Gluten Free Apple Pie

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Whole Grain Gluten Free Pie Crust

  • 1/3 cup butter* from pasture raised cows
  • 1 cup whole grain, gluten-free flour**
  • 1/4 tsp. unrefined sea salt
  • 1 - 2 tbsp. cold water (I use my local milk)

When making a whole grain pie crust, I have found it much easier to make it in a food processor.  The pie dough melds together really well and rolls out nicely.  I have tried many methods: fork, fork and knife, pie pastry hand blender, etc.  The best whole grain pie crust, for me, is made in a food processor.

I put in the flour, sprinkle the salt in, add butter in cold slices, and put the lid on. Turn the food processor on and drizzle the water or milk in through the top. When the dough balls up and is rolling about inside the canister, shut off the processor.

To roll the dough I sprinkle a bit of oat flour onto my pastry cloth and use the cotton sleeve on my rolling-pin. I bought my cloth pi making set at Evan's & White's Hardware store, Potsdam.

pie cloth

Roll out the pie dough and put it into the pie plate.  I make a second recipe for the top crust.  I have found it works best, for me, to make one crust at a time in the food processor.  If I am going to make a lattice top, like the pie above, I just make a little extra dough and make one batch only. (Approximately 1 1/3 cup flour plus maybe and extra tbsp., 1/2 cup butter, 1/4 tsp. salt, and 2 tbsp. cold milk.)

Apple Filling

  • 4 very large, organic Braeburn apples, or whatever your favorite flavor of organic apple.  I prefer Pink Lady apples... but they are expensive so I save them for eating and buy a cheaper apple for pies.
  • Slice into thin pieces, leave the nutritious peels intact on the apples
  • 1/2 cup unrefined sucanat sugar
  • 1 to 3 tsp. pure Ceylon cinnamon
  • 1 tbsp. vanilla
  • oat flour, say 1/4 cup, to thicken the apple juice so the pie is not runny.

Mix apples with rest of ingredients.  Fill pie crust and top with 2nd crust or lattice top. Pop into the oven and bake for approximately 50 to 60 minutes at 350 F.  Apples should be gently bubbling inside the pie, not running liquid all over the oven.

*I have been using Kerry Gold Butter from Ireland.  I am not thrilled about using something transported from so far away. Local food is better!

I wish we had a farm cooperative in Northern NY that produced butter from pasture raised cows.  However, I received a "tip" from Jessica Prosper of Prosper's Farmstead Creamery!  I just ordered (from Nature's Storehouse Wholeshare) 5 lbs of pasture raised butter from a farm cooperative in New York State:  Kriemhild's Dairy.  They are not in Northern NY State, but hey, they are not in Ireland either!  Thanks for the tip Jessica!

**I use mostly gluten free oat flour in pie crusts.  This one also had millet, quinoa, teff, and amaranth flours.  Then I added in a 1/4 cup of dark buckwheat flour.

The oat flour will make a smooth crust.  Add in the millet, quinoa, amaranth, and teff and the crust gets textured... grainy.  If you are not used to this in whole grains, I am just warning you!  The buckwheat flour has a very strong flavor.  Very yummy, but again, if you are not used to this flavor it is a big leap from refined, white flour pie crust pastries.  I find them flavorful, a true taste sensation as compared to white flour crusts that to me taste like baked wall paper paste. Enjoy the yummy, new flavors on your taste buds.

happy face sun

The pie is very yummy and full of whole-cell regenerating, healthy, whole foods. No refined flours and sugars depleting the health of the body cells in my home!   encourage you to read and learn about feeding your body cells with whole food to prevent and heal lifestyle related diseases.  It is nature's plan!  

Former Local Lady Offers Herbs

Former Local Lady Offers Herbs and Healing Food

Home Farm Herbery (Munfordville, Kentucky)

http://www.localharvest.org/store/M48630, is a local lady, formally from Hopkinton, who now lives in Kentucky.

This is HERstory!   Arlene Wright-Correll,  lives in Kentucky and owns and operates a chemical free, all natural Home Farm Herbery.  "We raise herbs and heirloom seeds, create chemical free all natural herb, herb blends, teas, and we raise herbs.  All due to the fact that I was given a 6 month cancer death sentence in April 1992.  Later, at the age of almost 80, I am still above ground by not following the recommended Chemo etc.!"

Use her farm as a resource for purchasing chemical free, healing herbs!

Her Blog:  http://www.localharvest.org/blog/48630/

veggie display

Protein Powder I Use

Protein Powder I Use...

Wait...What?  Protein, Paula... have I stumbled upon the wrong Paula's blog post?

I get questions from clients, quite frequently, on what I think is the best protein powder to use.

Stepping back a few years... protein powders come in and out of fashion like clothing styles. I know this cyclic pattern, I have plaid shirts purchased when I was 20 years old and 28 years later (yes, I still have those plaid shirts), I am right back in the swing of fashion!

Enter protein powders from the late 70's and 80's.  With a processing makeover (claiming to preserve the vital nutrients of raw milk and colostrum... maybe, but I have a hard time believing that you can remove the liquid whey from the whole milk and then process it into powdered form and still retain all the vital nutrients...really?)  and a new label, perhaps some updated, high tech marketing hype and voila... a new fad ready to sell to the newest generation.

My favorite protein powder is this: zero, zip, nada, zilch, none of them!  In my eyes, they are very processed, refined, manufactured products... not food.  When food is in its whole state, it is a nourishing, cell building gift to your body.  Processed products by any name: rice protein powder, soy protein powder, whey protein powder, hemp protein powder (get the idea here?), well... not so nourishing.

My thoughts, and I know I go against the grain, take it for what it is worth.

Now if you are making your own cheese and keeping the whey liquid to use, great.  Much different than the powdered whey stuff sold as health food.  Again, this is my healing thoughts.

If you think you need more protein, for whatever your reason, use real foods - whole foods. Are you using protein powders in a smoothie to up your daily protein?  Add a raw egg or two from healthy chickens, raised by farmers you know, and living on farms that are clean and natural.  I would never use a commercially raised egg in raw form, organic or not.  Add raw nuts and seeds, they are loaded with protein and healthy fat to boot. Tolerate dairy?  Use real milk from real cows / goats / sheep / yaks, raised eating their natural diets and keep the milk raw and unprocessed. (I am not a big fan of the packaged milk replacements: rice, soy, almond milk, etc.  Again, it is processed, made in a factory. Make your almond milk at home, it is easy and you control the ingredients and process.  Email me for a recipe.) Add 1/4 to 1/3 cup of beans to the smoothie, if you tolerate them.  I recommend light tasting and lighter colored beans for this purpose.

All of these recommendations, for smoothies, are foods that can be eaten just as food.  I am not a big fan of tossing a bunch of yummy foods in a blender and pureeing into a liquid meal.  I like to chew food in a real meal form.  So, with that said, eat any of the above foods to increase your protein intake.  Take soft boiled eggs (from healthy, local chickens), 3 minutes, for on the go meals.  Cheese and yogurt from well raised animals.  Eat lentils and split peas in all sorts of yummy dishes:  soups, stews, Indian dahl... the sky is the limit.

My point is that there are many plant and animal whole foods that can be added to your diet without resorting to powdered protein products.  Nature did not make them, a factory did.

My focal point for making healthy food choices: did nature make it or was it concocted in a factory?

I will confess, I have had running dialogues with various naturopathic healers who recommend protein powders.  One healer, in particular, I have their whole food protocol for healing disease that clearly states to eat natural foods, avoid packaged foods.  Then the protocol recommends a protein powder and protein snack bar made by a specific company.  What?! Really?!  When I read this my first thought was: "How can this "healer" recommend a 100% whole food diet that eliminates packaged foods, and then turn around and recommend a factory made protein product or two, all in the same health education document? How is this not sending a very confusing message to those seeking healing?"

As I always say, take the information in and create your own healing truths.
Stay tuned for fat... Mmmm, Mmmm Fat, coming soon in a newsletter blog post near you!

Local Food Abounds, Health Benefits Innumerable

Image What's in the bowls, you ask?

Fresh, raw grape-apple sauce made from local concord grapes (across the road from me) and local apples (Thank you, Anna Campbell!).

I have been making this fresh, every morning, by chopping apples with their skins intact and putting them into the blender.  Pull grapes from their vines, seeds and skins intact, and toss into the blender.

Blend on high speed until a well blended sauce, pour into bowls and enjoy!

BENEFITS:  The benefits of local foods is that the nutrition is intact. The food is fresher as it has not been transported thousands of miles.  Apples and grapes are an amazing cleansing AM food for the liver and colon.

The skins are loaded with phyto-nutrients.   The grape seeds, well, they are too.  People pay good money for grape seed extract and yet spit the seeds out of the grapes they are eating.  What?  Grind them up, glean the benefits of the seeds!

The nutrition in both fruits is low sugar and feeds the body cells with an amazing array of nutrients (most of which we know nothing about nor have a name / label for them!).  It is a fall food to enjoy until they are gone, knowing that next season they will be back to enjoy again.