Subscribers Forum Recipes Song of Health Newsletter Goods and Services About Us Home
sidemenuDragonfly IconFood CategoriesFood Resource ListHard to Digest FoodsFood Substitutions ListForm and Directions to submit food for testingHistory of Dr. CarrollWelcome from Dr. Letitia WatrousMessage from Dr. Jared ZeffMy Story by Sandra Strom, CEOWhy Join Song of HealthNewsletter ArticlesGluten-Free List

About Dr. Harold DickFood Journal

RECIPES ~ CONTENTS

 

 

BACK TO INDEX

* PIES, PASTRIES & COBBLER *

 

 

 

Recipes are coded to note what
BASIC food intolerance categories
are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for
THE FOOD RESOURCE LIST
and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS
IT IS "NEUTRAL."


KEY FOR CODES
D =
Dairy
Ms =
Mine Salt
E =
Egg
P =
Potato
F =
Fruit
Sf =
Seafood
G =
Grain
Ss =
Sea Salt
H =
Honey
Sy =
Soy
M =
Meat
S =
Sugar
A blank space
= NEUTRAL
N =
Neutral

 

 

IMPORTANT NOTES:

* We suggest using Celtic salt in all recipes, as it is "neutral."

* Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

* Remember to check the Food Resource List for ingredients in products being used, such as baking powder, dairy products etc. See The Food Substitutions List for alternatives.

* Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you are able to easily adapt recipes to fit your needs.
* Questions? Contact
recipes@songofhealth.com *


NO CRUST PIE

Any pie can be made without a crust. The filling will "set" itself on the bottom. This is a great way to make wonderful desserts for those who are gluten intolerant.

 
 
APPLE CRISP
(By Sandra Strom, CEO of Song of Health)

So easy and quick to make, most any fruit can be used. Rhubarb may also be used, which is not a fruit.

FOOD CATEGORY INGREDIENTS
F
2 medium to large sweet, soft-skinned apples (Golden Delicious, Gravenstein, etc.)
H
1/4 cup honey, approximately
 
1/8 tsp. ground cinnamon
D or
N

2 Tbsp. butter or

safflower oil

G
1-1/2 cups thick rolled oats (not quick cooking)
G
1/4 cup whole wheat white flour
1 Tbsp. pure maple syrup
C or
H or
N
1 Tbsp. agave syrup or
1 tsp. honey or
increase maple syrup to 2 Tbsp.
D
(optional)
1 Tbsp. buttermilk powder (I use NOW brand) (optional)
N or
D
Approx. 1/2 cup water or
1/2 the amount of cream, half and half, or milk

Preheat oven to 350 degrees.
Prepare apples: Scrub and wash, remove scabs and dark spots. Remove core.
Slice in 1/4 inch thickness.
Place in a pie pan, preferably glass pie dish.
Dot the butter over top, (or drizzle the oil).
In a mixing bowl add all the other ingredients but the liquid.
Mix well.
Stir in just enough of the liquid, a little at a time, until the consistency is moist (same as drop biscuits).
Place by spoonfuls over the apples in pie dish and carefully spread to cover all the apples.
Bake approximately 25 minutes, until topping is golden brown. The apples will be soft and yummy!


Shown: Apple Crisp with a handful of blackberries added

 

APPLE OAT & BISCUIT CRISP
(By Sandra Strom, CEO of Song of Health)

Quick and easy, there's lot of fiber in this dessert! This recipe can also be made with rhubarb for Fruit Intolerants.

FOOD CATEGORY INGREDIENTS
D or
N
1 Tbsp. butter or
oil
F
1 to 2 sweet apples
2 Tbsp. pure maple syrup
G
Approx. 1/2 cup thick rolled oats or enough to cover apples
1/8 tsp. ground cinnamon
Biscuit batter:
G
1/2 cup flour of choice
D
2 Tbsp. NOW brand buttermilk powder (optional)
1/4 tsp. baking soda
pinch salt
1 Tbsp. oil
Approx 1/4 cup water or just enough to make "wet" batter

Preheat oven to 375 degrees.
Grease an 8x8 baking dish with the Tablespoon of butter or oil.
Core and thinly slice apples, then cut slices in half, making approximately 1-1/2" pieces.
Layer in baking dish.
Drizzle maple syrup over apples.
Sprinkle cinnamon over apples. (I prefer to use cinnamon bark in grinder and fresh grind.)
To make biscuit dough:
In a bowl mix dry ingredients with a fork.
Mix in oil.
Add enough water to make a wet dough, as in drop biscuit batter.
Drop spoonfuls of the batter over the apple mixture. Batter can be smoothed to cover more area, if desired, but not necessary.
Bake for approximately 15 minutes, when biscuit topping is golden brown and apples are hot. Be careful not to overbake.
Let cool for a few minutes and then serve.
Yield: 2 servings


Apple Oat & Biscuit Crisp
(Made with Fuji Apples)

Use organic ingredients whenever possible!

BLUEBERRY PIE

 

(By Sandra Strom, CEO of Song of Health)

 

FOOD CATEGORY INGREDIENTS
F
3 cups fresh or frozen blueberries
H
¾ cup honey
G or
N
2 Tbsp. flour or 1 Tbsp. corn starch or 2 Tbsp. arrowroot powder
1/8 tsp. salt
F
1 Tbsp. lemon or lime juice (optional)
D
1 Tbsp. butter
G
pie pastry

 

Preheat oven to 425 degrees.
If using fresh-picked blueberries, wash and discard any stems and leaves. Drain well in a colander.  If using frozen berries, thaw before using.
To the berries add honey and mix well.
Add flour and salt; mix well.
Using recipe for Plain Pastry Pie Crust, roll out half of the dough and line pie plate.  Pour the berry mixture in.
If using juice, sprinkle over top of berries.
Crumble butter and place around top of berries.
Roll out remaining dough and place over top.  Pinch edges together with fingers or crimp by pressing fork tines down around edge to seal. Prick the top of pie with a fork.  (You can be creative with this!)
Bake for 45 minutes. Cool on rack.

 

 
 
BLUEBERRY PIE NO. 2
(By Sandra Strom, CEO of Song of Health)

Here is another version of Blueberry Pie.  I serve it with homemade whipped cream flavored with honey.  Delicious! Sandra

 

FOOD CATEGORY INGREDIENTS
F
3 cups fresh or frozen blueberries
H
¾ cup honey
G or
N
1 Tbsp. corn starch or
2 Tbsp. arrowroot powder
1/8 tsp. salt
D
1 Tbsp. butter
G
pie pastry

 

If using fresh-picked blueberries, wash and discard any stems and leaves. Drain well in a colander.  If using frozen berries, thaw before using.
FILLING:  In a saucepan place 1-1/2 cups of the berries, honey, cornstarch, salt and butter. Mix well.
Turn heat on to medium and stir until mixture is clear and thickened.  (Note: Stir continually to keep berries from burning.)
Remove from heat and slightly cool.  Add remaining berries and stir in.

Preheat oven to 425 degrees.
Using recipe for Plain Pastry Pie Crust, roll out half of the dough and line pie plate.
Spoon in the filling. 
Roll out remaining dough and place over top.  Pinch edges together with fingers or crimp by pressing fork tines down around edge to seal. Prick the top of pie with a fork. This keeps the filling from bubbling up and breaking through the sides.  (Have fun making a simple picture, such as a couple berries, or a simple design.)
Bake for 45 minutes. Cool on rack.

 

Remember: Recipes are coded for the
BASIC food intolerance categories.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

CAROB CHIP PINWHEEL PASTRY
(By Sandra Strom, CEO of Song of Health)

Sometimes the sweet tooth wins out! This recipe is basically a pie crust rolled up with chips, nuts and honey inside, then cut into pinwheel pastries the size of small biscuits. Vary/substitute the ingredients to this basic recipe according to your personal needs and tastes. Adding buttermilk (or powder) makes for fluffier baked goodies.

 

FOOD CATEGORY
INGREDIENTS
G
2 cups (organic) white or ivory whole wheat pastry flour or unbleached non-enriched all purpose white flour for a portion of the flour (I use Bob's Red Mill brand)
D
1 Tbsp. NOW brand buttermilk powder
pinch salt
pinch fresh ground cinnamon (optional)
1/3 cup oil
varies, depending on base
1/4 tsp. vanilla extract
D
1/2 cup cold butter (or oil if necessary)
approximately 1/3 cup cold water
H
N
approximately 1/2 cup honey or
pure organic maple syrup or
part of each
D,F,G,Sy
approximately 1 cup Sunspire Vegan Carob Chips, or enough to thickly sprinkle over dough
1/2 cup very finely chopped raw almonds

Preheat oven to 375 degrees. Grease a muffin tin.

In a mixing bowl place dry ingredients: flour, buttermilk powder, salt and cinnamon and mix well.
Add oil and vanilla; mix with a fork.
Cut 1/3 cup of the butter into small pieces and quickly cut into mixture. (Keep remainder of butter out to soften a little.)
Mix in water, adding just enough to form a ball. Place on piece of wax paper, wrap and place in refrigerator to chill, if needed to keep butter cold (in order to make a light and flaky pastry).
On a piece of wax paper big enough to roll pastry out on, sprinkle a little flour.
Cut dough in half, place wrapped half in the refrigerator while working with other half.
Place dough on floured wax paper and cover with another piece of wax paper.
Roll dough out as thin as you can, approximately 1/16-1/8th inch thick.
Spread half of the remaining butter over entire pastry.
Spread half of the honey and/or maple syrup over.
Sprinkle half of the carob chips and almonds over, covering evenly.
Beginning from end closest to you, tightly roll up dough and filling, as evenly as possible, but don't work it any more than necessary. The quicker done, the better the texture will be.
Using a bread knife, cut roll in 1-1/2" thick pieces.
Place each piece in muffin tin.
Bake approximately 12 minutes, or until pastry is done. (Turn oven light on and check at 10 minutes.) It is done when pastry is cooked through. It is easier than it sounds!
Remove from oven and let cool around 30 minutes before removing from pan.
Repeat with second half of dough, using remainder of ingredients.
Yield: Approximately 14 pastries.


Shown: Carob Chip Pastry. These are the imperfect ones. I forgot to take picture of "pretty" ones before giving them to my neighbors! These tasted just as delicious and decadent.

 

 
CAROB MINT PIE
(Contributed by Windrose Naturopathic Clinic)

 

FOOD CATEGORY INGREDIENTS
Sy
1-1/2 lb. tofu
F
(Carob is not fruit, but the commercial powder generally is)
½ cup carob powder
H or
N or
S
½ cup honey or
maple syrup or
sugar
2 tsp. minced mint leaves
(varies, depending on base)
2 tsp. vanilla
½ tsp. cinnamon
chopped nuts (optional)

 

Pre-heat oven to 425 degrees.
Blend ingredients until smooth.
Pour into a lightly browned pie shell and bake about 15 minutes.
If desired, sprinkle with chopped nuts and return to oven until lightly browned.

 

 

DAIRY - EGG - SUGAR-FREE - PUMPKIN PIE
(Contributed by Dr. Caryn Potenza, N.D.)

 

FOOD CATEGORY INGREDIENTS
1 15 oz. can Libby’s Pumpkin
varies
1 tsp. vanilla
1 tsp. ground cinnamon
F
½ tsp. ground cloves
(whole cloves are neutral)
½ tsp. ground ginger
F
½ tsp. ground nutmeg
½ tsp. Celtic sea salt, ground
Sy
12 ounces Westsoy unsweetened soymilk
½ cup maple sugar
Sy
3 tbsp soy lecithin
G
9” deep dish pie shell

 

Pre-heat oven to 425 degrees.
Mix pumpkin, vanilla, spices and salt together.
Add the remaining ingredients.
Mix slowly until thoroughly mixed (my blender is on low).
Pour into pie shell.
I like to sprinkle/dust the pie with maple sugar before baking it.
Bake at 425° for 15 minutes, then reduce temperature to 350° for an additional 35-40 minutes.
After pie cools, I then put it in the fridge for a couple hours before serving (this helps it “gel” together better).

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

GOOSEBERRY PIE
(By Sandra Strom, CEO of Song of Health)

 

FOOD CATEGORY INGREDIENTS
F
4 cups gooseberries
H
¾-1 cup honey
G
1/3 cup flour
F
1 tsp. grated orange rind (optional)
¼ tsp. salt
¼ tsp. cinnamon
D
1 Tbsp. butter
G
Pastry for 2 crust pie

 

Preheat oven to 425 degrees.
In a bowl mix gooseberries with honey, flour, orange rind (if using), salt and cinnamon.
Let stand while preparing pie crust.
Line pie plate with bottom crust. Spoon in filling.  Dot with butter. 
Cover with top crust.  Flute edges or press with fork tines to seal.  Prick top crust with a fork to let steam escape.
Bake for 40-50 minutes, or until the crust is browned and juice is bubbling through the holes.

 

Remember: Recipes are coded for the
BASIC food intolerance categories.

 

GREEN TOMATO PIE
(Contributed by Windrose Naturopathic Clinic)

 

FOOD CATEGORY INGREDIENTS
3 cups diced green tomatoes
H
1 cup honey
G
5 Tbsp. whole wheat flour
D or
Sy
(varies)
1 Tbsp. butter or
margarine (optional)
G
1 Tbsp. vinegar (rice or grain)
 
½ tsp. cinnamon
F
½ tsp. nutmeg
 
salt to taste
? (depending on what you use)
pie crust

 

Pre-heat oven to 450 degrees.
Mix all ingredients thoroughly.
Pour into pie crust. If desired, dot with the butter or margarine.
Bake 35 to 45 minutes.

 

OPEN BLUEBERRY PIE
(By Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY INGREDIENTS
G
1 pie crust
F
1 quart fresh or frozen blueberries
H
1 cup honey
G
3 Tbsp. cornstarch
1/8 tsp. salt
1 cup water
D
1 Tbsp. butter, softened

 

Preheat oven to 450 degrees.
Prepare pie crust using one of the recipes in this section.  Line a pie dish, bringing the sides up higher than for a 2-crust pie.  Flute the edges by pinching between fingertips.  Bake 10-12 minutes, until golden brown.  Remove and cool.
Filling:
If using fresh blueberries, wash and discard any stems or leaves.  Drain well.  If using frozen berries, thaw before using.
In a 2 quart saucepan mix well the honey, cornstarch and salt.  Turn on heat to medium low and slowly add water, constantly stirring.  Continue to cook and stir until mixture has thickened and is clear, not cloudy.  Stir in berries, then the butter.  Continue to cook and stir until butter has melted and everything is mixed well.  Cool.
Just before serving, pour filling into baked pie crust.
Serving suggestion:  Serve with fresh whipped cream (D) over top.

 

 
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

PLAIN PASTRY PIE CRUST
(By Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY INGREDIENTS
G
2 cups pastry flour or 1-3/4 cups all-purpose flour
 
1/3 cup oil
D or
N
1/3 cup cold butter or
oil
(better if butter can be used. It will make a flakier crust.)
 
½ tsp. salt
 
1/3 cup ice cold water

 

Hints to making flaky, tender pie crusts: Work the pastry as quickly as possible so the butter doesn’t have time to soften. Do not knead dough. Work the dough as little as possible

Prepare 2 sheets of waxed paper, large enough to roll dough between.
In a mixing bowl sift together the flour and salt.
Blend in the oil.
Cut the butter in with a fork, pastry blender, 2 knives or your fingers (working quickly so the butter doesn’t soften), until the mixture is crumbly, about the size of peas.
Put the water in a cup and add ½ the amount, stirring it in with a fork. Add more, if necessary, until you are able to lightly pat the dough into a ball. The dough should still be very moist.
Cut the dough in ½, storing one part in the refrigerator until ready to roll out.
Lightly dust 1 sheet of waxed paper with flour.
Place the other dough half on the waxed paper.
Lightly flour the top of dough and place second sheet of waxed paper over dough.
Quickly roll out dough with a rolling pin, using light strokes, into a circle by working out from the center, to an even thickness of about 1/8 inch. Remove top waxed paper sheet.
Slip your hands under the crust and bottom sheet, flip it and place in pie pan. Carefully remove waxed paper.
For a one-crust pie: Flour your fingers to work the edges: Roll the edges under, carefully working to make the thickness even around the crust. Pinch the dough with your fingers, making a crimped edge. Or flour a fork and press it into the dough edge, going around. Prick the inside of the crust with a fork before filling.
For a two-crust pie: Put pie filling onto bottom crust. Roll out refrigerated half and place on top of pie. Trim edges evenly then roll edges under, the same way as for a one-crust pie. Crimp or flute edges with fingers or press with a fork.
Variation: Lattice crust. Roll out top pastry half, as above. Cut in long strips, about ¾ inch wide. Weave them directly on the pie, or lay half across pie in one direction and the rest lay over to form diamond pattern. Or weave on waxed paper, chill, then transfer to pie top. Finish the edges same as above.
Baked Pie Shell: Preheat oven to 425 degrees.
Roll out as for one-crust pie (above).
Prick bottom of crust with a fork (to keep from "blowing up" while baking).
Bake 10-12 minutes.

 

 
PIE CRUST (made with oil)
(Contributed by Windrose Naturopathic Clinic)

 

FOOD CATEGORY INGREDIENTS
G
2 cups flour
 
½ tsp. salt
 
½ cup refined oil
 
3-5 Tbsp. cold water

 

Preheat oven to 450 degrees.
Sift flour and salt in a bowl.
Pour in oil and cut into dry ingredients with a fork, working quickly.
Stir in 3 Tbsp. of the water and add more if needed, until a ball of dough can be made.
Cut in half; put one half in refrigerator to keep cold until ready to be rolled out.
Quickly roll out first half (see directions for Plain Pastry Pie Crust) and place it in pie dish.
Bake 10 minutes for a baked pie shell.
For unbaked pie shell, fill with filling. Roll out second half of dough and place over pie. Bake at 350 degrees for 30 to 40 minutes, or until done.

 

GLUTEN- AND POTATO-FREE PIE CRUST
(By Sandra Strom, CEO Song of Health)

Most gluten-free recipes include potato starch or other ingredients that may contain potato. They are also complicated to make. Here is an easy, potato-free, and delicious alternative. Note: The texture is different than a rolled out wheat crust, but comes out nice and flaky.

For 1 crust:

 

FOOD CATEGORY INGREDIENTS
G
1-1/2 cups organic brown rice flour
pinch Celtic sea salt
 
Pinch baking soda (optional)
1/2 cup safflower or peanut oil
2 Tbsp. cold water, or as needed

Preheat oven to 350 degrees.
Place flour and salt in a mixing bowl. Mix well.
Add oil and mix with a fork or fingers until crumbly.
Add water, a little at a time, mixing until dough forms a ball.
Place ball of dough in a pie dish or pan. Using your palm, start pressing dough from center, continuing to edges, until dough covers the dish evenly. Pinch edges if desired.
Bake in oven for 8 minutes.
Let cool to set before adding filling. Once filling is added, bake as for regular recipe.
VARIATIONS: In place of part or all of the rice flour, substitute with almond flour or oat (be sure oats are gluten free) flour.

 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

 

PUMPKIN AND CREAM CHEESE PIE
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY INGREDIENTS
D
8 oz. cream cheese, softened
H
1/3 cup honey
1/3 cup maple syrup
1-1/2 cups cooked pumpkin
E
2 eggs, slightly beaten
D or
?
1-1/2 cups milk or
substitute
1 tsp. cinnamon
½ tsp. fresh grated ginger
G
1 plain pastry pie crust

 

Pre-heat oven to 450 degrees.
Using electric mixer beat cream cheese, honey and maple syrup until light and smooth.
Add pumpkin and beat until smooth.
Mix in eggs, milk and spices just until blended. Do not over-beat egg mixture.
Line a nine-inch pie pan with pie crust. Pour filling into crust.
Bake 10 minutes, then reduce heat to 350. Bake approximately 45 minutes more.
To check, stick toothpick in pie. It is done when toothpick comes out clean.
Serving Suggestion: Serve with fresh whipped cream (D) sweetened and flavored with honey (H) and vanilla.

Remember: Recipes are coded for the
BASIC food intolerance categories.

 

 

RHUBARB COBBLER
(Contributed by Dr. Jared Zeff, N.D., Salmon Creek Clinic)

This is fruit-free!

 

FOOD CATEGORY INGREDIENTS
FILLING:
2 cups rhubarb
H or
N
2 cups honey or
maple syrup
G
2-3 Tbsp. cornstarch
2 tsp. cinnamon
COOKIE DOUGH TOPPING:
D
2 sticks butter, softened
H or
N
1 cup honey or
maple syrup
(varies, depending on base)
1 Tbsp. vanilla
1 tsp. salt
G
2 cups Bob’s Red Mill spelt flour (analyzed fruit-free by Dr. Zeff pre-2007)
G
2 cups rolled oats
G
1 Tbsp. cornstarch
1 tsp. baking soda (Western Family brand is neutral)

 

Preheat oven to 350 degrees.
Filling:
Cut rhubarb against the grain of the stalk in 1/4- or 1/3-inch slices.
Put in saucepan and nearly cover with the honey or maple syrup, add the cinnamon and bring to just a simmer. Then remove from heat.
Cookie Dough Topping:
Cream butter, sweetener, vanilla and salt with a whisk.
Stir in remaining ingredients.
Spread half the dough onto the bottom of a large baking dish.
Pour in the rhubarb mixture.
Then break up the remaining dough over the top.
Bake for 45 minutes.

 
SANDY'S PUMPKIN PIE
(By Sandra Strom, CEO Song of Health)

~Sugar pie pumpkins are approximately 8" in diameter, with a flavorful, meaty, and somewhat sweet type flesh - perfect for pie.
~ The secret to making the best textured pie is mixing the filler in a food processor.
(I got kudos for best pumpkin pie with this recipe!)

 

FOOD CATEGORY INGREDIENTS
2 cups roasted sugar pie pumpkin
D or
N
1/4 cup butter or
oil
1 Tbsp. fresh grated ginger root
D or
?
2 cups half and half or
substitute, i.e., rice milk (G)
H
1/3 cup honey
1/3 cup maple syrup
1 tsp. fresh ground cinnamon
1/2 tsp. fresh grated ginger root
1/2 tsp. salt
E
2 eggs
1/4 cup finely chopped pecans or hazelnuts (optional)

 

To prepare pumpkin:
Preheat oven to 400 degrees.
Cut sugar pie pumpkin in half, scoop out seeds and stringy stuff in center.
Place on greased baking sheet or dish.
Divide butter or oil and tablespoon of grated ginger root into center of halves.
Roast in oven until tender when a fork is inserted, approximately 40 minutes. (Check after 30 minutes to be safe.)
Remove from oven and cool.
Prepare pie crust and line a glass pie pan. (They are a bit larger than a tin pie pan.) Refrigerate until ready to fill and bake in order to maintain a fluffy pie crust by keeping the butter (if using) in the crust cold.
Preheat oven to 400 degrees.
Measure out 2 cups of the cooked pumpkin.
Place in a food processor with the half and half. Blend until thoroughly smooth, about 1 minute. (This is the key to a perfect, fluffy filling.)
Add honey, maple syrup, spices and salt. Blend until smooth and fluffy.
Add eggs and lightly mix just until blended. DO NOT OVERBEAT. This is very important, as the filling is a custard.
Fill pie crust as full as possible.
If desired, sprinkle top with nuts.
Bake 10 minutes, then turn heat down to 325 degrees and bake until firm, approximately 45 minutes. Test with toothpick - if it comes out clean when inserted in the center of pie, it is done.
Carefully remove and cool on trivet or rack. Try not to jiggle pie; more movement causes more splits in the filling.
Serving suggestion: Spread with whipping cream that has been flavored with honey or maple syrup and vanilla.

 

 

SOUTHERN PECAN PIE
(Contributed by Windrose Naturopathic Clinic)

 

FOOD CATEGORY INGREDIENTS
G
1 cup Liquidose – pure light corn syrup (This is difficult to find.)
S or
N
½ cup sugar or
maple sugar
E or
G
2 eggs or
2 Tbsp. corn starch
G
2 Tbsp. flour
 
¼ tsp. salt
D
1 Tbsp. melted butter
(varies, depending on base)
1 Tbsp. vanilla
1-1/4 cup pecan halves
G
1 unbaked pie shell

 

Pre-heat oven to 300 degrees.
Using a small mixing bowl, beat well the syrup, sugar, eggs, flour and salt. Stir in butter, vanilla and pecans.
Pour into unbaked pie shell.
Bake for 1 hour and 20 minutes, or until set.
Cool thoroughly before serving.

 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

TOFU PUMPKIN PIE
(Contributed by Windrose Naturopathic Clinic)

 

FOOD CATEGORY INGREDIENTS
 
16 oz. canned pumpkin (or 2 cups fresh cooked pumpkin)
Sy
1 pkg. firm tofu
M
2 pkgs. Knox gelatin
 
¼ cup water
N or
H or
S
½ cup maple syrup or
honey or
sugar
varies
1 tsp. vanilla
 
1 tsp. cinnamon
 
½ tsp. ginger
G
1 baked pie shell (see above recipes)

 


In a blender or food processor, mix half of the pumpkin and tofu.
Warm gelatin and water on stove until dissolved.
Add to blender with sweetening, vanilla and spices. Pulse until smooth. Add the rest of the pumpkin and tofu, blending until smooth.
Pour into baked pie shell and chill in refrigerator.
Note: Pie does not need to be cooked, but keep chilled.

 

 
WALNUT MAPLE PIE
(Adapted from Moose Wood Cookbook
by Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY INGREDIENTS
G
1 unbaked pie crust
2 cups walnuts, well chopped
½ tsp. cinnamon
E
4 eggs
¾ cup maple syrup
F or
G
2 Tbsp. lemon juice or
white or rice vinegar, if necessary
varies
2 tsp. vanilla
¼ tsp. salt

 

Pre-heat oven to 375 degrees.
Sprinkle walnuts into pie crust.
Blend remaining ingredients until light and frothy.
Pour into pie crust.
Bake 30 minutes.

VARIATIONS:

 

PECAN MAPLE PIE

Using Walnut Maple Pie Recipe (above), substitute pecans for walnuts.
Honey (H) may be substituted for part of the maple syrup.
Hazelnuts (Filberts) can also be used: Finely grind the hazelnuts, as they are not a soft nut, as are pecans or walnuts.


TOGETHER WE ACHIEVE…
 GREAT HEALTH – GREAT LIFE!

BACK TO PIES, PASTRIES AND COBBLER CONTENTS

BACK TO INDEX


 

Get one on one advice for your Food Intolerances from Sandra Strom

 

 

 

Song of Health Ad
We support those dedicated to promoting
healthful products
and services.

 

Aubrey Organics

Murphy illustrates
Song of Health Webmaster

Forum | Recipes | Newsletter | Goods & Services |About Us | Home | Disclaimer | Advertise with us
©2012 Song of Health (Reproduction of this information without permission is illegal.)