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I love baked goods as much as anyone but I must avoid grains for health reasons. I consider the new “flour” offerings from Anti-Grain to be a holiday gift to folks like me. Anti-Grain flours are made from apples, pumpkin, butternut squash and sweet potatoes which are far from the “grains” most of us think of.
Anti-Grain pumpkin flour is my personal favorite. A one-pound package costs $16.99. The flour is made from more than 90 percent pumpkin flesh plus pumpkin seeds for added protein and fiber. A one-quarter cup serving contains 102 calories which includes 20 grams of carbohydrates, 4 grams of fiber and 4 grams protein. You can purchase the pumpkin flour or other Anti-Grain flours at www.anti-grain.com or www.amazon.com.
I cooked up a delicious pumpkin pie using the Anti-Grain pumpkin flour. I tweaked the pumpkin pie recipe I found on the Anti-Grain website. You can find lots of other recipes on the website to use your Anti-Grain flours.
Pumpkin Flour Crust Pumpkin Pie
For the crust:
¾ cup pumpkin flour
1 cup almond flour
2 T. honey
1 T. coconut oil
¼ tsp. sea salt
¼ tsp. ginger
¼ tsp. cinnamon
1 large egg
Nut allergy suggestion: sub another tolerable flour for the almond flour
For the filling:
1 can pumpkin puree (15 ounces)
½ cup milk beverage of choice
3 large eggs plus 1 yolk
¼ tsp. salt
1 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
¼ tsp. cardamom
½ cup sugar
Egg allergy suggestion: use egg substitute
Preheat oven to 325 degrees. Mix crust ingredients in a food processor. Press “dough” in an 8-9-inch pie pan. Bake crust 10-15 minutes. Remove from the oven and allow cooling for 10 minutes. Place in the freezer for 20 minutes.
While the crust is in the freezer, prepare the filling. Mix the filling in a large bowl. Pour filling into the pie pan once the crust is cooled. Bake the pie at 350 degrees for 35 minutes. Turn off the oven, crack the oven door and allow the pie to cool.
Serve with your favorite pumpkin pie topping.
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