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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Organic Berry Rhubarb Muffins

One of my favorite things about simple livin’ is seasonal menus. I don’t have to spend a lot of time planning what I will make because when the pears are ripe we will have things made from pears, when the tomatoes are ripe we will have wonderful tomato dishes etc. Well it’s rhubarb season at the moment and after making the traditional rhubarb dishes like rhubarb pie and rhubarb jam, and tucking some away in the freezer for a mid-winter rhubarb fix, I decided to do some experimenting. I started out with a traditional muffin recipe but…well, I just can’t help myself. I tweaked and substituted my way into a completely different recipe and these breakfast muffins are scrumptious as well as healthy.

 

Berry Rhubarb Walnut Muffins

 

Organic Berry Rhubarb Muffins

Dry Ingredients

  • 1 3/4 cups organic unbleached white flour
  • 1/2 cup organic stone ground whole wheat flour
  • 1/4 cup organic ground flaxseed meal
  • 1 1/2 teaspoon baking powder (aluminum free)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 1/4 cups organic brown sugar (or partially substitute some stevia to reduce calories)
  • 1/2 cup organic coconut oil (melted but not hot)
  • 2 organic eggs
  • 1 teaspoon organic vanilla extract
  • 1 1/4 cups organic kefir or buttermilk

Fold in

  • 1 1/2 cups diced fresh organic rhubarb
  • 1 cup diced fresh organic berries
  • 1/2 cup chopped walnuts
  • Directions
  1. Preheat the oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
  2. In a medium bowl, stir together the flours, flaxseed meal, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, coconut oil, egg, vanilla and kefir or buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb, berries and walnuts. Spoon the batter into the prepared cups, filling almost to the top. Sprinkle top of each muffin with raw sugar.
  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25-30 minutes. Cool in the pans before removing.

 

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

 

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