Maple Pecan Pie, Scalloped Potatoes, Green Bean Casserole, GF, Dairy Free

Maple Pecan Pie

My family demands I make this every year. It's a little expensive, but worth it.

¾ c real maple syrup (no fake stuff)

1 cup brown sugar

1/2 cup canned coconut milk

1 tablespoon molasses

1/2 teaspoons salt

5 egg yolk's

1 1/2 cups chopped, toasted pecans

one pie shell

1. Preheat oven to 450°F.

2. Toast chopped nuts on a baking sheet for 10 to 12 min. or until they look and smell toasted. You may also toast in a skillet which will take about 5 min. Watch it carefully, do not burn it. Pour toasted nuts onto pie shell.

3. Warm the maple syrup, brown sugar, coconut milk, molasses and salt in a pan on stove or in the microwave. Remove from heat and whisk in egg yolks. Pour over nuts into pie shell. Place in oven and immediately reduce heat to 325°F. Depending on the size of your pie pan and bake for 45 to 60 min. or until pie is Set and barely jiggles in the center.

Pie Crust

1 1/2 c GF flour mix*

1 tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1/4 c olive oil (or neutral oil like canola)

1 egg

1 tsp vanilla

1 tsp chocolate extract (essential to replicate buttery goodness) or cocoa powder

1/4  to 1/3 c nut milk

1/2 tsp cinnamon, optional

1. Mix dry stuff. Add wet stuff and stir. It should look like clumps. Let rest in the fridge at least 90 min to hydrate so the flour can hydrate and the crust will be tender. Press into an oiled pie pan and fill with pie filling. Bake as usual.

*GF flour mix:

1 c rice

1/2 c brown rice

1/2 c sweet rice

1/2 c toasted bean flour

1/4 tsp pectin

Makes 2 1/2 c mix.

Green Bean Casserole

1 cup water

1 tablespoon chicken broth

3 tablespoons gluten-free flour mix

salt, pepper and Mrs. Dash or other seasoning to taste

half an onion, chopped

two cans of green beans

1. Brown the onion in a pot on the stove with a dash of oil. Add water, broth, flour mix in seasoning, cook and stir until thick. Add the green beans, stir. Pour into serving dish and top with crumbled Chex cereal if desired.

Scalloped Potatoes

4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices

1 tbsp oil or bacon fat (bacon fat is tastiest!)

1 small onion, minced

2 cloves garlic, minced (about 2 teaspoons)

3 c chicken broth

1/4 c gf flour mix

4 sprigs fresh thyme (or ½ tsp dried)

2 bay leaves (or tsp sage)

2 teaspoons table salt

1/2 teaspoon ground black pepper

¼ tsp mustard powder, optional

Crumbled bacon, parsley or chives as garnish, optional

Heat oven to 350° F. In a heavy saucepan over medium heat, melt the butter. Stir in the onion and cook, stirring occasionally, until onions are softened. Add garlic and saute for half a minute. Stir in broth, flour, thyme, sage, mustard, salt, and pepper. Stir in potatoes.

Cover and bring to a gentle simmer. Cook for 15 minutes, or until a knife slips in and out of the potatoes fairly easily. Remove bay leaves (if using) and discard. Transfer potatoes to a 9×13 inch baking dish. Bake for 20 minutes, or until sauce is bubbly and thickened. Cool for a few minutes before serving. Garnish at will.