. (I used mini chocolate chips in mine. Delicious!!!)

Chocolate-Flecked Pumpkin Seed Cookies
from Naturally Sweet and Gluten-free by Ricki Heller
Makes 12

Ingredients:
1/3 cup (55 g) coconut sugar
20 to 30 drops pure plain or vanilla stevia liquid
¼ cup (60 ml) water
1 tsp (5 ml) pure vanilla extract
½ cup (120 ml) natural smooth pumpkinseed butter, at room temperature
¼ cup (25 g) finely ground flax seeds (from about 2 Tbsp whole seeds)
½ cup (75 g) brown rice flour

1/8 tsp (.5 ml) fine sea salt
¼ cup (50 g) unsweetened carob chips or dairy-free chocolate chips, coarsely chopped 

Preparation:
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper, or spray with nonstick spray.

In a small bowl, whisk together the coconut sugar,stevia, water, and vanilla until the sugar dissolves.


Add the pumpkin seed butter, flax, flour, and salt and mix well to form a very thick and sticky dough. Stir in the chips.


Using a heaping teaspoon (5 ml), scoop the dough and roll it into small balls, placing them about one inch (2.5cm) apart on the cookie sheet. Flatten slightly with your palm (or use a silicone spatula).


Bake for 10 to 12 minutes, rotating the sheet about halfway through, until the cookies are light golden brown (the dough will lighten as the cookies bake).


Allow the cookies to cool completely before removing
from the cookie sheet.


Store in an airtight container in the refrigerator for up to 5 days. May be frozen.


Happy Cooking!
Kim 

Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.