Monday, February 1, 2010

Elimination Diet Phase Two Recipe: Apple Pie


While I'm stuck in elimination diet limbo, anyone who's doing this diet can reap the benefits with recipes. I can't say I'm having the best time coming up with elimination diet recipes, but it's certainly making me get creative. It's also forcing me to simplify. In this case, simplicity turned out to be a good thing. This is an elimination diet phase 2 recipe that I would happily make all the time. It's an apple pie with very few ingredients that come together beautifully. Because it's not a traditional sugary apple pie, I would put this in the category of breakfast/brunch rather than dessert, but it all depends on your taste preferences. Personally, I've been having it for breakfast or dessert, depending on my mood. I made two versions of the apple pie, and liked them both, so I'll include the variations in the ingredients.


Apple Pie with acorn squash crust and agave nectar



Apple Pie with sweet potato crust and plum sweetener

Apple Pie
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Ingredients:

2 cups just cooked brown basmati rice (should still be hot)
1 cup mashed sweet potato (substitution: any type of winter squash)
4 medium apples
1 Tbsp. fresh lemon juice
1 tsp. cinnamon
1 ripe plum (substitution: 1 Tbsp. agave nectar)

Directions:
  1. Preheat oven to 425 degrees.
  2. Coat a pie pan in olive oil and set aside.
  3. In a food processor, blend the rice for about 1 minute, until it starts to have a gelatinous texture. In order for the rice to get the right texture, it still has to be hot from cooking. Add the sweet potatoes and process just until mixed. Scoop into pie pan and shape like a pie crust.
  4. Peel the apples, then quarter them. Cut them into thin slices. Put them in a large mixing bowl and stir in the cinnamon and fresh lemon juice. Do your best to coat the apples evenly. Drizzle in the agave nectar if you're using it. If you're using the plum (which I felt gave it a richer flavor), clean out the food processor and blend the plum until it's liquefied. Pour the plum juice over the apples and stir to make sure it's mixed in evenly.
  5. Place the apples on top of the crust and bake for 25 minutes.
  6. Cover the pie with foil and put back in the oven for another 25 minutes.
Serves 8-10

Elimination diet update: I promise that tablespoon of agave nectar was the only sugar I had all week (aside from fruit)! After thoroughly enjoying my pie, I've taken lemon juice back out of my diet, along with cinnamon. I have a suspicion that one of them was causing the headaches and fatigue to come back, but I'm not sure which. So I'll be adding them back in individually in the next couple of days. And later in the week, I'll be back with a new lentil and quinoa burger recipe!


This post is linked to Slightly Indulgent Tuesdays, What's On Your Table, and 5-Ingredient Mondays.

33 comments:

Michal said...

This looks so savory and delicious!

Aubree Cherie said...

What a cool recipe! I wish I had your creative mind! I know I'd eat a lot better if I did. I'm saving this one to try for sure :)

~Aubree Cherie

Alea said...

I am so excited to try this recipe! This month I am eliminating a lot of things from my diet and was kind of feeling sorry for myself. Your recipe reminded me that I just need to get a little more creative! I will make extra basmati rice on Sunday night so I have enough leftover to make this pie on Monday.

Fayinagirl (means Free One) said...

That pie looks truly fabulous! I need to try out your recipe.

Chelsey said...

I really should have ate your recipe for breakfast this morning! I really should have, but instead I ate my "sugary version ". Doh! There's always a next time...

Juanita said...

Love love the fruity recipe!

P.S. My money is on the lemons for headaches - they do exactly the same to me.

gfe--gluten free easily said...

Amazing, Iris! You are doing such a great job and these pies are really beautiful. I'm glad you are homing in on some of your food issues. It's something we probably all should do to achieve optimum health. Thanks so much for sharing your journey and recipes with us!

Shirley

Iris said...

Michal, Julie, Shirley - Thanks!

Aubree - Who are you kidding? I've seen your blog! You've got wonderfully creative recipes!

Juanit - I was so surprised that lemons could do that, but I'm adding them in today, so I'll find out.

Alea - Good luck, and I'll be reading your blog to see how everything goes for you.

cheap dsi r4 said...

This recipe rocks! Looks very yummy! Thanks.

Tasty Eats At Home said...

Cool crust ideas! These sound scrumptious!

Hallie said...

Iris, this looks great! I'm looking forward to trying it soon! One question: what kind of apples did you use?

Iris said...

Good question, Hallie. I think they were gala but am not positive. I'm not good about knowing which apples are baking apples, so I just buy red ones.

Alea said...

I gave you a blog award: http://premeditatedleftovers.blogspot.com/2010/02/blog-award.html

Juanita said...

Hi Iris -

In answer to the lemon dilemma from your comment on my blog...

You know, I've never made the connection between the tiredness and the headache as being seperate before - I think because when I get the headache, all I want to do is sleep anyway, so the one goes hand-in-hand for me with the other.

P.S. If you're sensitive to lemons, good chance you'll have the same side-effects with other citrus fruits, and even some exotic acid fruits like pineapple/strawberries/kiwi too. It sucks, but it's better to know then suffer the effects.

Linda said...

That looks amazing. You really can get creative when you're forced to. I would love to try this. Thanks for the recipe.

Pure2raw twins said...

WOW! Both pies look amazing. My sister and I have been watching our sugar lately too. The only fruit we eat is grapefruit and granny smith apples because they have the least amount of sugars, oh and occasionally berries. But we love our stevia!!

Anonymous said...

I eat tons of lemons and cinnamon with no symptoms, but I can get a headache from very small amounts of agave nectar, honey, or maple syrup. Before you give up on two fantastically healthful and flavorful foods, try eliminating all three - cinnamon, lemon, agave - and then just reintroducing agave.

Megan said...

This looks like a really yummy recipe, we are always looking for sugar free! You should read up on agave nectar, it is the worse than eating high fructose corn syrup because it is all fructose. A great book that explains in more detail is "Suicide By Sugar" by Nancy Appleton. Great book!!

Money Saving Maine-iac said...

Wow! This looks amazing and with great pics too.

Thanks for sharing at From Blah to Tadaa!

Anonymous said...

Hi! I know you already listed one substitution for the red plum (agave) but is there by chance any other?? Is Megan's comment true about agave being worse than high fructose corn syrup?? I really want to try this pie but couldn't find plums at the store, maybe out of season? Thanks, Kelty

Iris said...

Hi Kelty, You could use any kind of sweetener. Honey, maple syrup, brown rice syrup. Or just leave the sweetener out since apples are so sweet anyway. Is agave nectar worse than high fructose corn syrup? I've heard conflicting opinions on that, so I can't say definitively. I use it occasionally, but I've been using it less and less. Stevia is definitely my sweetener of choice lately. But again, baked apples are so sweet, you could just leave the plum/agave out.

Oh, here's a post on the agave nectar debate that might interest you:
http://www.elanaspantry.com/the-great-agave-syrup-debate/

Anonymous said...

Well...I tried making this with the sweet potato crust and I don't know if something was amiss but I followed the directions exactly and well, I was so sad, it didn't taste very good at all. I was so excited to try it because it looks so awesome! It was definitely creative and fun to make! Kelty

Iris said...

I'm sorry you didn't like it... I made it while I was on the elimination diet, so it's quite different from a typical apple pie. I had very few ingredient options, so I had to get creative. Nonetheless, I love anything with baked apples and sweet potatoes, but if you were expecting something that tastes more traditional, I can see why you would have been disappointed.

Jo said...

Iris....I just had to let you know my husband and I just completed the elimination diet and during it I made this pie twice....the first time I used quinoa instead of rice because that's what we had for dinner...didn't turn out so good (tasted OK, but fell apart)...however, I made the second one exactly as you suggested and it was terrific! I think it is far better than a wheat crust! I used butternut squash that I had seasoned with cinnamon, so the crust was really really good! Thank you so much! So far my favorite gluten free dessert!

Iris said...

Thank you so much, Jo! I haven't made this in such a long time...I feel inspired to make it now!

Lish said...

For the 2 cups rice, did you measure out 2 cups BEFORE it was cooked or after?

Lish said...

For the 2 cups rice: did you measure it out BEFORE or AFTER you cooked it?

I cooked 2 cups of brown basmati rice but it seemed like way too much for just a crust so I measured 2 cups of the cooked rice and seemed a little more reasonable.

Iris said...

2 cups cooked rice. As noted above, it should be just cooked and still warm when you make this. Hope you enjoy it!

Iris

Rebecca Magliozzi said...

What a great recipe! Can't wait to try this for my boys and I!

Erin said...

I love this recipe, Iris! Can't wait to give it a try. I'm highlighting it this week on 5-Ingredient Mondays

Miachel @ Spiced Curiosity said...

Every part of this sounds delicious. :) Thanks, Iris.

boeddhamum said...

Hi Iris,
I just made yout apple pie but I have a problem, the "dough" was more batter-like and after baking it still was a mushy porridge consistency??? Any idea what went wrong. I was so excited having something for tea, when in fase 2 of the Elimination diet.

thanks for your inspiration,

Linda

Iris said...

Hi Linda,

It's been a few years since I've made this, but from my memory it will still be porridge-like after baking but be firm enough to be cut into slices. If your rice isn't still hot from cooking it when you puree it, that will make a difference. And overall, just remember that it shouldn't taste like a typical pie. It's something I made specifically while I was on the elimination diet and didn't have other options.

Iris

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