Just 3 Ingredients make up this pie crust! It tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake!

1 1/4 Cup almond meal (or very finely ground almonds, unblanched) 1/3 Cup butter  3 Tablespoons sugar 

Directions:
Preheat oven to 350F.

Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

Spread into an 8" round pie pan, pushing into corners and on edges.

Bake for 10 minutes or until slightly browned.

Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)

Blueberry Filling Ingredients:

• 6 cups blueberries
• ¾ cup honey
• 2tablespoons + 1 teaspoon arrowroot powder
• ¼ cup water
• 2teaspoon lemon juice
• 2 teaspoon coconut oil
• ½ cup raspberriesfor topping
• pinch salt

To make filling:

1. In a large saucepan, mix blueberries, honey, and salt.
   
2. Add waterto arrowroot powder  in a small bowl and blend.
   
3. Add toblueberry mixture; blend. Stirring often, cook over medium-high heatuntil mixture is bubbly and arrowroot-water mixture turns blueberrycolor, about 2 to 5 minutes.
   
4. Stir in lemon juice and coconut oil.
   
5. Cool slightly and pour into your already prepared pie crust.
   
6. Chill at least an hour.
   
7. Serve with honey whipped cream.

Honey Whipped Cream Ingredients:

• 1 cup coconut “cream,” from a chilled can of full-fat coconutmilk
• ¼ cup honey

To make whipped cream:

1. The day before you plan to make this pie, chill one can of coconutmilk, your mixing bowl, and beaters in refrigerator. Skim about onecup of the “cream” off the top. Add the coconut cream to achilled bowl.
2. Whip coconut cream with chilled beaters until it reaches itswhipped cream state. Gradually add honey.
   
3. Whip again until it turnsto whipped cream with at least soft peaks remaining when you stopwhipping.
   
4. Spoon onto chilled pie, leaving a perimeter of blueberriesexposed. (Chill whipped cream if you are not topping your pieimmediately.)
   
5. Top whipped cream with raspberries.

Raw Nut Crust:

The following raw crust recipe is ahealthy alternative to flour crusts. However, you can use yourfavorite crust for this recipe and it will be just as good.

Crust Ingredients:

1. 2 cups finely ground raw soaked almonds
2. ⅓ cup honey (or agavenectar)

To make crust:

1. Combine 2 cups finely ground raw almonds and ⅓ cup honey inmixing bowl.
2. Press into lightly greased 5-inch pie dish.
   

1. Fill pie crust with berry filling and top with honey whipped cream and berries.
2. Serve chilled and enjoy a little piece of heaven!
   

Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store.

Fresh Strawberry Pie (Gluten-Free)
Serves 7

Gluten-Free Pie Crust Ingredients:

• 1 ½ cup white rice flour
• ½ cup tapioca flour
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1 cup melted margarine
• ½ cup ricotta cheese
• ½ cup sour cream

1. Sift together the dry ingredients.
2.  Mix together the margarine, cheese, and sour cream.
3.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.
4.  Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.
5. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.
6. Bake at 400 degrees for 20-25 minutes.
7. Remove foil and allow pie crust to cool before filling.

• 1 quart fresh, organic strawberries
• ½ cup sugar
• ½ teaspoon salt
• ½ cup water
• 1 ½ tablespoon  cornstarch
• 1 8 ounce package cream cheese, softened
• 3 tablespoons sugar

1. In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil.
2. Cook 3 minutes. Remove from heat.
3. Mix cornstarch and remaining water. Add to sauce pan.
4.  Return to heat. Stir until thickened, about 2 minutes.
5. Allow to cool.
6. Mix into remaining fresh berries.

Happy Summer!

Pavlova is a dessert with a meringue base that was created in honor of the ballet dancer Anna Pavlova when she was touring in New Zealand and Australia. The main ingredient  that separates pavlova from a normal meringue, is the addition of cornstarch and vinegar to the egg white mixture. The cornstarch, egg and vinegar creates a chemical reaction which results in a fluffy, marshmallow center.

Strawberry Pavlova Cupcakes (Gluten-Free)

Ingredients:

• 1 cup fresh (organic) strawberries, cut in bite size pieces
• 2 tablespoons sugar
• 4 egg whites, at room temperature (they will separate easier if they are cold)
• 1 cup superfine or regular sugar
• 1 2/3 teaspoons gluten-free vanilla extract
• 2 tablespoons  gluten-free cornstarch
• 2 teaspoons gluten-free rice wine vinegar
• 1 cup heavy whipping cream
• 1 tablespoon confectioner’s sugar

1. Preheat oven to 300 F degrees. Mix strawberry pieces with 2 tablespoons of sugar. Set aside. Place 12 muffin liners in a muffin tin, set aside.
2.  In a the bowl of an electric mixer fitted with the whisk attachment (or in a medium bowl with a hand-held mixer), whisk eggs until stiff peaks form. With mixer still on high, gradually add in one cup of superfine sugar, about a tablespoon at a time. Keep whisking until egg whites are stiff and glossy. Mix in 1 teaspoon of vanilla, and whisk until just combined. Whisk vinegar and cornstarch into the mixer and whisk until just combined.
3. Spoon meringue mixture into prepared muffin liners until mixture just overflows the top of the liners. Use the back of a spoon to fluff out the meringue to create smooth little peaks. Or you can simply use a standard sized ice cream scoop to fill the liners, which also looks pretty.
4. Reduce oven temperature to 220 degrees, and bake for one hour. Turn off oven and allow to cool completely as the oven cools.
5. Whip cream together with confectioner’s sugar and  2/3 teaspoon of vanilla until soft peaks form. Gently cut the tops off the cupcakes and fill with a dollop of whipped cream and a spoonful of strawberries.

• 1 tsp. apple cider vinegar
• 1/4 cup shortening (e.g. Earth Balance Shortening Sticks)
• 3 Tbs. honey or agave nectar
• 2 large eggs
• 2 1/4 tsp. rapid rise yeast
• 1 cup vanilla yogurt (dairy or non-dairy like soy, rice or coconut)
• 2 cups Jules Gluten Free All Purpose Flour
• 3 Tbs. flax seed meal (optional, but recommended)
• 1/2 tsp. baking soda
• 2 tsp. gluten-free baking powder

In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer, by hand using a pastry cutter, or in a large food processor.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mix with the paddle attachment and pour in the yeast, stirring until the lumps are removed from the dough. Beat an additional 2 minutes thereafter.

Dust a clean counter or pastry mat and your hands with Jules Gluten Free All Purpose

Flour. Grab small fist-fulls of the wet dough, patting into a 5 inch square by liberally dusting the dough and your hands with Jules Gluten Free All Purpose Flour . Lay the squares onto a baking sheet lined with parchment paper. Using a pastry brush, lightly brush off excess flour.

Makes approximately 7 danish squares.

Cinnamon Apple Filling

•  3 tart apples, peeled and coarsely chopped
•  ¼ cup light brown sugar
•  2 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
•  1 Tbs. cinnamon

Melt the butter in a skillet over medium heat. Add the brown sugar and cinnamon, stirring to combine. Add the apples and stir to coat with the sugar-butter mixture. Stir periodically to coat and keep cooking all the apples. Cook for 15-20 minutes, or until the sugar-butter mixture is thin and the apples are tender. Set aside to cool.

Cream Cheese Filling

• 1 recipe danish dough
• 12 oz. cream cheese (dairy or soy)
• ¾ cup granulated cane sugar
• 1 egg yolk
• 1 tsp. gluten-free vanilla extract

Whisk together cream cheese, sugar, egg yolk and vanilla. Place in a sealed container and refrigerate or freeze until thick.

Gluten-Free Pastries

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

Envelopes: Place a dollop of cheese or cinnamon apples in the center and brush the remaining exposed pastry with egg wash. Fold each opposite corner into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper. Cover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

Blanket: Turn the square so that it is a triangle with a tip at the top and bottom.  Place an elongated dollop of cheese or cinnamon apples in the center and extend to the top and bottom corners, leaving the right and left corners without filling, and brush the remaining exposed pastry with egg wash. Fold the right and left corners into the center, and dab each corner with milk or water to help them to adhere to one another. Gently lift to the baking sheet lined with parchment paper.  OCover the baking sheet with oiled wax paper and place in a warming drawer or oven preheated to 200 F then turned off for 30 minutes to proof.

Preheat oven to 350 F (static) or 325 F (convection).  Remove the wax paper and bake for approximately 15 minutes, or until lightly browned and resistant to a light touch (i.e. when pressed with a gentle fingertip, it rebounds rather than leaving a divot).

Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). You can make one large tart, several small ones or make them into cookies. I've seen it made into bars, as well. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling!

Gluten-Free Tart Ingredients:
½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
2/3 cup lightly packed brown sugar
1 large gg
½ cup toasted almonds, ground*
1 ½ cups Jules Gluten Free All Purpose Flour
1 tsp. gluten-free baking powder
1 tsp. cinnamon
½ tsp. salt
confectioner's sugar for dusting

*Toasting Almonds: Spread ½ cup raw almonds on an ungreased baking sheet, and toast in an oven preheated to 350 F for 12-15 minutes, or until golden brown, aromatic and not burned.

Filling Ingredients:
1 cup fresh or frozen and thawed raspberries
1/3 – 1/2 cup seedless raspberry jam

Directions:
Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and cream. Slowly stir in the dry ingredients: ground almonds, Jules Gluten Free All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated. Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.

Preheat oven to 375 F (static) or 350 F (static).

Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or 4 small tart pans with removable bottoms.  The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.

With remaining dough, roll out onto a clean surface or baking mat lightly dusted with Jules Gluten Free All Purpose Flour or cornstarch. Roll to the thickness of a graham cracker – approximately 1/8 - inch thick. Use small cookie cutters to cut out shapes like hearts, circles, stars, leaves ... if using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be 1 - 3- inches.

Place cut out cookies onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack.

Meanwhile, spoon jam and berries into a small saucepan and warm over low heat, stirring until thinner and pourable. Once warmed, spoon jam over the centers of each tart, creating a 1/8 – inch thick layer of jam and berries. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts, 20-25 minutes for a larger tart. Arrange cookies on top of cooked, filled tart and dust with confectioner's sugar before serving.

Note: This recipe may also be used for making Linzer Cookies instead, by cutting cookies with a larger cutters and cutting one small hole in the center of every other cookie. Bake according to cookie directions above. When cooled, spread each cookie without a hole cut in the center with the raspberry filling; top with a cookie with a hole cut out. Dust with confectioner's sugar before serving.

Ingredients:
½ cup Jules Gluten Free All Purpose Flour*
1 ½ cup gluten-free oats
½ cup brown sugar
½ cup (8 Tbs.) cold butter or Earth Balance Buttery Sticks
1 ½ tsp. cinnamon
4 cups rinsed, chopped fruit
¼ - ½ granulated cane sugar
½ tsp. almond extract (if using peaches)

Directions:

Preheat oven to 375F (static) or 350F (convection).

In a large bowl, add ¼ - ½ cup granulated cane sugar to the fruit, to taste, and pour into an 8 x 8 inch baking pan. Set aside to allow the sugar to encourage syrup to form.

In another bowl, combine the Jules Gluten Free All Purpose Flour with the gluten-free oats, brown sugar and cinnamon. Cut in the butter or Buttery Sticks with a fork or pastry cutter the mixture becomes a rough crumble. Crumble the mixture over the fruit in the baking pan. Bake in the preheated oven for 30 minutes, or until the topping is light brown and crispy. Serve warm with ice cream or whipped cream – there are soy and coconut versions available now that are great options for non-dairy toppings.

(*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty.  The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.)

Crust Ingredients:
1 ½ cups finely chopped pecans
1 ¼ cup chopped, dried figs or dates
1 tsp. gluten-free vanilla extract

Directions:

Preheat oven to 350 F.

Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor.

Press the mixture into the bottom and sides of a pie plate and set aside.

Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries.

Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.

Here’s the recipe:

Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Preheat oven to 350 degrees.

In mixing bowl, toss together:

• 5-6 cups quartered fresh strawberries
• 5-6 cups rhubarb diced rhubarb cut into ½ inch pieces (for estimating purposes, 1 stalk of rhubarb equals roughly 1 cup diced)
• 2 level tablespoons corn starch (gluten-free)
• 2 teaspoons pure vanilla extract
• 1 cup granulated sugar
  

• 1 cup masa harina corn flour
• 1 cup gluten free oats (or substitute sliced almonds if you don’t tolerate oats)
• ½ cup packed brown sugar
• ½ to ¾ cup chopped pecans or walnuts
• 1/3 cup gluten free margarine or equivalent amount of walnut oil
• 2 level teaspoons of cinnamon
• ¼ teaspoon nutmeg
  

Cool briefly to allow it to thicken, but remember that fruit crisps are best when served slightly warm.

Ingredients:
2 cups gluten-free flour  (1 cup tapioca flour- 1 cup white rice flour)
6 table spoons gluten-free butter
6 table spoons gluten-free shortening
1 table spoon powdered milk
1 teaspoon xanthan gum or guar gum
1 teaspoon salt (optional)
1/3 cup cold water

Directions:
Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are making—for pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean--I covered my crust with foil after the 15 minutes and they turned out beautiful.

This recipe comes to us from Jody Hoag.

Ingredients:
1 tablespoon gelatin dissolved in ¼ cup water
4 egg yolks
½ cup honey
Rind of 2 lemons (grated)
½ cup lemon juice
½ teaspoon salt

Directions:
Whisk yolks until pale yellow and mix in other ingredients. Cook over low heat or in top of a double boiler until thickened. Let cool.

Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.

Ingredients:
One 15 ounce can pumpkin
One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Directions:
1. Preheat oven to 350 degrees F.
2. Put baking cups (liners) into a muffin/cupcake pan.
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
4. Pour mixture into each cup about until about ¾ full.
5. Bake until toothpick inserted in center comes out clean.
6. Cool. Garnish as desired.

Store leftovers covered in refrigerator.