Category: Dessert

  • Blueberry Pie

    • Pamela’s Gluten-Free Pie Crust Mix (double crust)
    • 4-5 cups frozen blueberries (large ones)
    • 4 tablespoons quick cooking tapioca
    • 3/4 cup xylitol sugar
    • 1/4 teaspoon Premier Pink Salt
    • 4 tablespoons melted butter

    Set oven to 450 degrees. Prepare pie crust and line a pie plate with the dough.

    In a bowl, mix blueberries, tapioca, sugar, salt, and melted butter. Let stand for about 15 minutes until blueberries separate and begin to thaw. Add to the pie shell. Prepare the pie cover with the other ball of dough. Lay this dough over the blueberry mixture, sealing the edges, and prick the top several times with a knife.

    Bake for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes or until golden brown and bubbly.

     

  • Apple Crisp (Gluten-free)

    • 1/14 cups blanched almond flour
    • 1/2 cup Quinoa flakes
    • 1/2 cup Pamela’s Baking Mix
    • 1/2 teaspoon sea salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon nutmeg
    • 1/3 cup chopped walnuts
    • 3 tablespoons coconut oil, warmed
    • 4 tablespoons coconut nectar
    • 1 tablespoon gluten-free vanilla extract
      4 cups Gala apples, peeled, sliced then, and chopped in half

    Preheat oven to 350 degrees. Mix flours, salt, 1 teaspoon cinnamon, nutmeg, and walnuts in medium bowl. Mix coconut oil, 3 tablespoons coconut nectar, and vanilla in a separate bowl. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.

    Grease 8×11 inch casserole dish. Mix apples, 3 more tablespoons coconut nectar, and 1 teaspoon cinnamon together in bowl. Arrange apple mixture in baking dish. Crumble topping over apples. Bake 18-20 minutes until dish is fragrant and top is brown. Serve warm.

  • Gluten-free Banana Quinoa Muffins

    • 1/2 cup Pamela’s Gluten-free Baking Mix
    • 1/2 cup Quinoa Flakes
    • 2 tablespoons raw honey
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon Himalayan Pink Salt
    • 2 Ripe bananas
    • 2 eggs
    • oil for coating

    Preheat oven to 400 degrees.  Mix flour and flakes with dry indredients.  In a separate bowl, mix together bananas, eggs, and honey.  For more moist muffins, add 1-2 teaspoons of coconut oil.   Add to dry ingredients.  Pour into greased muffin tins half full.  Bake 20-25 minutes at 400 degrees.  Cool slightly before removing muffins from tin.