Impossible Almond Coconut Cream Pie ~ Gluten Free
This pie is super easy to make and is a great dessert.
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Impossible Almond Coconut Cream Pie ~ Gluten Free
In a large bowl using a wooden spoon mix together, then use a Whisk for 1 Minute:
3 Eggs
1-3/4 Cups Milk
¼ cup Melted Butter; cooled
1 Cup Sweetened Flake or Shredded Coconut
¾ Cup Sugar
½ Cup Gluten Free Bisquick
1 tsp. Almond Extract
Spray a 9” pie plate with Cooing Spray (I used a deep pie plate)
Place the pie plate onto a pizza pan/cookie sheet in case it spills
Pour the Filling into the Pie Plate
Sprinkle the top of the Pie with extra Coconut
and ½ cup Sliced Roasted Unsalted Almonds
Bake in a preheated 350* Oven
for 50-55 minutes or until Golden Brown and a knife inserted into the center comes out clean.
Cool on a wire rack.
Chocolate Topping:
In a microwave safe bowl melt in the Microwave:
1 Cup Dark Chocolate Morsels
Melt in 30 second increments, stir with a Fork and melt again, until melted. Mine took 1 minute. Do not over heat in the microwave. Make sure the Bowl and Fork are not wet.
Add 1-2 tsp Coconut Oil to help thin out the Topping. Mix with the Fork until melted.
Drizzle some of the Chocolate Topping over a slice of Pie.
Store the Pie in the Refrigerator.
Optional: After it has been refrigerated I warm each slice up the microwave for about 15 seconds so its
not super cold.
ENJOY!!!
Gluten Free Bisquick:
http://www.bettycrocker.com/products/bisquick/glutenfree
Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Zucchini Yogurt Bread ~ Gluten Free
This was the last of Zucchini from our Garden. This Bread is super easy to make, very moist and tasty.
Zucchini Yogurt Bread ~ Gluten Free
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In a Large Bowl whisk together::
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Cinnamon
½ tsp. Nutmeg
In a Medium Bowl whisk together:
¾ Cup Brown Sugar
2 Large Eggs
½ Cup Vegetable Oil
½ Cup Plain Yogurt
1 TBL.Vanilla Extract
Wash and dry a Medium Zucchini
Shred on the Course side of a grater
Add the Wet ingredients to the Dry Ingredients along with the Zucchini
Using a wooden spoon to stir together. Do not over mix the batter. Mix just until the flour is combined.
Optional:
Fold in with a Rubber Spatula:
1 Cup of Chopped Pecans or Walnuts
Preheat oven to 325*
Butter and lightly flour with Gluten Free Flour a 9X5 Loaf Pan
Use a Rubber Spatula to evenly spread out the bread dough
Bake for 1 hour and 15 minutes or until done. I use a digital Thermometer inserted into the center of the bread. When it reaches an internal Temperature of 205-210* the Bread is done.
Cool the Bread in the Pan on a wire rack for 5 minutes then remove. Let the bread completely cool.
This bread stayed fresh for several days. I made 2 and sliced the second one and wrap each piece in Plastic wrap and store in a Ziplock bag in the Freezer.
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
ENJOY!!
http://www.bobsredmill.com/