hemhawseesaw

The ups, downs, and runarounds of Celiac Disease and food sensitivities

What do you get…

When you cross a crustless pumpkin dessert pie with a savory sweet potato pie? Voila!

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Oh, and I forgot to mention that the sweet potatoes were PURPLE!

Taking a bit of this from Katie, a bit of that from Tasty Eats at Home, I ended up with a delectable pie! Here’s what I did:

15 oz of cooked purple sweet potato (I was a bit short, so I threw in some purple cauliflower)

2 tsp baking powder

1 tsp salt

1/3 cup brown rice/sorghum flour

2 tbsp unsweetened applesauce

3/4 cup coconut (or other) milk

1 tbsp flaxmeal

1 tsp rosemary

1/2 tsp black pepper

1/4 tsp paprika

1/8 tsp nutmeg

1/8 tsp ginger

and a dash of garam masala spice mix for good measure (hence the yellowy tint)

I followed Katie’s instructions of cooking at 400 degrees for 35 minutes, then chilled the pie in the fridge for several hours. YUM! Thanks for the inspiration, fellow bloggers!

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And in other news, I finally used the box of GF Bisquick I’d received about a year ago from University of Chicago Celiac Disease Center, the last lonely Tweason’ale, and a dash of cinnamon to make beer bread! What a delicious way to “get rid” of seldom-used products lurking on the shelf.

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In closing, I wanted to give a commiserating shout-out to Gluten Dude, who happened to post his [and my] feelings in perfect words at the exact time I was experiencing them. Hang in there, folks. Hang in there, me…

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