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Pecan pie recipes using agave  This thread currently has 883 views. Print Print Thread
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organicmomma
Tuesday, August 28, 2007, 10:46pm Report to Moderator Report to Moderator
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http://www.texascooking.com/recipes/pumppecanpie.htm

I used soy milk for the cream, agave for the corn syrup, and ghee for the butter.  Really good.  I have been meaning to try it with walnuts, just don't have a lot of time.
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Lola
Tuesday, August 28, 2007, 10:50pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cynthia
Wednesday, August 29, 2007, 12:22am Report to Moderator Report to Moderator
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Also thanx.  I've just got to get my agave syrup in the mail.  I got my sweetpotatoe flour today.  Now I can't wait for the agave so I can invent, invent, invent.
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Lola
Wednesday, August 29, 2007, 12:27am Report to Moderator Report to Moderator

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Sa Bon Nim
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invent all you want, but don t forget to post your creations! lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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organicmomma
Wednesday, August 29, 2007, 12:40am Report to Moderator Report to Moderator
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Yes, share away, I always like good recipies.
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Ribbit
Friday, September 14, 2007, 1:03am Report to Moderator Report to Moderator

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Kyosha Nim
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This Date Pecan Pie only has one avoid (for most people): gelatin.  You might be able to use an egg (if you can eat eggs) instead, or thicken it with arrowroot powder.  I only fix it once a year, at Thanksgiving, so I do eat it then.  

Date Pecan Pie
~~~~~~~~~~
1/2 lb. pitted dates, chopped
2 c. water, divided
3 Tbsp. agave nectar
1 Tbsp. unflavored gelatin powder
1 1/2 tsp. vanilla
1 c. pecan halves
crushed pecans for crust

In saucepan, combine dates and 1 c. water.  Bring to a simmer and cook 5 min.  Cool a little, then pour into blender.  Process until smooth.  Add agave.  Blend well, return to pan, keep warm over low heat.  In small bowl, sprinkle gelatin over 1 c. water.  Allow to soften 5 min.  Add to saucepan.  Cook, stirring, over low heat for 2 min. to dissolve gelatin.  Remove from heat and let cool 10 min.  Stir in vanilla.  Chill 20-30 min. or until thick and just beginning to set.  While cooling, prepare crushed pecans.  Press into bottom of pie dish and up sides.  Pour mixture into pie shell gently.  Arrange pecan halves on top and press lightly.  Chill 2 hours or overnight before serving.

The only sweetner I use anymore is agave.  Actually, I just bought a little liquid stevia since I'm trying to rid myself of systemic candida, but in general I only use agave.  It works in place of any recipe calling for honey.  It is quite a bit sweeter than sugar so if you're substituting, you don't need nearly as much.  Like a Tbsp. agave instead of 1/3 c. sugar for example.  Bakes nicely especially in muffins.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Friday, September 14, 2007, 1:11am Report to Moderator Report to Moderator

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Kyosha Nim
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The best pie crust is found in "The Allergy Self-help Cookbook" by Marjorie Hurt Jones.

Rice-Flour Pie Crust
~~~~~~~~~~~~~

1/3 c. whole almonds
3/4 c. brown rice flour
1/4-1/2 tsp. salt
1/4 tsp. ground cinnamon (optional)
3 Tbsp. water
2 Tbsp. almond oil (I use olive oil)
2 Tbsp. honey (I use agave nectar)

Preheat oven to 350.  Grind almonds into a fine powder in blender.  Place in a 9-in. pie plate.  Add flour, salt, and cinnamon if using.  Mix well with fork.  Combine water, oil and honey in a small saucepan.  Heat over low heat just until honey liquefies.  (This step can be skipped if using agave because it dissolves in water without heating.)  Pour into flour mixture.  Stir with fork till well blended.  Let stand a few minutes for rice flour to absorb liquid.  Press mixture firmly into place with fingers, spreading to cover bottom and sides of pie plate.  Pat top edge of crust into straight edge.  For a baked crust, bake for 18 min, or until ightly brown and marked with a few small cracks.  Cool before filling.  For an unbaked crust, bake 5 min.  Add desired filling and finish baking as the recipe directs.

For the filling, I don't really measure.  I just put fruit in a sauce pan (a little less than it would take to fill up the pie pan), add a little water, a little agave and maybe vanilla (taste to see what else you may need for seasoning), mix a Tbsp. or two of arrowroot in a tidbit of water to make a paste, then wait till my fruit is just boiling, then add the arrowroot paste and stir till thick.  Then I bake it till looks done and is nice and thick.  This can be done with just about any type of fruit.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Drea
Friday, September 14, 2007, 3:25am Report to Moderator Report to Moderator

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Sun Beh Nim
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Thanks, Ribbit! That pie crust sounds good. *slurp*


It is not my responsibility to convince anyone of anything.
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Lola
Friday, September 14, 2007, 3:43pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing both of you!
you might want to add those to recibase.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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md
Saturday, September 15, 2007, 2:41am Report to Moderator Report to Moderator

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Quoted from Ribbit
The best pie crust is found in "The Allergy Self-help Cookbook" by Marjorie Hurt Jones.

Rice-Flour Pie Crust
~~~~~~~~~~~~~

1/3 c. whole almonds
3/4 c. brown rice flour
1/4-1/2 tsp. salt
1/4 tsp. ground cinnamon (optional)
3 Tbsp. water
2 Tbsp. almond oil (I use olive oil)
2 Tbsp. honey (I use agave nectar)

Preheat oven to 350. Grind almonds into a fine powder in blender. Place in a 9-in. pie plate. Add flour, salt, and cinnamon if using. Mix well with fork. Combine water, oil and honey in a small saucepan. Heat over low heat just until honey liquefies. (This step can be skipped if using agave because it dissolves in water without heating.) Pour into flour mixture. Stir with fork till well blended. Let stand a few minutes for rice flour to absorb liquid. Press mixture firmly into place with fingers, spreading to cover bottom and sides of pie plate. Pat top edge of crust into straight edge. For a baked crust, bake for 18 min, or until ightly brown and marked with a few small cracks. Cool before filling. For an unbaked crust, bake 5 min. Add desired filling and finish baking as the recipe directs.

For the filling, I don't really measure. I just put fruit in a sauce pan (a little less than it would take to fill up the pie pan), add a little water, a little agave and maybe vanilla (taste to see what else you may need for seasoning), mix a Tbsp. or two of arrowroot in a tidbit of water to make a paste, then wait till my fruit is just boiling, then add the arrowroot paste and stir till thick. Then I bake it till looks done and is nice and thick. This can be done with just about any type of fruit.


You could also try a fresh fruit (uncooked) filling in your baked pie crust. Here's a recipe I've had for several years. Make substitutions where necessary; I typed it as written. The crust recipe included is a no-roll cookie crust, but I will leave that out unless someone is interested.

Fresh Fruit Pie
In saucepan mix 1/2 cup sugar and 3 tablespoons cornstarch.
Gradually stir in 1 1/2 cups orange juice until smooth.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat: stir in 1/4 cup lemon juice and 1 teaspoon grated rind.
Cool completely.
Fold in 6 cups assorted fresh fruit, drained. This amount may be more than enough.
Turn into baked and cooled pie crust; chill 4 hours.
Serves 8



Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.




Revision History (2 edits)
MD_O+  -  Sunday, September 16, 2007, 1:18am
MD_O+  -  Sunday, September 16, 2007, 1:17am
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Alia Vo
Saturday, September 15, 2007, 2:52am Report to Moderator Report to Moderator

Kyosha Nim
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Age: 43
Thank you for sharing the recipe and providing us with the substitutions you made.

The recipe sounds very flavorful; it would be a very beneficial dessert with the addition of walnuts.  Barley malt syrup could be used as an alternative sweetener to make it more beneficial, as well.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Lola
Saturday, September 15, 2007, 4:51am Report to Moderator Report to Moderator

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Quoted Text
The crust recipe included is a no-roll cookie crust, but I will leave that out unless someone is interested.


would be interesting to have the amounts.......
those can be substituted for compliant ones.
do post it pls!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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md
Sunday, September 16, 2007, 1:16am Report to Moderator Report to Moderator

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Okay, Lola, here it is.  Make substitutions, where necessary.

No Mistake No-Roll Cookie Crust
Stir 1/4 cup margarine to soften; mix in 1/4 cup sugar and 1 egg yolk.
With pastry blender or 2 knives mix in 1 cup of flour until crumbs form.
Press firmly into 9" pie plate.
Bake in 400 degree oven 8 minutes or until edge is browned.
Cool.


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Lola
Sunday, September 16, 2007, 3:46am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Sunday, September 16, 2007, 9:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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Now that we're getting close to the holiday season those recipes will come in really handy. Thanks all for sharing!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Alia Vo
Tuesday, September 18, 2007, 3:41am Report to Moderator Report to Moderator

Kyosha Nim
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Thank you for sharing the recipes with us, ladies.

These recipes can be utilized by all blood types with appropriate substitutions in flour(s), oils/ghee/butter, sweeteners, eggs.

I believe that agar or kuzu might be good substitutes that would produce good results in Ribbit's Date Pecan Pie recipe.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
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Ribbit
Thursday, September 27, 2007, 9:25pm Report to Moderator Report to Moderator

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Kyosha Nim
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Should we start a thread on holiday recipes?  I'll collect some and begin a thread.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Drea
Thursday, September 27, 2007, 9:27pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Ribbit
Should we start a thread on holiday recipes?  I'll collect some and begin a thread.


*slurp*


It is not my responsibility to convince anyone of anything.
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Lisalea
Sunday, September 30, 2007, 1:32pm Report to Moderator Report to Moderator

Ee Dan
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We need a bloodtype pastry shop 'cause I love sweetstuff

Dr. D'Adamo please start opening chains around the country and especially in Canada  


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Rodney
Sunday, September 30, 2007, 2:01pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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Quoted from Ribbit
Should we start a thread on holiday recipes? I'll collect some and begin a thread.


Good Idea Ribbit


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jayneeo
Sunday, September 30, 2007, 7:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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yes let's get thread going for holiday foods!
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Dr. D
Monday, October 1, 2007, 3:18pm Report to Moderator Report to Moderator

Peter D'Adamo
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Hey, let's get these into the new recipe database!

http://www.dadamo.com/typebase4/recipeform7x.pl


A whole system is a living system is a learning system.’ -Stewart Brand

Revision History (1 edits)
MD_O+  -  Monday, October 1, 2007, 3:19pm
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Lola
Monday, October 1, 2007, 3:30pm Report to Moderator Report to Moderator

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Sa Bon Nim
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md and Ribbit,
let any of us know if you need assistance putting those recipes up on recibase.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Stormy
Tuesday, October 2, 2007, 4:27pm Report to Moderator Report to Moderator

Rh-
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Thank you for the recipes!  I'm anxious to try them out.  Hopfully for Thanksgiving this weekend.




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