Monday, November 25, 2013

Pumpkin Pie (dairy free)

Last year, I posted a pumpkin pie recipe which had many dairy ingredients. After I found out that Brek still has a dairy intolerance, I had to modified all of my recipes to exclude dairy, including my pumpkin pie recipe.

I made two slight adjustment to my the recipe. Sour cream was replaced with coconut cream. Instead of using butter in the crust, I replaced it with coconut oil.

The pie tasted smooth and melted in your month. Watching Brek gobbled up my dairy free pumpkin pie with no food allergy reactions makes me feels pretty relieve. He can now have something pumkiny sweeter any time.

Pumpkin Pie
serve 6-8

Prep work
  1. Preheat the oven to 350°F.
  2. Line a 8 by 6 (small rectangular) baking pan with parchment paper. Set aside.
For the crust
5 oz. graham crackers
3 oz. coconut oil, melted
  1. Place the graham crackers in a food processor and pulse until finely grounded. (Or crumble the graham crackers by hands.)
  2. Add the melted coconut oil.
  3. Pulse a few times to blend.
  4. Place the crumb in the prepared baking pan.
  5. Using the back of a spoon, press the crumb to pack it, making sure the crumbs come up the side of the pan a bit (like a wall).
  6. Bake for 8-10 minutes. Then set aside to cool.
For the filling
1 (1.7 oz.) large egg
1/2 cup (3.5 oz.) packed light brown sugar
1/2 cup (4.7 oz.) canned pumpkin puree (Libby)
1/2 cup (4 oz.) coconut cream (Aroy-D)
1/2 tsp. grounded cinnamon
1/8 tsp. grounded nutmeg
1/8 tsp. grounded cloves

  1. In a large bowl, whisk together the eggs and sugar.
  2. Add the pumpkin puree. Whisk until smooth.
  3. Add the coconut cream and whisk again until smooth.
  4. Add all of the spices into the batter and mix until combine.
  5. Place the filling over the prepared graham cracker crust.
  6. Bake until a tooth pick inserted in the middle of the filling comes out clean, about 35-40 minutes.
  7. Transfer the pan to a wire rack to cool completely.
Note: This pumpkin pie will have a smooth texture while it is still warm. Keep it covered in the refrigerator. Once their texture is firm to touch, cut them into desired shaped. Drizzle them with melted chocolate for more yumminess.

Wednesday, November 13, 2013

Cheese Chips

I discovered making the cheese chips by accident. When I made a dairy free pizza, I used manchego cheese. I know that the manchego cheese is still dairy from sheep's milk, but my kids were dairy intolerance to cow's milk. So the pizza I've been making for them is made with manchego cheese with or without the buffalo mozzarella cheese.

After the pizza baked, I noticed the crispy cheeses that was on the parchment paper and some on the pizza crust. That got me thinking. What if I just baked the manchego cheese by itself. Wonder how that would taste. Oh, to die for!!! The cheese chips tasted nutty and super addicting. Perfect healthy snack for my kids.

I usually make cheese chips after I turn off the oven from baking something sweeter. By using the oven while it's still hot, it is my way of saving money on electric bill. So let me write up two versions on how to make cheese chips.

When buying manchego cheese, I usually pick up the 3-months old. It is half the price per pound to a 6-month or a year old cheese. Ask for the manchego cheese at Whole Foods.

Cheese Chips
serves 2 to 4, depending on how much chips are made

1 small wedge of 3-months manchego cheese

Heated Oven Version
1. Slice the manchego cheese into the same desired shapes, using a peeler.
2. Place them apart on the baking tray lined with parchment paper.
3. Bake in the heated oven until golden brown, about 7 to 10 minutes.
4. Turn the manchego cheese over and continue to let the cheese bake until golden grown, about 5 to 7 minutes more.
Note: If the cheese slices don't seem to bake quickly enough, preheat the oven to 350°F degree. Once the oven is preheated, turn it off and let the cheese slices bake. Keep an eye out as the heat will bake the cheese faster.

Preheated Oven Version
1. Preheat the oven to 350°F degree.
2. Slice the manchego cheese into the same desired shapes, using a peeler.
3. Place them apart on the baking tray line with parchment paper.
4. Bake the cheese slices until golden brown, about 7 minutes.
5. Turn the manchego cheese slices over and continue to bake until the cheese slices are golden brown, about 5 - 7 minutes more.

Keep the cheese chips in a container in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds.

Allergy Info: These cheese chips are free from dairy (not sheep's milk), eggs, corn, legumes (soy), wheat, nuts, and fish.