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Pie Crust
Pumpkin Pudding or Pie Filling
2 cups pumpkin or squash, cooked
1/4 cup fructose
1
cup yellowcorn meal
/4 cup brown rice flour
/4 cup tapioca flour
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1
1 teaspoon vanilla
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1
2
tablespoon potato starch flour
teaspoon baking powder (non-aluminum)
tablespoons fructose
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
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1
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3
/2 teaspoon xanthamgum
/4 teaspoon sea salt
/2 cup rice milk
tablespoons cold pressed sunflower oil
/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon agar agar
1 rice milk
Simmer ingredients in a 4-quart pot. Stir untilmixture is
well blended. Pour into pyrex cups, then refrigerate. If used
as a pie filling, you do not need to simmer the mixture –
add to pie crust.
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Preheat oven to 350 F
Mix dry ingredients with electric mixer. Slowly add rice
milk while mixing. Add canola oil and vanilla extract. Press
into an oiled baking pie plate with a lightly oiled spatula.
Add filling and bake at 350 F for 50 minutes or until crust is
light brown. Allowto coolcompletelybefore serving.
Tofu Cheesecake
16 oz soft tofu
4
tablespoons sesame tahani
1
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
/4 cup fructose
Pie Filling - Apple
2
large apples, peeled and sliced
o
3/4 cup water
Preheat oven to 350 F.
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1
teaspoon lemon juice
teaspoon cinnamon
Puree tofu in a mixing bowl until smooth. Add
remaining ingredients. Spoon into a pie crust. Bake at 350
o
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1
/2 teaspoon nutmeg
/4 teaspoon agar agar
Cover and simmer on lowheat for 2 minutes. Add to pie
crust.
F. for 35 minutes. Allow to cool at room temperature. Top
with fresh strawberries or blueberries.
Pie Filling - Blueberry
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3
1
6 oz blueberries
/4 cup water
/4 teaspoon agar agar
Cover and simmer on lowheat for 2 minutes. Add to pie
crust.
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