Juicy, tangy, not to sweet pie goodness

Gluten free, sugar-free summery blueberry, peach pie

Gluten free, sugar free summer blueberry peach pie

Gluten free, sugar free summer blueberry peach pie

Happy summer! We started our summer off with a fundraiser. The school’s band sold pies at one of the municipal band concerts. TQ has a serious sweet tooth, even with fructose malabsorption. I thought he would grow out of it because all things sweet cause him sickness, not so. Working the pie booth might have been torture for the little man. He loves pie! (of course he hasn’t had any in years) In my effort to stop him from drooling, I promised to make him a pie for himself. The gluten free, sugar free, summer blueberry peach pie was my effort.

Juicy, tangy, not to sweet pie goodness

Juicy, tangy, not to sweet pie goodness

Baking the pie

I have to confess, I was not optimistic about making a gluten free, sugar free pie. But, I was willing to at least give it a shot and maybe I’d learn a few thing along the way. I made it easy on myself to start, I found a pre-made gluten free crust at the store – winning! Fruit and fructose malabsorption don’t obviously go hand in hand so the challenge was big to find an acceptable filling. I chose blueberries because I know TQ tolerates them well. Peaches are ok too, but they are new to his diet. Portion control was really going to be an issue and because of all of the fruit in the recipe, there was no way I could add more sugar to the pie party.

Sugar substitute

Recently, I was lucky enough to receive a sample of a new sugar substitute called Sola. It is made from stevia, monk fruit among other natural sweeteners. The company boasts that it measures and can be used like sugar without any other calculations or additions like the pure stevia powder. So, this seemed like a good opportunity to try this sugar substitute since the fruit was already providing the limit of fructose TQ should have. Added bonus is  Sola is very low in calories and has a low glycemic index – good for all of us!

Sola a new brand of sugar alternative

Sola a new brand of sugar alternative

Back to the pie

I decided to precook the peach filling a bit prior to baking the pie. Because I don’t have too much experience with baking gluten free pie, I couldn’t be sure how the crust would bake up. In a sauce pan the peaches, lemon, sugar substitute, cornstarch and cinnamon were added. I put the flame on medium and cooked until the fruit broke down a little and juices were released and thickened slightly. I did add about a 1/4 cup of extra water as the sauce was a little too thick. Taste the fruit and adjust the sweetness if necessary.

Meanwhile, the bottom crust was unwrapped and pressed into the pie plate. I added the peaches into the waiting pie crust. Next, I topped the peaches with the blueberries. I didn’t want to precook the blueberries because they would have turned the entire pie purple. Brush a little egg wash over the edges of the bottom crust to seal the two crusts. Finally, the top crust was unwrapped and topped the fruit. So far, so good!

Blueberries sprinkled over peach pie

Blueberries sprinkled over peach pie

The edges of the pie needed to be crimped and sealed, nothing fancy here. I used my thumb and forefinger to make a fluted edge, but you can use a fork as well. Seriously, who is going to care when a fresh pie is being served. Lastly, paint an egg wash over the top of the pie to make it brown up nicely. I sprinkled the Sola sugar alternative over the top to make it extra pretty and sparkly. Vent the pie with 4 or 5 slits on top.

Egg wash and sugar sprinkle for finishing touches

Egg wash and sugar sprinkle for finishing touches

Almost finished!

I recommend baking the pie on a foil lined baking tray. Believe me, it will save you a lot of work later, should the pie bubble over. Bake for 10 minutes at 450, then reduce the heat to 350 and bake at least another 30 minutes until you see the juices bubbling over the top and the crust is a gorgeous golden brown. Tip: halfway through the baking process my pie edges were getting a little extra brown so I covered it with thin strips of foil.

The finished gluten free blueberry, peach pie

The finished gluten free blueberry, peach pie

Allow the pie to cool before slicing and enjoying. One of the things I was most curious about was how the pie would hold up as leftovers. I am very happy to report that it lasted at least 4 days without turning into a pile of gelatinous mush. TQ was able to eat this in very small slivers with an otherwise strict diet day. That made me most excited! I froze two or three of the remaining pieces to see how it would thaw out. It would be nice to have a special ready made dessert in the freezer for special occasions. I will report back on whether that was a success or not.

Side note: The Sola sugar alternative worked out nicely. It provided a pretty browned pie crust along with the egg wash. In addition, it provided just the right amount of sweetness to the fruit. No fructose, low calorie, good taste, easy measuring – Winner! I will continue to experiment with this sweetener and report back.

Enjoy!

Gluten free, sugar free blueberry peach pie - Summer Yum!

Gluten free, sugar free blueberry peach pie – Summer Yum!

Gluten free, sugar-free summer blueberry, peach pie
Serves 12
Luscious guilt-free and easy summertime treat. Utilizing handy shortcut freezer pie crusts and the freshest summer fruit a gluten free and sugar-free blueberry, peach pie will be a welcomed dessert
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
159 calories
22 g
16 g
8 g
2 g
1 g
108 g
143 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
108g
Servings
12
Amount Per Serving
Calories 159
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 16mg
5%
Sodium 143mg
6%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
6%
Sugars 7g
Protein 2g
Vitamin A
5%
Vitamin C
12%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 cups Peaches (about 5-6)
  2. 3/4 cup Blueberries
  3. 1/2 Lemon, juiced
  4. 1/4 cup Cornstarch
  5. 1/4 tsp Cinnamon
  6. 2 Frozen gluten-free pie crusts, thawed according to package directions
  7. 1 TB stevia (OR alternative equivalent, to equal 1/4-1/2 cup sugar)
  8. 1 Egg beaten with 1 TB of water for egg wash
Instructions
  1. Wash peaches, cut in half, remove pit and slice fruit
  2. Add the peaches, juice of half a lemon, sugar substitute, cornstarch and cinnamon to a sauce pan. *Don't add the blueberries yet.
  3. Toss the fruit to distribute the cornstarch evenly.
  4. Cook on medium heat until the fruit breaks down a little and juices were released and thickened slightly. *Add about a 1/4 cup of extra water if the sauce is a little too thick.
  5. Taste the fruit and adjust the sweetness if necessary. Allow to cool slightly as crust is prepared.
  6. Prepare the crust: Make sure frozen crusts are thawed according to package instructions. Unwrap crust and pat into pie plate. Don't worry if it tears, just use extra dough to fill in any holes. The dough is forgiving. Keep a little extra dough hanging over the edges. Brush the crust overhang with a little egg wash to help seal when the top crust is placed.
  7. Fill the crust with the peach mixture. Sprinkle the blueberries over the top of the peaches.
  8. Unwrap the top crust carefully and place over the fruit. Seal the two crusts together and fold over any extra.
  9. Crimp the edges using thumb and forefinger to make a fluted edge or use a fork to press together.
  10. Paint an egg wash over the top of the pie to make it brown up nicely.
  11. Sprinkle top with with Sola sugar alternative (or sugar)
  12. Vent the pie with 4 or 5 slits on top.
  13. Place pie on a foil lined baking sheet
  14. Bake at 450 degrees for 10 minutes
  15. Turn heat down to 350 degrees and bake until golden brown and juices are bubbling over the top about 30-45 minutes (times vary depending on how much you precooked the fruit)
  16. If edges brown too much, place foil strips over edges to protect them from burning.
  17. Remove from over and allow to cool before slicing. Enjoy!
Notes
  1. * Using granulated sugar total will increase sugar intake total
beta
calories
159
fat
8g
protein
2g
carbs
22g
more
karinakappelonline.com http://karinakappelonline.com/

Pumpkin bread gluten and refined sugar free

Greetings! I know I am over due with this post. It’s been an extremely busy spring! Here is the pumpkin bread gluten and refined sugar free as mention in my previous post about stevia.  We are huge fans of pumpkin bread. MK of course prefers it with mini chocolate chips – but I had a different goal with this loaf. the goal was to bake using natural sugars and the stevia. A healthy alternative for everyone, not just fructose malabsorption patients.

The process:

Preheat oven to 350.
Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
In a medium bowl, combine all of the dry ingredients flours I used buckwheat flour with my all purpose GF flour), baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.

Gluten free/ sugar free pumpkin bread

Dry ingredients

In a large bowl beat together the eggs, sugars and vanilla extract. Feel free to use a stand mixer as well, it’s easy enough to mix by hand though. Add in the pumpkin and oil and beat until well combined. Next, add all the dry ingredients and stir until just combined.

Gluten free/ sugar free pumpkin bread

Batter ready for pan

Spoon batter into the prepared loaf pan. Bake for 45-55 minutes – until a toothpick comes out clean from the center. Allow to cool for at least 10-15 minutes before removing form the pan.

Gluten free/ sugar free pumpkin bread

Ready for the oven

Remove from pan, slice and enjoy! The loaf was tender and moist and had delicious flavor. The addition of the buckwheat was good because it gave it a little more depth. Of course, the added fiber and nutrients are a bonus as well. Shhhh, don’t tell the kids, I may add more next time. Gluten free and refined sugar free pumpkin bread – a treat we can feel good about.

Gluten free/ sugar free pumpkin bread

Gluten free/ sugar free pumpkin bread

Gluten free/ sugar free pumpkin bread

Gone!

Gluten Free and refined sugar free pumpkin bread
Serves 12
Delicious and nutritious pumpkin bread made with gluten free flours, maple syrup and stevia.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
172 calories
22 g
47 g
8 g
4 g
1 g
77 g
224 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
77g
Servings
12
Amount Per Serving
Calories 172
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 47mg
16%
Sodium 224mg
9%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
6%
Sugars 6g
Protein 4g
Vitamin A
97%
Vitamin C
2%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups Gluten free flour *
  2. 1/2 tsp Baking powder
  3. 1 tsp Baking soda
  4. 1/4 cup Pure maple syrup
  5. 1 TB Powdered stevia (pure, non GMO)
  6. 1 1/2 cup Pumpkin puree
  7. 3 Eggs
  8. 1/3 cup Vegetable oil
  9. 1 tsp Cinnamon
  10. 1 tsp Pumpkin pie spice
  11. 1/2 tsp Salt
  12. 1 tsp Vanilla extract
  13. * For added nutrition I substituted 1/4 cup of the GF flour with buckwheat flour
Instructions
  1. Preheat oven to 350.
  2. Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
  3. In a medium bowl combine all of the dry ingredients flour/s, baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.
  4. In a large bowl beat together the eggs, sugars and vanilla extract. (You may use a stand mixer as well, it's easy enough to make by hand though)
  5. Add in the pumpkin and oil and beat until well combined.
  6. Next add all the dry ingredients and stir until just combined.
  7. Spoon batter into the prepared loaf pan. Bake for 45-55 minutes - until a toothpick comes out clean from the center.
  8. Allow to cool for at least 10-15 minutes before removing form the pan.
  9. Remove from pan, slice and enjoy!
Notes
  1. 168 Calories
  2. 22g Carbs
  3. 3.2g Protein
  4. 1.3g Fiber
  5. 5.1g Sugar
  6. 219mg Sodium
  7. 7.4g Fat
  8. 1.6g Saturated fat
  9. 0 Trans fat
  10. 41mg Cholesterol
  11. Vitamin A 96%
  12. Iron 6%
  13. Calcium 3%
  14. Vitamin C 2%
beta
calories
172
fat
8g
protein
4g
carbs
22g
more
karinakappelonline.com http://karinakappelonline.com/

Baking with Stevia

Baking with Stevia

 Satisfy your sweet tooth without sugar. Make space for stevia in your kitchen cabinet. Though it can be up to 300 times sweeter than sugar, stevia is a healthy alternative with zero calories or carbohydrates. Stevia is safe for fructose malabsorption patients. Additionally, it is a good alternative sweetener for diabetics and those cutting sugar intake.

Stevia is available in powder or liquid form in most supermarkets. Look for it in the health foods or baked goods sections. It is also used in some commercially flavored drinks and soft drinks. Stevia is derived from the stevia plant, native to Paraguay and Brazil. It has been added to sweet teas and used for medicine for over a thousand years.

Try replacing the sugar with stevia when baking desserts. Each stevia brand defines its sugar to stevia ratio. Check the label when measuring the sweetener at the time of baking.  Noteworthy tip, you cannot do a direct substitution with sugar and stevia.

Let’s get started:

Substitute every teaspoon of sugar with :

Substitute every cup of sugar required with :

Substitute every tablespoon of sugar with :

  • 1/4 tsp of stevia powdered extract
  • 6-9 drops of stevia liquid

Replace the bulk of sugar you have lost with a bulking agent such as egg whites, yogurt or fruit/veggie puree. Water may also serve as a bulking agent, depending on the dessert being made. Increase the quantity of the particular ingredient, if using one of these bulking agents in your recipe. Add small quantities bit by bit to get a good consistency and a smooth batter.

Be cautious at first, stevia can have a bitter aftertaste. Sample the taste first before incorporating it generously in your batter. Start by substituting half or quarter the amount of sugar with stevia. Increase it or continue adding in moderate quantities based on your preference.

I made a delicious pumpkin bread using the stevia packets. It will be the topic of my next post. In the meantime, I have some more experimenting to do. I hope you try it and let me know how it works out!