Gluten and sugar free apple pie with vanilla custard 

Gluten and sugar free apple pie with vanilla custard 


I found this pastry in the supermarket and decided a pie was to be made. It isn’t the cheapest thing around with $9 for the box.  

Apple Pie

Ingredients 

5 Granny Smith apples

1tbs butter

1 tbs cinnamon

1 tsp cloves

1 tbs vanilla

1/4 cup maple syrup

2 sheets gluten free puff pastry

Method 

1. Peel and core the apples.

2. Dice the apples into cubes.

3. In a pan add the butter and add the apples.

4. Once the apples are softened slightly add the CI naming, cloves, vanilla, and maple syrup. Stir the mix until slightly thickens. If the mix becomes too solid add a little hot water to loosen it.

5. Turn the mix off and set aside to cool slightly.

6. Roll out the pastry into a creased 20cm pan.

7. Pierce the pastry with a fork and place into the oven for about 5 minutes. It should be slightly brown.

8. Take the pan out of the oven and add the apple mix.

9. Decorate the top as you wish. If you are covering the whole pie then you will require an additional sheet of pastry.

10. Lightly brush the top of the pastry with some butter.

11.  Place back into preheated oven at 180 degrees celsius for about 30 minutes or until brown on top.

12. Let it cool slightly and cut and serve with warm custard.

 

Vanilla Custard 

Ingredients 

4 egg yolks
1/3 cup honey

1tbs corn starch

2 tbs vanilla
400ml cream

300 ml whole milk

Method 

1. In a saucepan heat the cream, milk and vanilla until just warm.

2. In another large bowl separate the yolks from the whites, only the yolks are required.

3. Add corn starch and honey to egg yolks and whisk until incorporated.

4. Slowly add the warm cream and milk mix while whisking into the egg mix.

5. When all the milk mix is incorporated out the mix back into the pan and put the heat back on. Using a whisk keep whisking on a low heat until the mix starts to bubble.

6. Remove from heat and either let cool if you are serving it warm or place in the fridge if serving cold.

Strawberry and Cream Cups 

Strawberry and Cream Cups 

  
Makes approximately 4 x 250ml cups/glasses 

This recipe is inspired by a classic set cheesecake. It is essentially set without the base. It is gluten, sugar, and soy free. This recipe does contain dairy and wouldn’t be suitable to those on an autoimmune paleo diet, lactose intolerant, or those who just don’t like dairy. 

Ingredients 

250g cream cheese softened 

300ml thickened cream, suitable for whipping 

1/2 cup raw honey 

1 tablespoon vanilla essence 

1 1/2 tablespoon gelatine 

1/4 cup boiling water 

1 punnet fresh strawberries 

Method 
1. Whip the thickened cream until soft peaks form and set aside 

2. Dissolve the gelatine in boiling water 

3. Whip the softened cream cheese with the honey 

4. Add the vanilla and dissolved gelatine 

5. Continue whipping the cream cheese mix until smooth and all combined

6. Add the cream and either mix on slow or hand mix it in so it doesn’t over whip and split 

7. Scoop your mix into 4 single serve bowls or glasses 

8. Cut the strawberries into cubes and pile on top of the cream cheese mix

9. Place in the fridge to set for at least 2 hours before serving 

Can be enjoyed with a little honey drizzled over the top and crushed nuts (optional) 

Sugar Sweet 

Sugar Sweet 

  
I have been a bit MIA with blog posts and this is because I have been on a couple of vacations lately. I’m going to break up some topics and things I discovered while on holiday over a few posts. This one is all about my sugar consumption. 

Let them eat cake 

I was never a big sugar eater, not one to have a sweet tooth. So giving up sugar for me was easy. I haven’t had any sugar since Christmas 2014. This doesn’t include natural sugar such as fruit or honey. After cutting it out, I thought while on holiday I would ensure I still had no gluten or soy, but dropped the guards slightly on sugar and dairy. Also because it was my Birthday I wanted to have cake (gluten free of course). 

I had something with sugar in it for the 7 days I was on the cruise ship, it wasn’t excessive, it was only as a dessert form (I didn’t go overboard -pun intended). I found initially I had a headache from eating sugar, but surprisingly for me, I did not experience an inflammatory reaction from sugar or dairy. To be honest I actually felt better, I didn’t experience fatigue and was sleeping better. (This could also be because I wasn’t at work or in cold Melbourne). Mentally I felt happier because I didn’t have to cut sugar out completely from my life anymore, at least I felt since my body didn’t react having sugar for me was still an option on occasion. 

I also attended an Indian wedding last week in Fiji and as Indian weddings go, it’s all sweets all of the time. If you love sweets it is very difficult to avoid it. You have to have an iron will to not have any. I can say I only ate 2 pieces of sweets in the whole wedding week. I avoided it because even though I didn’t react to it on the cruise ship, I know my body doesn’t need the sugar. 

I went and spoke to my dermatologist soon after to discuss my findings and she advised me that from research they have found gluten to have a relationship with inflammation but nothing scientifically proven to show that sugar, dairy or soy should be avoided. I also discussed this with my Rhuematologist and we discussed it was okay for me on occasion. 

There is a lot of talk about sugar lately and many people are completely removing it from their diet and if you want to do this it will be better for you and your body. But we are all human and sometimes you just want to eat dessert like everyone else.  Although as I mentioned I gave it up easily I did sometimes feel that I just wanted to “be like everyone else” and just eat a dessert. The mental effects sometimes I felt was not worth it.  Sometimes always cutting everything out and still being in pain made me sad. If however, when I ate sugar I had an inflammatory response (which to be honest I expected) and I was in pain, I don’t think it is something I would continue to eat even on special occasion. For me it wouldn’t be worth the pain. But for me I’m in pain most days and fatigued and eating sugar did not increase my pain levels or fatigue. 

I’m not saying for everyone now to go out and eat sugar. By no means do I encourage eating sugar. I still will remove sugar from my diet, except on occasion. But I will no longer be the sugar nazi that I had become. Everyone is different and everyone’s body reacts differently, the best way to find out if your body reacts to something is to completely cut it out for atleast 3 months then try it again in a small quantity and see what your body does. Speak to your specialist and determine if this is suitable for you and your condition. And make the right choices based on your body and your mental health. 

I will continue to make sugar free treats at home and stick to a sugar and gluten free diet because I do believe this is better for me. But atleast I know if I really wanted to, I could have a dessert and not have a reaction to it. 

That’s something for me to smile about