Gluten Free Blender Pecan Pie Food

GLUTEN-FREE PECAN PIE

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

GLUTEN FREE BLENDER PECAN PIE

Steps:

• Throw all your ingredients in the blender and puree until smooth. You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn’t matter what kind of blender you use. This recipe is fool proof. You can’t fail. Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set. It can take up to an hour and a half to set. The pie makes its own subtle crust. I am a firm believer that people take the first bite with their eyes. Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate. You can also make little individual pies and mound cream, syrup and nuts on top. The different colors, textures, and flavors gives this pie a little extra kick. Whether making this for a guilt free family sweet treat, whipping it up for that surprise dinner guest that someone brings home, or preparing it for that special dinner party – this recipe is a winner. Your snout will returning to this pecan filled trough again and again and again, and you too, will not be leaving any leftovers!

IMPOSSIBLE PECAN PIE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9-inch deep-dish pie plate with cooking spray.
• Sprinkle chopped pecans in the bottom of the pie plate.
• Place remaining ingredients in a blender and pulse until smooth, about 15 to 30 seconds.
• Pour batter over pecans in the pie plate.
• Bake for 50 to 60 minutes, until the center of the pie is set.
• Allow the pie to cool completely before serving. Store the cooled pie in the refrigerator.

GLUTEN FREE BLENDER PUMPKIN PIE

Steps:

• Preheat and oven to 180 C / 350°F.
• Throw everything in the blender until smooth and creamy.
• Pour into a greased 8 inch pie dish and bake for about an hour and a half or until set.
• Leave the pie to cool completely and it will solidify.
• Serve with vegan cream or vegan ice cream. YUM!

GLUTEN-FREE GAME PIE

Steps:

• Crust:.
• Combine dry ingredients.
• Cut cold margarine into dry ingredients, then work into coarse crumbles.
• Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
• Press dough into 9 inch pie pan and refridgerate.
• Preheat oven to 400 degrees F or 200 degrees Celsius.
• Filling:.
• Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
• Spread shredded game into pie crust.
• Pour egg mixture over meat into pie crust.
• Top with flakes of butter, ghee or margarine.
• Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
• After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
• The pie is ready as soon as the top is liht brown and crisp to the touch.
• Serve hot with tomato salad.

GLUTEN FREE BLENDER PECAN PIE

Steps:

• Throw all your ingredients in the blender and puree until smooth.
• You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn't matter what kind of blender you use. This recipe is fool proof. You can't fail.
• Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set.
• It can take up to an hour and a half to set.
• The pie makes its own subtle crust.
• I am a firm believer that people take the first bite with their eyes.
• Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate.
• You can also make little individual pies and mound cream, syrup and nuts on top.
• The different colors, textures, and flavors gives this pie a little extra kick.
• Whether making this for a guilt free family sweet treat, whipping it up for that surprise dinner guest that someone brings home, or preparing it for that special dinner party - this recipe is a winner. Your snout will returning to this pecan filled trough again and again and again, and you too, will not be leaving any leftovers!