Fresh Strawberry Meringue Pie

Fresh Strawberry Meringue Pie
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Strawberry season is almost here in Ontario, Canada and here is a great way to use them up. 1/2 of them are mashed and cooked to make the sauce and the rest are sliced and used uncooked for that wonderful fresh strawberry taste. With or without meringue, it's a favourite with kids and adults.

Ingredients
Pre-baked pie crust - see the allergy-free pie crust recipe in this blog

Filling
4 cups of fresh strawberries, sliced
3/4 cup sugar, white
2 tbsp arrowroot powder
1 tbsp tapioca starch (or flour - same thing)
1/4 cup cold water
1/4 tsp sea salt

Meringue
4 egg whites
1/4 tsp cream of tartar
7 tbsp sugar, white

Method
In a small cup, dissolve the arrowroot powder and tapioca starch in the cold water. Stir until all lumps have dissolved. In a medium pot, mash 2 cups of strawberries with the sugar and salt. Cook over medium heat until hot - but not boiling. Slowly add the arrowroot and tapioca mixture to the cooked strawberries stirring constantly. Continue to cook and stir until the mixture begins to bubble and becomes very thick. Remove from heat and cool it slightly.

Make the meringue topping. In a large glass or metal bowl, whip the egg whites and cream of tartar until soft peaks form. Slowly add the sugar 1 tbsp at a time until stiff peaks form. Set aside.

Place the remaining 2 cups of sliced strawberries into the pre-cooked pie shell. Pour the slightly cooled, thick strawberry mixture over the fresh sliced strawberries until mostly covered (this sauce holds the fresh berries together in the pie when cutting it). Top with the meringue and seal to the edges of the pie shell.

Bake at 350 for 10 minutes, or until the meringue is golden brown. Cool and refrigerate until well chilled.

Serves 8-10 people

Strawberry Sorbet Rice-Cream

Strawberry Sorbet Rice-Cream
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Summer is nearly here and the NEED for icecream is getting stronger. But being intollerant of dairy makes it difficult. This recipe uses only fresh fruit, rice milk and a little sugar - and it satisfies the need for a cold, scoopable summer treat. It works well in a gluten-free cone or a dish. Note: works equally well with a pound of frozen peaches.

Ingredients
A strong blender, capable of blending frozen fruit (or ice cubes) - I use a Vitamix
1 pound strawberries, frozen (do not thaw)
1 cup rice milk (or almond milk)
1/4 cup sugar, white

Method
Put the strawberries and rice milk in the blender, then pour the sugar over top. Pulse the blender until the frozen berries are chopped up, the puree/blend until smooth. Serve immediately (soft-serve style) or return to the freezer for a harder texture. If you leave it in the freezer overnight - thaw 10-15 minutes before serving.

Serves 8-10

Chocolaty Brownies, Mmm

Brownies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini!

Ingredients
Dry Mix
3 tbsp sweet rice flour
3 tbsp white rice flour
3 tbsp brown rice flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder (corn-free)

Cocoa Mixture
1/4 cup cocoa
1/4 cup margarine, dairy- and soy-free

Wet Mixture
3 egg whites
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup zucchini, finely grated

Extras
1/4 cup walnuts, chopped (optional)
1/2 cup chocolate chips, gluten-, dairy- and soy-free
extra margarine for greasing the pan

Method
Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)

In a small bowl, whisk together all the dry mix ingredients and set aside

In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.

Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.

Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined.

Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.

Makes 16 medium sized brownies

Yummy Carrot Muffins

Yummy Carrot Muffins
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Dry Ingredients
3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)
3/4 cup brown rice flour
1 cup brown sugar
7 tbsp + 1 tsp arrowroot powder
1/4 cup tapioca flower
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp sea salt
1/4 tsp cloves, ground
1/2 cup walnut pieces (optional)


Wet Ingredients
3 whole eggs (or 5 egg whites)
1 cup sunflower oil
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups finely grated carrots (approx. 3 large carrots)
Extra sunflower oil to grease the muffin tins

Method
Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.

In a large bowl, whisk together all the dry ingredients, except for the walnuts.
In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.
Fill each hole of the muffin tins 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.

This recipe makes about 15 muffins