Aunt Leora's Coconut Pie!

Leora was an amazing lady. She was one of my dad's two younger sisters and mom to six of my cousins. She was my godmother and I loved her dearly. Leora was named after my Grandmother Leora and in all these years I've only met one other woman with the same name. One fun fact about my dad's sisters is that Leora and her sister Pat both married men who shared the same first and middle names with my dad. Leora shared a birthday with my brother Bobby and since it's coming up next week she's been on my mind.

Aunt Leora, Uncle Tom, Grandma Lee, Dad & Aunt Pat

About thirty years ago a friend and I put together a cookbook full of recipes from our families and friends. I love looking through it all these years later - we all eat so differently now. When I pulled it out recently and looked for her recipes I came across this Coconut Pie. I can't recall ever seeing this on the table all those years ago but coconut wasn't one of my favorites back then and I might have not noticed.

The original recipe called for milk, butter and regular flour. I believe the coconut Leora would have used would have been sweetened flakes but I used unsweetened. I knew a touch of coconut flour would sub for the regular flour easily and decided to ditch the dairy and use coconut milk and coconut oil.

I can see why this recipe appealed to Leora, as busy as she was, because it is as delicious as it is easy. Leora's pie didn't call for a garnish but since I had coconut flakes and mini chocolate chips nearby I sprinkled some on just because. My pie took much longer to bake than Leora's recipe - no doubt due to the subs.

Version 1.0 - the breakfast edition.

We had the same friends for dinner twice this week and we shared version 1.0 and 2.0 with them. I have to say the presentation of 1.0 wasn't very special looking. The soft custard was still warm and the slices were really more like spoonfuls. A yummy crust had formed on the top due to the coconut and chocolate chips I'd added. It was much like a creme brule topping. We all really loved the texture and the taste. I chilled what was leftover and "tested" it for breakfast. Amazing but still soft for pie.

Version 2.0 made us all happy. It plated up much better. The texture was better and the taste was a exactly the same. This time only one slice remained and it, too, was delicious the next day. I can't really decide whether I prefer it served warm or cold - both are yummy and completely addictive.

This is definitely going in the dessert rotation. It is sweeter than I am used to so I'll probably cut the sugar next time I bake it. It would be an easy, wonderful treat to make for Easter.

Leora's Coconut Pie
Grease pie plate with coconut oil, preheat oven to 350 degrees.

Add all ingredients below in blender container:

1 can Light Coconut Milk, I used Trader Joe's
4 large Eggs
1 cup Coconut, unsweetened shredded
1 cup organic cane sugar
1/4 cup Coconut Oil
1/4 cup Coconut Flour
1 1/2 teaspoons Vanilla
Dash of salt

Blend until well combined. Pour into prepared pan and garnish, if desired, with additional coconut and mini chocolate chips. I used Enjoy Life which are dairy free.

Bake for approximately one hour. Insert a sharp knife in the center, if it comes out clean the pie is done. Cool or chill before serving.

Enjoy!

Pi Day - Creamy Chocolate Filled Coconut Whoopie Pies

I love Pi Day - although Joe appreciates the math side of this "holiday" I much prefer the baking side. These whoopie pies are similar to last Pi Day's recipe in that they are coconut flour based. The cake is vanilla with shredded coconut and the filling is a delicious light and creamy chocolate sweetened with dates. 

Yes, I am very aware that my whoopie pies look much more like hamburgers than dainty, delicious desserts. They admittedly could have been a little thinner but no one complained.

This filling is amazing. It's a total knock off of a delicious chocolate mousse from Vegan-Magic that's been floating around Pinterest. Vegan-Magic is a new site to me and I've been enjoying looking at all of the wonderful recipes Adriana has posted. Please check it out.

Creamy Chocolate Filled Coconut Whoopie Pies

Preheat oven to 375 degrees - grease pan with coconut oil.

Made seven for me but next time I'd probably aim for eight.

The Cakes:

1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
2/3 cup organic cane sugar

1/2 cup water

1 Tablespoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and give it at least three or four minutes.  

I filled fourteen wells on my pans, you might aim for sixteen for a less hamburger appearance.  Bake about 15 - 20 minutes until they are set in the center. Cool a few minutes before removing from pan and cooling on a rack or plate.

While your cakes are baking make the filling:

Creamy Chocolate Filling:

1 cup Coconut Cream (See Note)

1/2 cup (8) Organic Medjool Dates, roughly chopped

3 Tablespoons Cocoa

1 Tablespoon Vanilla

Combine all ingredients in a food processor until creamy and well mixed. There will be flecks of dates in the chocolate cream. That's deliciously okay. There will be plenty to fill the pies even if you make an extra one or two.

Note: The coconut cream I used today was from canned, full fat coconut milk. Refrigerate the can overnight and use the hardened, white layer on top. Reserve remaining coconut milk in a glass or plastic container, covered, in your fridge.

Divide filling and spread over half of the cakes, top with another cake and enjoy!

Happy Pi Day - Chocolate Peanut Butter Whoopie Pies!

Happy Pi Day! 

With all whoopie pie recipes floating about on Pinterest and my favorite blogs I finally purchased a whoopie pie pan of my own a couple of weeks ago. Last week I found a lovely and new to me blog - Forbidden Rice Blog and as soon as I saw the beautiful photograph of Julie’s whoopee pies I knew I had to make a gluten free version.  Dark chocolate and peanut butter – is there a better combination?

My cake recipe is a slight variation of the cupcakes I made for Evan.  My filling, though, is more than a slight variation of Julie’s.  Since the cakes are so sweet I used just a bit of honey and subbed coconut cream for the butter – the texture came out very different but Joe and I loved it just the same. I can't wait for everyone else to try them.  Julie’s recipe is more of a whipped and creamy filling so try that if you’re looking for a more traditional center.

They were quick and easy and I think they’re fairly healthy given all the coconut, eggs, peanut butter and raw honey.  

Chocolate Peanut Butter Whoopie Pies

Preheat oven to 375 degrees - grease pan with coconut oil.

Makes 10

The Cakes:

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
1 cup organic cane sugar

1 Tablespoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and give it at least three or four minutes.  

I only had one pan and had to bake in batches. The first batch I filled the entire dozen in the pan and the second batch I filled only eight.  Fill each well with about 2 tablespoons of batter.  Bake about 10 – 13 minutes until they are set in the center. Cool a few minutes before removing from pan.

While your cakes are baking make the filling:

Peanut Butter Filling:

1 cup Peanut Butter

½ cup Coconut Cream (See Note)

¼ cup Honey

1 Tablespoon Coconut Flour

1 Tablespoon Vanilla

(Note: The coconut cream I used today was from canned, full fat coconut milk. Refrigerate the can overnight and use the hardened, white layer on top. It was just about ½ cup).

Mix all ingredients together until well incorporated.

Top ten cakes with the filling and top with another cake. I wasn’t sure which side worked best as the outside and ended up using the flat side facing out.

I stored the leftovers in a covered glass dish in the fridge. It’s a given that I’ll be having one for breakfast tomorrow morning.

Enjoy 

Shared thankfully on Gluten Free Wednesdays!

Le Gravier Apple Tart

      

Tomorrow is my hubby’s birthday and I wanted to bake him a special apple tart for dinner tonight since he’ll be on the road tomorrow. He’s not big on sweets in general and prefers traditional French treats he grew up with much more than the American style birthday cakes and cupcakes that I hold near and dear.  Since he doesn’t have to eat gluten free; I also wanted a gluten free apple tart that would taste every bit as good as its gluten filled counterpart.

His parents owned a house in France called Le Gravier and one of their neighbors was a farmer who made Calvados from the apples on their property.  I wanted to incorporate a splash of Calvados into the tart for sentimental reasons.  Calvados is a very strong apple alcohol but you can easily substitute a splash of apple cider instead.

Gluten free pie/tart crusts have seemed an overwhelming task.  Although I started baking and cooking very young and pie crusts were never my forte even with wheat based recipes.  A gluten free crust, I was sure, would disappoint.  But last week Elana posted a gluten free almond flour tart crust – an absolutely beautiful one at that.  I used almond meal which made for a far more rustic look.  While I plan to make this again just with almond flour, this crust was great as is. The tart pan I picked up this weekend was an inch larger than what was called for in her recipe so it didn’t make it all the way up the side of the tart pan but that was no problem.

An old Le Cordon Bleu cookbook gave me the outline for the tart and I tweaked it just a bit.  The original recipe called for cinnamon, but one of has reactions to it so I didn’t use it and we certainly didn’t miss the flavor. Granny Smith apples, thinly sliced and drizzled with lots of lemon were placed on the unbaked tart crust.

Eggs and an extra egg yolk mixed with heavy cream, sugar and Calvados are poured over the top.  The cream mixture covered the tart completely but soaked into the apples as it baked. I can’t tell you how wonderful the house smelled this afternoon.

Marie came for dinner and brought the perfect wine. She also brought some amazing gluten free chocolates that we're saving for next week! =D

We enjoyed slices with vanilla ice cream.  The crust was savory and crispy.  The filling was sweet but not overly so and I loved the creamy apple texture.   

Chris hasn’t enjoyed a dessert so much in a very long time and came up with a list of several different fillings he’d like to try. I think we’ve found a new family favorite.

EDITED 11/21/17 to correct missing steps.

Le Gravier Apple Tart

Pre heat oven to 325 degrees

Set tart pan with removable bottom on a baking sheet with sides.

Tart Crust

(Adapted from Elana’s Pantry)

2 cups Almond Meal

1 Egg

2 Tablespoons Coconut Oil

½ teaspoon Salt

While Elana’s recipe uses a food processor to mix the crust, I just put everything into my Kitchen Aid Stand mixer and let the paddle attachment mix things up.  Pat the dough into a tart pan – either 9 or 10 inches across – mine was 10 inches. (I've made this many more times since the original post and either almond meal or almond flour work equally well. 11/17)

Tart Filling

4 medium Granny Smith apples, peeled, cored and sliced into 16ths.

1 Lemon, juiced

1 cup Heavy Whipping Cream

1/3 cup Sugar

2  Eggs

1 Egg Yolk

1 Tablespoon Calvados or Apple Cider

Prepare apples and pour lemon juice over them in a mixing bowl, continuing to mix the apple slices as you add more.  

Arrange apple slices in tart crust.  

In the same mixing bowl (with remaining lemon juice) combine whipping cream, sugar, eggs and Calvados well. Pour cream mixture over apple slices.  I put the tart pan on a large baking sheet with edges to contain any spillover.  Then I put the baking sheet on the oven rack and topped off the tart with the remaining filling. (11/17)

Bake at 325 degrees for about an hour - depending on your oven and thickness of your tart, it could be closer to an hour and fifteen.

Enjoy!

Happy birthday to the very best husband and quite possibly the most patient man ever!

March 14 is Pi Day!

If you have a math/science person in your home you probably already know that today is Pi Day! So that means it's Pie Day here. It was late in the afternoon yesterday when we realized that today was 3/14 so I pulled together a quick Pi Day Eve dessert.  This is a coconut pie crust filled with ice cream.  Easy as pie!  =D The crust took about three minutes to prepare.  After baking and cooling the crust I just scooped the ice cream into the crust and swirled some chocolate syrup on top. I popped it back into the freezer until we were ready to enjoy it.  Actual hands on preparation took less than ten minutes.  

Nourishing Traditions is an amazing cookbook.  It's really more of a history of food and nutrition with whole food, traditional recipes.  This book really changed the way I cook - soaking grains and legumes for better digestion, using good quality fats to nourish our brains and skin and learning more about coconut - to name a few.  Between coconut oil, coconut milk and other coconut products there are so many ways to use this healthy ingredient in your cooking.  I've got lots of wonderful, nourishing recipes I love and will eventually get to here, but for now, it's the coconut pie crust.

The Nourishing Traditions Coconut Pie Crust is an easy peasy recipe. You want to use shredded or flaked coconut with no sweeteners.  I added cocoa but no sugar because the ice cream and syrup are soooo sweet.  We chose Coconut and Chocolate for our flavors and just scooped them into the crust.  Softening the ice cream and layering it would be really pretty and give you much prettier slices than this one!  Either way, it tastes awesome.  The crust has a crunchy, almost salty flavor that contrasts with the sweet creamy ice cream beautifully.

Cocoa Coconut Pie Crust
Makes one 9 inch crust
Preheat oven to 300 degrees

In a medium saucepan melt:

1 stick of Butter

When melted add:

1 T. Cocoa
2 Cups Shredded unsweetened Coconut

Mix together, press evenly into an ungreased pie pan and bake thirty minutes.

Cool completely and fill with your favorite ice cream.  We used two pints.

Drizzle a little chocolate sauce on top if you like.

Serve immediately or freeze to serve later.

Enjoy!