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Tuesday, February 12, 2013

Some recipes should come with warnings.

I have found a LOT of good recipes through my blogging friends.  There are some that are my go-to recipes, which is especially helpful for GF cooking.  Then there are recipes that I should never - ever - have even tried (darn you, Nancy).

I hate to admit it, but this recipe is so good, that I have had fleeting fantasies of cranberry-hoarding.  I mean hoarding as in taking everything out of my freezer and packing it solid with bags of the red berries.  A couple of deep breathes usually get me out of trouble.

The missing portion was shipped to my parents.  Minus one
"small" slice to make sure it was safe.  Honest.

Crustless Cranberry Pie
Gluten-Free Version
Adapted from Nancy's Adaptation of the Original
(got it?)

1 Cup Gluten Free Flour (I use GF Mama's Almond flour blend)
1 teaspoon guar gum
1 Cup white sugar (I use less)
1/4 teaspoon salt
2 Cups cranberry, fresh or frozen
1/2 Cup dried currants
1/2 Cup butter, melted and cooled
2 eggs, beaten
Zest from one orange
1 teaspoon vanilla

Preheat oven to 350 degrees.  Grease a 9 inch pie pan.

Combine flour, sugar, guar gum, and salt.  Stir in the zest and add cranberries and currants, tossing to coat.  Stir in butter, eggs and vanilla.  Frozen cranberries will make the batter very stiff.  Spread batter into prepared pan.

Bake for 40 minutes, or until browned around the edges and lightly browned on the top.  Serve warm (or cold, or room temperature; on a plate, in your hand, out of the pan; standing, sitting).

I cannot tell you how well this keeps because I have to give it away almost as soon as it cools.  This pie should come with the following warning:  "Baker Beware - You Won't Want to Share!" Or "If It Passes Those Lips, It Will Stick on Those Hips!"  Consider yourself on high alert.

13 comments:

  1. There was a fellow in the supermarket looking for guar gum the other day. He had clerks following him around trying to figure out what it was.

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    1. Sylvie - I used to see it listed in a vast number of ingredients when I read labels - I thought it was something foul. Turns out, it's a natural replacement for gluten! Who would have thought? Did they find it?

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  2. OMG, that looks and sounds delightful!!!

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    1. Sandy, you have GOT to try it! Just replace regular flour for the GF and eliminate the guar gum. Let us know if you do - and if you like it!

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  3. You find a yummy dessert you can eat and you only keep one small slice? What is wrong with you, Girl??!!

    (Ha! I've always said, "A moment on the lips, a month on the hips!" Ugly thought.)

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    Replies
    1. Mama Pea - I know, it's so unlike me! But I am loving this lighter me so much that I don't dare slip. And only a month on your hips? What's your secret?? Mine usually stayed for years!

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  4. I have some cranberries I need to use up; guess what I'm making for Valentine's Day? (Is there a substitute I can use for guar gum?)

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    Replies
    1. Michelle, if you use regular flour, you don't have to add guar gum. And - truth be told - I've forgotten it when using my GF flour blend and it's just fine.

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  5. Oh sure, just what I need...ANOTHER yummy, fattening thing to bake! I really need to make this, I know hubby would love it as a coffee cake kinda thing. :)

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  6. ROFL, thanks Susan, you made my day!!!

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  7. Oh, I love everything cranberry. This looks fabulous!

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  8. I love it when I find a recipe that makes me want to eat it every day. Then again it makes it hard not to eat it every day. LOL

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