Friday, September 3, 2010

Frozen Peanut Butter Pie (SCD, Gluten Free, GAPS friendly)

I'm not  a GAPS or SCD diet expert by any means, but this pie I whipped up yesterday is as far as a know compliant.  We are newly trying to follow the basics and so far I really like this way of eating, lots of room for creativity and yumminess.  This is a crustless pie but you could easily add a press in nut type crust, or even a baked coconut flour crust.  Cooking With Coconut Flour by Bruce Fife is an excellent resource and has several good pie crust recipes.

Here's the recipe for the filling:

1 cup natural peanut butter (no additives)
1 cup plain yogurt, NOT low fat (preferably homemade)
1/4 cup butter or coconut oil
1/3 cup honey
4 egg whites
pinch of sea salt

beat the first four ingredients until light and fluffy
in separate bowl, beat egg whites and salt until stiff
fold the egg white into the peanut butter mixture in two parts (half at a time)
pour into buttered pie dish and smooth out, cover and freeze until hardened if you can wait that long! 

I served this with homemade vanilla ice cream and it was good.

No comments:

Post a Comment