Recreate Holiday Favorites keep the delicious qualities and drop the problems these treats offer.
Gluten Free no Worries ~ lower carb no worries
Drop the inflammatory white flour with this easy to create pie crust in your food processor -
2 Cups Super Fine Almond Flour (preferred Bob’s Red Mill
2/3 Cup Coconut Flour (Preferred Bob’s Red Mill or Anthony’s Organic)
¼ Cup Arrowroot Flour
2 Tablespoons fresh ground flaxseed
2 teaspoons fresh squeezed lemon juice/or apple cider vinegar
8 T Ice cold Water (in a deep bowl add filtered ice cubes and water stir until very cold)
1 Stick Organic Salted Grass-fed Butter, cut into 6-8 pieces.
Method:
1. Place all dry ingredients into food processor and pulse to combine.
2. Add the cold sliced butter, and through the top of the food processor cover gradually add the 8 T of Ice-Cold water while blending on high until a ball forms. Chill in refrigerator
3. Place the Ball between 2 sheets of wax paper on cutting board and roll out until thin and even try to create a shape larger than your pie dish so we can make the edging.
4. Remove one side of the wax paper and place the dough into the pie dish use your fingers to create a thicker edge all around then “PINCH” it to give the classic pumpkin pie edging.
5. Bake for 5 minutes at 425 remove and cool then add the pumpkin custard mix - cook pie for 12 minutes at 425 then reduce to 350 for another 40 - 50 minutes until center is slightly “jiggly” yet cooked.
6. Remove and allow to cool completely before serving - I cool in the refrigerator - perfect pie to make the day before event!
www.intheKitchenwithKK.com
15 ноя 2023
