Tuesday, November 13, 2012

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


  

Source: gotta-be-gluten-free.com 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!


Ingredients:

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

Method:

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 http://glutenfreegoddess.blogspot.com/2009/11/sweet-potato-pie.html#ixzz2CAxJLgoM  I don't like xanthan gum or cloves, and the chocolate chip 'icing' is definitely my addition to the recipe.





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