Saturday, May 7, 2011

Gluten Free Baking Undone: Peanut Butter Chocolate Pie

 This recipe was inspired by a friend of mine, Diane Eblin at the Whole Gang, who is on a mission to show that transitioning to a gluten free lifestyle does not have to be difficult.  Diane is a master at organizing the gluten free community, and has a passion for helping others new to the diet.  This month she has organized 29 gluten free bloggers to feature tips and recipes for transitioning to gluten free life.  You can follow the schedule every day and find out what people who have lived this lifestyle are doing to make cooking easier.

If I've learned anything from the experience of going gluten free, it's to embrace food in its most natural state.  For me personally, that means natural meats, vegetables, nuts, beans, fruit and a minimal amount of grains.  The standard recommendation for people diagnosed with gluten sensitivity or celiac disease is to stay away from dairy for the first six months.  This pie is naturally dairy and grain free.   My favorite way to prepare it is to fill the peanut crust with coconut ice cream by Coconut Bliss or Purely Decadent for an ice cream pie.  Coconut ice cream is hands down the best non-dairy option I have come across, and both brands are free of refined sugars.  A second, chewy, refrigerator pie option: ground up cashews, dates and cacao powder with no added sweetener.

The beauty of cooking this way, or not cooking, depending on how you look at it, is it provides quick nutritious options without a lot of extra ingredients.  Some flours and binders can be hard on the digestive tract, which may need some time to heal as you make the transition to a gluten free diet.

The Crust:

1 3/4 cups dry roasted, salted peanuts
1 3/4 cups medjool dates, pitted

Pour peanuts into a food processor and process with the blade until it turns into meal.  Add dates and process until mixed well.  Press mixture into a 9 1/2 inch pie pan.

Ice Cream Pie:

Allow 2 pints of chocolate coconut ice cream to partially thaw.  When melted enough to work with, pour into crust and smooth into a pie shape.  Cover and freeze for four hours.

Refrigerator Pie:

Make a double batch of power bars.  Press mixture into pie crust.  Cover and refrigerate until ready to serve.


If you came here for some baking advice, Ricki Heller of Diet, Dessert and Dogs has assured me she will be rolling out her baking tips this Tuesday.  Until then, here are a few more "unbaked" gluten free goodies you might enjoy:








Finally, if you are new to this lifestyle, know that you are not alone.   The number of people being diagnosed increases every day as doctors are becoming more aware of celiac disease and gluten sensitivity.  You can find gluten free support through a local branch of the Gluten Intolerance Group of North America or Raising Our Celiac Kids (R.O.C.K.).  This is great way to connect with people who have similar health and dietary concerns.

This post has been shared with Slightly Indulgent Tuesday and Food on Fridays.

14 comments:

  1. I think your advice to "embrace food in its most natural state" is the best advice to give a gluten-free newbie. Wonderful recipe, Megan!

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  2. those look really tasty, easy and fun!

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  3. Sometimes baking "undone" is exactly what we need! These recipes are a great way for folks new to gluten free or even "old hats" to have some easy and impressive desserts to share. :-)

    Shirley

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  4. I love this pie - SUPER-easy and it sounds delicious! I'm all about "embracing food in its natural state" too - going gluten-free made me come to that same realization.

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  5. Oh my, this is an amazing twist on two classics! Love it and my husband would really love me if I made this pie!

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  6. Great advice! The pie looks terrific! Thanks for sharing.

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  7. I'm going to have to try making this pie for my husband - I'm sure that he will love it! Your truffles look pretty darn good as well. :)

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  8. First off, those cashew macadamia nut truffles sound amazing! I use Mejool dates in so many recipes, but I've never mixed them with peanuts. Great idea and the sweet and salty sound like a perfect combo. Thanks for the inspiration! I hate to repeat what everyone else said, but I totally agree that eating food in its most natural state is the best way to go. =)
    Melissa

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  9. Baking "undone" is just perfect! Especially here in hot AZ where it is practically a no-no in the summertime! These look amazing!! My boys (kids and hubby included) would devour the truffles AND the pie!!

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  10. That pie looks amazing! I haven't had an ice cream pie/cake in so long. Now I really want to indulge. And, I have been thinking about fig newtons non-stop for the last couple of weeks. Now, I have a way to make them. And my son prefers the raw cookies to regular ones, now. So, double, no triple win. Thanks!

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  11. Nuts and figs - - what a treat! So simple too!

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  12. What a great bunch of options--even for gluten-tolerant folks like me to try!

    So glad you linked to Food on Fridays!

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  13. There needs to be more gluten free recipes. Thanks for your efforts.

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