This is a crumbly, nutty crust that holds together pretty well and tastes great.
one 9″ crust
2/3 cup almond meal
1/3 cup gluten-free flour mix (Bob’s Red Mill)
1/3 cup millet flour
2 Tbs tapioca starch or flour or corn starch (1/8 cup)
scant Tbs sugar (optional)
½ tsp salt
½ tsp cinnamon or ginger or whatever flavor you like to complement the filling
3/8 cup coconut oil (6 Tbs)
1 egg, lightly beaten
two 9″ crusts
4/3 cup almond meal
2/3 cup gluten-free flour mix (Bob’s Red Mill)
2/3 cup millet flour
4 Tbs tapioca starch or flour or corn starch (¼ cup)
scant 2 Tbs sugar (optional)
1 tsp salt
1 tsp cinnamon or ginger or whatever flavor you like to complement the filling
¾ cup coconut oil (12 Tbs)
2 eggs, lightly beaten
- Whisk together all dry ingredients.
- Chop in the coconut oil with pastry blade or two knives. If the oil is liquid, refrigerate it for a while.
- Mix in the eggs.
- Press the dough (or half the dough) into your waiting pie plate
- If making two crusts, roll out the second half onto wax paper and flip it onto the filled pie or cut it into strips to carefully make a lattice (the strips will likely break as you lift them – just pinch them back together when they’re in place) or divide the dough into quarters and press each ball in a tortilla press or cut the rolled out dough into small circles with a cookie cutter and layer on top of the filled pie.
- Bake according to your pie recipe.
‘Tis the season to find ways to cook zucchini, so I offer this delicious sweet bread. Sadly, one loaf uses only one medium-sized squash.They say in Vermont not to leave your car unlocked this time of year, lest you return to find it full of zucchini. I get my vegetables from Taliaferro Farm, and this year Farmer Pete has yellow zucchini. They are moister and smoother than the regular green ones. I doubled this recipe and used a combination of green and yellow zukes – came out great!
As usual, this recipe is based on one in the Joy of Cooking, 2006 edition.
One 9×5″ loaf. Preheat the oven to 350°.
Grate one medium zucchini. Twist into a dishtowel and squeeze out a much water as you can. Set aside.
- 1 ¼ cup gluten-free flour
- 1 tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg
Blend well in a large bowl:
- ½ cup sugar
- 2 large eggs, beaten
- ½ cup vegetable oil (I use coconut)
- 1 tsp vanilla
- ½ tsp salt
Stir in the dry ingredients. Blend in with a few swift strokes:
- 4 cups grated zucchini
- 1 ½ cups chopped walnuts or pecans
Scrape the batter into a greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.
Heat oven to 350 degrees. Oil and flour a 9-inch square baking pan, or line bottom with waxed paper or parchment paper. [Amounts in square brackets are for a 9″ × 13″ pan]
In a large bowl, whisk together
- 1 ½ [2 ¼] cups Bob’s Red Mill gluten-free flour mix (Bob’s is a good gluten-free mix, but in a pinch you can use a blend of chickpea, favabean, rice, a little buckwheat…)
- 1 [1 ½] teaspoon baking soda
- ¼ [¼+] teaspoon salt
In another large bowl, whisk together
- ½ [¾] cup packed light or dark brown sugar
- ¼ cup light or dark molasses
- ¼ cup honey [¾ cup molasses+honey]
- 1  large egg
Whisk in to the liquids
- ½ [¾] cup minced fresh ginger
In a small saucepan, over low heat, combine
- ½ [¾] cup water
- ¼ pound (1 stick) unsalted butter or 6 Tbs safflower or walnut oil or some other mild oil. [12 Tbs butter or 9 Tbs oil]
Whisk the warm water into the molasses mixture, then add flour mixture and stir just until smooth.
Scrape batter into pan. Bake until a toothpick inserted in center comes out clean, about 30  minutes. Allow cake to cool in pan for about 10 minutes. Slide a thick knife around edge of pan to loosen cake. Invert cake and peel off paper liner, if using. Finish cooling right side up on a rack.
Here’s my take on a vanilla/coconut pudding, with some variations. I’ve upped the corn starch compared to pudding made with cow milk. I’ve found the recipe to be flexible and forgiving as far as the liquids go.
Whisk together in a heavy-bottomed pan:
- ½ cup sugar
- ½ cup cornstarch
- ¼ tsp salt
Gradually stir in, making a smooth, runny paste:
- 3 ½ cup water mixed with coconut milk – about half of each
Stir constantly over medium heat until it starts to simmer. Remove from heat and slowly stir 1 cup of the liquid into
- 2 large eggs, well beaten
- 2 Tbs oil (safflower or whatever you like)
Stir this slowly back into the corn starch mixture. Attend to this ‘slowly’ and the one above to avoid curdling the egg and having bits of scrambled egg floating in your pudding. Bring to a boil and continue stirring for one more minute. Remove from heat. Stir in:
Let cool to room temperature, or refrigerate for at least 2 hours.
- Use rice milk, almond milk, or your favorite white drink in place of the water
- Replace the coconut milk with cooked, pureed squash (butternut, hubbard, what have you) for a delightfully butterscotch-y pudding
- Replace the coconut milk with pureed fruit
1 2/3 cup water
Pour the water over
1 ¾ cups cornmeal; set aside
Mix in a small bowl
¼ cup cornmeal
1 ¾ tsp baking powder
¾ tsp salt; set aside
3 tbs oil
2-4 tbs maple syrup or honey
Add the dry ingredients to the egg mixture, and add the soaked cornmeal. Add
¾ cup fresh or frozen corn kernels
Pour by ¼ cups onto a hot, greased griddle. Flip the cakes when they bubble or when the bottoms brown.
Variation: Try substituting up to ½ cup or buckwheat flour for ½ cup of cornmeal (use the buckwheat to mix with the salt & powder)