RECIPE: Gluten-Free Chocolate Pie

Ok… it’s been quite a long time since I’ve posted new recipes and news on my blog, so I figured I would post something REALLY amazing. This is a recipe that I taught at my Gluten-Free Baking class at Loblaws Queens Quay in Toronto last week. For all those who came out to the class, thank you! And for anyone interested in future gluten-free classes, please feel free to give the store a call and request one.

I adapted this recipe from Elena’s Pantry, another gluten-free blog that is dedicated mostly to recipes using almond flour. There are a few simple substitutions that I’ve made, and I’ve also included two versions: an easy version, and a healthier version.

The easy version uses chocolate chips, while in the healthier version, you’re basically making your own chocolate from scratch with a few simple ingredients. If you make this version of the pie, you will need to find 100% pure cocoa butter, which you can find at health food stores, often in the moisturizer/cosmetics section. Just be sure you are buying a pure 100% cocoa butter and that there are no additives, preservatives or other ingredients.

My only warning… this is a really decadent and delicious pie, and it probably won’t last very long :) The reason there’s only a picture of a slice of the pie is because I ate it before I remembered to snap a photo!!

Ingredients:

Pie Crust

1-1/2 cups  Almond flour
1/4 tsp  Sea salt
1/4 tsp Baking soda
1/4 cup Grapeseed oil
2 tbsp Maple syrup
1 tsp Vanilla extract

Chocolate Filling (Easy version)

2 cans Coconut milk
Pinch Sea salt
1/4 cup Tapioca starch
1/2 cup Agave nectar
2 tbsp Vanilla extract
2 cups Dark chocolate chips (gluten-free: try PC semi-sweet or Nestle)

Dairy-Free Chocolate Filling (Alternate healthier version – with homemade chocolate)

200 mL Pure 100% cocoa butter
1 cup Raw honey (creamed, not liquid)
5 tbsp Raw cacao powder
1 tsp Sea salt

2 cans Coconut milk
1/4 cup Tapioca starch
1/2 cup Agave nectar
2 tbsp Vanilla extract

Instructions (Crust):

  1. In a medium bowl, combine almond flour, salt and baking soda.
  2. In a small bowl, combine grapeseed oil, agave and vanilla.
  3. Stir wet ingredients into dry.
  4. Spread dough evenly into a 9½-inch glass pie dish, using the palm of your hand to gently press down. There is no need to grease the pie plate.
  5. Bake at 325°F for 10 to 15 minutes, until bottom has turned golden brown. Set aside.

Instructions (Filling – easy version)

  1. Bring coconut milk and salt to a boil in a medium pot.
  2. Sift in tapioca starch, whisking vigorously for 2 minutes with a hand whisk or an electric beater with a whisk attachment.
  3. Whisk in agave and vanilla.
  4. Remove from heat and let stand for 1 minute.
  5. Add chocolate, stirring with a spatula until completely melted and evenly mixed.
  6. Chill in refrigerator 30 minutes or until cool
  7. Scoop and spread in cooled pie crust and enjoy!

Instructions (Alternate Filling – healthier version)

  1. In a double boiler, melt cocoa butter with honey (do not boil). Stir in cacao powder and salt.
  2. In a second pot, bring coconut milk and salt to a boil.
  3. Sift in tapioca starch, whisking vigorously for 2 minutes with a hand whisk or an electric beater with a whisk attachment.
  4. Whisk in agave, vanilla and chocolate mixture from first pot.
  5. Remove from heat and let stand for 1 minute.
  6. Chill in refrigerator 30 minutes or until cool
  7. Scoop and spread in cooled pie crust and enjoy!

As always, please do check out my book for more delicious gluten-free recipes and tips on how to make substitutions to your own recipes to make them gluten-free, dairy-free and sugar-free too.

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Gluten-free Coconut Cake Video

At long last – my video for my gluten-free coconut cake recipe! This is my *most* moist cake thus far, so enjoy and happy cooking!

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RECIPE THURSDAY: Gluten-Free Carob Waffles

This week’s gluten-free, dairy-free and sugar-free recipe is a decadent and healthy treat: carob waffles!

In the spirit of making substitutions to recipes, I modified this recipe from my book, and was inspired by three things:

1) I had virtually no food in my cupboards after returning from back to back trips to Ottawa and Montreal; but I did find some carob powder, and had leftover almond flour from my TV spot where I made a gluten-free vegan cheesecake ;

2) When I was in Ottawa, I admit I envied my future sister-in-law’s chocolate chip pancakes at Denny’s; and

3) What’s a Sunday brunch without waffles?!!

So this is my carob/almond modified waffle recipe. This is absolutely decadent with a nice ripe organic nectarine or peach.

Just goes to show you that you can play around easily with any recipe. Just observe one simple rule of thumb: try to keep the proportion of dry ingredients to wet ingredients the same, and it’ll likely turn out great!

Ingredients:

2 eggs (all eggs in my recipes are small. See note below for egg-free substitutions)
3/4 cups Almond milk or other milk substitute
1/4 cup Grapeseed oil
1/2 cup Ground almonds
1/2 cup Carob powder (or for carob chip waffles, use chips instead)
1/4 cup Brown rice flour
1/4 cup Tapioca starch
1-1/2 tsp Baking powder
1/8 tsp Stevia powder
1/2 tsp Sea salt
1/2 tsp Cinnamon (optional)

Instructions:

  1. Beat eggs until think. Mix in milk and oil.
  2. Add dry ingredients and mix until smooth.
  3. Batter should be somewhat thick – easy to pour, but not runny. Adjust thickness as necessary with water or flour.
  4. Drop batter into waffle maker, using quantity specified in your waffle maker’s instruction manual.
  5. Serve with butter or coconut oil; maple or agave syup; fresh fruits, nutmeg, or cinnamon.

For an egg-free version, substitute two eggs for 2 tsp ground flax OR ground chia seeds AND 1/4 cup water.

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