Friday, October 16, 2009

Pumpkin Pie

1 15 OZ can Pumpkin
1 tsp Cinnamon
½ tsp Ginger
¼ tsp Clove
½ tsp Salt

1 cup Pine Nut Milk
½ to ¾ cup Agave
2 eggs slightly beaten

Mix Pumpkin and Spices together. In a small bowl slightly beat eggs and add Pine Nut Milk and Agave, mix slowly into the pumpkin mixture just until thoroughly mixed. Pour into Pie Shell and bake at 425° for 15 min then reduce temp to 350° for an additional 40-60 min or until knife comes out clean.

Pine Nut Milk
½ cup Pine Nuts ground in blender as fine as possible
Add 1 cup water ¼ cup at a time blending or liquefying thoroughly with each addition.

Crust for 1 Pie
¾ cup Spelt or Kamut Flour
¼ cup butter
Dash of salt
(grating the butter into Flour and Salt before cutting in saves on time)
2-3 TBS Cold Water

Sunday, October 11, 2009

High Fiber Cookies

This is a great low glycemic index
egg and gluten free

Yummy Cookie!

High Fiber Cookies with Pecans

In small saucepan, combine water and Flaxseeds and cook over medium-low heat for 5-15 min, or until thickened to consistency of unbeaten egg whites. Then allow to cool.
1 cup water
2 TBS Whole Golden Flaxseeds

In Large Bowl Combine
2 cups gluten free rolled oats
2 cups rolled quinoa flakes
2/3 cup Amaranth flour
½ tsp salt
1 tsp baking soda
½ cup raisins
½ cup unsweetened carob chips
2 tsp cinnamon
2/3 cup chopped pecans

In Mixer beat together
½ cup Almond Butter
½ cup Butter
2/3  cup Agave
2 tsp Vanilla

Then add in Dry ingredients  drop by teaspoons on parchment paper.  Bake on Pampered Chef Stone(or other baking sheets) @350° for 20-25 minutes or until lightly brown.