, pub-0395730661756154, DIRECT, f08c47fec0942fa0

Tuesday, November 13, 2012

My Big Fat 62nd Impossible Sweet Potato Birthday Pie-- Vegan & Gluten-Free


Source: via Cynthia on Pinterest

There is not anything in etched stone anywhere that you have to celebrate your birthday with a cake-- thus, this delicious Impossible* Sweet Potato Birthday Pie-- my current fave!

It is really YAM pie (the bright orange tubers) but we'll call it sweet potato, because, somehow, that sounds yummier?  I love this pie!  You know how some GF stuff has a weird texture?  Well, to my mouth, this particular pie is just.perfect: soft, a little chewy, a little springy and so delish! *(impossible to fail with the crust because there is none!)

The fact is that I love pie... I love the texture, the taste, the comfort of pie.  It is such a delight to me that this particular GF pie does not let me down for taste OR texture!


2 cups fresh baked organic Yam flesh (about 1 1/2 Large Yams-- remove skin)
3/4 cup organic Brown Sugar, packed (I use Fair Trade)
2 tablespoons Maple Syrup
1/4 cup GF Buckwheat Flour
1/4 cup Sorghum Flour
2 tablespoons Tapioca Starch
2 teaspoons Baking Powder
1/2 teaspoon fine Sea Salt
1 tablespoon Cinnamon
1/2 teaspoon Nutmeg
2 tablespoons melted Coconut Oil
1+ tablespoon Ground Flax meal mixed in 3 tablespoons warm Water till frothy
1 cup Almond Mylk (or other non-dairy mylk of choice)
1 tablespoon Vanilla extract
1/2 C. GF Vegan Chocolate Chips


Preheat oven to 375F
Measure out all ingredients
Make the Ground Flax Egg-- I grind my flax in a coffee bean grinder.
Lightly oil a 9" glass or corningware pie plate
Put all above ingredients (EXCEPT Chocolate Chips) into a Food Processor and process until smooth (or alternately, mash together in a large bowl)
Pour the filling into pie plate and smooth/even out
Put into 375F oven for about 40 minutes (remember that all ovens are different.  For real accuracy, get a thermometer and check to see if your oven actually does read 375F)
Turn over down to 350F and bake for another 15-30 minutes.  Top of pie should be springy but not goopy-- there must not be any liquids swimming on the top of the pie.  Sometimes cracks will open up-- that's okay and usually a good sign of the pie being finished.
Just before it finishes, sprinkle on those GF Vegan Chocolate chips and turn off the oven, letting the chips melt for a few minutes
Remove from oven to rack for cooling.  Smooth around the melted chips to form a thin icing
For best results, cool completely and eat cool or cold out of fridge.

*This recipe is a modified version of the Sweet Potato Pie by Gluten Free Goddess at  I don't like xanthan gum or cloves, and the chocolate chip 'icing' is definitely my addition to the recipe.

Tuesday, October 30, 2012

Cancer and Gluten Intolerance

As though gluten intolerance-- especially having Coeliac (or celiac)disease-- is not hard enough, the fact that people with gluten intolerance can also have a high risk of cancer can be pretty discouraging for sufferers of this grain-sensitive affliction.

 The protein in gluten is found in most grains, such as wheat, barley, rye, spelt, and even oats (especially if there is 'cross-contamination' in storage facilities or bakeries). Other grains, such as corn, can be similarly difficult for people with celiac disease to digest and may create inflammation in the bowel just as gluten does. Nuts, too, may be hard for gluten-intolerant individuals to properly digest.

 Persistent and constant inflammation (for anyone, not just those with celiac disease) is a precursor to serious diseases like cancer. Celiac (or coeliac) disease is characterized by gut pain and inflammation that begins in the gut and spreads throughout the body. One in three North Americans are likely afflicted by celiac disease, and many more suffer from less extreme forms of gluten-sensitivity.

 A longitudinal medical study (1969 to 2008) followed 30,000 individuals in three categories (gluten-sensitivity without extensive inflammation, intestinal inflammation from gluten-sensitivity but not full-blown celiac disease, and celiac disease). Those with constant and persistant inflammation were 72% more likely to die from diseases related to the inflammation (including cancers) than those who managed to prevent inflammation from taking hold. (see

On November 7th, 2012   the 2012 Healing Cancer World Summit brought together 10 experts (including survivors) to address OPTIONS for the treatment of cancer. This event took place over five days, but if you want to acquire the recordings for unlimited future use, there is a link below. Cancer is a great scourge in our world today. Celiac and other autoimmune diseases are similarly prevalent and can result in persistent, chronic inflammation that leads to cancer. Get all the information you need to make choices that will put you on the road to wellness. Click here to learn more and Sign up today for the Healing Cancer World Summit's CDs. You might also want to view the following inspiring videos

Monday, July 30, 2012

Chocolate-Dipped Dried Peaches, Gluten-free

Here is something so sweet and yummy that I doubt that anyone could turn away from it!

We have been enjoying fresh, ripe, juicy, organic Red Haven Peaches, grown in the Okanagan.  I have been on Pinterest a little too much and saw some "inspiring" pins about such things as chocolate-covered apricots and such, and of course, you know, one thing led to another, and there I was, dehydrating these amazing peach slices (took almost a day-- well-washed, skin still intact, sliced, rinsed in lemon juice, and sprinkled with Cinnamon) and thinking about what Bill from OK Fruit had said when he delivered them "Just dehydrate them halfway and then they are like those little candies that are crispy on the outside and then have this delicious flow of liquid in the middle"... and I thought of the image of the chocolate-covered apricots, and the two images came together like, apparently, the famous teaming of chocolate and peanut butter for Reese's Pieces.  

I love chocolate-dipped strawberries-- but nothing beats these luscious dried peaches dipped in yummy melted chocolate (I used "Enjoy Life" Mini Chips, certified Gluten-free).  I just put a small bowl of the Mini Chips (maybe 1/2 a cup) into a larger bowl of hot water and then stirred them when they began to melt.   Then I stuck the pan of dipped peaches into the freezer for a few minutes to harden. Easy Peasey.

If you want to check out my other dehydrated vegan treats on Pinterest, go to  Feel free to follow me and I'll follow you back! 

Sunday, July 1, 2012

Molasses Cookies- Gluten-free, Flour-free, Low Fat Vegan

Molasses Cookies - Gluten-free, Flour-free, Egg-free, Low Fat Vegan
After making the tasty Black Bean Brownies, that healthy low fat vegan gluten- free paragon of the highly- fatty and-sugar laced popular and gluten-filled treat, I got adventuresome and decided to make some low fat vegan, gluten-free molasses cookies with some of the ingredients I have about the house. Again, I found myself at the Happy Herbivore site looking for a base recipe (or some indication that it could be done). And then I veered off on my own. I have included eliments from her recipe as an alternative to what I used in mine in case you are not fortunate enough to have something like the chai-spiced dried apples that my son made for me last fall, bless his heart!

 I find that these spicy little cookies are a little more mellow than some of the traditional molasses cookies (that, frankly, can cause reflux if they are too spicy and acidic with wheat flour and sugar and egg).


  •  1 C. Carob Powder (or 1 C. oatmeal spun into flour and T. Tapioca flour) 
  • 1/2 - 1 tsp. Baking Soda* small handful Chai-spiced Dry Apples (or ½ tsp ground cinnamon, ¼ tsp ground ginger, and ⅛ tsp allspice, nutmeg or ground cloves) 
  • 1/4 C. mashed Pinto Beans (or other canned beans such as Navy Beans) 
  • 12 small Parnoosh Pitted Honey Dates (or 2 T. Sugar) 
  • 2 T. Apple Sauce 
  •  1/4 C. Blackstrap Molasses 
 Grease up a cookie sheet, lay down parchment paper or a silicone sheet (what I use).

 I started by throwing 2 chopped up apples (minus the cores but skin still on) into the vitamix and making some delicious raw apple sauce, but you can use regular unsweetened apple sauce. I only need 2 tablespoons of apple sauce for the cookie recipe, but I like it on my porridge, etc. etc. etc., so no problem. 

Mix together in a bowl the Carob powder, the Baking Powder (and Spices if using them vs. the chai-spiced apples.) Mix in the sugar if you are using it in lieu of the dates. In a food processor bowl combine all of the ingredients (including the dry apples and dates if using) and pulse or process until smooth. Let the 'dough' rest while the oven is pre-heated to 350F/180C. Cool on racks and enjoy! Scoop 1 T. of 'dough' into 14 cookies onto the pan and bake for 10-15 minutes. *less baking soda makes the cookies denser, more makes them puffier.

Saturday, June 30, 2012

Black Bean Brownie Recipe (Gluten-Free, Vegan)

Yes these delightful-looking confections are Black Bean Brownies- moist, vegan (egg-free, gluten-free, dairy-free)
There are several (thousand??) black bean brownie recipes on the web... this is my choice, an adaptation of the one by the Happy Herbivore. I use Maple Syrup (hey, I'm Canadian) instead of the agave syrup she uses. I also threw in some carob powder because it takes the edge off the bitterness of the cocoa, I always think, and is sort of like a light flour without actually being a flour (there are some who call chocolate "the poor man's carob" heheh). This is, in all, an easypeasy recipe and it tastes pretty good too:

I used a Food Processor (you could also use a blender)

Fit a sheet of parchment paper in the bottom of an 8"x8" cake pan, or grease it up.  Preheat the oven to 350F/180C

Put the following into the food processor or blender carafe:
  • 2 ripe, peeled Bananas, in chunks
  • 1 15-oz. can of Black Beans (or 1 19-oz. can of Black Beans, drained of all fluid)
  • 1/4 C. Cocoa powder
  • 1/8 C. Carob powder (optional)
  • 2 T. Cinnamon powder 
  • 2 tsp. Vanilla Extract (or Peppermint Extract)
  • 1/3 C. Maple Syrup
  • 1/4-3/4 C. organic Sugar (depending on your taste and if the bananas are very ripe-- the riper, the less sugar you need to supplement)
Pulse the above until fully blended, scraping down the sides as required.

Stir in with a spoon before pouring into the pan:
  • 1/4 C. Instant Oatmeal (or more if you want the brownies to be less fudgy and more cake-y)
Bake for about 30 minutes until a toothpick comes out clean when poked into the cake.  I dump some FairTrade chocolate chips on the top of the brownies after I turn the oven off and let them melt in the oven for a few minutes, then spread around for an icing.  Cool, and then refrigerate overnight or for at least a couple of hours... seems to be optimally yummy if refrigerated before eating.  Got the man's approval in our household.  The beans and the bananas don't show up in any significant way either, if you're wondering.  It's super-healthy-- low fat vegan with lots of fibre!  Enjoy!


Wednesday, June 13, 2012

Sweet and Salty Porridge with Strawberries

Muesli, Porridge, Strawberry, Red
My husband and I love oatmeal porridge for breakfast. Sometimes we change it up and add ingredients that are not traditional. Here are some great Slow-Cooker porridges for example.  Today's Sweet and Salty Porridge with Strawberries capitalizes on our rather eccentric but diverse tastes for combinations of flavours and textures.  Sometimes I get even more carried away, but today I decided against including nuts and bananas.  This porridge is, of course, Gluten-free and Vegan (no dairy, eggs or other animal products).  Begin with a medium to large pot with a close-fitting lid and add:

  • Steelcut Oats (use the quantity you want for your family following directions on package)
  • Water (cover the oats by about 1 1/2 inches or use the instructions on package)
  • Organic Thompson Raisins (1/4 cup to handful, as you desire-- I went with the handful)
  • 2 T. dry Chiaseed
  • Sprinkle of Seasalt
  • 1/4 C. Dulse broken into small pieces (I used Wild Atlantic Cold-Smoked with Applewood Dulse)
Bring the above to a boil over medium high heat.  Reduce to Low and put on the lid.  Cook for about another 10-15 minutes (or longer if you like it even softer; may have to add more liquid).

Remove pot from heat and add to each bowlful:

  • Sweetener (I used organic cane sugar today)
  • Fresh cut up Organic Strawberries
  • Almond Milk

Wednesday, June 6, 2012

Cooking Up Some Quinoa

Quinoa (pronounced Kee'-nwah) is the new uber comfort food. It's not a grain, so isn't on the grain hater's list and it is Gluten-Free! Its nutritional profile is stellar, a 1/4 Cup of uncooked quinoa supplies the daily value of 58% manganese, 31% tryptophan, 29% magnesium, 28% phosphorus, 1/5 of all your daily requirement for fiber and folate!

Some people out there (you know who you are) are a little afraid of this "new" (ancient) grain-like "trendy" stuff.  Will it taste weird?  Is it complicated to prepare?  Do you need a rice-cooker or pressure-cooker or some other gadget to cook it?   I'm here to tell you that delicious quinoa is EASINESS itself to prepare, and I just eat it very simply, most of the time, like I would brown rice.  The quinoa in the picture is how I like to gussy it up: a dollop of Miso, a sprinkle of Sea Salt, maybe a little coconut oil or margerine, and some chopped greens (cilantro here, but raw chopped fresh celery is also yummy).  Here are my cooking instructions:

*Put 1/2 C. Quinoa in a bowl or pot and cover with fresh water.  Stir your finger around, pour it into a strainer and rinse several times with cold running water.  (You can soak the quinoa overnight or for a couple of hours to get rid of the 'inhibitors', but I usually dispense with this stage).
*Put washed quinoa in a small heavy pot that has a tight-fitting lid.  Pour in about 2X as much water as Quinoa (1/2 C. raw quinoa=1 C. Water) and bring to a good rolling boil.  You can add salt and veggies here if you wish.
*Put lid on the pot and turn it way down to lowest or 2nd lowest temperature for about 15+ minutes (will vary by stove).
*Lift the lid and check to see if most of water has been absorbed.  Some more water will be absorbed/will evaporate when lid is removed.  Fluff up with fork.  Serve immediately or if you have other plans for it (burgers, cookies, whatever), put it aside.

Among other things, this wonderful food is great at protecting the heart (because of its magnesium content) and surely worth eating often.  A half-cup of cooked Quinoa has only 222 calories (before you add in any fats, etc.)


Friday, May 4, 2012

Recipe for ChickPea Flour Pancakes with Mango (Gluten-free)

So, today when I came downstairs I was greeted by the most delightful fragrance... fresh, ripening Mangoes... or they were fresh however many days ago they were picked in Mexico (a couple of thousand miles away).

But in any case, they smelled absolutely delightful.

 They reminded me of our first meeting with our little granddaughter during a rendezvous with her parents and her in Hong Kong (while they were living in the Philippines).  My dear daughter-in-law brought us a gift of ripe, luscious mango (green) from the Philippines.  Each wrapped in its own tissue.  Each personally selected for us by our daughter-in-law, who knows about such things!

I thought to myself, hmmm, what would go good with these Mangoes (my today's Mexico Mangoes, that is)?  What sort of gluten-free meal can I make?

I checked out the net and decided that a recipe for an Indian Pancake (called Pudla) make with chickpea flour sounded alluring.  It is described as a kind of chickpea chapati.  It was also described as a big hit at barbecues.  That didn't sound exactly what effect I was looking for.  But on the positive side, it was gluten-free!

I changed the recipe from a curry-flavoured savory flatbread to a sort of sweet pancake-chapati.  I added in some natural Stevia Powder because in my experience chickpea powder can be sort of bitter.  It did help.  I also used Almond yogurt instead of the usual dairy yogurt (since I am vegan) but I am thinking that the dairy yogurt is probably a better match, by a little.

So, here is the recipe as I made it:

Measure out all your ingredients in advance:
  • 1 C. Chickpea Flour (called Besan in the Indian aisle of the food store)
  • 3/4 to 1 C. Water (or maybe more)
  • 2 tsp. of Yogurt (or Almond Yogurt or other Nut or Soy Yogurt)
  • 1/2 tsp. Cinnamon Powder
  • 1/2 tsp. Cardamom Powder
  • 1 T. natural Stevia Powder (optional)
  • Pinch of Celtic Sea Salt
  • about a 1/4 C. of Coconut Oil
  • 2 Ripe Mangoes, peeled and cut up (or fruit of choice)
  • Splash of Maple Syrup
Method for making the ChickPea Flour Chapati-Pancakes ( Pudla)
  1. Combine the Flour, Yogurt and 3/4 C. Water, stirring until smooth.
  2. Consistently stirring in the same direction at all times, add in the Cinnamon, Cardamom, Stevia and Sea Salt.
  3. Let the Mixture sit for at least 15 minutes to absorb the water.
  4. During the 'resting' time, put a very thin layer of Coconut Oil on a griddle or in a flat-bottom frypan
  5. Heat the pan on a Medium burner.  Take a clean damp cloth (as in something you just took out of your drawer where the clean cloths are, not out of your sink) and gently wipe up most of the oil in the pan (it might help to be wearing a silicone glove for this part of the operation... and move quickly)
  6. When a drop of water sizzles and bounces off the pan, pour about a 1/3 of the Pudla batter into the pan and spread thin, like a chapati, for about 6-8" in diameter.  (If the batter seems too thick, add more water, little by little, until it is like thin pancake batter).  Let it cook until there are lots of bubble holes (a couple of minutes?).  Then turn.
  7. Drip or dab about 1/2 tsp. of Coconut Oil on the pancake surface.  Turn again and drip or dab about 1/2 tsp. of oil on the other side.  Turn one last time for a few seconds, and then put on plate.
  8. Mound on the fruit.  Splash on the Maple Syrup.  Chewy but satisfying.  These gluten-free 'pancakes,' or pudla,can also be gently rolled up when cooler with mango, or whatever fruit and maybe some kind of whip inside.
To see the original gluten-free ChickPea Pudla / Pancake recipe click HERE

What I like about these Chickpea Pudla / Pancakes:
I like the fact that the ingredients are more or less 'whole foods'... there are no feathery starches, processed sweeteners, or the need to use the gums that sometimes create digestive issues.  There are no nuts, for people who find them difficult to digest.  The 'fake' non-dairy Almond yogurt worked just great.  You can make smaller pancakes (6- 5" ones) and feed 2 adults in a substantial way, or make the pancakes bigger and serve a hearty meal in a single household and at about 400 Calories (including the Mango), you have a great start to the day without all the cholestrerol found in eggs and bacon,etc.  The Gram or Besan (names for Chickpea flour) also has a good amount of fiber (10 g in 3.5 g of flour), Magnesium, Phosporus, Protein, Iron and Potassium.

Other recipes with Chickpea Flour: 
How to Make Farinata a Ligurian dish (Italian Gluten-Free Chickpea Pancake)
How to Make Pakoras (Indian breaded Vegetables)

Saturday, February 25, 2012

Recipe for Gluten-Free Salty Oatmeal-Chocolate Chip-Cranberry Cookies (Vegan, Egg-Free, Dairy-Free)

Oatmeal Raisin Cookies, Oatmeal Cookies, Cookies
We have been invited tomorrow for lunch with friends and I've been asked to bring dessert. I have already eaten enough with R. to know that she rarely eats dessert. What can I take that she will enjoy? She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food. She also told me she eschews most sweets, but does like bitter-sweet chocolate. So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe. The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't ever use canola oil). Hope you enjoy it too!
  • 1 C. Coconut Flour
  • 2/3 C. Steelcut Oats, ground in food processor
  • 1 C. Palm Sugar (or other sweetener of choice)
  • 1 tsp. Cinnamon
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Baking Soda
  • 1 T. Chia Seed, ground in coffee bean grinder (or blender)
  • 3/4 C. unsweetened Applesauce
  • 1/2 C. Virgin Coconut Oil (melted)
  • 1 tsp. GF vanilla extract
  • 2 C. certified GF Rolled Oats
  • 1/2 C rehydrated Cranberries, chopped
  • 1/2 C. GF Chocolate Chips
  • Celtic Sea Salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Process Steelcut Oats in food processor (or coffee bean grinder or grind by hand?) until it is like a rough flour. You're looking for texture here, but without the unchewable bits.
3. Combine all dry ingredients except for 1 cup of Rolled Oats and Chocolate Chips and whirl together in food processor just until combined.
4. Add in all wet ingredients except for rehydrated Cranberries.
5. Briefly process wet mixture into dry mixture. (Or stir together)
6. Pour into a bowl and stir in drained Cranberries. (I added warm water to mine to rehydrate them, but you could add lemon and ginger, or juice-- experiment and let me know what worked for you).
7. Once mixed, allow to sit for 5 minutes. Then add remaining Oats and fold in Chocolate Chips. (Try not to sample too much of the product ;-)
8. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". I baked mine on a silicon mat, but the recipe I adapted this from suggests that parchment paper also works well.
9. Sprinkle with Celtic Sea Salt (or kosher salt) and lightly tap salt crystals into the dough.
10. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes about 2 dozen cookies.
*recipe is a doubled adaptation of one by Jonathan Itchon at

Thursday, January 26, 2012

Gluten-Free Valentine Cookie Recipes

This is the cookie time of the year-- next to Christmas, there are more rolling pins out for Valentine's Day than for any other holiday season.  When you or your child has a gluten sensitivity, it's a blessing to know that the Internet is loaded with recipes for gluten-free cookies.   Here is a selection of recipes (along with some of the ingredients listed) for you to choose from:

*using brown rice flour/potato starch/tapioca flour mix with xanthan gum; unsalted butter; egg; granulated sugar.
*using Amaranth flour with arrowroot flour and guar gum; butter; milk
*unbaked.  Uses dark chocolate, chili powder, almonds, cocoa, coconut milk
*using frozen cherries, agave nectar, arrowroot powder, dark chocolate, almond extract
*using cocoa, dark chocolate, agave nectar, blanched almond flour, espresso
*using blanched, slivered almonds, agave nectar, coconut oil
*using blanched almond flour, agave nectar, grapeseed oil, raspberry jam
Gluten-Free Red Velvet Valentine Hearts  (mini heart-shaped cupcakes)
*using millet flour, brown rice flour, tapioca flour, cocoa, xanthan gum, buttermilk, vinegar, sugar, butter, 2 eggs, low-fat cream cheese
Heidi's Gluten-Free Chocolate Puddle Cookies (Chocolate Walnut Meringues)
*using walnuts, powdered sugar, 4 egg whites, cocoa
*using brown rice flour, cornstarch, guar gum, tapioca flour, sugar, butter, egg

A Church group I know of is baking up Valentine cookies along with a regular meal and taking it over to the communal kitchen of a motel that houses a number of very low-income folks... how are you going to show your love on Valentine's Day?

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Recipe for Chocolate-Mandarin Tofu Pie (Gluten-Free)

So, it's in between Christmas and New Year's and you would think that I am all yumm'd out... well, apparently not.

My husband went to town yanks ago to buy groceries, etc. (the etc. takes precedence over the groceries, which he buys just prior to coming home). I'm trying to clean up the 'after-Christmas' fridge a little, you know. And there is this block of medium Tofu that really does take up a lot of room (lol- joke).

Then I look for Tofu Cheesecake recipes and find one for Chocolate Orange Tofu Pie that sounds lovely. Naturally, I don't have the same ingredients and I am vegan (out with the cream cheese-- what's with that? I thought people use tofu to substitute for the dairy?) so there will be a whole lot of substituting going on.

And I need a crust. I've decided not to do nut crusts in the oven... nuts can go rancid very easily, they say (not sure who 'they' is, but I read that). I found a fantastic 3-ingredient recipe for a granola crust... I don't have the same quantities of stuff so, again, a few experimental changes. Here it is--

3-Ingredient Pie Crust:

The Ingredients:
  • 1 C. Gluten-free Granola
  • 1 tsp. Palm Sugar (or 1/3 tsp. Stevia)
  • 2 T. of melted Virgin Coconut Oil (half a 1/3 C.)
 The Method:
  • Pulse the granola until it is finely chopped in your Food Processor. 
  • Add in the sugar and the oil and pulse until mixed.  If still too dry and crumbly, add in water a little at a time until it is raw-pie-crusty in  texture (sorry, don't know how else to describe)
  • Pat evenly into the bottom of the pan... just has to cover, doesn't have to be built up the sides (like a cheesecake)
Chocolate-Mandarin Tofu Pie (filling)
 The Ingredients
    2 1/2 T. melted Virgin Coconut Oil
    1 (16 ounce/454 g) package Medium OR Silken Tofu
    5 tablespoons unsweetened Cocoa powder
    1/2 cup Coconut Palm Sugar
    3 T. Vanilla-Stevia
    1/4 tsp. Young Living Mandarin Essential Oil
    2 T. Honey
    5 tsp. Apple Cider Vinegar
    1/4 cup mini Chocolate OR Carob chips
    1 (9 inch) 3-Ingredient Pie Crust (see above)

The Method:
  • Preheat oven to 350 degrees F (175 degrees C).
  • In your Food Processor, process the Tofu and the Coconut Oil until smooth.
  • Add the Cocoa Powder, Vanilla-Stevia, Mandarin oil, Honey, and Vinegar and continue to process until completely homogenous and silky smooth.
  • Remove the blade and fold in the Chocolate or Carob Chips.
  • Spoon-pour the batter onto the Granola Crust.  Sprinkle with the remaining Chips.
  • Bake in preheated oven until set, about 25 minutes. 
  • Cool to room  temperature and then refrigerate until cold before serving or at least 4 hours.

_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

Google Search