100% Allergen FREE Pastiera! Gluten-Free, Vegan, Nut-Free, Soy-Free, Dairy-Free, Egg-Free Easter Pie
1.1 هزار بار بازدید -
5 سال پیش
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We’re back in the “Cucina
We’re back in the “Cucina Quarantena” attempting to create a 100% Vegan, Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Allergen Free version of a ‘Pastiera di Grano’, the traditional Neapolitan Easter wheat pie! For most Italian Americans, this is the pinnacle of Easter traditions… but what about the increasing number of paesani out there with food allergies or dietary restrictions? so you can have one on your table no matter what!
Our moderator John Viola is going to try his hand at creating a “Pastiera For All People”, so every Italian American can enjoy this most beloved of Easter delicacies!
Buona Pasqua Everybody!
John Viola's 100% Allergen-Free Pastiera - Grain Pie
For Pie Crust and Lattice-
Ingredients:
- 1 cup Bisquick™ Gluten Free Pancake & Baking Mix
- 2 cups King Arthur™ Gluten Free All-Purpose Flour
- 5 Tablespoons Sugar
- 3 Tablespoons Coconut Oil
- 10 Tablespoons Coconut Manna (coconut butter)
- 2 Tablespoons Apple Cider Vinegar
- 10 Tablespoons Ice Water
- Pinch of Salt
- Combine all ingredients in a bowl or mixer and mix until it forms s crumby dough
- Roll dough into a sheet in-between two pieces of wax paper, adding a dusting of Gluten Free flour when necessary.
- Form 2/3 of the dough into a greased pie tin, and cut the remaining 1/3 into lattice strips. Then, set both aside in the refrigerator to Harden.
For Grain Alternative-
Ingredients:
- 2 cups Oat Milk (or any non-dairy creamer)
- 2 Tablespoons Sugar
- 1 Tablespoon Vanilla Extract
- 1 and 1/4 Cups of Arborio Rice (any strong rice will do)
- Pinch of Salt
- In a saucepan, bring oat milk to a boil.
- Combine remaining ingredients, stirring
- Cover, turn heat to low and cook for about 35 minutes, or until the rice has fluffed and absorbed all the liquid.
- Remove from heat and let cool.
For Ricotta Alternative-
Ingredients:
- 1 package Violife™ Vegan Cream Cheese
- 2 Cups Sugar
- 1/4 Cup Lemon Juice
- 2 Tablespoons Canola Oil (or any allergen safe oil)
- 2 Tablespoons Orange Blossom Water
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- A Dash of Italian Aroma Millefiori Concentrate
- A Dash of Rose Water
- Pinch of Salt
- Zest of 1 Lemon
- Zest of 1 Orange
- 1 Cup Chopped Candied Citron and/or Candied Orange Peel
- 3 Tablespoons Bob’s Red Mill™ Vegan Egg Replacer
- 6 Tablespoons Ice Water
- Whisk the Egg Replacer and ice water in a small bowl and set aside for a few minutes to thicken.
- Combine all ingredients BUT the citrus peel in a blender, and blend until smooth.
- Transfer to a mixing bowl and mix in the Grain Alternative cooked rice, and the chopped citrus peels.
- Pour mixture into your chilled pie crust and cover the entire pie with lattice dough strips.
- Bake in a preheated oven at 375 F for about 1 hour and 45 minutes, until you can pull a toothpick or skewer out of the center and it’s not wet.
- Turn the oven off and let it cool in there.
- Optionally, when pies are cooled, you can dust with powdered sugar. I think it takes away from the delicate flavor of the blossom waters, but that’s up to you!
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"Ll'Ove 'e Pasca" by Alfredo Bascetta
Other music provided Royalty Free from Audio Micro Stock Audio Archive
5 سال پیش
در تاریخ 1399/01/23 منتشر شده
است.
1,120
بـار بازدید شده