I just returned home from the Autism One Conference. My friends, Anna Sobaski (www.breadsfromanna.com) and Sueson Vess (www.specialeats.com) presented The Art of Cooking Special Diets. I learned some new cooking techniques with alternative ingredients and had some AMAZING GFCF food.
One of my families favorite recipes from the event yesterday was the GFCF Chocolate Cream Pie. This recipe is from Betsy Hicks of Pathways Medical (www.pathwaysmed.com). She prepared the pie in a Breads from Anna Pie Crust. If you haven’t tried this crust – it is very easy to make (just add water, oil, and 1 egg) and it is delicious!
1 1/2 cups sugar
1/2 cup cocoa powder
1/3 cup arrowroot
1/4 tsp salt
3 egg yolks
1 cup coconut cream (the top of the coconut milk can)
2 cups cashew cream**
1 1/2 teaspoons GF vanilla
Combine sugar, arrowroot, cocoa and salt in a heavy saucepan.
Whisk together egg yolks, coconut milk and cashew cream. Add to saucepan.
Cook over medium heat, stirring constantly until mixture has thickened and boils, about 10 minutes.
Remove from heat and add vanilla.
Let cook and pour into a precooked pie crust.
Refrigerate 4-5 hours or overnight.
**To make Cashew Cream: Blend 2 cups raw cashews with 3 cups of water in a blender. This makes 4 cups of cashew cream.