CREAMY COCONUT MILK PIE IN A SPROUTED QUINOA FLOUR CRUST

I’m new to sprouting grain but became interested after reading about the health benefits. Since I started experimenting with malting for making my home brewed beer sprouting grain just seemed like an extension. I looked through my pantry and found a bag of organic quinoa and thought “Why Not!” So I sprouted the quinoa, then dried it in my dehydrator and then ground it into flour. The flour had a wonderful buttery nutty aroma that sent thoughts of wonderful possibilities running through my mind. I decided to make it into a pie crust. It turned out so light and flakey and flavorful that it could stand alone without any filling at all. BUT fill it I did. I paired it with a creamy coconut milk filling topped with a light fluffy meringue. Mmmmm delish. Another Happy Accident!!!

creamy coconut milk pie
creamy coconut milk pie

CREAMY COCONUT MILK PIE IN A SPROUTED QUINOA FLOUR CRUST

Crust:

Ingredients:

1/2 cup organic unbleached flour

1/2 cup organic sprouted quinoa flour (made in advance)

1/2 cup organic coconut oil (keep cool so it stays solid)

1/2 teaspoon sea salt

1/4 teaspoon organic apple cider vinegar

1/4 cup non-chlorinated water (very cold)

Preparation:

First of all I chilled all of my bowls and utensils prior to starting my crust preparation. Sift together all dry ingredients then cut in coconut oil with a pastry cutter or fork until crumbly. Add the apple cider vinegar to the cold water. Mix the cold water gradually into the flour mix until it forms a ball. Roll out dough on parchment paper to form desired size circle keeping rolling pin well floured.. Gently use parchment to fold crust over. Be careful as dough is delicate. Transfer crust to pie plate and unfold and trim edges. Bake at 350 degrees F. for 15 minutes. Remove from oven and cool. Makes 1 – 9 inch deep dish pie crust.

sprouted-quinoa-flour-crust-1sprouted-quinoa-flour-crust-2

 

Filling:

Ingredients:

2/3 cup granulated raw sugar

1/3 cup organic unbleached flour

1 13.5 oz can coconut milk

1 1/2 cups organic whole milk

1   tablespoon butter

1/4 teaspoon coconut extract

3 organic egg yolks (beaten) (save the whites for meringue)

3/4 cup shredded coconut

Preparation:

Combine the flour and sugar in a medium sauce pan. Mix well to prevent lumps when adding liquid. Add the milk, coconut milk, coconut extract and butter. Cook over medium heat stirring constantly until mixture starts to thicken. Add some of the thickening mixture to the beaten egg yolks and whisk then add back to the pudding and mix well. Add shredded coconut and continue to cook until thick. Pour filling into crust and place waxed paper over filling so it doesn’t form a film as it cools. Prepare meringue.

 

Meringue:

Ingredients:

3 egg whites

1/4 teaspoon cream of tartar

3   tablespoon sugar

3   tablespoon shredded coconut

Preparation:

Whip organic egg whites and cream of tartar until soft peaks form. Add sugar 1 tablespoon at a time until stiff peaks form. Spread meringue over pie filling and sprinkle with shredded coconut. Bake pie at 300 degrees F for 20-30 minutes to set and brown meringue. Remove from oven and cool completely.

NOTE: My crust slid down the sides of the pie plate in a couple of spots when I pre-baked it so I will use parchment and pie weights (I use dried beans) the next time so it will be prettier.

Enjoy! Here is one of my favorite quotes to start your day!!

“Attitudes are contagious…Is yours worth catching?”

 

 

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GLUTEN FREE CHEESEY SNACK CRACKERS

GLUTEN FREE CHEESY SNACK CRACKERS
GLUTEN FREE CHEESEY SNACK CRACKERS

INGREDIENTS:

1 3/4 cups gluten-free all-purpose flour mix (I make my own)

1 teaspoon sea salt

1 teaspoon ground flax seed meal

3 tablespoons cold unsalted butter, cut into 1-inch cubes

1 1/2 cups (grated sharp cheddar cheese)

1/2 teaspoon yellow mustard

2 teaspoons apple cider vinegar

3/4 cup ice cold water (add a couple of tablespoons at a time. You may not use all the water)

DIRECTIONS:

Put the flour, salt, and flax into the bowl and mix until the ingredients are well combined.

Add the cold butter cubes into the bowl and cut the butter into the flour with a pastry cutter or fork until about the size of peas.

Mix in the grated cheese and mustard and cider vinegar. Mix in 3/4 cup ice-cold water a few tablespoons at a time and stop adding water when dough ball forms.

Wrap the ball of dough in plastic wrap. Refrigerate for at least 2 hours or overnight is best.

Preheat the oven to 325 degrees

Take the dough out of the refrigerator and allow it to warm enough to roll out but not as warm as room temperature.

Line a baking sheet with parchment paper.

Divide the dough into 4 pieces. Grab 1 ball of dough and put the other 3 back in the refrigerator.

Roll out 1 of the pieces of dough between 2 pieces of parchment paper to about 1/16 inch thick (the thinner the better I think).

Using a pizza wheel cutter cut out little cracker squares about 1 ½ inches square and put them on the prepared baking sheet.

GF Cheesy Snack Crackers
GF Cheesey Snack Crackers

Bake the crackers for 12 minutes, rotate the baking sheet 180 degrees in the oven. Bake until the crackers are firm to the touch and golden brown, another 10 to 15 minutes, depending on your oven temp and the thickness and size of your crackers.

Remove from oven and let the crackers cool.

Repeat with the remaining dough.

Store in an air tight container. I don’t know how long they will keep as they disappear within a couple of days!!!

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Peace is not the absence of turmoil but the presence of God”