Holiday Baking! And…GO!

GF DF Chocolate Cream Pie

Crust:
Adapted from Minimalist Baker

3/4 cup gluten free rolled oats
3/4 cup  raw almonds
1/4 tsp salt
2 Tbsp sugar, plus more to taste
3-4 Tbsp coconut oil, melted

Filling:

1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
4-6 tablespoons cocoa powder* (depending on taste)
3 cups unsweetened dairy-free milk**
4 egg yolks, slightly beaten
1 tablespoon vanilla
2 tablespoons vegan butter, dairy-free margarine

For the crust:

Preheat oven to 350°. Blend all ingredients in blender, except coconut oil, to a fine crumb. Gradually add coconut oil while blending. I used all 4 tablespoons and my crust was a little too wet. Add oil until the crumbs can hold together. Pat crust into pie plate, cover the bottom of plate and go up the sides as much as you can. Bake for 15 minutes then raise oven temperature to 375° and bake for 5-10 minutes longer, until lightly browned. Let crust cool on wire rack while you prepare the filling.

For the filling:

In a large sauce pan whisk all the dry ingredients together. Mix egg yolks and milk together and gradually add to the pan while whisking. Cook over medium heat stirring constantly. Bring to a boil and boil for one minute. Remove from heat and add in vanilla and vegan butter. Pour into pie crust, cover with plastic wrap and chill for at least 2 hours. Serve topped with coconut whip.

*I used 4 tablespoon of cocoa this year to make the pie a little more kid friendly. 6 tablespoons of cocoa makes a rich, dark pie, a little more suitable for grownups.

**As with any custard/pudding the fat content of the milk that you use matters. I had half a can of coconut milk left over in the fridge that I used. I made up the rest of the three cups with a coconut almond blend. Just be sure to use unsweetened milk or the pie will be too sweet.

For some reason my husband doesn’t think that chocolate pie is Christmas-y. Chocolate was a regular at our house for holiday dinners. Then again we rarely had apple pie for holidays. My mom made fabulous apple pie, but it was an every day dessert, not fancy enough for holiday feasts. We always had pumpkin and pecan pie and then a chocolate pie or pumpkin cake roll or my Aunt Bonnie’s French Cherry Pie. (I’m still working on making that one dairy free!) I saw a Thanksgiving post on FB that showed three pies for six people. My first thought was that is not near enough pie, but my friend was thinking that was too much pie. Only three pies for six people? All families are different. Our family is a bit food centric, sweet centric to be more specific and we like it that way.

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Lunchbox “Cowboy” Cookies

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Gluten Free Peanut Butter Ranger Cookies

  • ½ cup margarine (dairy-free)
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups oats (gluten free)
  • 1 cup shredded coconut
  • 2 cups rice crispies (gluten free)
  • 1 ½ cups chocolate chips (optional)

Cream together margarine, sugars and peanut butter. Beat in eggs and vanilla. Mix soda, baking powder, salt, oats and coconut.  Gently stir in crispies and chocolate chips. Chill dough for at least 1 hour (overnight would be better). Bake at 350° for 10-12 minutes. Cool 5 minutes on pan and then transfer to cooling rack. Makes 4 doz.

I am in so much trouble with these cookies. I would eat these until I am sick. I have to put them into a secure container as soon as they are cool. I’ve already eaten four, before they were actually cool. I must remember I made these to put in my daughter’s lunch, not eat (all of them) myself.

This recipe has been modified quite a bit. It started out as a recipe that my mom’s friend got from a bakery in Sun Valley. They were called ranger cookies. I halved the recipe and added peanut butter to them. Then I wanted to make them gluten free so I changed just about everything from the original recipe. Then I added chocolate chips, because my daughter wanted chocolate chip cookies. That is often the way recipes work at our house. Pretty sure my mom’s friend would not recognize these cookies as being the offspring of her recipe. I guess adding the chocolate chips makes these more like cowboy cookies. Whatever you want to call them, they are delicious!

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I had to put the cookies in bags inside the canister so that I don’t eat them all. These are reserved for school lunches only. Seriously, I can’t stop eating them!