Gluten Free, cane sugar free, vegetarian, Diabetic Friendly, Anti – Candida, medium GI
This delicious recipe comes from my friend Sal, who served it along with a spinach and feta quiche, so I have adapted both these recipes, replacing the cream with sheep’s yogurt and wheat based pastry with gluten free flour. I also swapped the honey for a healthier sweetener – rice syrup because it is fructose free, unlike honey which is 50% fructose. So this recipe has a lower GI and is low allergy for those avoiding gluten and cow’s dairy like me. There is rarely a time you can’t adapt a recipe to be gluten, cow’s dairy and sugar free, and not have to compromise on flavour. All it takes is a little practice and understanding of what ingredients you can substitute in their place.
To make the gluten free pastry you’ll need…
- 180 g gluten-free self-raising flour
- 1/2 teaspoon Celtic sea or Himalayan salt
- 90 g butter, chilled and cut into cubes
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/4 cup cold filtered water
How to make…
- Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you don’t have a food processor, rub the butter into the flour with your fingertips).
- Mix the egg yolk with the lemon juice and combine with the water.
- Make a well in the centre of the bowl and pour the egg, water and lemon juice mix into the well and mix with a metal spoon until smooth.
- Add extra water if necessary to bring the dough together but be careful not to add too much.
- Knead the dough into a ball, and cover with cling warp and refrigerate for at least 30 minutes, preferably 2 hrs before using.
- Grease a pie dish with virgin coconut or olive or grapeseed oil.
- Use a rolling pin to roll the pastry on a chopping board, lightly dusted with gluten free flour until it is about 1 cm thick.
- Lay the rolled pastryover the greased pie dish and press it around the rim of the pie dish and brush with a little water.
For the filling you’ll need…
- 750 grams sweet potatoes, peeled
- 1/2 cup plain sheep’s yoghurt (if this is not avilable in your area then A2 yoghurt is a far better choice than standard cow’s milk yoghurt)
- 3 eggs
- 2 table spoons chopped sage
- 1 table spoon rice syrup
- 2 t.sp’s ground cumin
- 1 t.sp ground nutmeg
- cracked black pepper to taste
How to make …
- Cook the peeled and chopped sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor and blend for around 1 minute.
- Allow to cool before adding the sheep’s or A2 yogurt and process until smooth.
- Stir through beaten eggs, sage ( leave a desert spoon aside to garnish the pie at the end), rice syrup, cumin, nutmeg and cracked pepper to taste.
- Spoon mix into the pastry shell and sprinkle with remaining sage leaves.
- Bake in a preheated oven at 180 – 200 C for 35 – 45 minutes or until pastry is golden and filling is set.
- Allow to stand for 5 minutes before cutting.
- Serves 4- 8 people depending if it is the main dish or a side with a quiche and salad.