Gluten Free Pie Crust

I have been searching for quite a while for a good looking GF pie crust recipe, and this one looks very promising! I haven't tried it yet though, but it comes from The Renegade Kitchen blog, and I always love her recipes! I'm definitely going to be trying it soon!

Gluten free Crust

What you’ll need -
1 Cup Stoneground buckwheat flour
1/2 Cup Sorghum flour
1/2 Cup Tapioca/Cassava Flour
2T Coconut Sugar
1/4 tsp Sea Salt
5T Coconut Oil
2T Apple Cider Vinegar
4-5T water
Tools -
Mixing Bowl
Small bowl
9 inch Pie Plate
Whisk or Electric mixer (like a Kitchen Aid)

How to do it -
Step 1 – Preheat oven to 350F. Add dry ingredients, including sugar, to a mixing bowl and combine well.
Step 2 – Add coconut oil to dry mixture and incorporate until dry mixture turns crumbly.
Step 3 – Combine water and apple cider vinegar in a small bowl.
Step 4 – Add water mixture to dry mixture slowly, mixing with your hands or electric mixer (on low) until it begins to stick together well, but don’t let it get too wet. Work the dough into a ball with your hands a few times.
Step 5 – Press the dough evenly into the pie plate with your hands (you don’t need to roll it out first).  Sometimes I use a small glass to roll out the base of the crust while it is in the pie plate.
Step 6- Once you have the crust the way you want it, place it in the oven at 350F for 15min.  Once finished, remove and allow to cool while you prepare the filling.

Go on over to The Renegade Kitchen link and see the delicious sounding filling that she put into this pie crust! I don't do eggs, or I'd be all over it! ;-)

Love one another~Yvonne

GF-Vegan Scrumptious Southern Cornbread

My back has been out and since I can't do any bending or lifting, I have been at a loss as what to do with myself, and have wound up doing a lot of experimenting with recipes. It's been fun!

This corn bread actually tastes like the REAL cornbread that I loved so much before having to go gluten free. I'm quite enamored by it's sweet crumbly perfection! It is definitely a new staple in the menu!

Find the recipe below!

Enjoy, and love one another!~ Yvonne

Chia and Fruit Pudding

I call it pudding, it's a pudding consistency, but nothing like JELLO pudding, made with milk! ;-)

I make up the chia and fruit pudding using different organic frozen fruits. This batch was made with peaches and mangoes, but the last one I used blueberries and mangoes. You can use whatever your child likes, but I've read that it is good to rotate it some, as you can develop allergies to foods that you eat too often. That is why I played around with this, because Josh was eating WAY too much applesauce and it was beginning to give him re-flux.

I get my chia seeds here: at Raw Food World. You can go there to read all of the nutritional benefits of chia also. For 10% off of your oder, you can use the promo code HONEYMOON. I buy it often and keep them in a jar, since we use it pretty often.

First you put the organic fruit in the blender or food processor with about a 1/4 cup of water, add a little more as needed.

I then add another 3/4- 1 cup cup(s) of water to it, and 2 tablespoons of Agave nectar.

Add only 3/4 cup first stir in the chia and see if you think it needs more water. You could even use a fruit juice if you like! Put it into a bowl, and add 4 tablespoons of chia seeds and stir!

Now, you cover it and refrigerate for at least 8 hours, so that the chia seeds have ample time to soak up water. This is a very hydrating treat! It turns very gelatinous! Joshua really enjoys this.

Joshua tends to choke after about 5 bites of food, so I use this as a palate cleanser in between bites, it really helps!!

Squash/Kale and Eggs

I've discovered a new twist, to make Joshua's beloved eggs for breakfast, more nutritious. Adding in yellow or zucchini squash and a little green. You could use spinach or kale for the green, but I used kale today. If your child is aversive to seeing green in their eggs, just use the squash and it's just yellow, like eggs. ;-)

First thinly slice the squash, and sauté it in a pan with some extra virgin olive oil. I cover the pan and set timer fir 5 minutes. While that's going, I thinly slice two leaves of kale, and then throw it into the pan after the 5 minute timer goes off on the squash. Saute for another minute or two, until the kale is a vivid green.

Next two eggs, sunny side up.

Throw it all in the food processor, and voila'!

Joshua LOVES it!