Chocolate Pecan Pie

I found this delicious Chocolate Pecan Pie recipe at Elana's Pantry. I changed it around a bit as I always do. This pie is wheat free, gluten free and dairy free.

Elana uses coconut sugar which I don't like I prefer to keep it natural so changed it for honey. I also added some cinnamon which always goes well in a pie with chocolate, not to mention it smells like heaven in the kitchen while it is baking too. I also added some vanilla to the crust to give it a little sweetness.

I made the pie as I was going to my sisters for an early Christmas dinner. The Chocolate Pecan Pie turned out to be a smash hit as I had a piece and another guest had a piece and he raved about it and told his brother in law to have a piece and then he raved and told his sister to have a piece and it went all around the table like this. Before I knew it the whole pie was almost gone!

I highly recommend you eat this with a scoop of ice cream. It break s up the sweetness of the pie.

Chocolate Pecan Pie Recipe

Ingredients for Pie Crust
2 cups blanched almond flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla essence
1 egg
 
Ingredients for Chocolate Pecan Filling
3 large eggs
1/2 cup honey
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
200gm of dark chocolate finely chopped
2 cups whole pecans

Method for Pie Crust
1. Place coconut oil, vanilla and egg in a large bowl and mix.
2. Add almond flour and mix until well combined.

 

 
3. Press dough into a 23cm/9-inch pie dish


Method for Filling
1. In a food processor combine eggs, honey, cinnamon and coconut oil.

2. Stir in pecans and chopped chocolate by hand.

3. Transfer filling into unbaked pie crust and bake at 180C/350° for 40-50 minutes or until set. Keep an eye on the edges so they don't burn. If you find it going brown place foil over pie and continue baking.

5. Cool before slicing so filling can set then serve with a scoop of lactose free ice cream. Yum!

Spanakopita

I got this Spanakopita recipe from the Jamie Oliver 30 Minute Meals cook book. Yes I was surprised to find it in there but thrilled as well. Being Greek my mother made the pastry by hand and made it look quite difficult so I never tackled it but the Jamie Oliver 30 Minute Meals recipe gave me new hope.

The first time I made Spanakopita, it was so simple and tasted just like mama makes, it melts in your mouth just like heaven.The second time I made it I took it to a work lunch and everyone requested the recipe.

I edited the method as I found it a bit difficult. I also changed it to do it a bit like mama makes. I think the changes I made will make it a lot easier to make Spanakopita recipe.

I have also found that I can tolerate fetta cheese better than normal cheese which I don't eat at all.

If you are lactose intolerant you should still be okay to consume this.

Spanakopita Recipe

3 eggs
300gm fetta
400gm washed spinach
1 packet filo pastry
1 tbspoon lactose free maragrine
Pinch of pepper
¼ teaspoon oregano
1 tbspoon olive oil
Zest of one lemon

Crack eggs into a mixing bowl and crumble 300gm of fetta then add a pinch of pepper, oregano, lemon zest and half the olive oil and mix well.

In a frying pan add the rest of the olive oil, margarine and half the spinach. Stir frequently until spinach wilts then add the rest of the spinach. Once done add to cheese mixture then set aside to cool.

Heat oven to 180 degrees.

Take a 20 or 22cm cake tin with low sides and oil it. Then take three sheets of pastry, lay it out brush with olive oil then sprinkle a small pinch of salt and pepper. Don't worry if the pastry cracks it's ok. Place this along one side of the pan so it hangs half outside the pan. Take another three sheets do the same and lay these sheets half way over the opposite side of the pan. Do this again and lay these sheets in the middle of the pan.

Place the cheese mixture in the centre of the pan making sure it spreads to the edges. Then pile in the sheets that are overhanging so they cover the mixture. The rougher it looks the more homemade it looks. It’s not meant to look neat!

Place in oven for 15 minutes make sure it is golden brown on top, then turn pita over and bake the other side for another 15 minutes until golden brown.

Once cooled take the Spanakopita out of the pan and cut in a diagonal line so you get diamond sized pieces.

Homemade Mini Apple Pies

Now these homemade mini apple pies are not tiny they are just a smaller size, about the same size as a meat pie. This recipe is not totally lactose free. The shortcrust pastry does have butter in it but the rest of the recipe is lactose free.

It's hard to avoid milk and butter sometimes and there are days when you just want a nice homemade apple pie in cold weather to make you smile and warm you up. 

As you can see I had my yummy little pie with a delicious glass of Laurance Rose.

 

Mini Apple Pies

500gm granny smith apples, peeled, cored, cut into thin wedges

1/2 cup caster sugar

30 ml water

2 sheets ready-rolled frozen shortcrust pastry, just thawed
1 teaspoon honey
1/2 teaspoon Cinnamon Sugar (You can make this yourself or buy it ready made)

melted margarine to brush pastry

Preheat oven to 200°C. Combine apple, caster sugar and water in a saucepan over medium heat. Cook, stirring for 2 minutes or until sugar dissolves. Cover and simmer, turning occasionally, for 2-3 minutes or until apple is just tender. Set aside for 30 minutes to cool completely.
 

Meanwhile, line the bases and sides of two round 9cm (base measurement) pie tins with half the pastry and trim excess. Place in the fridge for 15 minutes to rest.
 

Using a pastry brush, brush the edges with melted margarine. Use a slotted spoon to divide the apple mixture evenly among the pastry cases. Then sprinkle in 1/4 teaspoon cinnamon sugar and drizzle 1/2 teaspoon honey. Once cooked you will taste the delicious honey coming through, it really adds to the flavour.

Use the top of  a pie tin which is 12.5cm round and cut 2 discs from the remaining pastry. Top each pie with a pastry disc and use a fork to press the edges to seal. Use a small sharp knife to trim any excess pastry and cut a small slit in the centre of each pie.

Make little pastry leaves as decoration on top. Simply cut small leaf shapes and then with the tip of the knife cut in a few leaf details.  Brush the tops with the melted margarine and sprinkle cinnamon sugar.

Place pies on a baking tray. Bake in oven for 25-30 minutes or until golden. 

This recipe is meant to make two pies but I found I could make three. 

Recipe from taste.com

Chocolate Whoopie Pies the New Sensation!

I think like most of us the first time we heard about Whoopies Pies was on Masterchef a few weeks ago when Dani came across them in New York.

I found this Chocolate Whoopie Pie  recipe online but changed a few ingredients for those of us who are lactose intolerant. You will find this one easy on the stomach and delicious to eat. I offered these to friends last night when they were over and was delighted to find one friend came back for thirds!

Chocolate Whoopie Pies Recipe

1 cup plain flour

1/2 cup cocoa
1/2 tsp baking powder
1 1/2 tsp bicarbonate soda
120g Meadow Lea margarine
1/2 firmly packed cup (100g) brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1/2 cup lactose free milk (I used Harvey)
100g white marshmallows
 
Preheat the oven to 180°C. Line 2 baking trays with baking paper.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl.

Beat the butter and sugar in an electric mixer until light and fluffy. Beat in the egg, followed by the vanilla and milk. Next add dry ingredients and beat until combined. Place tablespoonfuls of mixture a few centremeters apart on the trays. Bake for 9-10 minutes until doubled in size and firm on top when gently pressed. Transfer to cooling rack.
 

Marshmallow Filling

100 grams marshmallows
1 teaspoon water

Place marshmallows and 1 teaspoon warm water in a microwave-safe bowl and microwave on high for 20 seconds then stir until smooth. Once the mixture has cooled slightly spread it over half the rounds then sandwich them together.