Page 378 - 27040

just desserts

yields 12 servings
CRANBERRY-APPLE COBBLER
The aromatic combination of apples, cranberries, and honey makes this delicious, easy-to-
prepare cobbler a winner.

CRUST 1. Preheat the oven to 350˚ F.
1 cup gluten-free oats 2. To prepare the crust, in a medium bowl combine the oats, al-
½ cup almond flour mond flour, baking powder, oil, honey, and coconut or nuts, yields 2 crusts
½ teaspoon baking powder mixing well to form a crumble.
1/3 cup oil 3. Press half of the mixture onto the bottom of a 9x13-inch bak- SWEET PIE CRUST
1/3 cup honey ing dish. Bake for 8 minutes.
½ cup shredded coconut or 4. To prepare the filling, in a blender, blend the cranberries with ¼ cup butter or coconut oil,
chopped nuts (optional) the honey. Transfer to a medium bowl and add the apples. softened
Pour the mixture over the baked crust, tapping the baking ½ cup oil
FILLING dish so the mixture will set evenly. ½ cup honey
12 ounces (2 cups) fresh cranberries 5. Sprinkle the remaining half of the crust mixture on top of the 17/8 cups whole wheat
½ cup honey fruit and bake for 45 minutes. pastry flour or whole
6 apples, peeled and thinly sliced spelt flour
½ cup chopped nuts

CAROB TOFU PIE yields 8 servings 1. In a medium bowl, combine the
butter or coconut oil with the oil
For weight-conscious lovers of chocolate cream pie, here is an alternative with a big and honey.
nutritional difference: this pie is low in fat and high in protein. You can now have your pie 2. Add the flour and nuts and mix
and eat it, too!
until a dough is formed. Press
Gluten-free pie crust (p. 362 or 381) 1. Preheat the oven to 325˚ F. Follow the directions for preparing the dough into the bottom of 2
16 ounces firm tofu the crust. 9-inch round pie dishes.
½ cup raw honey 2. Cut the tofu into 4 slices and blot with a paper towel. In a 3. Prick the crust with a fork sev-
1 teaspoon pure vanilla extract blender, blend together the tofu, honey, vanilla, oil, and carob eral times. Bake for 20 minutes
4 tablespoons oil powder until smooth. at 350˚ F. Fill with the desired pie
2 heaping tablespoons carob 3. Pour the mixture into the pie crust and bake for 45 minutes. filling.
powder Sprinkle lightly with additional carob powder. Serve chilled.

VARIATION For carob pudding, spoon the filling into
individual cups and refrigerate. Crust should be omitted.

Carob Tofu Pie
378 HEALTHY EVER AFTER the colors. Freeze. grapes, kiwis, and blueberries onto the skewers, alternating from the watermelon. eydew, and watermelon, removing as many pits as possible ual dessert dishes and refrigerate. cherries to the boiling cider mixture. the agar-agar and simmer for 5 minutes. 3. Place the cantaloupe, honeydew, watermelon, peaches, 2. Dip the peaches into the lemon juice so they don’t brown. 1. Using a melon scoop, scoo

375

yields 15–20 kebabs

softened

confectioners’ sugar

or potato starch

yields 15–20 kebabs