By Nava · On Dec 27, 2010
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust us ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious.
Serves: 6 to 8
Crust:
- 2 cups teff flour
- 1/2 cup melted extra-virgin coconut oil
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
Filling:
- 5 ripe peaches, thinly sliced
- 1 tablespoon maple sugar or date sugar
- 1 1/2 teaspoons cinnamon
Preheat the oven to 375 degrees F. Lightly oil a 9-inch pie pan.
To make the crust, combine the teff flour, oil, syrup, vanilla, and salt in a medium-size bowl and stir until well combined. Reserve 1/2 cup of the mixture to use as a crumb topping.
Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes, or until it loses its shine.
Put the peaches in the baked piecrust. Sprinkle the maple sugar and cinnamon over the peaches.
Crumble the reserved dough over the peaches. Bake for about 10 minutes, until the crumbs turn a slightly darker brown, and the peaches are tender to your liking. Let the pie cool for at least 30 minutes before serving.
Note: Look for teff flour in your natural foods store. Leslie gives a slew of resources for obtaining gluten-free grains online in the book’s appendix.
Reprinted from Gluten-Free Recipes for the Conscious Cook by permission.
Leslie Cerier’s latest vegetarian cookbook, Gluten-Free Recipes for the Conscious Cook is filled with earthy, delicious recipes that are easy to prepare. You needn’t be on a gluten-free diet to enjoy this book. It’s great for anyone who wants to expand their repertoire of whole grains, legumes, and sea veggies, in creative combinations with fresh produce.
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