Life, Gluten Free

S'mores Pie (nut-free, dairy-free!)

This pie was such a hit that I was only able to snap one quick photo of it. Everyone loved it!

S'mores pie is perfect for Summer or Autumn. I think it would make a great treat for a Halloween party.

The dandies marshmallows (vegan) work really well and are very tasty. We took them camping this year and roasted them by the fire on many occasions.

On our trip to the Royal Gorge; we brought along dandies marshmallows, enjoy life chocolate and gluten-free ice cream cones to make a fun treat by the fire.

I'm sure I'll get asked what we made so here's a quick explanation: Stuff the ice cream cones with marshmallows and chocolate, then wrap them individually in foil. Carefully place them by the fire and let roast for a few minutes. You'll have an ooey gooey treat :)

I buy my dandies marshmallows and enjoy life chocolate chips from Thrive Market.

Okay back to the s'mores pie! Here is how I made it. Let me know if you try it :)

S'mores Pie (vegan, nut-free, gluten-free)

Crust ingredients:

1 8 ounce package of gluten-free graham crackers

1 tablespoon organic earth balance (could sub coconut oil)

7 tablespoons coconut oil 

marshmallow layer ingredients:

1  10 ounce package of vegan mini marshmallows (we use dandies)

2 tablespoons softened organic earth balance

chocolate pie layer:

1 10 ounce package of enjoy life chocolate chips

1 package of organic mori-nu silken tofu extra firm

2 tablespoons coconut oil

1/2 cup coconut milk

Directions:

First make the graham cracker crust by blending the ingredients in a food processor. Add to a lightly greased pie dish and chill in the refrigerator.

Prepare a double broiler to melt the marshmallows for the s'mores layer. Melt marshmallows with earth balance, stirring as you go. Add to to the pie crust and let sit while you make the chocolate pie layer.

In a double broiler, melt the chocolate chips and coconut oil and coconut milk together.

Add to food processor with the package of silken extra firm tofu. Blend well.

Once it is nice and creamy, spread the chocolate filling on top of the marshmallow layer. 

Refrigerate until firm and serve.

After we let the pie firm up some, we topped with natural white sprinkles (we used these by India Tree).

 ♥ (photo below from one of our summer trips this year to Breckenridge! Loved it).

Chocolate Pie with Ginger Snap Crust

My husband loves pie and I love to make pie! It's fun and usually quite simple and quick.

My go-to pie recipe base is avocado because it is easy and makes it very creamy. You can't taste the avocado. But since you can't always get good avocados, I decided to try and make a pie without them.

This pie was more firm and much richer, like a large chocolate truffle! 

Chocolate Pie

Crust:

13 gluten-free ginger snap cookies (we use Lucy's)

2 tablespoons coconut oil

5 dates

Directions:

Blend all ingredients in the food processor until you have a fine texture that pinches and holds between you fingers.

Add to lightly greased (with coconut oil) pie dish. Set in fridge while you make the filling.

Filling:

10 ounce bag of sweetened chocolate chips (we use enjoy life)

1/2 cup full-fat coconut milk

1/2 cup coconut cream

2 tablespoons coconut oil

additional 1/3 cup full-fat coconut milk (added later)

Directions:

in a double broiler, melt chocolate chips with 1/2 cup coconut milk, coconut cream and coconut oil.

Once melted, transfer to food processor and begin to blend.

Add additional 1/3 cup coconut milk and continue blending until creamy.

Add to pie dish and let chill in the refrigerator.

Decorate with strawberries for fun!

*Let the pie sit out for about 15 minutes before cutting and serving.

No-Bake Fruit Pie

I have the perfect no-bake fruit pie for 4th of July! With record breaking temperatures around the country, who wants to turn on the oven unless you have to?

I got the inspiration from Heather at Gluten-Free Cat. She posted a recipe for Raw Mango Banana Pie, but it had an almond crust. I decided to make a few changes to the fruit pie filling and use my coconut nut-free crust recipe.

It came out so well, we loved it!

 

No-Bake Fruit Pie

Ingredients:

Crust:

1/2 cup raisins

1 1/2 cups coconut flakes

1 tablespoon coconut oil

Pie Filling:

1 tablespoon lime juice

3 bananas 

1 mango

1 nectarine

Preparation:

Start by making the pie crust. Add ingredients to a food processor and process until it's a cookie crumb consistency.

Add crust to a pie dish and press down with your fingers and/or a spatula.

Let the crust chill in the fridge for 30 minutes or so, and begin to make the filling.

Add lime juice to a bowl.

Chop banana, mango and nectarine into small chunks.

Add to the lime juice and mix well.

When the crust is chilled, add the fruit filling.

Sprinkle with coconut flakes if desired.

Serve chilled. 

 

 

 

Have a wonderful and safe holiday!

Gluten-free Pumpkin Pie

What is Thanksgiving without a good Gluten-free Pumpkin Pie recipe, right?

I had a pie pumpkin from our CSA just waiting to be used for something, so when I got a request for a gluten-free pumpkin pie.. well, I quickly got to work and by noon we had pie!

I have to say, this pie is amazing - with just the right amount of everything. Sophie declared "you should enter this in a contest!"

Our desserts have to be nut-free, dairy-free, egg-free, gluten-free, soy-free, grain-free and taste awesome. Those are the requirements and sometimes it's a hefty challenge.

But then sometimes when I am creating a recipe, it's almost like the inspiration comes from.... heaven?? This pie is like heaven, folks. Go make some. It's quick, easy and it will taste amazing. Promise.

 Gluten-free Pumpkin Pie

Ingredients & Directions (for pie crust):

1 cup raisins, soaked in hot water for about 5 minutes

2 tablespoons coconut oil (not melted, but softened like room temp)

1 cup coconut flour

7 tablespoons water

After the raisins soak, drain and discard the water.

Add raisins, coconut oil and coconut flour to your food processor. Begin blending and add the tablespoons of water (a few at a time, blending each time).

After the last tablespoon is added and you blend it well, the crust should be visibly "thick" and you can pinch some between your fingers.

Add to a pie dish, using your fingers to pat it down.

Save some aside for topping (optional, but a good idea!!)

Ingredients & Directions (for pie filling):

1 cup of pumpkin (I used a small pie pumpkin, baked and then remove the seeds/skin)

1/2 cup jewel yam, (bake a yam and then measure out 1/2 cup)

1/3 cup maple syrup

1 1/2 teaspoon cinnamon

1 tablespoon coconut oil

2 tablespoon thai kitchen organic coconut milk (full fat)

Using your food processor again, add in all the ingredients listed above.

Blend well and taste test!

Add filling to your pie crust and garnish with extra pie crust crumbs and drizzled maple syrup.

After it sets for about 15 minutes, the pie is ready to eat or store on your countertop (with a cover) until you are ready to serve it.

You can also store it in the refrigerator if you want a chilled pie.

(I also heated a slice in the oven lightly, which turned out lovely too).

 

 

 

This pie is SO good, I hope you try it. It took me a very short time to make it, too. It could definitely be made on short notice.

Happy Thanksgiving everyone!