Friday, October 25, 2013

Grain Free Punkin' Pie!



Oh hey, blog! I've been so busy healing (which included a fantastic trip to Ponce Inlet for my birthday) that I have neglected you! So, here I am! 28. Feeling the best I've felt in months, and hopefully on the permanent up and up! Although ulcerative colitis is a horrible, humiliating disease, I have spoken to so many who have overcome in one way or another and who are doing so well. I struggled more than I thought was possible for an entire year and I am so ready to say good riddance to pain! I am beyond thankful for the words of wisdom from those with the disease and those of you who are just so wise in life experience, and I am ready to move forward! C'mon, body! Cooperate!

Thankfully, moving forward not only means getting my life together again and making meals once more for my husband and I, but also includes practicing and performing again (woohoo!) as well as some fun culinary-related excitement! 

I've gotta tell you, it was kind of weird to be back in my home state of Florida, soaking up the rays a la summertime, after beginning to experience NYC fall! But don't you worry, I slipped back into that relaxing state for a few days and stocked up on vitamin D that is so necessary while I am decreasing prednisone.(Can't wait to get this junk out of my body and lose the moon face!) 

But how lovely it was to return to NYC and our cozy little apt with the fall breeze blowing through my curtains! We jumped right back into the season with our housewarming party that included apple cider sangria (IN a pumpkin!!!) and finished off my birthday celebrations by being part of my favorite TV show, the CHEW! While we were there, I filled out a survey about my favorite turkey preparation to win a chance to be on the show as a guest. Now let me tell you, a fried turkey is one of the most delicious forms of preparation, in my opinion. But, last year my dear sister-in-law introduced the Luce family to her mother's tried and true turkey in a brown paper bag. What a unique preparation, and one my Mom used for many years that I had completely forgotten about! Katharine's Mom and mine have different ways of dressing the bird up, but both produce perfectly moist results, really enhancing the flavor of the bird instead of covering it up with injections or sauces. So! Keep an eye on the Chew Thanksgiving episodes, and wish me luck as I compete with this recipe for a chance to cook with one of the chefs on the show! 

In the spirit of Thanksgiving, I tested a grain free pumpkin pie recipe yesterday, and made a video of myself doing it, since some of you have requested such ridiculousness. I have to say, I need a production team or a better recording device... working on that. IN the meantime, you're on your own making this one! Luckily, it's easy as... pie!

Grain Free Coconut Flour Crust

4 tbs butter, room temperature
1 tbs honey
2 eggs
1/2 cup coconut flour
dash of salt

- Preheat oven to 350! Whisk together the butter and honey, add in the eggs to incorporate and toss in the coconut flour and salt. Stir until mixed well and press into a pie plate. Could that be any easier? Par bake in the oven for 10 minutes and mix up your pie filling in the meantime.

Pumpkin Pie Filling

1 can organic pumpkin (or roughly two cups roasted homemade)
2 eggs
1 tsp vanilla
1 tbs pumpkin pie spice
1/4 cup honey
1 tbs water
1/4 cup goat yogurt (use Greek or plain, too)

- Combine all ingredients to incorporate, pour into the pie filling and bake at 350 for an hour or until no longer jiggly! 

1 comment:

  1. This looks seriously delicious, Anna. I've never done a coconut flour crust, so I'm going to try it out this Thanksgiving. Do you have a reason for coconut flour rather than chopped nuts? How do you pick which GF crust to use with which pie?

    ReplyDelete