Lemon Cream Pie – GF/DF

So first on the blog I want to share one of my all time favorite pie recipes! This is a recipe my mom made when I was growing up and was one of the first dessert recipes I tweaked to be GF/DF. This I’m not sure where it originates from but it’s an absolute favorite in our family and if you prefer, go ahead and make it with all the gluten and diary.

Before going diary free I would top it with homemade whipped cream (SO GOOD). Now I just eat it as is and serve regular whipping cream on the side for all of my diary eating family.

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1 – 10” baked pie crust shell – (Gluten Free Pie Crust) or (Regular)

Filling: 
1 ½ cups sugar
½ cup cornstarch (or arrowroot if you prefer)
1 ½ cups water
1 cup almond milk (coconut or whole milk also works here)

6 egg yolks
2/3 cup lemon juice (fresh if possible)
4 Tbsp. butter or 
margarine
1 ½ tsp. fresh lemon zest

Directions: 
Combine sugar and cornstarch in a medium pot. Add water and milk. Beat egg yolks until light colored and add to mixture. Cook on medium-low heat stirring constantly with a whisk until thickened. Remove from heat then stir in lemon juice, butter and peel. Stir until combined. Pour into cooked pie crust and cool completely.

I leave it on the counter to cool for a bit then put in the fridge to cool completely. I highly recommend sharing this delicious pie with a friend or your family!

I hope you enjoy it as much as we do!

Applesauce Cinnamon Muffins – Gluten & Dairy Free

Good Afternoon,

It’s been forever since I’ve shared anything but I wanted start sharing some recipes here and there. In November, per the recommendation of my doctor, I went gluten/diary free to help resolve some health issues.  It’s been an adjustment but it has helped a lot and I’m getting the hang of it!

This week my daughter requested applesauce muffins so I tweaked a traditional recipe (you can find the original here) to be gluten-free. My kids LOVE them and they taste totally normal (texture is spot on, and no weird after taste!) I hope you enjoy them as much as we do!


Ingredients:

  • 2 cups Better Batter GF Flour OR the next 6 ingredients
    – 1 1/4 brown rice flour
    – 1/3 cup potato starch
    – 1/3 cup tapioca starch
    – 1 tsp xanthum gum (
    – 1/2 tsp powdered pectin (like you use when making jam)
    – 1 TBSP instant mashed potatoes
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp GF baking powder
  • 1/4 cup oil of choice or melted butter
  • 1 1/4 cups applesauce
  • 2 tsp vanilla extract

Instructions:
Pre-heat oven to 375 degrees. Mix all the dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine wet/dry ingredients and mix well. Scoop batter into a greased or lined muffin tin. Bake at 375 degrees for 15-17 minutes. Makes 12 muffins.