Thursday, May 23, 2013

Rhubarb Musings

Well since I last posted it's been a whole year plus! Did we stick with the GAPS diet? Yes, but only for 5 months religiously. Since then we have just been mostly careful about what type of sweetener we use (usually honey) but throughout the summer, we relaxed a bit using honey and raw sugar and some whole grains.

We've been through several up and down seasons and now here we are spring of 2013 and we are attempting to at least avoid all gluten. We pick up raw milk and it's used sparingly. We do give yogurt to our youngest. Mark and I use coconut milk or almond milk.

From this point, I'm planning to post recipes here that I'm happy with and the directions on how I made them.

May 2012



This recipe I made today makes me especially happy because it's Rhubarb Custard Pie! Rhubarb yeah!! It's one of those memories for me that's happy. My mother's mother, we called her Nanzi, would make yummy Rhubarb Custard Pie and so would my mom (I'm sure with a whole wheat crust and honey!) and it's just one of those sweet and tart combos that's creamy and crunchy, wholesome, old-fashioned goodness you just can't beat!
Gluten Free Rhubarb Custard Pie - Pecan Sandies Crust (almost!)

I've come up with a gluten-free version. Now I know Pillsbury has their gluten free pie crusts complete with all the preservatives and chemicals... sorry, but only if I'm desperate! I can see those convenience foods used in a pinch for someone to serve guests to cover the gluten-free loved ones... but aren't those individuals' guts usually compromised? I don't think added chemicals and sugar are going to help.

Yes, I've used sugar, albeit organic sugar... I know! I usually use honey. But sometimes you just get tired of that honey taste and this is a decent compromise - once in a while.

I HAVE used almond flour for the crust, so that's redeeming!

I've got two versions:
1. Gluten Free Rhubarb Cream Pie with Meringue    (left pic)
2. Gluten Free Rhubarb Custard Pie with Pecan Sandies crust (almost)     (right pic)


Gluten Free Rhubarb Cream Pie with Meringue

Place in food processor:
2 c. almond flour
6 dates
3 Tbs. organic sugar
6 Tbs. butter

Process and pat into glass pie dish. 


Mix:
3 egg yolks (reserve whites to whip for meringue)
1 c. organic sugar
vanilla
pinch salt
1 c. organic half n half (I used raw)

Place 2 c. chopped fresh rhubarb into bottom of raw crust.
Rhubarb from my mama's garden! Thank you Mama!
Pour the custard mixture over the rhubarb. Bake 400 degrees for 10 min, then 350 for 50 min. or until set in center.

Whip egg whites, pinch of cream of tartar til stiff peaks - add 4 Tbs. organic sugar - mix til glossy and stiff.

Let pie cool completely. Put Meringue on top to edges of crust and place in 325 degree oven for 15 minutes or till peaks are golden.

Gluten Free Rhubarb Cream Pie







Gluten Free Rhubarb Custard Pie with Pecan Sandies Crust

Place in food processor:
2 c. almond flour
1 tsp. salt
6 Tbs. organic sugar (or 1/2 c)
1/2 c. pecans
4 Tbs. butter

Process till fine crumbs and pat into glass pie dish.
There may be too much for 1 pie. I used the extra for a big cookie.

Now Mix:
3 eggs
3/4 c. organic sugar
vanilla
1 c. half n half ( I used raw)
pinch of salt

Place 2 c. chopped fresh rhubarb in bottom of raw crust.
Pour custard mixture over and bake in 350 degree oven 1 hr. or until set in middle. Cool completely before serving.





More Custard-y

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