SOO Delicious! Naturally Sweetened Sweet Potato Pie

I am SO excited to share this recipe!!  This was a complete experiment, so the ingredients and directions (for the crust at least) could possibly use some massaging by those true baking experts out there, but this pie is seriously SO good!

It’s like an explosion of flavors in your mouth! And surprisingly, raspberries (raspberries on sweet potato pie you say? Oh Yes!) are SOO good on top!  I took some frozen raspberries, microwaved them just enough to thaw the ice, and put them on top, and it was AMAZING!

This pie is gluten, soy, dairy, nut, coconut, and egg free (hence the experimentation), AND it is actually NATURALLY SWEETENED!  The only sweeteners added are honey, banana, and applesauce. So go ahead and indulge this Thanksgiving! I call this healthy! 😉  And if you have a picky toddler on a limited diet, let them enjoy this lovely treat!

 

INGREDIENTS

Pie Crust:
(For 2 9 inch pie pans)
2 cups GF all-purpose flour (I used a garbanzo flour mix)
1/4 cup sorghum flour
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup Smart Balance (piled up) *
1/2 medium ripe banana, mashed
1 TBS honey (piled up)
3/4 cup water **

*The green tub of Smart Balance is allergy friendly, just make sure you check the ingredients and get the right one. Any other buttery spread should work for this as well, but make sure it is dairy, soy, and nut free if you are making this allergy friendly. And make it an overflowing 1/3 cup. 🙂
**you may not use all of the water, it will just depend on your dough mixture.
Pie Filling:
3 medium sweet potatoes (about 2 cups)
1/2 cup honey *
1/2 ripe banana, mashed
4 TBS apple sauce (or 1 little store-bought cup)
1/8 cup avocado oil
1/2 cup hemp milk **
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt

*Unfiltered honey has the best consistency for this recipe. I use Oregon Raw Honey because it tastes SOO good!!

**I use Pacific Foods Original Hemp milk, not the unsweetened version. Any other milk alternative probably will not achieve the same purpose as hemp milk because of its thick and creamy, so I wouldn’t substitute this ingredient.

 

DIRECTIONS

For the pie crust:

In a medium to large mixing bowl add the flour, salt, and cinnamon and mix well. Add the Smart Balance, or other butter alternative to the flour and cut with a fork or pastry cutter until it is a greasy, blended flour mixture.

In a separate, small bowl, add the honey and mashed banana ( I microwave a frozen half banana; it really makes a great egg replacing consistency this way). Mix well with a fork to blend.

Cut the wet ingredient mixture (NOT the water yet) into the flour mixture until it is a crumbly flour texture.

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Now add 1/3 cup of water, fold and mix with a fork, and continue to add about a tablespoon at a time until the dough is wet enough to roll into a nice ball and stick together.

Split the dough in half and place the first ball in between 2 sheets of parchment paper. Using a rolling pin, roll the dough out to about 9 inches (a tad bigger than your pie pan).

Transfer the dough into a pie pan (I used glass), scrunch up the top of the crust in whatever design you choose, and place in the refrigerator until ready to use. Repeat with the 2nd pie crust.

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The rest of this recipe is only for one pie, so the 2nd pie crust can either be frozen for the next time you make a pie, or you can make 2x the pie filling and make 2 pies.

 

For the Pie filling:

Peel the sweet potatoes and chop them into large rounds. Place them in a pot and boil until soft.

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Strain, and let the pieces cool, then place in a bowl and mash.

Preheat your oven to 350 F and make sure your rack is on the bottom.

In a medium size mixing bowl, add the honey, banana, apple sauce, and oil.  Using a handheld mixer, mix together until well-blended and smooth.

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Add the sweet potatoes, hemp milk, vanilla extract, cinnamon, allspice, and salt and mix again with the handheld mixer until smooth.

Pour into the prepared pie crust, smooth out the top and place in the oven on the bottom rack for about 45 minutes. Check your crust about halfway through and if it begins to brown too much, cover it with aluminum foil.

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Let your pie cool down to room temperature, cover with saran wrap or aluminum foil, and place in the refrigerator until the pie is chilled. Slice and serve topped with raspberries.

 

As always, if you enjoy this recipe, please like, share, or comment and check out more recipes on my “Recipes” tab. Thanks for visiting and HAPPY THANKSGIVING!

 

 

 

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Dinner Ideas

Need help finding dinner for a child (or an adult) on a limited diet?  Here are some dinner ideas and links to recipes that are all wheat, soy, eggs, dairy, nuts (and coconut) free.

 

DINNER 1:

Meatlover’s Potato Soup

Veggie crisps to dip in the soup (see examples of chips/veggie crisps that are safe here)

 

DINNER 2:

(Dinner in a hurry)

Gerber Chicken and veggies soup with quinoa noodles (see pictures here), with steamed carrots and chopped black olives mixed in (I keep a batch of steamed carrots in the freezer so I can add them to things like this).

Sweet potato chips (peel sweet potato, slice into 1/4-1/2 inch slices, toss with avocado oil, salt, pepper, paprika, and chili powder and bake for about 10 minutes on 425. Turn over, bake for a few more minutes, until crispy. Regrigerate and pop in a toaster oven for quick reheated)

 

DINNER 3:

Tangy Salmon Tacos (if your child does not care for these, you can jazz it up a bit by wrapping it like a burrito and frying in avocado oil until browned and crispy. My daughter will eat pretty much anything if I wrap it and fry it!

Peas & corn (I take out some frozen sweet peas and corn and microwave them in rice milk. My daughter loves them this way!)

 

DINNER 4:

Indian Fry Bread topped with pinto beans & ground pork sausage, chopped lettuce, black olives, and allergy friendly ranch (My version of these recipes for Navajo tacos)

 

DINNER 5:

Fried shrimp  (use gluten free all-puprose flour mixed with a 1-4 ratio of cornmeal, salt, pepper, and lots of Old Bay

Fried okra

Sliced cucumber, zucchini, and cherry tomatoes mixed with ranch dressing

 

DINNER 6:

Winter Comfort Soup served with brown rice

 

DINNER 7:

Moroccan Lamb (see my link to this recipe and how I slightly modified it here)

Honey roasted carrots (There is a recipe somewhere on Google for these; basically toss baby carrots in honey and bake)

 

DINNER 8:

Spaghetti w/ Elk Veggie Meatballs

Quinoa/corn noodles

 

DINNER 9:

Bacon broccoli stir fry

Fun-shaped quinoa noodles

Sweet potato chips

 

These are dinners that I make for my daughter fairly often. Stir fry meals are super easy. I use the same basics for the bacon broccoli stir fry (rice milk and chicken broth, or sometimes just rice milk and I add about a tablespoon of GF flour at the end to make a thicker sauce), and I change it up with different veggies and different meats, like shrimp, or even crawfish tails.

I do try to make sure that okra, shrimp, salmon, and a gamy meat (elk or lamb) are a regular part of my daughter’s diet. The first three are for calcium and vitamin D, which are not found in very many sources when a child cannot have dairy (I also add lots of spinach during the day, either in a wrap, or in a smoothie).  And the gamy meats have more zinc and iron than your average red meats, which is also important for a child on a limited diet.

 

If this post is helpful for you, please like, share, and comment!

Not Ya Momma’s Chocolate Chip Muffins (Allergy Friendly)

These muffins are so good, you’ll never believe they are actually good for you! Well, maybe not good for you if you’re on a low calorie diet.  But if you need veggies, fat, protein, and other important nutrients in your diet (like a growing child does), WITHOUT having to eat an egregious amount of sugar, these are great! Don’t get me wrong, these do have sugar in them, of course. But it is quite a bit less than most chocolate muffin recipes you’ll find.

And believe it or not, these muffins are also allergy friendly. They are wheat, nut, soy, dairy, coconut, and egg free (as all my recipes are).

Loaded with protein, they make a great addition to breakfast or a great snack.  My daughter LOVES them broken into little pieces topped with apple sauce and fruits.  My husband also decided that even though he has no dietary restrictions, HE would love to have these on a normal basis because he is addicted to chocolate and loves these! So enjoy in whatever way you like, for whatever reason you like. And please let me know if you do!

 

INGREDIENTS:

1 1/2 cups GF all-purpose flour *
1/2 cup garbanzo bean flour
1/2 cup amaranth flour **
2/3 cup unsweetened, cocoa powder (make sure it is DF)
2 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon arrowroot powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup chopped spinach
1/2 cup carrots chopped enough to measure
1 cup of rice milk
1 ripe, mashed banana
1/2 avocado, mashed
1/4 cup avocado oil
1/2 cup raw honey (I use local; which REALLY adds to the flavor because it’s so good!)
2 teaspoon vanilla extract
2 teaspoon apple cider vinegar
1 cup Enjoy Life chocolate chips (check the label for GF, SF, DF, etc.)

NOTES:
*I use a local bulk version, but Bob’s Red Mill has the same GF flour mixture at some stores, it is a mix of garbanzo bean flour, potato starch, tapioca, sorghum, and fava bean flour.

**Amaranth flour has a very “grainy” taste. If you are not used to that, or you’re afraid you’re child will not eat it with that flavor (it is similar to a corn flavor), try either adding more chocolate chips to cover it up, or just replacing that ingredient with the GF mix, which does not have a particular flavor. My daughter doesn’t mind it and my husband and mom say they don’t notice it, so either way is worth a try, but amaranth is a good addition to grains on a limited diet.

 

DIRECTIONS

In a large mixing bowl, add the first 9 ingredients (flour through brown sugar). Mix well with a fork, mashing the brown sugar chunks into the flour.

In a blender cup, add the carrots, spinach, and 1/4-1/2 of the rice milk, and blend until smooth. You can also use a food processor.

In a small mixing bowl, mash and mix the banana and avocado. Add the avocado oil & honey and mix until combined. Now add the vegetable puree, the remaining rice milk, vanilla extract, and apple cider vinegar and mix well. A handheld mixer works well here.

Pour the wet ingredients into the dry ingredients and mix on low with a handheld mixer until it is smooth and combined. Do not under mix; GF flour needs a little more help to combine with the liquids than wheat does, so mixing enough is important. You should not need to mix for more than 1 minute, however.

Let the batter rest for about 20-30 minutes and preheat your oven to 375 F.

After at least 20 minutes of rest time, whisk the batter just one time. It should look like chocolate mousse, with a fluffy texture to it.

But even though this batter looks super tasty, spare yourself; don’t taste it! Garbanzo bean flour tastes HORRIBLE raw, but once it’s cooked, you would never know it! (I would know, I gave into the temptation here, and let me tell you, it is not pleasant!)

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Pour into a greased muffin pan or muffin cups and bake for 15-18 minutes, depending on your oven. If your oven heats things fast, like mine does, 15 will be perfect, but if it is usually spot on with recipes, you may want to let them cook for 18 minutes.

Remove the muffins from the oven and let them sit in the pan for at least 10 minutes. They may be a little wet on the inside (just enough that a toothpick test won’t work) when you first pull them out. That’s normal with GF baking. It just needs to sit and finish melding together.

 

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Last step, enjoy!  Serve with a side of pork sausage links and fruits for breakfast, a side of sorbet to make a semi-healthy dessert, or just eat by themselves.

To store, wrap in freezer paper and freeze for up to 2 months. To reheat, place in a moist paper towel and microwave for 30 seconds, or until soft.

 

If you enjoy this recipe, please let me know about it!  And check out my other recipes (all allergy free), like, comment, and share with friends. Thanks!