Tag: food blog

Gluten Free Pumpkin Scones

Pumpkin Scones with Granola Crumble

12.13.17 Overcoming serious creativity block.

with simple, not too dry, pumpkin scones.

It’s been 11 months and some change since I have written in this baby blog of mine. I’m pretty sure only my parents read this… and my Grandma Betty. Hi Grandma. And I bet my sis Katie is reading this too. Give Frankie Ruth and Jesse a hug for me. If there is anyone not named reading this, thanks :). You should know I am not a writer, and I am not very witty. But I tend to need creative outlets. Food has become my creative, and I am working to share it on paper. So someone like you, can recreate my creations.

Okay. Pumpkin Scones.

It seems fitting to be sharing something pumpkin. It’s that time of year. All things pumpkin.

 

Gluten Free Pumpkin Scones 2

 

But first. I have a confession.

I haven’t actually even tried these scones yet… just the smell from baking in the oven, I was like, “Yep. This is the one.” They feel fluffy and moist to touch. And you can see all the pretty little ridges that a perfectly baked biscuit should have.

 

Gluten Free Pumpkin Scones

 

I’m not sure why this recipe sparked my interest to write about it. It’s not like I have not done any R&D for 11 entire months. I think just allowing myself the time to write it out. I haven’t let myself do that. I am finding time and time again how important it is to let yourself be. To just be. To find the time to be creative, relax or be spontaneous. Let go of “to dos” and “what ifs” and “should haves” and just be a little more in the moment. It’s 8:35 pm, no one is home and the house smells like pumpkin pie. So instead of worrying over emails or invoices or bookkeeping, I’m writing about these yummy smells. Whatever helps you be a little more present and a little more you, right? I think we can all relate, even if you don’t like pumpkin scones… which, I don’t understand you if that’s you.

This recipe was 100% inspired by Gluten Free on a Shoestring. I don’t have a link as it’s not pertaining to one particular recipe. If you are a gluten free-er or cook/bake for someone who is, you need to check out her site. It’s brilliant. And it’s so simple.

New to scones making or baking in general? Some starter tips:

  • Always mix dry and wet ingredients separately or in this recipe, create a well like I describe (below) so it’s only a one bowl mess you have to clean up.
  • “Cutting” butter into flour is exactly what it sounds like. You are not mashing or beating the butter into your flour like a cookie or cake recipe. Use a simple pastry knife OR if you don’t have that – you can use your hands by gently crumbling the butter into flour, breaking down the butter clumps but keeping them clumps.

  • Be sure to chill the prepared scones dough in the freezer (if possible) for up to 20 minutes before baking. This will help the rising process in the oven to make the perfect crumb. You want the fat to stay cold when it hits the heat of the oven when making pastries and biscuits.
  • Be careful not to burn your crumb topping as you bake… like my first batch. (they were still deliciously scrumptious).

Gluten Free Pumpkin Scones homecooked with love

  • Lastly, careful not to over-bake. Otherwise, you will be left with a very dry, dry scone.

I made a half batch with chocolate chips because chocolate chips belong in everything. And half with a granola crumb.

So no more dissing scones, if you are that person.

These scones are wickedly simple and not so dry that you feel like you are going to joke on every bite.

Yields 12 Scones

Pumpkin Scones with Granola Crumble

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 2 1/2 cups Gluten Free Flour Blend (I love Bob's Red Mill 1 to 1 Baking Flour)
  • 1/2 cup Coconut Palm Sugar (or any other granulated sugar substitute)
  • 1 Tablespoon Baking Powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 2 eggs
  • 1 can pumpkin puree (14 ounces)
  • 1/2 cup grass fed butter or cold ghee, cubed
  • *Optional: dark chocolate chips, granola, crystalized ginger pieces or anything else that tickles your fancy
  • 1/4 cup coconut milk or melted butter (room temperature)

Instructions

  1. 1) Place a bench knife or large slicing knife into the fridge to chill.
  2. 2) Mix dry ingredients in a large mixing bowl - flour, sugar, baking powder, spices, and sea salt.
  3. 3) Grab cubed, cold butter and cut into flour mixture using a pastry knife or just crumble with your hands until butter is evenly coated with flour and in small course chunks.
  4. 4) Make a well in the flour/butter mixture then add the eggs and pumpkin puree to the well. Whisk the egg and pumpkin until smooth (try not to mix too much of the flour into your pumpkin). *Add your sweet bits here if you'd like - chocolate chips or ginger. I split the batter here into two bowls and added chocolate chips to one.
  5. 5) Fold together the flour and pumpkin mix until the batter starts to form a dough, holding together and ingredients evenly incorporated.
  6. 6) Dust a baking sheet with flour or line with parchment paper, divide the dough into 2 parts and flatten each dough round to about 1" thick.
  7. 7) Brush each dough round with coconut milk or butter then sprinkle more cinnamon and granola or chocolate chips or even granulated sugar for nice even coating on top. *optional
  8. 8) Using a cold bench knife or large cutting knife - slice each dough round into 6 slices like a pizza, separating each with about 1" space between each slice.
  9. 9) Place your baking sheet in the freezer or chill in the fridge if you don't have space.
  10. 10) While your scones are chilling, preheat the oven to 425 degrees. After about 20 minutes, remove scones from the freezer.
  11. 11) Bake in the oven for 15-20 minutes. You may need to turn the pan around halfway if the back of the oven heats hotter than the front.
  12. 12) When a toothpick inserted into scones comes out clean, they are done. You can leave in the oven for a few minutes longer to get a nice brown top. *be careful not to burn your granola crumb.
Cuisine: Dessert | Recipe Type: Gluten Free Baking

Notes

These babies need to be eaten within 2-3 days before getting too dry... if they last that long. Store in an airtight container. Toast in the oven to reheat.

7.6.7
24
https://homecooked.love/pumpkin-scones-with-granola-crumble/
ESHA Logo
Calories
3232 cal
Fat
140 g
Carbs
264 g
Protein
216 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

 

Vegan Cottage Pie with Beet-Sweet Potato mash topping

Vegan Cottage Pie

 

Vegan Cottage Pie. It’s the lamb loving version of the traditional comfort dish, Shepherd’s Pie.

Vegan Cottage Pie

 

I just got back from a California Christmas. I spent a little over a week in Carlsbad and San Diego. It was cold. Like trying to go for a run at 9 am and getting a brain freeze / lungs frost over cold. Okay, I know southern California is nothing like North Dakota on a sunny December morning but for me, it was cold. Mind you I am now an official Hawaiian. Tropic searching, sun seeking, sweater wearing on a 75 degree winter evening Hawaiian. I like to think that I would bounce back to my tough skinned mountaineering self, but this recent trip was not very reassuring. I was bundled in all sorts of layers from yoga pants… 🙂 yea I said it, to flannels, wool socks, jean jackets and puffy Patagonia wear. I loved it. I sound like I can’t handle the cold. I can’t, but I still love it.

 

California Christmas

 

The scenery was simply amazing. I loved getting to see vast open skies and brown meadows that lead to snowy mountains in the distance. I turn around and see grassy cliff sides towering over deep blue ocean. I felt a sense of being home. It was comforting, especially being Christmas time without my family. This was the second Christmas of my 26 years around the sun that I was not with the Vernon clan. It never quite feels like Christmas when you are playing grown up and not with your parents and siblings, but it was wonderful nonetheless. That feeling of homesick I take as a reminder of being appreciate of what you have in life. Of all the love that greets you every morning from near and far and the potential each of us holds to give back, to make the world a litter brighter.

O, and lest I forget, the Mexican food. So many tacos. Soooooooooooooo many. I had shrimp tacos, veggie tacos, rolled tacos, taquitos, ahi tacos, breaded mahi tacos, and lots of guacamole. It tasted out of this world, but man when you aren’t used to eating that many tacos at once, you feel a little weighed down. Those are heavy little suckers. So I am feeling happy to be home in my own kitchen and whipping up some cozy meals packed with veggies of all kinds to recuperate from the Holidays. Can anyone else relate?

The Holidays definitely inspired this Vegan Cottage Pie. I have been craving the winter comfort foods and hearty vegetables but still wanting to have lighter meals as Christmas can mean a lot of pies and apparently, for me, tacos.

 

Vegan Cottage Pie

 

This one pot dish is packed with flavorful lentils, grounding vegetables, a little tangy zip of sumac, and deliciously creamy sweet potato on top. I even added roasted then pureed beet to the sweet potato mash to add that punch of color. I can’t help it. I love colors and beets. This has all the favorite parts of Shepherd’s Pie just a little more veggie friendly.

 

Yields 4-6 Servings

Vegan Cottage Pie

A comforting vegan friendly, one pot rendition of the traditional Shepherd's Pie. Loaded with vegetables and spiced lentils with a delicious sweet potato topping.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 cups green lentils
  • 1 bunch of beets, quartered *optional
  • 2 lbs sweet potato (okinawan for color)
  • 4 cups vegetable broth
  • 3 Tablespoons olive oil or garlic oil + 2 Tablespoons
  • 1 zucchini
  • 2 large carrots
  • 1 medium yellow onion
  • 1 small leek
  • 2 Tablespoons tomato paste
  • 1 Tablespoon sumac seasoning
  • 1 Tablespoon garlic powder
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degreed F.
  2. Boil sweet potatoes in a pot until fork tender. Set aside.
  3. *If you would like the pop of color with a little extra nutrients, roast beets in 400 degree oven for about 20 minutes or until very tender. Let cool then peel outer skin.
  4. Blend beets in a blender until pureed. Set aside.
  5. In a large saucepan, add the lentils and vegetable broth and bring to boil. Simmer on low heat until lentils are tender but not too soft, about 30 minutes. Check after 20 minutes to make sure they do not overcook.
  6. There will be extra liquid in the pan. Do not drain.
  7. While the lentils are cooking, sauté the vegetables in 3 Tablespoons olive oil or garlic oil for 3 minutes.
  8. Add the seasonings to veggies and continue to sauté for another 2 minutes. Continue to stir so as not to burn the sumac and garlic.
  9. Add the lentils and remaining broth into veggies.
  10. Stir in the tomato paste. Add salt and pepper to taste.
  11. Remove pan from heat and pour into a lightly greased 9 x 9 inch baking dish or 4-6 ramekins depending on size.
  12. Mash sweet potatoes (don't worry about removing skin of potatoes) with 2 Tablespoons olive oil and optional beet puree until creamy. You can leave it slightly mashed if desired.
  13. Spoon mashed potato puree onto top of cottage pie filling then spread with spatula to completely cover. You can use a fork or knife to make a design on top.
  14. Place in oven and bake for 35 to 40 minutes or until nice and bubbly.
Cuisine: Vegan Cottage Pie |
7.6.7
21
https://homecooked.love/vegan-cottage-pie/
ESHA Logo
Calories
382 cal
Fat
8 g
Carbs
57 g
Protein
23 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Chewy Holiday Oatmeal Cookie. Vegan and Gluten Free

Chewy Holiday Oatmeal Cookie

Since discovering this oatmeal cookie recipe I have made it, recreated it, and made it time and time again mostly for selfish reasons so that I could always have oatmeal cookies around the house and partly because the recipe is perfect and should be shared with everyone. There is something so soul searchingly comforting about oatmeal cookies around the Holidays. This cookie recipe is gluten free, vegan, and chewy. Say that again? Yes, gluten free, vegan, AND chewy. Hoorah! Folks, finding a a chewy oatmeal cookie that’s not packed with brown sugar and egg is rare to come by. So Happy Holidays to you and be sure to make this one for all your loved ones this week.

 

Chewy Holiday Oatmeal Cookie

 

This cookie was inspired by the Texanerin’s original “The Best Gluten Free Oatmeal Cookie” recipe. I have searched high and low for inspiration to the perfectly soft and chewy oatmeal cookie, and I found it. This one I added coconut sugar, cardamom, orange and vanilla, cranberries, and it’s vegan. It’s Christmas in a cookie.

 

Chewy Holiday Oatmeal Cookie

 

Aruyveda teaches that the winter season is characterized by feeling grounded, slow movement, cold weather, increased moisture like snow or rain and these qualities represent kapha or vata dosha (two of the three functional energies in nature that are found in body and mind). The doshas are like a blueprint for the human experience – providing information about physical and mental processes. Pitta being the third. In aruyvedic medicine, it is said that we have characteristics of all three doshas but have more qualities of two that ideally balance one another. Our daily routine, sleep, diet, the seasons and much more all have an effect on kapha, vata, or pitta alike that then give profound insight into our daily mental, emotional, and physical experience.

I find Eastern medicine to be fascinating. How it relates to our gut, diet, cravings, and nutrition is even more fascinating. Winter is the season where our digestive fire is the strongest. It seems intuitive that the winter requires more fuel to stay warm and healthy. At least it is for me. This time of year I crave all things comfort – from soups, to stews, to root vegetables, mostly cooked foods, potatoes, warming spices like cinnamon, cardamom, nutmeg and ginger, and oatmeal cookies. These foods and the nutritional value they hold actually better support our digestion in the winter months. Certain foods are characteristic to each dosha and can support the balance or in turn, the imbalance of each.

It just so happens that orange is actually a fruit to favor in the winter. I added vanilla and orange because I love those two paired with cranberries, but it’s pretty cool how those cravings can actually be associated to a greater meaning of health and mindfulness.

 

Chewy Holiday Oatmeal Cookie

 

I hope you can enjoy this recipe even more now knowing that you are supporting your body. I have said this before, and I am going to say it again, “You can literally have your cake and eat it too” with this one. Don’t you just love when that happens?

 

Yields 16 Cookies

Chewy Holiday Oatmeal Cookie

5 minPrep Time

12 minCook Time

17 minTotal Time

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Ingredients

  • 2.5 cups gluten free oats (not instant oats)
  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • 2 Tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cardamom spice
  • 3/4 cup unrefined coconut oil
  • 1 1/3 cup coconut sugar
  • 2 Tablespoons ground chia seed + 4 Tablespoons water
  • 4 drops Orange Bliss DoTerra oil or 2 Tablespoons vanilla extract with zest from one orange
  • 1/2 cup choice of nuts (I used macadamia nuts)
  • 1/2 cup dried, unsweetened cranberries

Instructions

  1. Preheat oven to 350 degrees F
  2. Combine ground chia seed and water in small bowl and let coagulate
  3. In a large mixing bowl, combine the rest of the ingredients stirring well with a wooden spoon or using a mixer with paddle attachment
  4. Add ground chia seed mixture and mix well until fully incorporated into dough
  5. Bake at 350 degrees for 12 minutes or until the kitchen smells like Christmas
  6. Remove from oven and let cool completely. *These will set more as they cool and become nice and chewy.
Cuisine: Cookie Recipe |

Notes

Store in an airtight container from up to five days for best quality or freeze for up to two weeks... if they last that long.

7.6.7
20
https://homecooked.love/chewy-holiday-oatmeal-cookie/
ESHA Logo
Calories
551 cal
Fat
17 g
Carbs
88 g
Protein
17 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Apple and Fig Baked Oatmeal

Apple and Fig Baked Oatmeal

 

When I first started this blog I wasn’t sure how it would go, what I would write about (well, food was the obvious motivator but I mean to say, what my writing would be like), or how into the blogging I would be. I had an idea that I would like to write about my passion with all things food and maybe what I did on the weekend, but I was nervous to actually sit down and write something. I am not a writer. I mean I did rock the short stories in the third grade in my writing club and maybe won first place once or twice… but that was third grade. I think it was my wild imagination that got that shiny piece of paper saying, “Job Well Done,” and not my actual skills on crafting a compelling premise or grammar at that. I always think who cares? I should just post the recipe and leave the writers and publishers to write and publish. But then I get a phone call from my Mom the next day saying she made my pumpkin granola or a comment on a post from my Dad. And I feel like that’s a win. So Mom, Dad, this ones for you. And thanks for being my number one fan.

 

Apple and Fig Baked Oatmeal

 

This recipe is actually for anyone who loves a comforting bowl of oatmeal for breakfast or a post workout snack. It puts a measly bowl of sloppy oatmeal to shame. It can be brought along as a powered protein snack opposed to the glorified candy bar that is CLIF Bar.

 

Apple and Fig Baked Oatmeal

 

I imagine being back in Leavenworth, WA where my family has a house. Have you ever been? It’s one of the most beautiful and oddly (the only that I am aware of) German towns in the upper PNW you will find. Yea, it’s literally a Bavarian town, no exaggeration. Leavenworth was the Great North Railroad headquarters in the early 1900s. In the 1920s, (here’s a little Wiki search for you) the railroad was relocated to Wenatchee which was a detriment to Leavenworth’s economy. In the 1960s, two Seattle businessmen strategized how to rebuild and transform the struggling logging town. And the conclusion, Bavarian. It’s like stepping into Munich. It actually reminds me a lot of Innsbruck, Austria with the snowy peaks in the backdrop. As if the pretty building and snowy peaks aren’t enough for you – there’s beer, brats, and pretzels on every corner. And lederhosen.

Okay. I am redirecting myself back to my point. I imagine eating a big slice of this Apple and Fig Baked Oatmeal square after a long mountain bike ride near the Ski Hill in Leavenworth. In Washington, riding is straight up then straight down. You get the killer workout with views of German town and the rewarding downhills. I don’t have a mountain bike in Hawaii, and while I miss the hard climbs and awesome downhill burns, hiking has been a great alternative. This recipe is the all around meal or snack alternative. I wish I had this recipe after a tough climb to the top of some ridge back in Washington. It’s the everything that can be flavored and made with anything.

 

Apple and Fig Baked Oatmeal

(That’s my little beach cruiser in background with the bell on the handle bar. Not your standard mountain bike but it’s the perfect Kailua get around.)

This recipe was originally inspired by Cookie and Kate and her Blueberry Baked Oatmeal. I was brainstorming ways to make oatmeal a little more interesting. So I thought casserole. I mean the word casserole is the essence of either hiding an ingredient or spicing up a simple green bean. Am I right? So, fancy oatmeal you say? Oats in a casserole. And try not to automatically jump to your Grandmother’s Tuna Noodle Casserole like I do (Confession. Sorry mom. I was never really in love with that one). This is not your basic and bland casserole. It’s just like everything you hoped a bowl of oatmeal would be. So, search no longer.

And y’all, it’s so easy. I feel like I have to include that word into every recipe that fits the “in under an hour” description with limited ingredients or even better, one that is versatile and can be modified to pretty much anything you have on hand. When it’s baking in the oven, it smells out of this world good. You can eat with almond or peanut butter, add a little coconut cream and maple syrup on top for some extra sweet, hot or cold, at home or on the go.

So grab a baking dish, some oats, a banana, some spice, fruit, a bowl, and hop to it.

 

Yields 4-8 Servings

Apple and Fig Baked Oatmeal

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 cups gluten free rolled oats (not instant)
  • 1 cup nuts,seeds (I used pecans and pepita seeds)
  • 1 ripe banana, about 1 cup
  • 1 green apple, sliced and chopped (leave a few slices to decorate top)
  • 1 cup dried fig, chopped
  • 1 teaspoon - all spice, cardamom, cinnamon, vanilla Extract
  • 1 teaspoon - baking powder
  • 1 teaspoon sea salt
  • 1.5 cups nut milk
  • 2 flax eggs (2 Tablespoons flax meal + 4 Tablespoons water)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or raw honey
  • Raw Sugar *optional
  • *Optional toppings - coconut cream, almond butter, additional maple syrup or honey to drizzle on top, yogurt, additional fruit.

Instructions

  1. Preheat oven to 350 degrees and toast nuts and seeds for about 10 minutes or until fragrant. All ovens are different so keep an eye on them as to not burn them.
  2. In a mixing bowl, use a fork and mash banana. Add another banana if it is under a half cup.
  3. Add wet ingredients to mashed banana - oil, nut milk, maple syrup.
  4. In a separate small bowl, mix together the flax egg and let sit for 5 minutes to coagulate.
  5. In another mixing bowl - mix dry ingredients - oats, vanilla extract, spices, baking powder, salt, chopped apple, toasted nuts and seeds.
  6. Add flax egg to wet mixture and stir well to combine.
  7. Lightly grease a 9 inch square baking dish for deep oatmeal slices OR a 9x13 inch dish for thinner slices.
  8. Scatter chopped fig on bottom of baking dish then cover with dry oat mixture.
  9. Pour the wet mixture overtop of oats in baking dish.
  10. Place sliced apple on top of dish to decorate. Sprinkle raw sugar on top to add a little more crunch.
  11. Bake at 350 degrees for 50 minutes until set and the entire house smells like pie.
  12. Top with coconut cream or your favorite yogurt, dollop of almond butter or some extra maple syrup on top.
Recipe Type: Breakfast , Snack

Notes

Store in an airtight container for up to 5 days. If taking on the go - tightly wrap in foil (especially if planning to put in your bike jersey pocket).

7.6.7
18
https://homecooked.love/apple-and-fig-baked-oatmeal/
ESHA Logo
Calories
430 cal
Fat
8 g
Carbs
82 g
Protein
13 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

10 Minute Sweet Potato Hash

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Timeless Strawberry-Basil and Rhubarb Pie

It’s that rhubarb again. This time featured with luscious strawberries and more strawberries and basil. I’m starting to find that rhubarb is kind of amazing. For its bitter raw flavor and snappy texture, when baked with just about anything, it is the perfect compliment. Especially, when that compliment is something sweet. My favorite.

 

img_1460

 

Like most of my recipes, this one was inspired by a fellow yogi and friend that I completed my 200 RYT training with and his love of rhubarb. I find that one of my biggest inspirations is recreating some of the most beloved recipes for others despite certain food allergens or other dietary preferences. My recipes are gluten free, sweetened with what mother nature gave us, and free of harmful radicals. See what I did there?

And lest you forget, no matter the circumstance, pie is always a must. I hope by now, there’s some glimmer of hope in your life that cookies, pie, brownies, you name it, may actually make there way back onto your plate. Just with a little more thought, a little more natural, and a little less weird stuff.

So my point.

 

cake

 

Yay.

This pie is super simple, sweet, and tart. The tones of ginger and cinnamon give it that warm comfort of fall with the unexpected but delightful hint of basil.

 

img_1435

 

If you are gluten intolerant or gluten is high on your list of avoiding, crust options are endless. You are not bound to Pillsbury roll outs any longer, however delicious they may be. Feel free to play with some bases. Maybe there is a really simple nut based crust you love. Go ahead and try that one and have an open face pie. I love seeing the vibrant red that pops and all the plump strawberries. If you are looking to do more of the lattice or braid work, “I wish you good fortune in the wars to come.” Ha, Game of Thrones nerd moment. Just kidding. Nothing should literally be a war in your kitchen. It’s all a learning experience, a place of growth, positive vibes, and health…

Seriously, though, if you are holding out on us and have a wonderful, malleable, friendly, gluten free crust that you can actually roll out, shape, cut, then literally braid or make a full lattice – please share. Just post a comment below with your recipe. After all, sharing is caring.

Here are a few links to some of my favorite gluten free crusts that are the perfect compliment to this strawberry-basil and rhubarb pie:

  • A simple blended nut crust, sweetened with dates and coconut from the Nourishing Gourmet and The Summer Berry Ice Cream Pie
  • This teff flour crust is my go to for any savory or sweet pie. I substitute the vegetable oil for homemade ghee or coconut oil depending on whether I want a vegan or dairy free crust and par-bake the crust for about 10-15 minutes before filling. From Bob’s Red Mill, Teff 5-Minute Pie Crust
  • This on is just about the only gluten free crust I have admittedly been able to create a lattice. It’s a hearty grain crust with that simple flaky crumb and nutty flavor, Ancient Grain Pie Crust

Happy Baking Friends.

Yields 8 servings

Timeless Strawberry-Basil and Rhubarb Pie

25 minPrep Time

1 hr, 20 Cook Time

1 hr, 45 Total Time

Save RecipeSave Recipe

Ingredients

  • 1.5 lbs. (about 3.5 cups) rhubarb stalk
  • 1 lb. strawberries (about 3.5 cups), hulled and halved
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground ginger
  • 1/4 cup freshly chopped basil leaf or 2-3 drops Young Living Essential Oil
  • 1/4 teaspoon salt
  • juice of 1 lemon
  • 1 cup soaked Medjool Dates, pitted or 1/4 cup date syrup
  • 4 Tablespoons arrowroot powder, tapioca or cornstarch all work well
  • 1 egg yolk + 1 teaspoon water (crust wash)

Instructions

  1. Preheat oven to 400 degrees F
  2. Wash and chop the ends of the rhubarb then cut into 1/2" pieces
  3. Wash, hull and half the strawberries
  4. In a mixing bowl, combine the first 8 ingredients
  5. In a high speed blender, blend pitted and soaked dates until creamy. If you do not have a good blender then using about 1/4 cup date syrup works great. Just add more to taste if needed depending on preferred sweetness.
  6. Add date syrup to mixing bowl along with the 4 tablespoons arrowroot powder and combined
  7. Set aside
  8. When you are ready to fill your pie, make your favorite crust (par-bake according to crust instructions if needed) then place marinated pie filling into prepared crust
  9. Brush your pie crust topper (if you are using) with egg yolk and water mixture to allow a nice golden brown when baking
  10. Bake at 400 degrees F for 10 minutes then reduce oven to 350 degrees and continue baking until filling becomes thick, fragrant and crust starts to brown, about 1 hour to 1 hour and 10 minutes.
  11. If the edges of the crust start to brown too quickly or crust seems to be drying out, place a foil rim around the edges of the pie to protect the crust.
  12. Remove from oven once baked through and filling is set
  13. Let cool for one hour before serving
  14. You can serve with dairy free ice cream, coconut whipped cream or with a few simple fresh basil leaves.
  15. Enjoy
Cuisine: Dessert | Recipe Type: Pie

Notes

If there is any leftover, place in an airtight container in the refrigerator for up to one week... if it lasts that long.

7.6.7
14
https://homecooked.love/timeless-strawberry-basil-and-rhubarb-pie/
ESHA Logo
Calories
152 cal
Fat
1 g
Carbs
35 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Roasted Beet Hummus

What came first the tahini or the chickpeas?

What makes hummus, hummus? Is it the tahini or the chickpeas? Or both? Am I wrong to call this amazingly bright dip hummus? After all, it has absolutely no chickpeas in it. It’s straight up beet and tahini swirled into a magenta magnificence.

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Homecooked with Love Black Bean and Beet Veggie Burger served with Gluten Free English Muffins from the blog

Bomb Black Bean Beet Burger

This recipe makes meat question its very existence.

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Pumpkin Pie Granola Clusters

Okay lets try something. I am going to write one word, and you just say the first word that pops into your head. Easy right? Just the very first word that comes to mind. Go ahead and post your answer in the comments below. I’d love hear what each of you thought of. Okay, ready?

October.

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