Tired of swooning over the covers of Southern Living and other magazines just wishing you could join the rest of the world in cool summertime deliciousness? Except, you have wisely chosen to no longer eat gluten; and since giving up sugar, you really do not want to get that addiction started again. So, you stand in the line at the checkout counter at the grocery store and you salivate at the magazine covers looking pitiful and deprived. It could be embarrassing:
“Clean up at register 5; customer weeping buckets and drooling on the floor!”
I regularly prepare what I like to call “Fruit with Benefits” which is a concoction of already healthful berries, sometimes an apple or a pear, and varying amounts of Great Lakes gelatin and ground flax seed. This gives me all the goodies of the berries PLUS protein, PLUS more fiber, PLUS Omega-3 fatty acids! A small scoop of this satisfying dessert and you are a happy camper.
Since developing my “Fruit with Benefits” skills, I am always looking for ways to squeeze in some more nutrition. Therefore, when presented with this mouth-watering spread in the magazine about icebox pies, I began to wonder…and as the imaginative and creative juices flowed, an idea formed… Well, I think I’ve done it!
There is a bit of sugar, just over ½ cup total, for the entire pie but that’s compared to way over 1 cup of sugar in the original recipe that uses store bought peach preserves which have who knows how much sugar?!
The original recipe called for folding gobs of whipped cream in the filling, but I chose to not even convert that by using more whipped coconut cream. Enough is enough.
I have tried lots of gluten free pie crust recipes, but this one is the best. One of the things I especially liked were the occasional whole flax seeds that had escaped the food processor blade; it not only tasted great, but it looked great, too!
So, do not despair my lovelies, this will be a great treat, not sweet enough to initiate binge carb fests, but smooth and creamy and peachy enough to make you smile!
This recipe has plenty of bone and joint health benefits of gelatin and boosts in protein from not only the gelatin and eggs but from the flax seed that also gives omega-3 fatty acids! Win! Win! Win!
Put the following ingredients into a food processor and pulse until well-combined:
1/2 cup whole flax seeds
1 cup almond flour
1 tsp. Kosher salt
6 Tbsp. butter from pastured cows, melted- (I use the Kerrygold brand)
Pat dough into a smooth ball and press into a 9-inch, lightly- greased pie plate. Evenly distribute the dough, pressing it up the sides.
Bake 6-10 minutes at 325 degrees until golden. Remove from oven and cool.
1 Tbs. coconut oil
1 Tbs. lemon juice
1 Tbs. sugar
1 Tbs. gelatin that is wisked together with 1/4 cup boiling water: NO lumps!
Prepare the filling as follows:
Using an electric mixer with the whisk attachment, whisk the following together in a 2 1/2 quart glass bowl:
3 large eggs
1/3 cup sugar
Place 4 tsp. gelatin in a small bowl and pour 1/4 cup boiling water over it, whisking constantly until gelatin is completely dissolved.
Using the handheld electric mixer, whisk the egg mixture on high speed for 8-10 minutes until ribbons form on surface of mixture when beater is lifted.
Fold in the peach “jam” and a pinch of kosher salt.
Serve slices of pie with a dollop of whipped coconut cream sweetened with a pinch of sugar and a splash of vanilla!
Going, going, gone!