Turkish Fig and Yogurt Cake

We enjoyed the most amazing cake last night.  I used 10 of my own homegrown figs in it.  It is sort of like if your cheesecake recipe and your dessert souffle recipe had a baby together: light in texture, delicate orange hints and quite scrumptious. Simply exquisite in my estimation. chicken-gumbo-002

Not that much sugar, lots of Greek yogurt, a few eggs, some flavorings and very little flour.  It was very easy to put together; sort of like making a dessert soufflé. I mixed the yolks with the sugar and then the flour added in bit by bit with a whisk.  My stand mixer made the egg whites into fluff and I folded them into the yolk/sugar mixture.  Spooned into a buttered cheesecake pan and laid the cut halves of the figs into the batter. Bake it and BOOM; an amazing dessert fit for a king and queen!  It does puff up a lot as it bakes; don’t worry; it will sink somewhat; can’t stay puffed when it cools.

The flavor was a lemony, fluffy light cake but the figs were the star attraction.  If you like figs; this is your cake!

The recipe is from fearless dining: here is a link to the original I used to create my cake.  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.

I made only a couple of changes to fit what I had in my pantry.  This is a spectacular cake to serve to company. Just need those fresh figs and some yogurt. I got mine at Aldi’s.  Their store brand Greek yogurt in a big size has wonderful flavor and texture. Great price point too.

Turkish Fig and Yogurt Cake

Ingredients   (at room temperature)

4 eggs, separated

½ tsp. cream of tarter

½ cup sugar

3 tbsp. gf flour – I used King Arthur blend

½ tsp. xanthan gum (leave out if your flour has some in it already)

1/2 to 1 tsp. lemon or orange extract

1 tsp. water

1/2 tsp. lemon zest

½ tsp. orange or tangerine zest (optional; add if you don’t have orange extract)

1 ½ cup plain Greek yogurt, preferably whole milk

7-12 figs (big ones; only 7, small; use more) Halved

A tsp. of butter for greasing the pan

A bit of powdered sugar to sift on top.

Directions:  see the original post for directions –  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.fig-cake-006

Blueberry Peach Crumb Pie

In Pennsylvania we are past the peak of both peach and blueberry season but we were both craving a great late summer pie.   The resulting pie was flavorful down to the last slice.

blueberry peach pie slice

This is so easy to make: slice and dump together the filling, crumb topping gets made in the mixer bowl you just used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  This GF crumb topping is perfect for most any fruit pie.

To peel; heat 3 inches of water to a boil, drop the peaches gently in 3-4 at a time and poah them 1-2 minutes.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy summer in a pie in just a few minutes of work.  Don’t eat it piping hot; it should be cooled to close to room temperature.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines or apricots.  Bonus: no peeling required!

GF Blueberry Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. I confess I forget to do this more often than I remember…still works.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

crust

Filling:

2 cups sliced fresh peaches, peeled and cut in thick slices

3 cups fresh blueberries – rinse and place in medium bowl

Mix with:

½ cup sugar

½ tsp. cinnamon

¼ cup quick tapioca

Add and stir in

2 tbsp. fresh lemon juice

blueberry peach pie filling

Let the filling stand while you prepare the crust, important for the tapioca so it does its job optimally.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

blueberry peach pie unbaked

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Directions:

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup and a half of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

blueberry peach pie, done

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  I put a piece of aluminum foil on top for the last ten minutes.  Cool at least 2 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 10 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat oven which gives me perfect pie crust if I put the pie on the very lowest shelf so I don’t ever have pale pie crust.

Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Graham Crackers 2.0…. GF and BETTER

Graham crackers make great pie crust for unbaked pies. And for cheesecakes. But GF ones are kinda lacking in the texture and flavor department if you eat a whole one; so hard on the teeth and they are soo expensive for the few you get. So I finally decided to try and make my own. Read a few recipes and then modified to make them my own. These are made with Earth Balance spread as I had some I wanted to use, no eggs; practically vegan; just the honey is an issue.

Pretty easy to make in my stand mixer. Then you roll out between two sheets of parchment and use the pizza cutter to draw lines between them. Can prick with a fork to form perforations. They will be soft and take the impressions of what you draw on. They do puff up some in the oven; beware edges falling off: a bit fell off one edge of my sheet of crackers and burnt up. Stinky when burnt!

graham crackers unbaked

Not too excited before baking, rolled out between parchment paper, kinda sad looking.

graham crackers out of oven

Freshly baked. Still soft and un-separated from other crackers.

GF Graham Crackers

Ingredients:

1  1/2 cups King Arthur Basic GF blend

1/2 cup brown sugar

1  1/2 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter or Earth Balance spread; cold

1 tsp. vanilla

3 Tbsp. water

3 Tbsp. honey

Directions: Put dry ingredients in stand mixer bowl. Blend. Add butter cut in cubes; blend until crumbly. Add vanilla, honey, water. If needed add an extra tsp of water.

Lay out a sheet of parchment paper on big baking board. Blop out batter on it. Top with another sheet of baking paper and roll thin to fill the space. Cut apart with a pizza cutter to make 15 cookies. Poke with a fork to add perforations as desired. Bake at 325 degrees for 17-20 minutes. At 17 minutes they will be soft cookies. 20 is needed for crunchy ones to break up for pie crust or to make s’mores with.  Let cool in pan 10 minutes then cool completely on drying rack. Store in plastic bag to keep moisture out.  They are delicious all by themselves. The homemade s’mores turn out well too!graham crackers on plate

 

Strawberry Rhubarb Crumb Pie

Strawberry season is here and rhubarb is plentiful right now so let’s make a pie with these spring fruits. This is a crowd favorite and you will certainly get a few compliments if you make it for your family.

This is an easy pie to construct and you can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  The GF crust will work for any pie and the GF crumb topping is perfect for any crumb pie.  If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape!

Please make every effort to use local strawberries; can get at most farm stands.  This pie really showcases the strawberries more than the rhubarb which is a silent partner so that is why I suggest you get the best; locally grown sweet ripe strawberries to make your perfect pie. If you don’t get local, at least get organic berries. They are much healthier for you and probably more flavorful.

Bake and enjoy an early summer pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to room temperature or even chilled. I eat it both ways and love it either way.  I am sure you could top this with vanilla ice cream for even more yumminess.

Angie’s GF Strawberry Rhubarb Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg. egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembles coarse meal.  Add egg and citrus juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks and hull/slice the strawberries.

Filling:

2 cups fresh strawberries, hulled and cut in thick slices

2-3 cups cut up fresh rhubarb – place in medium bowl

Mix with

½ to 2/3  cup sugar ( I used ½ cup but you might like it sweeter.)

1/3 c gluten free flour mix (see below recipe or Better Batter flour works great.)

I sometimes add a tsp. of orange zest to the filling; a great pairing with these fruits.

Crust: Roll out pie crust in a pie bag or between the two sheets of wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry strawberry – rhubarb mixture

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Continued directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about ½ to 2/3 of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 425 degree oven for 40-50 minutes until bubbly and the crust is light brown.  I have a bottom heat oven so my crust gets nice and brown.  If that is an issue for you, bake the empty bottom crust ten minutes before filling so it gets a head start.

Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally shared in July 2015.  Slight changes to the text were made but the recipe is pretty much the same.

Rhubarb Custard Crumb Pie For Dessert

Rhubarb is plentiful so it was a good choice for my first adapted gluten free pie recipe years ago. This is my favorite rhubarb pie and my go to recipe for a great spring dessert.

 

 

This is an easy pie even though it has several steps.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet, slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat flour.  This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  What I am giving you is my mixture of three recipes with some small modifications over time to create one of my favorite GF pie recipes.  I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

I like it because it has a great texture and the flavor is complex but subtly rhubarby.  It isn’t really soft or all that custardy but more cake-like in texture. It is a game changer of a rhubarb pie. I promise you that!

Angie’s GF Rhubarb Custard Pie

Crust:

1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

——————

Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour. I must confess I forget this step a lot of the time and it doesn’t seem to matter much….

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure!  Mix until it comes together into big chunks.  Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

rhubarb

My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge.  By OXO: I love it; it works better than wax paper which can get soft and tear as you roll out the crust.  King Arthur Flour sells an inexpensive one on line. I highly recommend you get the OXO version for making scratch pie crust.  Or maybe improvise with a sheet of heavy duty plastic! Strong enough to work with the rolling pin and better than wax paper.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

Mix with dry mix made of

2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup

¼ c brown rice flour mix (see below recipe)

½ tsp nutmeg

Sprinkle cinnamon

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.  Pour the following wet mix evenly over this mixture:

Wet mix: 3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with the crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix (same as King Arthur’s Basic Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally published in the late spring of 2013.  I revised it somewhat since then.  I have made this pie many times in past years to rave reviews.  One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not!  Spring is rhubarb season.  Go forth and make pie!