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Healthy Thanksgiving Treats - Day One

Eating well can be a challenge at any time, but the holidays can be particularly difficult, especially for people with food sensitivities.  In this week leading up to Thanksgiving, I will offer a few of my favorite healthy recipes which avoid some of the common problem foods.

I will start with the ultimate Thanksgiving treat - Pumpkin Pie!  Here are two crust recipes.  Tomorrow I will put up two delicious pie filling recipes.  I  hope you enjoy them!

 

Crust #1:  Grain-Free Pie Crust

(From The Allergy Self-Help Cookbook, by Marjorie Hurt-Jones, R.N.)

  • 1/2 cup amaranth flour
  • 1/2 cup white buckwheat flour
  • 1/2 cup quinoa flour
  • 2 tablespoons arrowroot or tapioca starch
  • 1/2 teaspoon salt
  • 1/3 cup Spectrum Spread (or other non-hydrogenated margarine or butter)
  • 3-4 tablespoons ice water

Preheat oven to 400 degrees F.  In a food processor, combine the flours, arrowroot or starch, and salt, and process for 15-20 seconds.  Add the spread (or margarine or butter) and pulse a few times until mixture looks like coarse cornmeal.

With the food processor running, pour in 3 tbsp. of the ice water in a thin steady stream.  Add the remaining water slowly, stopping as soon as the dough gathers itself into a ball.

Cut 2 pieces of waxed paper, each about 18" long.  Oil one side of each piece.  Place the dough between the sheets, oiled sides facing the dough.  Pat into a 6" diameter circle.  Roll out to a 12" diameter circle.  Remove the top paper and carefully flip the bottom paper and crust into a 9" pie plate.  Remove the waxed paper.  Adjust crust and smooth edges.

This type of GF crust tears easily, but patches easily too.  Don't try to crimp the edges, just fold the extra dough under, making an edge about 1/2" higher than the pie plate edge.

Bake for 3 minutes.  Add pumpkin pie filling and finish baking as the recipe directs.

If a baked crust is required, prick all over with a fork and bake for 12-13 minutes.  Allow to cool before filling.

 

Crust #2:  Nut and Seed Crunch Crust

(From The Allergy Self-Help Cookbook, by Marjorie Hurt Jones, R.N.)

  • 1/2 cup brown rice flour
  • 1/2 cup ground nuts
  • 1/2 cup sunflower or pumpkin seeds
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey

Preheat oven to 350 degrees F.  In a bowl, combine the flour, nuts, seeds, arrowroot, and cinnamon. 

In a small saucepan, combine the water, oil, and honey.  Heat over low heat just until the honey liquefies.  Pour over the flour mixture, and stir with a fork until well combined.

Place in a 9" pie plate.  Press firmly into place with your fingers, spreading to cover the bottom and sides of the pie plate.  Pat top into a straight edge.

Bake for 8 minutes.  Add pumpkin pie filling, and finish baking as the recipe directs.

If a baked crust is required, bake for 18-20 minutes or until lightly browned.  Cool before filling.

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