Preheat oven to 375 degrees.
Apple Oat & Biscuit Crisp Use organic ingredients whenever possible! BLUEBERRY PIE
(By Sandra Strom, CEO of Song of Health)
Preheat oven to 425 degrees.
BLUEBERRY PIE NO. 2
|
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
~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.
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.
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.
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!
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