Tuesday, 26 August 2014

Fresh Strawberry Pie

gluten free fresh strawberry pie

This is a guest post by my mom. She and my brother-in-law both have July birthdays and this is their favourite dessert to celebrate the occasion!

This recipe should serve 6, but we have found that four people can finish the pie without any problems.  It's that good!

makes 1 pie

1 gluten-free pie crust baked and cooled. (My recipe here)

2 pounds of strawberries
3/4 cup of sugar
2 tablespoons cornstarch
1/4 cup water (depending on amount of purée you get)
1 cup whipping cream, whipped with a splash of vanilla an 1/4 cup icing sugar

Optional: 4 oz cream cheese, blended with 1/4 cup sugar


Follow recipe for making a gluten-free pie crust, or buy a gluten-free pie crust already made from the store. If you want a more decadent pie, then use the cream cheese option and spread a little on the bottom of the pie crust after it cools. This is an especially good option if you want to make the pie more than eight hours in advance, because the cream cheese helps keep the glaze from making the crust soggy.

Hull and wash the strawberries. Pat dry with an old tea towel. Place strawberries into the crust flat side down, use the largest strawberries in the very middle and work your way out in circles from there. Save extra berries to purée for the glaze. 

To make the glaze you should have at least one cup of puréed berries if you do not have that much then you need to go back to the pie and steal some berries.  You need to have somewhere between one cup and one and a half cups of puréed berries. If you have one and a half cups then you do not need to add 1/4 cup of water otherwise you do.  

Add berries and sugar and cornstarch to a small saucepan. Make sure you mix in the cornstarch with a bit of cold water, or blend very well with the sugar before adding to the berries, so you don't get any lumps.  Cook the mixture until it bubbles. Allow it to cool for about five minutes, then pour evenly over the berries.  Put pie in the fridge to cool and top with real whipped cream just before serving.

hull strawberries and place, cut side down, in cooked pie crust

puree remaining strawberries

make strawberry glaze and pour over raw strawberries

slather with whipped cream and enjoy!

Wednesday, 6 August 2014

Chocolate Mug Cake

Gluten Free Mug Cake

This is the best invention ever... chocolate cake in just over a minute. Whoever thought this up is a genius. It's not quite as good as "real" cake, but when you're having a chocolate craving emergency, it's a pretty dang good substitute. Go ahead and melt some chocolate chips over the top for good measure!
Not the prettiest, but delicious!
Too bad I can't blame my cravings on pregnancy anymore! Although I am breastfeeding, so I'm still technically eating for 2... and I'm pretty sure the baby wants chocolate.

for at least 1

3 Tbsp Gluten Free Flour Blend (any kind you want)
1 1/2 Tbsp Cocoa Powder
1 1/2 Tbsp Sugar (you can use less or substitute other sweeteners in the appropriate amount)
1 Tbsp Oil (I use canola)
1/4 tsp Baking Powder
Dash of Vanilla Extract
2 Tbsp Milk (or milk substitute)


Combine dry ingredients in a medium-large microwave safe mug
Add wet ingredients and mix
Microwave on high for 1 to 1 1/2 mins (until it's no longer wet or squishy)
Ice with nutella or let chocolate chips melt on top

I usually eat it out of the mug but you can take it out and eat it on a plate... if you like making extra dishes ;)
Dry Ingredients
Add wet ingredients and mix
Microwave for 1 - 1 1/2 mins
melt chocolate chips on top

Sorry for the crappy pictures, but you get the idea!