Recipe From "Essential Gluten-Free Recipes"
by Tara Rayburn & Mary Vars
Ingredients:
1 large butternut or 1 acorn and 1 kobucha squash
1-2 farm fresh eggs
1/4 cup coconut oil
1/2 cup coconut or rice milk or farm fresh milk
2 Tbsp of raw honey or maple syrup
1/4 tsp cinnamon or 1 drop of cinnamon bark essential oil
1/8 tsp nutmeg or 1 drop of nutmeg essential oil
1 drop or hint of clove essential oil
Dash of sea salt
1-2 Tbsp of shredded coconut
Use coconut or palm oil to grease pans
Directions:
• Cut squash in half and seed.
• Bake squash on greased glass pan or stainless steel sheet for 30-45 minutes until
soft.
• Then puree
• Combine all ingredients except shredded coconut. Mix and pour into greased
glass pie pan.
• Sprinkle shredded coconut on top. You can sprinkle some on the bottom before
pouring for a nice crust texture.
• Bake for 20-30 minutes at 350 degrees until slightly browned.
Tips & Tricks:
Although it is similar to pumpkin pie, it is far less sweet. Calling it pie and serving it with
the meal makes it a fun veggie side.
You can use recipe for quiche crust if you desire to have a piecrust.
Whip canned coconut cream with vanilla and maple syrup for sweeter dessert.
Essential Gluten-Free Recipes is Available at
Amazon.com
Or Christmas Special at Life Science Publishing 1-800-336-6308
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