- BAKED -
heirloom tomato tart
October 29th, 2020
Savoury fresh tomatoes wrapped in a flakey crust with nothing but their natural sweetness balancing the mixture of flavours. A layer of tangy cheese coats the bottom and works complimentary with the tomato acids to balance a world of flavour. Cheese cutting the sweet tomato taste and tomato acid cutting the rich cheese layer. I could talk about this country tart all day, but I wont because they you will never make it for yourself and I'm not going to deprive you one that pleasure!
Honestly, though the name "tomato tart" still throws me off. Tarts are sweet things, right? Wrong tarts can and should be savoury too!!! This tart honestly, I am really impressed with. Even my sister who does not like pie have seconds and thirds! So dig in and have fun baking! 
in this recipe
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heirloom tomato tart recipe
#heirloomtomatoes #gluten-free #tomatopie #lifeaftergluten
ingredients
crust
1 recipe flakey pie curst recipe (here) filling 450 grams heirloom tomatoes 15 grams/1 tbsp kosher salt 225 grams ricotta cheese or soft goat cheese 50 grams shredded Tania or parmesan 2 cloves garlic, thinly sliced 1 medium roasted red pepper, deseeded and diced ground black pepper corn extra virgin olive oil olive oil for garnish 1 egg, lightly beaten method
Prepare your flaky pie crust first.
Meanwhile, to prepare the filling slice the tomatoes and line a colander with them. Sprinkle salt over each piece. Then let them rest for about 15 to 20 minutes. That will pull out a ton of water.. Roast your red pepper, Rub off the blackened skin. De-seed it and dice. Pat the red pepper dry with paper towel. Set aside in a colander. When you are ready to make the tart, place the dough between too sheets of parchment, not plastic because the bottom sheet of paper you will use to lift the tart on top a baking sheet. Flour the both sides of the dough as needed. Roll the dough out to about 35 centimetre (14 inch) circle. It doesn’t have to be a perfect circle because this is a freeform tart, after all. Preheat and oven to 425F. Spread the ricotta cheese over the centre of the dough, leaving about a 5 centimetre (2 inch) border around the edges so you can fold the dough over later. Then sprinkle the shredded cheese. Spread the ricotta cheese of the surface. Distribute the garlic and roasted red pepper. Top everything off with the tomatoes. Brush the crust border with the beaten egg. Fold the edges of the crust up over the filling. Brush the exterior of the tart with the remaining egg. Garnish with black pepper corn. Bake for about 50 minutes. Remove from the oven, drizzle with olive oil, and let rest for 15 minutes. It is essential that the filling has a chance to set up before the tart is cut into.
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- BAKED -
HONEY LEMON SQUARES
October 29th, 2020
Lemon squares are the dessert that I associate the most closely with an English tea party. I cannot say I understand why because I have never seen them served at an English tea or at my childhood tea parties. But one thing I know is that they go well with tea particularly Earl Grey.
However, these HONEY-LEMON SQUARES are marvelous with chamomile tea. I mean really. I am thinking of trying and adaptation of this recipe where I steep chamomile in the lemon filling so that these are chamomile honey lemon squares!!! It sounds mouth wateringly delightful to me. What about you? in this recipe
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gluten-free honey lemon square recipe
#honeylemon #lemonsquares #lemonbars #gluten-free
method
shortbread layer
110 grams flour mix #3 (40%/44 grams brown rice flour, 40%/44 grams sweet rice flour, 20%/22 grams arrowroot starch/flour) 55 grams arrowroot starch/flour 2 millilitres/1/3 tsp baking powder 75 grams shortening 55 grams granulated sugar 2 each egg yolks, room temperature 2.5 grams/1/2 tsp pure vanilla extract lemon curd layer 4 large eggs 150 grams liquid honey 150 grams granulated sugar 150 grams lemon juice, fresh 75 grams flour mix #3 (page xx) garnish confectioners’ sugar as needed ingredients
1. To make the shortbread layer: Preheat the oven to 177°C (350°F). Line a 20 centimetre (eight inch) square cake pan with enough parchment paper to cover the bottom and sides of the pan.
2. Sift dry ingredients together. 3. In a separate bowl, cream the shortening and sugar. Stir in the egg yolks and vanilla. Mix in the dry ingredients. With damp hands, press the dough evenly to fill the bottom of the pan. Chill the crust in the freezer for 15 minutes. Bake for 15 to 18 minutes. 4. Meanwhile, make the lemon layer: In a med-ium bowl, mix together the flour, granulate sugar and lemon juice until smooth. Add the remaining ingredients and whisk until homogenous. Remove the pan from the oven. Pour the lemon mixture over the hot crust. Reduce the oven temperature to 160°C (325°F) and bake until filling is set and edges are slightly golden brown, about 30 minutes. 5. Let cool completely on a wire rack. Grip the paper, lift out the dessert, and set on a cutting board. With a sieve, dust with confectioners; sugar. Cut into squares.
Brown sugar, it is probably just about the most common sugar substitute. It has that iconic Earthy taste along with its slightly lower caloric content and glycemic index.
Molasses has a higher pH value than white granulated sugar. Therefore, brown sugar, containing a measure of molasses, is more acidic than white sugar. Consequentially, recipes designed for brown sugar typically contain baking soda as the leavening agent because coupled with the slightly acidic brown sugar it will react to foam and leaven; a reaction would not happen with pH neutral granulated sugar. When using white granulated sugar, it becomes necessary to use baking powder instead baking soda. If your ginger muffin recipe is hinging on the fact that the molasses is going to be acidic it can be disastrous to purchase the wrong kind of brown sugar. Not all recipe fails are due to miss step in your technique. If you want to know why your recipes are failing keep reading… 4 REASONS TO USE DEMERARA SUGAR
1. NOT ALL BROWN SUGAR IS CREATED EQUALLY
Your understanding of how brown sugar is made likely is that it is unrefined table sugar still containing a noticeable percentage of molasses. However, in our machine age it is either unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
However, some brown sugar out there is actually “browned sugar.” In other words, it is refined white sugar that is toasted. In contrast, Demerara Style Sugar is a traditional brown sugar, originally created in Guyana (a colony formerly called Demerara in South Africa).   2. DEMERARA CONTAINS MORE MOLASSES
The “browned” sugar we mentioned has no molasses content and therefore does not have the pH value that your ginger muffin recipe may be hinging on.
Compared to golden and brown sugar, Demerara retains most of the natural molasses, giving it a dark colour and deep rich flavour with large crystals that give a crunchy texture and that good pH. 3. MORE RETAINED MINERALS
Unlike white, refined sugar, Demerara is very minimally processed. Demerara retains natural molasses, rather than having it added to a completely or nearly molasses purged white sugar. As a result, it keeps some of the vitamins and minerals which naturally occur in the sugar cane.
4. YOU CAN FIND IT ANYWHERE
There are many “natural brown sugars” and items made the good old-fashioned way, but Demerara style brown sugar is by far the easiest to find in any market and cheapest. Even Rogers, makes a good version of this sugar (though not quite like a Guyanese store might carry it).
+ BONUS REASON!!!
5. DEMERARA RHYMES
Finally, last but not least, Demerara rhymes with my name Tamara!!! I mean can it get any better than that? (Haha, I jest life can get whole lot better than).
An Ode to Demerara Sugar Sweetening cookies with good taste Brownest and fairest Demerara To what will I compare in haste? Just like the writer Tamara (okay so I am not a poet… I will probably look back on the post next year, blush at my silly poems, and then promptly delete it… but who knows what time will bring) DIFFERENCES BETWEEN NATURAL BROWN SUGAR AND DEMERARA SUGAR
Natural brown sugar tends to be a mixture of white sugar and molasses. The addition of molasses explains why brown sugar tends to have a somewhat moist consistency (see storage tips below). As a result, it's easier to mix into doughs, for example, while traditional demerara sugar tends to keep its texture and form. Traditional demerara sugar also has a deeper, darker flavor than that of brown because of its purity given that it's unadulterated, without the addition of any refined sugars. However, Roger’s ‘demerara style brown sugar’ does not keep its texture like ‘traditional demerara sugar.’ In find when using demerara style brown sugar it works just like natural brown sugar.
Uses
Demerara has become a favourite among coffee and tea connoisseurs, as it gives a special taste to cappuccinos, espresso and your favourite herbal tea. Because its crystals are larger, it also makes demerara a good candidate for sprinkling on baked goods like candied nuts and streusel toppings!
- DEEP FRY -
mom's apple fritter recipe
October 22nd, 2020
Do you have that special food that transports you back to a time when you were young? I mean not that your old. No ones implying that. (Awkward cough)
When I was younger, my mom made apple fritters often. Honestly, she probably didn't make them as often as I think but in my clouded memory she made them almost every week. They were warm, soft, juicy, dusted lightly with confectioners' sugar and they just begged you to eat another one. This recipe isn't truly my mother's recipe because sadly hers weren't gluten-free. But at the time that either wasn't a problem or hadn't progressed into one. HOWEVER, the first thought I had when the first fritter hit the hot fryer oil was "THESE SMELL JUST LIKE WHEN I WAS FIVE!" Nothing brings sweeter smile than memories of simple pleasures of childhood. I don't care that this wasn't my mom's recipe, she didn't invent the recipe (I think she used the Joy of Cook) but what I tasted when I ate the first test fritter from the gluten-free, dairy-free fritter recipe below was a taste of home. Perhaps your mom or grandma never made apple fritters. If so I am sorry for your loss. But it is not too late!!! These are just a complete comfort food it literally doesn't matter how old you were when you tried your first bite, it will still be love at first bite. What is more is once you too fall in love with these tender and crispy morsels you can share them with family and friends and become part of a precious memory for someone else. So share the love my friend and enjoy baking. Until next time I will be seeing you around the Life After Gluten. Your blogger and friend, Tamara Green in this recipe
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gluten-free apple fritter recipe
#gluten-free #dairy-free #applefritters #autumnrecipe
ingredients
100 grams chickpea flour
100 grams flour mix #3 (20 grams arrowroot starch/flour, 40 grams brown rice flour, 40 grams sweet rice flour) 10 grams/4 tsp pysllium husk powder 8 grams/2 tsp double-acting baking powder 3 grams/1 1/2 tsp cinnamon, ground pinch of cloves and nutmeg 1 gram/1/4 tsp kosher salt 45 grams demerara style brown sugar 45 grams apple cider 3 large eggs, room temperature 5 grams/1 tsp apple cider vinegar or lemon juice 6 each Granny Smith apples apple cider glaze 100 grams confectioners’ sugar 50 grams apple cider 2 grams/1/2 tsp cinnamon, ground method
Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
In a mixing bowl, combine the chickpea flour, flour mix #3, pysllium husk powder, double-acting baking powder (*see note), cinnamon, cloves, nutmeg, and kosher salt. In a separate bowl, beat the eggs with a fork, then add the apple cider, demerara style brown sugar and apple cider vinegar. Gently fold the dry and wet ingredients together until just combined. Fold in the apples, adding enough to make a very chunky batter. Lastly fold in the baking powder. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve up with warm sausage and bacon! OR glaze them with the apple cider glaze which will just make the apple flavour POP so much more, I mean really it makes a terrific difference. To make the apple cider glaze: Simply whisk together the confectioners' sugar, apple cider and cinnamon.
*NOTES: If you are using single acting baking powder than add it at the very end of the recipe, after the apples have been folded in, and fry immediately.
Gluten-free food has come a long way over the past few decades. Nevertheless, it is still a lot of trial and error. Gluten-free bread is tricky and if you are like me you have tried dozens of brands and still are not satisfied. Right?
What can be even more disheartening is when you are make a recipe that boasts to be 'the best', 'amazing', or 'better than gluten'. After all is said and done it falls leagues below your expectations. I have been there many a time. It got to the point where I questioned if I had any baking skill at all. The successive failures made me feel I was just fooling myself all my life. Do not give up on gluten-free baking because of past experiences. Beware of painting all gluten-free recipes with one brush stroke. If you find, or have found, yourself in a 'whoa is me' funk, here is a little perspective: Question: Are all glutinous foods aces, always, without fault?
Before adjusting to the new norms of a gluten-free lifestyle. A person often develops a Stockholm syndrome. We quickly forget how gluten abused our systems and we long for the bread of Egypt (Exodus 16).
Never forget what it was like when you first learned to bake with gluten. Were you a prodigy of the culinary world? More likely you had a lot to learn, and in the process you made a lot of subpar baked goods. Why should one except a different experience when beginning to bake gluten-free? Gluten-free and glutenous baking are two different disciplines. They share principles but draw from completely different wheelhouses. You will need to allow yourself the time to learn this new gluten-free discipline. Do not throw out the baby with the bath water. I think culinary history clearly proves this: accidents happen… breads stale, fruit ferments, and toast gets burnt. “Many of life's failures are people who did not realize how close they were to success when they gave up.” – Thomas A. Edison, inventor of the light bulb The only real mistake is not learning from your mistake. Yes I said it: your mistake. Own it. Get over it. The mistake has happened, sulking will not make it go away. What are you going to do to make the next second different? If every person chucked their stale bread and did not better apply their creative minds humanity would be at a loss. Where would be French toast; breadcrumbs, to give rise to all things deep fried; bread puddings, and stuffing. Sure, all those can be made without stale, hard bread but many were invented out of necessity. It was some cleaver bloke re-purposing an otherwise horrible tasting loaf. “Cooking requires confident guesswork and improvisation, experimentation and substitution, dealing with failure and uncertainty in a creative way.” – Paul Theroux, novelist and travel writer
I learn well from mistakes, mine and others. Be open to a new direction. Even if a recipe proves unsalvageable you still can be better for it by carrying that memory, identifying the pitfalls and avoiding them the next time around.
During the ladder half of 2013, I made approximately one hundred gluten-free loaves everyone different from the last. I spent many hours raving about how they were utter failures. Despite my attitude, I was also learning to anticipate problems quicker and quicker, to the point I could read a recipe and understand the pitfalls immediately. While in college, I really appreciated one instructor’s approach. He purposefully made cheese every wrong way at home and tracked the results. So that when he went to a professional cheese making course, he could ask the instructors there why his cheese turned out certain ways. Armed with the knowledge of how to recognize key errors and how to rectify them he then taught our class how to make cheese. He could now step into the student’s shoes and guide them out of their mistakes. “Negative results are just what I want. They're just as valuable to me as positive results. I can never find the thing that does the job best until I find the ones that don't.”– Thomas A. Edison , inventor of the light bulb
I found my leading cause for gluten-free recipe failure was that I was altering a recipe based on how I anticipated the consistency to be based on the glutenous version of the recipe I was used to making.
With time and experience you will learn to bake gluten-free just as you once learned to bake with gluten. While you are on that journey take care to recall these words: “It is not the critic who counts... not the man who points how the strong man stumbles, or where the doer of deeds could have done them better. the credit belongs to the man who is actually in the arena... who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds... who at best knows in the end the triumph of high achievement, and who at worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.” –Theodore Roosevelt, 26th President of the USA
I hope in the reading you have a new found perspective, the bigger picture.
These saucy enchiladas are the real thing: they're simple and a perfect crowd pleaser. Terrific on a hot summers night paired with an avocado salad and a side dish of beans and rice.
Now, I am not sure I can truly call these enchiliadas "al pastor-style" because you see "al pastor" translates to mean "shepherds style." And you see this version of the recipe uses turkey and I have never seen a turkey herded by a shepherd.
After many, Turkey dinners, this I know. There is always leftovers... and one more thing: There is always leftovers... Haha. I think your creative is put to the test when it comes to leftovers, which is all well and good but sometimes you just really want to get dinner on the table! I hope this little recipe becomes a little Turkey leftovers secret weapon you can tuck under your belt. The good thing about this recipe is it taste nothing like your traditional Canadian or U.S.A. Thanksgiving dinner. I mean chipotle and chili powder? Not traditional man. Which means these enchiladas will really help to break up the monotony of leftover Turkey while still clearing your fridge out. 
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turkey leftovers enchilada recipe
#thanksgivingleftovers #christmasleftovers #turkeyleftovers #glutenfreeenchiladas
ingredients
extra virgin olive oil, for greasing
4 cloves garlic 20 grams/2 tbsp chili powder 20 grams/2 tbsp sweet paprika 2 canned chipotle peppers in adobo 250 mL/1 cup pineapple juice 60 grams/.25 cup white wine vinegar 500 mL/2 cups fresh pineapple chunks 450 grams/1lb. leftover turkey 1 medium sweet onion, thinly sliced 1 each jalapeno, seeded and finely diced (brunoise) 1/2 bunch fresh cilantro, rinsed and patted dry 300 grams shredded marble goat cheese 300 grams shredded Tania or extra old goat cheese 350 grams red enchilada sauce, store-bought of homemade 12 each gluten-free corn tortillas, warmed sliced avocado, for serving 
method
Preheat the oven to 350F. Lightly grease a 177°C/350°F. Lightly grease a 23 by 32 centimetre (9 by 13 inch) casserole pan with extra virgin olive oil.
In a blender or food processor, combine the garlic, chili powder, paprika, chipotles, pineapple juice, vinegar and half of the pineapple chunks. Blend the contents for one to two minutes, until completely smooth. Pull the turkey apart into shreds or thinly slice it. Heat a large skillet of medium-high heat. Lightly grease with olive oil. Add the onions and saute until golden, five to seven minutes. Now, add the shredded turkey and continue cooking, two to three minutes. Reduce the heat to low and add half the pineapple sauce, the remaining 1 cup of pineapple chunks and the jalapeno. Simmer for eight to ten minutes, or until the sauce has reduced and coats the turkey. Remove the skillet from the heat and stir in the cilantro and half the shredded cheeses. Pour half the red enchilada sauce into the bottom of the prepared baking dish. Working with one at a time, lay a tortilla flat on your work surface. Spoon one third cup of the pineapple-turkey mixture onto the tortilla and roll it up. Place seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining pineapple sauce and as much of the remaining red enchilada sauce as desired. Sprinkle with the remaining shredded cheeses. Bake for 20 to 25 minutes, or until the cheese are melted and gooey. Top with fresh cilantro and serve immediately. Good morning after glutener's, Today I woke up and the sun was just beginning to to bleach the darkness of the night. A few birds called in the distance, but mostly a solid hush hazed the horizon. As if the blanketing dew was saying "Shh... it's okay sleep in." Well, now I am sipping on a cup of black chai tea, closing my Bible, from my morning devotions, and lay it before me. It has gotten a little brighter out, but a peaceful hush stills lingers in the fog. I am truly blessed to live where I do--in a home. I can take comfort and joy from the crisp air, auburn leaves and the ever shorter days. But for some--let's be real, for many--these same things of beauty are the cause of much anguish and turmoil. Who might that be? The homeless, the couple who can't afford to turn the heat on and the child with no shoes or winter coat. "Two things I ask of You—do not refuse me before I die: 8Keep falsehood and deceitful words far from me. Give me neither poverty nor riches; feed me with the bread that is my portion.9Otherwise, I may have too much and deny You, saying, ‘Who is the LORD?’ Or I may become poor and steal, profaning the name of my God..." - Proverbs chapter 30, verses 7 to 9. So this year I am thankful for COVID-19. Not for the lost lives but I am thankful that if their time had come, for reasons I cannot begin to understand, that I--and I trust you--were able to wake up to live ourselves. To life life more abundantly, not on abundance of things. Us who were dead to our neighbours and the family unit. More then ever these are hungry in need of food and shelter and more then ever this year, though I am not making sufficient funds myself, I am going to see that I give and they receive. Because I still have more. I have a home and family. "If anyone considers himself religious and yet does not ... care for orphans and widows in their distress, and to keep oneself from being polluted by the world." - James, chapter 1, verses 26 to 27. Here (bel0w) are two organizations I trust, and think you can too. Today, thanksgiving day. When the season of giving begins. I am going to give myself the biggest gift, the gift of giving to others. Perhaps thanksgiving has you feeling low this year, due to the pandemic or because this is your first year eating GF and you don't know how to handle the holidays without the nostalgia of the old wheat filled foods. Holidays are the hardest time to stick to a gluten-free diet. If this is your first year eating gluten-free, the best way to make the transition is to take your mind off of your own problems. You are having a struggle at Thanksgiving that you have never experienced before. There is so much food... but so little of it you can eat. But what about those who literally have no food at all to eat? You are blessed. How about passing that blessing along? You know paying it forward? Support the International Fellowship of Christians and Jews:  Support Samaritan's Purse and Donate Where Your Funds and Most Needed: 
I don't know about where you live, but right now my region is bursting with Autumn russets and gold. The trees are dappled with pumpkin orange and apple red leaves. It is truly a beautiful season.
That is why today I have posted this g-free, df and vegan Pumpkin Cran-Pecan Muffin recipe that is simply brimming with ll ingredients Autumn. To top this morning snack off here is a recipe for a simply delicious Pumpkin-Butter: PUMPKIN BUTTER RECIPE 1/4 cup pumpkin puree 1/2 cup soft butter or coconut butter 2 tbsp cinnamon sugar Blend the ingredients together in a food processor until it is one solid colour. Keep refrigerated. 
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pumpkin cranberry-pecan muffin recipe
#pumpkinseason #glutenfreemuffins #dairyfreemuffins #veganmuffins
ingredients
method
Preheat your oven to 177°C (350°F). Line a muffin tin with paper cups.
In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon and nutmeg. Create a well, a depression, in the centre of the flour. In a separate bowl combine all the dairy-free milk, pumpkin puree and brown sugar. Mix thoroughly. Pour these wet ingredients in the well. Mix quickly. Fold in the pecans, dried and frozen cranberries. Immediately, fill each muffin cup 7/8s full. Makes 16 medium muffins or a dozen large muffins. Bake for 15 to 18 minutes. 
Re-posted, Originally Article Published: 5/30/2015
So for a few months I have been drinking Bolthouse Farms' Green Goodness® smoothie because of the vitamin and mineral benefits (way better than a multivitamin!). Recently my Dad and sister have taken to it as well, both of them are eating GF. So I look to the ingredient label (a good habit) and I have a bit of a start as is barley grass is plainly listed... Wait, barley? Meaning the same barley which contains gluten!!! I took a deep breath. No not the same, I told myself, this is 'barley grass' meaning the leaf not the seed/grain. Whew! Relief swept my body. But does that mean barley grass is gluten free? Hmm... I did a quick search and this is what I found: "Wheat grass and barley grass in their pure forms are considered gluten-free," (oh here comes that dreaded word) however, "if a farmer allows some of the grasses to begin producing seeds prior to harvest, then that particular crop will contain gluten. "In addition, if a manufacturer of supplements produces gluten-containing products alongside or on the same equipment as it's using for gluten-free labeled products, then those products can be cross-contaminated unless special precautions are taken, and they may contain gluten. "So when it comes to the question of whether wheat grass and barley grass can be considered gluten-free, the details really matter." Bolthouse Farms does carry many great smoothies/juices which they do advertise as GF, making me all the more concerned for the state of my friend Green Goodness®. I have asked them on their website (www.bolthouse.com) if the barely grass used is monitored and can safely be declared as GF. Now is just to wait and find out. If anyone else wants to ask the same question on Bolthouse's website then perhaps if the smoothies' ingredients are not already monitored as GF they will see the high demand for it to be that they will start monitoring the barely grass production more closely! So where does that leave my Green Goodness® smoothie? Will Tamara ever be able to drink it again? Will see resort to making her own smoothie? When will Bolthouse Farms get back to her on the subject? Will they say "Yes for sure it's gluten free!" Or will that be just a clever cover up for there secret mission in Antarctica to train iguanas for paper airplane engineering? Will Tamara sing Yankee doodle in her complete boredom?!?!?!? Find out all this and more next time on LIFE AFTER GLUTEN.weebly.com! 
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pumpkin pie recipe
#pumpkinpie #thanksgiving #gluten-free #dessert
ingredients
crust
1 recipe gluten-free potato mealy pie dough (see my earlier post) pumpkin filling 3 large eggs 520 grams pumpkin puree 300 grams regular or coconut evaporated milk 180 grams demerara style brown sugar 2 grams/1 tsp cinnamon, ground 2 grams/1 tsp ginger, ground 2.5 millilitres/1/2 tsp kosher salt 2.5 millilitres/1/2 tsp nutmeg, grated 1.25 millilitres/1/4 tsp cloves, ground 
method
Between to sheet of thick plastic or parchment paper. Roll out the dough to a 25 centimetre (ten inch) circle. Carefully, transfer to a pie plate. Trim the excess dough from the edges. Flute the edge of the crust as desired. Let the crust firm up in the freezer while you move on to the next step.
Preheat an oven to 205°C (400°F). In a medium bowl, whisk the eggs until loose and fluid. Whisk in the remaining ingredients. Combine until all ingredients are thoroughly incorporated. Pour the filling into the prepared pie crust. Bake for 12 minutes. Reduce the oven temperature to 177°C (350°F) and continue to cook for another 25 to 30 minutes. Let cool completely before serving. |
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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