At the moment, by way of addressing an autoimmune condition, I’m on a very strict diet. Basically meat, vegetables and some fruit. No eggs, no dairy, no gluten, no grains, no alcohol, no spices, no sugar. However I am by nature a foodie and am constantly exploring ways of making a relatively small number of ingredients into something new and delicious.
I posted photos of this pie on my Facebook page recently and had a number of people ask me for the recipe. Smackerel in the title? Well apparently Winnie the Pooh was known to say “You’re just in time for a little smackerel of something.” This pie does very nicely as a little smackerel.
Purple Kumara & Pumpkin Pie (or just pumpkin pie)
2/3 cup of coconut flour
2 tbsp of tapioca flour
1/4 cup of desiccated coconut
1 tbsp of stevia (You can replace this with 6 dates if you prefer or a whole banana – the latter will make the base a little more cake like)
1/4 tsp of salt
1/4 tsp of baking soda
1 tsp of lemon zest (More if you like it really citrus-y)
1/2 cup of softened coconut oil
1 tbsp gelatin (I prefer Great Lakes as it is made from grass fed cattle. You can order through iherb.com)
400 grams of roasted purple kumara & pumpkin (Any kumara and pumpkin will do, I’ve used purple because it is available at the moment and gives the pie such a wonderful colour, however others will taste just as good.)
1/3 cup of softened coconut oil
1/4 teaspoon of sea salt
1 dessertspoon of freshly grated ginger (More or less to taste.)
1 dessertspoon of freshly grated turmeric root (Not essential but lovely if you have it! For both its colour and anti-inflammatory health benefits.)
1 gelatin egg (Add only when all other ingredients are blended.)
Place all the ingredients for the base in a food processor and blend until it forms a dough. This will be more or less wet depending on whether you’ve added a banana. If for some reason it is too dry add another tablespoon or two of melted coconut oil.
Press into a25cm pie dish greased with coconut oil and bake at 170 degrees celsius for 13 minutes, then leave it to cool while you make the filling.
Put all the ingredients except the gelatin egg in the food processor and blend. If the mixture is too thick, add another squeeze of lemon juice &/or another couple of tablespoons of melted coconut oil. At this point, you make the gelatin egg* and add that as the last ingredient to the filling. Blend again then scoop out and spread evening on top of the cooled pie crust. Place in the freezer for 30 minutes and serve.
Adam (husband) keeps saying it would be delicious with icecream. He’s right. So for those of you eating dairy, go for it – something with cinnamon would be fabulous. For those not eating dairy but some sugar, coconut icecream would be delicious too.
*gelatin egg – 1 tbsp of gelatin whisked in a small bowl with 1tbsp of warm water first then add 2 tbsp of hot water, whisk again and add immediately to the filling)
*Thanks to Mickie and Angie at autoimmune-paleo.com for the basis of this recipe which I’ve amended as needed to suit my diet.
Originally posted at tink.nz.