Monday, June 17, 2013

Strawberry Chocolate Crust Pie with Coconut Cream Topping

I didn't realize the problems with moving from a gluten free diet using starches and non wheat flours.
I started using almond flour with abandon. So much so that I gained 10 pounds. It is not a good substitute as you will know if you look at this article. http://empoweredsustenance.com/avoid-almond-flour/
I am still looking at low carb options like flaxseed and a little almond flour for a bread. Still perfecting the one that I like. I will post one when I think it is good.
Coconut flour seems to be a good substiute and I am working on different desserts.
I am also avoiding honey and maple syrup because of the fructose which is damaging to the liver in quantities.
My quick dessert at night is a little hempseed with melted coconut oil and a shake of cinnamon. It tastes good and satisfying. You could add a little sweetener of your choice.

Here is a no sugar and less almond flour dessert. 
 Strawberry Chocolate Crust Pie with Coconut Cream Topping
You will need 4 cups of strawberries total.
1 cup almond flour
1 cup coconut flour
1 tbsp. New Roots Stevia Sugaa
1/2 cup cocoa
1/2 tsp. baking powder
1/2 cup melted salted butter
6 tbsp. coconut milk
1 tbsp. vanilla extract

Preheat oven to 350. Lightly mist 9 to 10 inch pie pan with spray oil or rub with a little grapeseed oil.
In large bowl, combine the almond flour, coocnut flour, stevia, cocoa powder and baking powder and whisk until well mixed. Add the butter, milk and vanilla and stir with a large spoon for 1 to 2 minutes. The will be stiff and playdough-like.
Put the dough in the prepared pan. Spread the dough with your fingers, pressing it in an even layer to line the pan. Prick the bottom and sides with a fork to help prevent bubbles and air pockets.
Bake for 10 minutes, rotate and  bake for another 10 minutes, or until the crust is crisp and firm to touch. Bring out of oven to cool.

Meanwhile make the filling:
1 cup trimmed strawberries pureed.
1/3 cup cold water
1 tbsp. New Roots Stevia
Pinch salt
1 1/2 tbsp. arrowroot mixed with 2 tbsp. water
 Puree or mash 1 cup of strawberries. Place in a small saucepan with water, stevia and salt.
Cook, stirring over medium heat until boiling. Stir in arrowroot mixture and continue cooking until slightly thickened about 1 minute. Cool slightly.

Trim the rest of the strawberries and slice into a large bowl. Pour filling over tip and mix well.
Put into cooled crust.
Make coconut cream by getting Thai Kitchen Coconut Milk and usually you can skim the cream off the top of the can. Put in bowl, add 1 tsp. of New Roots Stevia and 1 tsp. almond flavoring. Whip a bit and spread over top of pie.
Put in fridge for a few hours until topping is solid.

This was a nice pie for Father's Day. Light but substantial.
Healthy life.

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