This is a first draft of a dairy and sugar free key lime pie filling. I made it for the first time yesterday and it was fantastic! I started off preparing a sugar free sweetened condensed milk. I Iooked at recipes that were vegan and some that were sugar free and just combined both ideas.
Sugar Free Dairy Free Sweetened Condensed Milk
24 ounces unsweetened almond milk
1/2 cup splenda
Reduce the almond milk in a pot on medium heat to 12 ounces. This should take a little while and make sure to have heat low enough so milk doesn't boil over. Add splenda to the reduced milk. It won't be the consistency of regular sweetened condensed milk but we will make up for that in the filling process. If you want the full fat decedent version then start with full fat coconut milk in the can.
Key Lime Pie Filling
prepared sugar free unsweetened condensed milk (above)
1/2 cup lime juice
4 egg yolks
more splenda if needed depending on the sweetness of the limes.
2-3 T. cornstarch
pinch of salt
Combine all the above ingredients in a 8 cup glass container and heat on high in the microwave until mixture begins to rise and thicken. After it thickens whisk and pour into a prepared pie crust (almond flour or coconut flour shortbread type crusts are good). You can leave it like this to serve but I prepared a meringue using egg whites, splenda and agave nectar. I will have a complete recipe very soon. I'm going to try the next filling using gelatin in place of the cornstarch. Using additional egg yolks would also work.
I'm trying to include less and less animal products in my food. When I heard about substituting chia seed slurry for eggs I just had to try it. I believe I like it better! Can you argue with a dough that contains beans, seeds and vegetables!!! I plan to try the next batch with a salt substitute and see how it tastes.
1/4 Cup Chia seeds soaked in 1/2 cup water
1/3 cup flax seed meal
1 cup chickpea flour
1 head of cauliflower, (steamed and squeeze out water)
1 tsp salt
1 tsp. agave nectar (or any sweetener)
Preheat oven to 400 degrees. Combine all ingredients until completely blended. Brush a cookie sheet lightly with vegetable oil. Press dough into desired shape and flatten to 1/4 inch. Brush top of dough lightly with vegetable oil. Bake about 10 minutes. Bottom of dough should be nice and brown. If you want both sides brown to make a cracker then turn dough over at about the 7 minute mark. Adjustments to time will probably have to be made depending on your oven.
You can also replace corn tortillas by rolling this dough between two sheets of plastic wrap or parchment paper, removing dough and placing it in a hot cast iron skillet and cooking on both sides just like when you make tortillas. Wonderful for fish tacos or your favorite wrap.
My first experiment with this dough was making 5 inch pizzas. After baking the crusts I topped them with sauteed bell peppers, jalapenos and onions and jalapeno almond cheese. Instead of placing them back in the oven (which you can do) I put them in the microwave until the cheese melted. I added a smear of pizza sauce to the top when they came out. I like putting gluten free breads in the microwave because the horrible thing that microwaves do to regular gluten breads becomes a wonderful thing with gluten free breads. IT MAKES THEM CHEWY!!!! It gives them more "bite" and texture. I do this with most gluten free bread products except muffins, cakes etc that you desire to be very tender.
I had this guacamole made table side for me while going to culinary school in New York City. The chef was from Mexico City. Kinda funny that a Texas girl had to go to Manhattan to eat the best guacamole she ever tasted. Those were the days when people in Texas were adding mayonnaise to their guacamole!! If you still do that then give this one a try....I'll think you'll be a convert!!!
6 ripe avocados, Hass, diced into 1/4 inch cubes
2 medium tomatoes, diced 1/4 inch
1/2 medium onion, finely chopped
2 medium jalapenos, finely chopped
2 garlic cloves, finely minced
Juice of 1 to 2 limes depending on amount of juice (NOT LEMONS)
1/3 bunch cilantro
salt and pepper to taste
Combine all ingredients and chill for about 30 minutes. Serve with your favorite tortilla chip.
Option: I like to take this basic but wonderful guacamole and add a few things to make it a wonderful salad. I add 1 or 2 cans of rinsed black beans, diced red bell pepper and a chopped mango. If you want a spicier guacamole then use serrano chiles instead of jalapenos.
You can also layer the basic guacamole with refried pinto beans seasoned with chile powder, salsa, and top with grated jalapeno almond cheese for your very own dairy free classic layered dip.
2 cups white bean flour (chickpea or black bean flour)
1 1/2 cups almond flour
1 cup almond milk
2 tsp. baking soda
2 tsp. salt
1/2 tsp garlic powder
1/2 tsp. chili powder
1/4 tsp. cumin
1 tsp. xantham gum
1 T. honey or 2 T. sucralose
4 T. oil
1/2 cup grated almond cheese, jalapeno flavor
1/4 cup chopped jalapeno
1/4 cup chopped red bell pepper
1/4 cup chopped sweet onion or green onion
Mix dry ingredients together in a bowl until well combined. Add eggs, almond milk, and oil. Mix until combined. Add cheese and chopped veggies and mix well. Bake in bread pan or muffin tins at 350 degrees until golden brown and set.
Options: For those of you on a low carb diet you can adjust the almond and bean flours to have them contain the amount of carbs you desire>
1/2 cup butter(softened), shortening or coconut oil
1 cup sucralose
1 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. baking powder
2 cups pumpkin seed flour or any nut flour (process pepitas in a coffee grinder to make the flour)
1/4 tsp. salt
1/2 tsp. cinnamon
3 T. sucralose
1/2 tsp. xantham gum (optional)
Cream butter and sucralose. Add egg, vanilla, salt, baking soda, xanthum gum and baking powder until mixed. Add pumpkin seed flour or any nut flour and mix. Refrigerate dough until chilled. When ready to bake mix sucralose and cinnamon together. Roll dough into balls and then roll in cinnamon mixture. Bake at 325 until golden brown. Cool and enjoy!
Steam 1 medium trimmed head of cauliflower in the microwave for about 10 minutes. I just place it whole in a bowl with no water. Let cool and place in a tea towel and squeeze all the water out you can. You can also use several paper towels. Place dried cauliflower in a food processor with the steel blade.
1/2 almond flour
Spices (I change this according to what I am using the bread for) Pizza dough gets garlic powder and oregano.
1 to 2 cups of grated Lisanatti brand almond cheese (I love the jalapeno flavor) Any type of cheese will do.
salt if needed
Process until blended. For pizza dough I spread mixture in whatever shape I desire and make it pretty thin. I use an offset spatula for this and always line the pan with parchment paper. Bake in a 350 degree oven until golden brown. Top with your favorite cooked ingredients and return to oven. It doesn't take long!! Almond cheese works best by adding grated cheese to top of pizza after removing from oven and letting carryover heat melt it. Lisanatti does contain a very small amount of dairy protein to give it a nice texture so it is not vegan.
I most often make individual pizzas with this as well as 3 inch rounds for snack size. My favorite for snack is top with 3 pieces of turkey pepperoni and some grated almond cheese. Throw 3 of them in the microwave for under a minute and enjoy.
If you spread this onto a 1/2 sheet pan lined with parchment to make a large rectangle you can cut it to make great wraps.
Optional: Add 1/2 tsp. baking soda and 1/2 cup chickpea flour and form into 1/2 thick 5 inch patties. Bake until golden brown approximately 20-30 minutes. I let these sit 24 hrs uncovered and use for hamburger buns or sandwiches. They are great with the black bean burgers. Top with sugar free ketchup and mustard, lettuce/tomato. A super healthy burger with no guilt.
You will need a food processor.
15 oz can of black beans, drained
8 ounces button mushrooms
8 ounces button mushrooms chopped coarsly with a knife
2 tsp. vegetable oil
1/2 med onion
1/2 cup chickpea flour
1/2 cup gluten free panko breadcrumbs
Process onion and 8 ounces of mushrooms until very fine in food processor with steel blade. Add beans and process until smooth. Add the rest of the ingredients except chopped mushrooms and mix until blended. Saute chopped mushrooms in oil until golden brown. Fold into bean mixture.
When ready to prepare add a 1/2 tsp of oil to a non-stick skillet and let get hot. Add a patty sized portion and flatten with a wet hand or spoon.
Brown on one side and flip over and brown the other side.
Optional: Leave out the chopped mushrooms and add in any coarsly chopped vegetable or soaked ground nuts to give patty some texture.
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