WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, October 6, 2014

Chickpea Pie Bars: gluten free, dairy free, soy free, nut free, corn free. (maybe corn-lite)


Thanksgiving is coming and we are all dreaming of Pecan I mean Chickpea Pie. Since we started using roasted chickpeas instead of nuts in various recipes we all have really liked them. At first we really missed nuts especially pecans. Today when I sampled these I felt like I was eating a dessert from my childhood, apparently even my tastebuds have decided chickpea's are superior.

CORN_LITE POTENTIAL: Lyle's Golden Cane Syrup. Not sure if it is corn contaminated or not, but I have to admit that Abby got a bit of heartburn quickly after eating 1 of these. A couple months ago a similar reaction. Granted, Abby hasn't been doing so great with food for the last few months so might just be her sensitive gut. Or, she reacts to so much that it is possible it was contaminated with 1 of the hundreds of other things that upset her body, but we are certainly going to be careful about the next time we use the Lyle's, just in case it is the issue.

This recipe is heavy on the filling and light on the crust- as it should be. Do make sure to bake it long enough that before you remove from the oven the center no longer wobbles. I throw the pan in the fridge to hurry up cooling it off! Do wait until at least room temperature or chilled through before trying to cut.

Ingredients:

Crust:
1 cup all-purpose gluten free flour
1/4 cup granulated sugar(Domino's or C&H organic cane sugar)
1/2 teaspoon salt(pink himalayan or what is safe for you)
1/3 cup Palm Shortening(Tropical Traditions)


Filling:
3 eggs
1 cup lyle's golden cane syrup
1/2 cup granulated sugar
1/2 cup brown sugar(make your own with Plantation blackstrap molasses and organic cane sugar)
2 Tablespoons palm shortening, melted
1 teaspoon vanilla extract(homemade with potato vodka)
1 cup roasted chickpea's (homemade, search my blog for the best recipe)

1.Preheat oven to 350 degrees(reduce to 325 if you are using clear glass for a pan). Line a 9X9 or 8x8 with parchment paper and grease the parchment too.

2.In a large bowl, mix together the flour, sugar, and salt. Cut in 1/3 cup palm shortening until it looks like coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3.Bake for 20 minutes in the preheated oven.

4.While the crust is baking, mix the filling. In a large bowl mix together the eggs, Lyle's golden syrup, sugar, brown sugar, 2 tablespoons melted palm shortening, and vanilla until smooth. Pour the filling evenly over the hot crust as soon as it comes out of the oven. Sprinkle your chickpea's evenly across the top of the filling.

5.Bake for 30-35 minutes in the oven, or until set(no wobble in the center. If you need check in the last 10 minutes and cover with tinfoil if it is looking too brown ).

6.Allow to cool completely on a wire rack before slicing into bars.

3 comments:

Anonymous said...

Ok...give it up!!! lol Where did you put the how to's on roasting chickpeas...mine turn out harder than stone.
Have you tried agave? It is just cactus juice cooked. I wonder if coconut sugar would make a syrup that you could use instead? She does ok with coconut.

Right now we are into tunas and they are nice...also go some dragon fruit...thinking a nice juice from them with maybe a little pineapple or?? lol

Chick peas and pumpkin seeds....what would we do without em!!!!

Diane said...

Here is the link to how we make chickpea's(coconut oil works as well as grapeseed) http://mitochondrialdepletionsyndrome.blogspot.com/2013/10/the-secret-to-melt-in-your-mouth.html

Diane said...

agave isn't as safe as once thought. It is the processing and according the corn allergy community all are corn tainted - sigh.
I have made my own cane syrup before(a bit of cream of tartar to prevent crystals) and it worked great- It kept in the pantry for months! I really need to suck it up and make some more. I don't see why coconut sugar would not work, so when I do the cane I will try the coconut! Ty for the suggestion. :-)

You know, we haven't tried dragon fruit. I really should, it is so pretty. If I remember right not a lot of flavor .. I will have to look it up and see if it is a good one to try with her. Last year she lost pineapple- just killed her and I - we both love it!

I love pumpkin seeds but none for Abby, but boy does she love her Chickpea's! She has recently discovered lima beans- when you make them in the pressure cooker they are transformed- amazing buttery and smooth.. I need to play with them and see what I can work them into. :-) Roasted chickpeas- the first few batches I followed various directions and they were so hard! Thought I would crack all my teeth! :-) These have a little more fat then we like, but if you use coconut oil it is good fat!

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