Sugar Free Coconut Pie

My husband loves coconut pie; it's probably his favorite.  However, he's diabetic, so pie is not something I make very often because he just doesn't need the sugar. Still, I have made coconut pie for him on occasion, all the while feeling a bit guilty about doing so.  Granted, there are many sugar substitutes on the market, and I've tried almost all of them; the results have always been less than desirable.  I had resigned myself to making his favorite deserts with real sugar but making less often.

I happy to say that is no longer the case.  A few weeks ago, I attended a gluten free and allergy expo in Dallas, TX with my daughter.  While walking through all the vendor displays and sampling all the gluten free products, I stumbled upon a vendor with a new sugar substitute--Swerve (at least it was new to me).  Unlike other brands of sugar replacements, Swerve has both a granular and confectioner's version (I was really intrigued by the concept of a replacement for confectioner's sugar).



 According the company's website (www.swervesweetner.com), Swerve is a zero glycemic index sugar substitute that contains no artificial ingredients, preservatives, or flavors.  The website states that Swerve is made be fermenting glucose with Moniliella polinis--a natural microorganism found in honeycomb--to break down the glucose and produce Erythritol, which is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose. 

This sounds great, but still I was a skeptic.  I've just never had any real success with sugar replacements, but I decided to give it a try.  My grandmother's coconut pie recipe would be the perfect test.  So I gathered the ingredients and began.

First, I combined the sugar and flour (with just a pinch of unrefined salt), stirring this dry mixture until everything was well mixed.  I then added the half-n-half (this could be substitute with a lower fat milk or non-milk product, but you'll lose some of the richness) and egg yolks which I had whisked together and the butter (cut into small chunks).  I know many will be horrified that I added the egg yolks at this point, but I've found that if you mix the milk and eggs and start them at a cold temperature, the yolks won't scramble.

Use a low heat and stir constantly!  This is critical!  If you step away there's a very high chance that your custard will scorch--and that's a very bad thing!  Stir constantly until the mixture thickens and begins to bubble (about 10--15 minutes).  When the mixture becomes thick and bubbly, stir in the coconut and the vanilla flavorings. 

Pour into your favorite pie crust and top with meringue (I've included my recipe using Swerve).  Sprinkle the top of the pie with some coconut shreds and place in the oven to cook and brown the meringue and coconut. I need to mention that my family doesn't really like the "mile high" meringue, so I stick with a much thinner meringue layer.  However, if you family likes the "mile high" meringue, by all means--go for it!

The pie turned out beautifully!  At this point, the problem became holding off my husband long enough for the pie to set; he wanted to dig right in!  I was more than pleased with the result; in fact, the pie was better the next day.  Unlike other sugar substitutes, neither the custard nor the meringue separated.  I'll definitely make other recipes using Swerve.

Here's the recipe for the pie:

Sugar Free Coconut Pie

 

1 1/4 cup Swerve granular sweetener

1/4 cup flour

3 cups half-n-half

1 cup coconut flakes

pinch of salt

3 egg yolks (save the whites for the meringue)

2 tablespoons butter, cut into small chunks

1 teaspoon coconut or vanilla flavoring

 

Whisk the milk and eggs.  In a large saucepan, combine the flour, Swerve, and salt.  Add the milk and egg mixture and whisk to combine.  Add the butter.  Stir constantly over low heat until the mixture begins to thicken and bubble.  Add the coconut.  When the mixture is thick and bubbly, remove from heat and stir in the coconut of vanilla flavoring.  Pour into your favorite pie crust.

 

 

Sugar Free Meringue

 

3 egg whites

1/4 cup Swerve sweetener

1 teaspoon cream of tartar

1/2 teaspoon vanilla flavoring

 

Preheat the oven to 350 degrees.  On the highest speed, beat the egg whites until stiff.  Slowly add the sugar, cream of tartar, and vanilla flavoring.  Beat until stiff peaks form.  Spread over the pie and place in the oven until the meringue browns.  Be careful at this point as the meringue will brown rather quickly.

Gluten Free Banana Nut Bread

My family loves banana bread!  However, given that one of my granddaughters has recently been diagnosed with celiac disease, baking this family favorite became a challenge.  So, I decided that this past Saturday afternoon was a perfect time to tackle the challenge; it was raining--a perfect time for a warm loaf of banana nut bread!

For the "flour" I used King Arthur Gluten Free All-Purpose Mix; I purchased this at my local supermarket, so there was no need to blend gluten free "flours."  While making your own mix is not difficult, I don't always have the combination of rice, sorghum, and other non-gluten flours necessary for baking.  Having a pre-mixed package is very handy!

The result was wonderful!  Everyone loved it!  The end result was dark, rich, moist banana nut bread that tastes just as if wheat flour was used--no one could tell the difference.  The steps are easy.  First, spray a 9x5 loaf pan with non-stick spray.  I actually line my loaf pan with non-stick foil and then spray.  I've found that using the foil as a liner allows the loaf to be lifted effortlessly from the loaf pan; the foil can then be peeled off easily when placing the loaf on a wire rack for cooling. I'll include the recipe at the end of this post, but I thought including  pictures of the process might be helpful.

Here goes:  Preheat the oven to 350 degrees Fahrenheit.

Mix flour, baking soda, and salt in a medium bowl and set it aside. In a large mixing bowl, mix the canola oil and sugars. Then add the eggs; mix well.

Add the bananas and vanilla.

Mix well.  The next step is to add the dry ingredients to the wet ingredients.  Fold in the flour mix and stir until well blended.

Finally, add the nuts, stirring to mix well.

Pour the batter into the loaf pan.

Bake the loaf for 65--75 minutes.  At this point, I must add some comments about my experience.  I started checking my loaf at 50 minutes.  I also thought that the loaf was becoming too brown, so I placed a piece of foil over it to prevent further browning.  While the recipe calls for 65--75 minutes of baking time, my loaf actually needed almost 90 minutes.  I recommend that you check the loaf every 10 minutes or so beginning at about 55 minutes.  I initially used a toothpick to test the loaf, but something told me to check the bottom of the loaf, so I inserted a thin knife blade--it wasn't done when I first checked.  However, after adding the additional baking time, the loaf was perfect. 

After allowing the loaf to cool in the pan for about 15 minutes, I removed it from the pan and then peeled off the foil in order to allow the loaf to finish cooling.

This is the end result!  It didn't last long once I sliced the first piece!

Gluten Free Banana Nut Bread
*2 cups King Arthur Gluten Free All-Purpose Flour Mix (or equivalent)
*1 teaspoon baking soda
*1/8 teaspoon salt
*1/2 cup canola oil
*3/4 cup sugar
*1/4 cup brown sugar, packed
*2 large eggs
*3 bananas, mashed (I used 4 small bananas)
*1/2 teaspoon gluten free vanilla
*1/2 cup chopped pecans (or walnuts) (optional)

Heat oven to 350 degrees.  Lightly spray 9x5 loaf pan with non-stick spray.
In a medium bowl, sift together the flour mix, baking soda, and salt.  Set aside.
In a large mixing bowl, mix together the canola oil and sugars.
Add eggs, mashed bananas, and vanilla, stirring until well blended.
Fold in the dry ingredients and pecans (if using).
Pour batter into prepared pan and bake for 65--75 minutes (check periodically for doneness) or until toothpick (or thin knife) inserted in center comes out clean. 
Allow loaf to cool in the pan for approximately 15 minutes.
Transfer loaf to wire cooling rack to cool before serving.

Lifestyle Change--Going Gluten Free!

Lifestyle Change--Going Gluten Free!

After a very long hiatus, I'm resurrecting my blog.  I'd like to say there were multiple reasons for the dormancy, but truthfully, life has just been busy.  One of the reasons I've decided to begin the blog again is that my granddaughter has just been diagnosed with celiac disease--which means a big change in we our family will need to cook and eat.  I don't mind telling you that at first it seemed a bit overwhelming!  As I begin to research the disease and the dietary needs associated with it, I realized, first of all, just how serious the condition is.  However, I also realized that with proper nutrition, it can be managed.  On the bright side, I think my family will see definite benefits; we've talked about moving away from processed foods, but this just gives us the motivation to be fully committed. 

 

One of the goals of this blog is help others find ways to make delicious dishes for their family.  One other thing I need mention is that I have another granddaughter with nut and egg allergies, so I'll also be posting recipes that are both gluten free, egg free, and nut free. 

 

This morning was an oddity for those of us in Texas--we were covered in sleet.  I'm an English professor, so the university where I teach closed due to dangerous roadway conditions (for the mockers--there's a huge difference in driving on ice as opposed to driving in snow!).  I decided to use my "free day" (there's really no such thing in the life of a teacher or professor) and make a gluten free breakfast casserole.  I must say--it was tasty!  Here's my first gluten free breakfast casserole:

 

Cheesy Gluten Free Breakfast Casserole

 

1 pound ground sausage

diced onion (about 3/4 cup)

diced bell pepper (about 1/2 cup)

2 diced jalapeno peppers (more or less, depending on personal taste)

1 cup shredded Colby Jack cheese (make sure it doesn't contain any starch)

1/2 cup milk

20 oz. frozen hash brown potatoes (I used cubed, but shredded would also work)

8 oz. sour cream

8 eggs

 

Preheat oven to 350 degrees.

Crumble and brown sausage, onion, and bell peppers.

In a large bowl, whisk the eggs until well blended.

Add the sour cream and milk to the eggs and whisk until well blended and smooth.

Add the jalapenos and cheese and stir.

Add the hash brown potatoes (I didn't thaw mine) and sausage.

Add salt and pepper and mix well.

Pour the mixture into a greased 13x9x12 pan and cover with foil.

Bake for 1 hour or until knife comes out clean.  I'll admit that after an hour, I kicked the temperature up to 375 and baked for about 15 more minutes uncovered.

If desired, (and I certainly included this step) sprinkle more shredded cheese over the top of the casserole and leave in the oven until the cheese is melted, bubbly, and beginning to brown.

 

This casserole can be served as a casserole, on a gluten free hamburger bun for a breakfast sandwich, or wrapped in a gluten free tortilla for a breakfast burrito.  The casserole also reheats beautifully; just pop the desired amount in the microwave for a minute or so.