Sunday, November 25, 2012

I Made This Gluten-Free Apple Pie With Coconut Milk Whipped Cream Because I Am Awesome

Gluten-Free Apple Pie with Coconut Whipped Cream

I probably haven't mentioned yet that the Man of Science and I have a new, excellent roommate. (Our new house has a basement "suite" with its own nice bedroom, bathroom, and kitchenette.) Like everyone who realizes how much money they're paying for their new house, we thought it would be prudent to rent out space in our home to someone we know and trust. Which is how we ended up with the incomparable Meghan Dailey as our brand new roommate/hairdresser-on-demand/expert-baby-holder.

GF crust
















Meghan doesn't eat any gluten or dairy, and she's a really "clean" eater in general, so when I wanted to make her a treat this weekend, I started doing a bit of research about gluten-free pie. I didn't want to get into the whole xantham gum zone, so I went with a nut crust. Pecans to be exact. The crust was super-easy to make and stood up very well in the long run.

crust binder

















The pie itself was sweetened only with maple syrup, and so it fit well with Meghan's clean eatin' lifestyle. The Man of Science, Meghan, and I sat down to a nice dinner tonight (with a baby blissfully napping for exactly how long it took us to get through a plate of food) and for the first time in a long time I felt like a Normal Human Adult Person. We take it where we can get it.

Speaking of dinner and babies, a few people have asked me how I manage to still cook dinner every night when caring for an infant. Here's how:

ready to bake
















Milo really likes this sling, and I can get a few good hours of cooking accomplished if I just wear him. It's a bit hard on my body if I do it for too long, but I love the freedom it gives me to get things done with both hands. I was thinking today that when he's a rambunctious toddler I'll probably long for the days when I could just pop him in the sling and do some chores. Or make a pie.

peeling

Gluten-Free Apple Pie

Crust:

21/2 cups whole pecans
1 tsp baking soda
pinch of salt
2 tbsp Earth Balance coconut spread, melted
1 tsp maple syrup

Process the pecans, baking soda, and salt in a food processor until the nuts are very crumbly, then mix in the other ingredients.

Press the crust evenly into a regular sized pie plate or tart pan. Bake at 350 for 15 minutes.

Filling:

Six apples, peeled, cored, and chopped
1 tsp cinnamon
1/4 cup maple syrup
pinch of salt
1/2 tsp lemon juice
1 tbsp agar agar

In a medium bowl, mix the chopped apples with all other ingredients until everything is evenly mixed.

Pour apple filling into crust, bake at 350 degrees for 45 minutes-1 hour or until apples are tender.

gluten free apple pie














Oh, and maybe you're wondering about that superb looking vegan whipped cream? It's actually the best vegan whipped cream recipe I've ever eaten and it was also the easiest to make. The recipe is from the Oh She Glows blog and you just need to read this post and do everything Angela tells you to. I was doubtful at first but I am now a zealous convert. This stuff is amazing.

Gluten-Free Apple Pie with Coconut Whipped Cream

I should end with a piece of useful information or a witty joke, but it's 9:30 PM which means I need to put that baby to bed and get to bed myself so I can be a functioning person tomorrow. You can go enjoy your pie without me.

J.

5 comments:

Kittee Bee Berns said...

i agree. you are definitely the awesome!

xo
kittee

Jennifer said...

Thanks Kittee! You're the awesome, too.

The Management said...

This looks great! I'm gonna make it. FYI, raw honey is even lower on the GI than maple syrup if you're looking for another natural sweetener in the future.

raechel @the rebel grrrl kitchen said...

Awesome, indeed! I love this!

And I haven't yet said congratulations on baby Milo.... Congratulations!

Maggie Muggins said...

Yup, you’re awesome and so is that pie!