Monday, 31 March 2008

Gluten/Dairy Free Ginger Hemp Squash Custard Pie

A special diet (and a limited cupboard) leads one to adapt a lot of recipes.

This custard is a hugely adapted version of this recipe and the crew at bridge night last week ate it all up ;) The custard could be used as a side dish for savoury meals too.

Ginger Hemp Squash Custard

1/4 cup pesticide free hemp seed nut $22.00/kg MB ManitobaHarvest
2 organic free range eggs $5.53/dozen ON Karma
1 cup water
1 tsp organic dried ginger $36.17/kg ? Karma
6 pitted dates $3.99/kg IRAN Local grocery

Mix the above in a blender until the dates are thoroughly dessicated.

1/2 cooked organic butternut squash or about 3 cups $2.95/kg ON Karma

Pour this mixture into an ovenproof baking dish and bake for 1 hr at 400F or until a knife comes out clean. The above picture was taken before I put it in the oven.

Hemp/Chia/Sesame Seed Pie Crust

1/4 cup organic unpolished sesame seeds $3.50/kg China Karma
1/8 cup organic hazelnuts $18.95/kg Turkey Karma
Grind the above in a nut grinder in order to obtain a mealy texture.

1/4 cup pesticide free hemp seed nut protein $22.00/kg MB ManitobaHarvest

1/4 cup cup chia gel (add 1/3 cup chia seeds to 2 cups warm water and shake and let sit for about 10 minutes) $7.95/kg Mexico Karma
1/4 cup maple syrup $8.20/kg ON Karma

Mix the above thoroughly and press into a glass pie pan.

Bake at 400 F for 20-25 minutes or until edges of the crust turn golden - the above picture was taken after I took it out of the oven.

Add the custard to the pie crust and cool completely. This can be served at room temperature or reheated.

The 'custard' has the texture of pumpkin pie and the crust has NO added fat. How kewl is that? ;)

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