Ingredients For Homemade Tortillas

Flour: All purpose flour makes the softest tortillas. I sometimes to 1/2 all purpose and 1/2 whole wheat for the added health benefits of whole wheat flour. You can also do 1/2 all purpose and 1/2 mesa flour for a half corn half flour tortillas.

Water: Just enough water to make a nice elastic-y dough.

Oil: Olive oil, coconut oil, avocado oil, any cooking oil will work for this recipe. I prefer avocado oil best, but it really dose not matter which one you use for your tortillas.

Salt: Salt for flavor. These tortillas with be flavorless without salt. Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah

Baking Powder: Baking powder is the key to soft fluffy tortillas. The raising agent creates little air bubbles all throughout the tortilla when cooking to bring a soft texture rather than a flat dense tortilla.

Do Not Oil Your Pan

You want to cook your tortillas with dry heat. No oil. Oil on the pan will fry your tortillas making them crunchy and fragile.

To avoid a smokey bits of four leaving burnt flour on your tortillas clean you pan with a dry rag or paper towel between each tortilla.

How To Make Homemade Tortillas

Mix all ingredients together

In a bowl mix together the flour, water, oil, salt and baking powder. Mix and kneed together for a few minutes till the dough starts to show some elasticity.

Let the dough rest

Let the dough rest for 30 minutes. Don’t skip this step. As the dough rest it will create a workable stretchy dough able to be rolled out to a thin tortilla.

Divide and roll out

Cut and divide your dough in to 12 equal parts. On a floured surface roll out each piece into a circle.

Cook

Heat your pan on high then turn down a little to medium high. Do not add oil to your pan. Cook each tortilla for 1-2 minutes on each side. Clean your pan with a dry rag or paper towel after each tortilla in avoid leaving flour bits burning into your next tortilla.

Can you freeze homemade tortillas?

YES! you can make a large batch and place in the freezer or refrigerator for later use. You can store your tortillas in the freezer for up to 6 months. In the refrigerator homemade tortillas can be store for about 2 weeks sometimes longer.

How to store tortillas in the freezer

Cook your tortillas lightly, half cooked on each side (30 sec -1 min). This will help keep some moisture in your tortilla so it does not dry out while in the freezer. Once completely cooled down. Store your tortillas in an air tight freezer zip-lock bag.

When you are ready to use take out of the freezer and leave on the counter top for about 10-20 minutes. Once thawed you can heat back up on the stove for fresh warm homemade tortillas.

These tortillas are go great with….

• Tacos. Chicken tacos, asada tacos, fish tacos, veggie tacos…. every type of taco will be elevated with homemade tortillas.
• Burritos. Instead of dividing your dough into 12 pieces you can cut into 8 or even 6 pieces for large tortillas that are perfect for burritos.
• Quesadillas are such an easy lunch for kids. A few tortilla with some cheese makes a yummy quick easy lunch or snack.
• Enchiladas. Chicken enchiladas are one of our favorites with my very own verde enchilada sauce.
• Tortilla Wraps. Make healthy lunch with your homemade tortilla wraps. Gathering Dreams has some great tortilla wrap ideas and recipes.
• Cinnamon and Honey. One of my favorite snacks growing up is a tortilla with honey and cinnamon. Its such a simple snack that is great for kids.

Flavored Tortillas (optional ingredients)

Sweet Tortillas

For a sweet tortilla simply add a tablespoon or two of honey or sugar to your dough. Sweet tortillas make great dessert quesadillas. Cinnamon and honey, Chocolate chip and marshmallow or nutella and fresh fruit.

Parmesan Cheese and Herbs

1/4-1/2 a cup grated parmesan cheese with a few fresh basil leaves chopped up and added to your dough will add great flavored tortillas to your chicken or veggie wraps. You can also substitute the basil for rosemary, oregano or even garlic powder. Make it your own to fit your desired flavors.

Cheesy Tortillas

Add a cup of your choice of grated cheese your your dough for extra cheesy tortillas that are great for enchiladas, burritos, and tacos!

Tortillas

Yield: 12 medium tortillas

Prep Time: 10 minutes

Additional Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

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Ingredients

• 3 cups all purpose flour
• 2 tablespoons olive oil
• 1 cup water
• 3/4 teaspoon salt
• 1 teaspoon baking powder

Instructions

1. In a bowl mix together the flour, water, salt and baking soda. Mix and kneed together for a few minutes till the dough starts to show some elasticity.
2. Let the dough rest for 30 minutes. Don't skip this step. As the dough rest it will create a workable stretchy dough able to be rolled out to a thin tortilla.
3. Cut and divide your dough in to 12 equal parts. On a floured surface roll out each piece into a circle.
4. Heat your pan on high then turn down a little to medium high. Do not add oil to your pan. Cook each tortilla for 1-2 minutes on each side. Clean your pan with a dry rag or paper towel after each tortilla in avoid leaving flour bits burning into your next tortilla.

The post Homemade Tortillas appeared first on Embracing The Home.

Ingredients For Pumpkin Gingerbread Loaf

Pumpkin Puree

You can use canned pumpkin or fresh pumpkin for this recipe. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Plain or Vanilla Yogurt

I use Greek Plain Yogurt, I use yogurt in replacement for oils or butter in most of my muffins and bread. It has more vitamins and protein then oils and butter and less fat.

Eggs

Eggs are the binding agent in this recipe also adding 6.5 grams of protein per eggs. Whole Eggs also contain vitamin B12, selenium (anti-oxidant, anti-cancer, and stimulates the immune system) and iron.

Blackstrap Molasses

Full of flavor, nutrients and keeps my breads moist and delicious! Oh how I love molasses! It is so rich in so many vitamins and minerals and such a fun ingredient to add to my recipes. Molasses contains, iron, calcium, magnesium, sodium, copper and more. healthy for your heart and nervous system. Read more on the Benefits of Molasses here!

Flour

I use a combination of organic whole wheat and organic all purpose flour. Whole wheat is full of a wider range of vitamins and minerals such as, manganese, calcium and selenium, then all purpose or even enriched flours. It also has more flavor but is also a bit more dense. So I do half and half whole wheat and all purpose.

Sugar

You can substitute sugar with honey or maple syrup. Both of those would also add a lovely flavor to this recipe but I typically bake with sugar and save my honey and syrup for smoothies, pancakes, teas, oatmeal and such.

Cinnamon

Cinnamon is the chosen spice in order to add another layer of flavor to this recipe. Nutmeg, cloves or allspice would also be great additions but this recipe already seem complex with so many textures that I left those out for now.

Salt

Salt is going to help bring out all the flavor in this recipe. You can use table salt or pink Himalayan salt or another sea salt will also works great.

Baking Soda and Baking Powder

Both of these are a rising agent. The original recipe just had baking soda but as I adapted and added all these heavy grains I found the baking powder was also needed.

Vanilla

I like to use vanilla powder rather than extract. You can find the vanilla powder on amazon. This powder is a 1:1 ratio for vanilla extract so you don’t have to do any extra math when substituting. I like the flavor a lot and its been a great addition to my pantry.

How To Make Pumpkin Gingerbread

Mix Wet Ingredients

In a large bowl mix together pumpkin, yogurt, eggs, and molasses.

Add Dry Ingredients

Next add your sugar, flour, spices and baking soda. Mix together with a whisk, spoon or spatula.

Prepare Your Loaf Pan

Butter or oil, your loaf pan and sprinkle a mixture of cinnamon and sugar on in the pan to give the crust a sweet crunchy texture. Pour the gingerbread batter into the prepared pan.

Bake

Bake at 300 degree for 60 minutes. Due to the molasses the bread will be dark and a little hard to tell when its done. Insert a toothpick to see if your loaf is done. If it comes out clean it is done, if it comes out with batter or crumbs stuck to it, it needs to bake longer.

Pumpkin Gingerbread Loaf

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup sugar
• 1/2 cup yogurt
• 1/4 cup molasses
• 1 1/2 cups flour
• 2 eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon Salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract/powder

Instructions

1. In a large bowl mix together wet ingredients. pumpkin, eggs, molasses, yogurt,
2. Next add the sugar and then the rest of the dry ingredients, flour, baking powder, baking soda, cinnamon, salt, vanilla,
3. Prepare your loaf pan by spreading butter or oil and sprinkling 1 tablespoon of cinnamon and 1 tablespoon of sugar.
4. Pour the batter into the loaf pan and bake at 300 for 60 minutes.

The post Pumpkin Gingerbread Loaf appeared first on Embracing The Home.

Ingredients For Pumpkin Dinner Rolls

Pumpkin Puree

In these dinner rolls I use a good amount of pumpkin but the flavor of pumpkin actually not very strong. Most of the time when you think of pumpkin flavors you think of the spices that normally complement the pumpkin and bring the flavor out. Also most fall pumpkin recipe have a lot of sugar making it seem like pumpkin is naturally sweet like fruit but its actually not super sweet, just a little…

The pumpkin in the recipe real job is to add moisture and texture to our dinner rolls. The pumpkin holds on to the moisture without making it soggy but a warm, soft dinner rolls.

You can use canned pumpkin or fresh pumpkin for this recipe. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the fall and holiday months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these rolls I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter dinner roll. When I’m feeding my own family I’ll use 1/2 whole wheat but if I’m making them for Thankgiving or Christmas or a potluck I’ll stick to 100% all purpose.

Yeast

Yeast is our rising agent. You could also use sourdough starter and just give the rising time 8-12 hours rather than 1-2 hours… At this time in my life I’m using yeast to rise my dough. I use Fleischmann’s Yeast, The photos say bread machine yeast but that’s just the jar I continue to refill with their larger bag of normal dry yeast. I keep the yeast in the refrigerator and activate it with warm water for about 5 minutes before adding other ingredients.

Warm Water

Warm water is needed to activate the yeast. It the water is cold you risk the yeast not activating during the rise time. If the water is hot your risk killing the yeast, stopping the rise, before its entered the oven. The yeast likes a warm temperature to do it job.

Sugar/Honey

Yeast feeds off of sugar and honey and will activate faster if you add your sugar or honey in with the warm water while the yeast is activating. To add a little more flavor as well as sweetness to you dinner rolls I prefer honey for this recipe but sugar will work just as well.

Oil

Fats actually slow down the and can even stop the activation process of the yeast so it is important to not add the oil until its already activated and right before or even while you add in the flour. We add a little oil to our dinner roll to keep them from drying out and maintaining their soft texture.

Spices

In this recipe I use ginger and cinnamon. The pumpkin flavor is not super strong in these rolls so adding these two complementary flavors bring out some of the pumpkin flavor. I like these rolls because they are not over powering with spice and pumpkin flavor but a nice complement to fall dinner.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Dinner Rolls

Activate Yeast

Add yeast, warm water and sugar/honey together in your mixing bowl to activate the yeast. Let it sit for 5-10 minutes. The yeast should get foamy and bubbly. On warm days the yeast will activate faster on cooler days it might look like the photo below. That’s okay, its still active.

Add Oil and Pumpkin

After a few minutes add the oil and pumpkin to the yeast mixture. Stir together.

Add the Dry Ingredients

Next you can add the flour, salt, ginger and cinnamon. Add the flour slowly into your bowl. If you are using a KitchenAid use the bread hook attachment and begin on low (2-4) while you add in the flour.

If you are mixing and kneading by hand, use a wooden spoon or spatula to mix in the flour slowly until its not as sticky then start using your hands but don’t forget to flour them.

Knead

Knead the dough until it forms into a nice ball at the end of your hook (or in your hands). You want the dough to no longer stick to the sides of the bowl (or stick to your hands). This can take 5-10 minutes of kneading.

Rest and Rise

In a large bowl, let the dough rest and rise until double in size. Cover with a damp towel or plastic wrap. In a warm house this might take 1 hour a cooler house this may take 2-3 hours.

Cut and Form Into Small Rolls

When the dough has double in size, fold it a few times over and cut in half, then cut those halves in half and those halves in thirds to create 12 equal pieces. Form each piece into a nice round ball and place on a baking sheet.

2nd Rise

Cover again with a damp towel or plastic wrap and let rise for a second time for an hour or until double in size.

Bake

Preheat oven to 375 and bake for 18-20 minutes until golden brown. Let cool and enjoy with butter, honey, soup or stews or a turkey sandwich!

Pumpkin Dinner Rolls

Yield: 12 rolls

Prep Time: 15 minutes

Cook Time: 18 minutes

Additional Time: 3 hours

Total Time: 3 hours 33 minutes

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Ingredients

• 3/4 cup warm water
• 2 teaspoons yeast
• 2 tablespoons sugar/honey
• 2 cups pumpkin puree
• 2 tablespoons oil
• 3 cups whole wheat flour
• 3 cups all purpose flour
• 1 teaspoon ginger
• 1 tablespoon cinnamon
• 1 teaspoon salt

Instructions

1. In a bowl mix together the warm water, yeast and sugar/honey. Let sit for 5-10 minutes to let the yeast bubble up and activate.
2. After a few minutes add the oil and pumpkin puree to the mixture.
3. Add the flour, cinnamon, ginger and salt. Mix them in slowly till all combined. Knead for 5-8 minutes until the dough forms a nice round workable ball.
4. Let rise for 1-3 hours till double in size.
5. Cut into 12 pieces and form into nice round balls. Place an a baking sheet and let rise again for 1 hour or until doubled in size.
6. Preheat the oven at 375 degrees and bake for 18-20 minutes until golden brown.
7. Let cool and enjoy your pumpkin dinner rolls!

The post How To Make Pumpkin Dinner Rolls appeared first on Embracing The Home.

Ingredients For Pumpkin Donuts

Pumpkin

You can use canned pumpkin or fresh pumpkin for this recipe. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these donuts I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter donut.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener or honey or maple syrup. If you use honey or maple syrup consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Eggs

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our donuts to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the donuts from becoming dense.

Baking Soda and Baking Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in so we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy donut.

Spices

Our spices include cinnamon, nutmeg, all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Donuts

Preheat Oven to 350 Degrees

Mix Wet Ingredients Together

In a large bowl mix together pumpkin, eggs, milk and whisk together.

Add Dry Ingredients

Add sugar first, then flour, spices, salt and your baking powder and baking soda. Mix all together until smooth. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon or Pipe Batter Into Donut Molds

With Silicone Donut Molds spoon or pipe your batter into. Using a piping bag goes a lot smoother, faster and cleaner but is not necessary.

Bake

Bake for 15-18 minutes at 350 degrees. I like to place my donuts molds on a baking sheet for easier transportation. Let cool a few minutes before taking them out of the molds

Add Caramel or Maple Glaze

You can drizzle caramel syrup on your donuts as I did or you can make a very simple maple glaze with powdered sugar and maple syrup. Add 1/2 a cup of sugar to 1-2 teaspoon of syrup. Mix together and drizzle or dip your donut.

Pumpkin Donuts

Yield: 18

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Ingredients

• 2 Cups Pumpkin
• 3/4 Cups Milk
• 2 Eggs
• 1 Cup Sugar
• 2 Cups Flour
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All-Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Simple Maple Glaze

Toggle ingredient group

• 1 Cup Powdered Sugar
• 2 Tablespoons Maple Syrup

Instructions

1. Mix wet ingredient together, pumpkin, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon or pipe into donut molds.
4. Bake for 12-15 minutes at 350 degrees
5. Let cool for a few minutes then remove gently from molds. Drizzle or dip into caramel syrup or a simple maple glaze and enjoy with a fresh glass of eggnog!

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The post Pumpkin Baked Donuts (Healthy Fall Snacks) appeared first on Embracing The Home.

Ingredients for Coconut Pumpkin Pie

Pumpkin Puree

You can use canned pumpkin or fresh pumpkin for this pie. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Coconut Milk

I use Thai Kitchen canned unsweetened coconut milk. Not the cream, not the sweetened milk just the regular unsweetened milk. The coconut milk is the only ingredient in the filling to give us a coconut flavor. If you want the coconut flavor to be stronger I suggest putting 1/2 a cup of coconut flakes in your pie crust. This will give you the coconut flavor throughout the whole pie.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Spices

Our spices include cinnamon, nutmeg, ginger. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Cornstarch/Flour

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Coconut Pumpkin Pie

Make a Pie Crust

With whatever pie crust you choose add 1/2 a cup of coconut flakes in the same time you add the flour. This will give our pie a more rounded coconut flavor.

Mix Wet Ingredients Together

In a bowl mix together the pumpkin, eggs, and coconut milk till smooth

Add Dry Ingredients

Then add the sugar, spices and cornstarch or flour. Mix until thoroughly combined.

Pour Into Prepared Pie Crust

In a 9 inch pie pan prepare you crust and then pour you coconut pumpkin filling into your unbaked prepared pie crust.

Bake

Bake at 400 degree for 10 minutes then reduce the heat to 350 for 35 minutes. I recommend placing a crust shield on at the same time you reduce the heat. The shield will protect the edge of your crust from burning while the center of the pie continues to cook.

Let Cool and Serve

Take the pie out of the oven when the middle no longer jiggles when the pie is moved. That is how you will know it is cooked all the way through. Let the pie cool for at least 1 hour, I’d personally give it 3 hours before cutting into it. Serve with homemade whipped cream or a fresh glass of eggnog and enjoy!

Coconut Pumpkin Pie

Yield: 1, 9 inch pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

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Ingredients

• 1 1/2 Cups Pumpkin Puree
• 3/4 Cup Coconut Milk
• 2 Eggs
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon nutmeg
• 1/2 Teaspoon ginger
• 1/2 Salt
• 2 Tablespoon Cornstarch or Flour
• 1/2 cup coconut flakes for pie crust

Instructions

1. Make your pie crust with 1/2 cup coconut flakes added in with the flour.
2. In a bowl mix together the pumpkin puree, eggs and coconut milk till smooth.
3. Add in the sugar, cinnamon, nutmeg, ginger, salt and cornstarch or flour to your pumpkin mixture and combined thoroughly.
4. Roll your crust out and place it in your 9 inch pie pan. Pour your pumpkin filling into your prepared pie pan.
5. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for 35 minutes. Use a pie crust shield half way into baking to keep the crust from burning.
6. Take out of the oven when the center of the pie is not longer jiggly. The pie filling may also start to crack and that is a sign that it is done. Let cool for at least 1 hour, 3 hours is best.
7. Serve with some fresh homemade whipped cream or a nice cup of eggnog and enjoy!

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The post Easy Coconut Pumpkin Pie Recipe appeared first on Embracing The Home.

Ingredients for Gluten Free Pie Crust

Almond Flour

Almond flour is a naturally gluten free flour that taste amazing! Its perfect for all different types of desserts. It is light and fluffy and the flavor is nutty and sweet. However, sadly it is expensive, 2lbs is typically around $10 at Walmart and amazon.

Gluten Free All Purpose Flour

These recipe calls for both almond flour and all purpose flour. The almond flour can be a bit crumbly we do half almond and half all purpose flour to help hold things together. You can use any gluten free all purpose flour for this recipe.

Sugar

A little white sugar in this recipe helps flavor the crust by sweetening it just a little making it complementary to our sweet pie filling. A little sugar will go a long way for our pie crust so we don’t need a lot. You could also use Monk Fruit Sweetener or honey as a substitute if needed.

Cold Butter

Cold butter is extremely important. The colder the butter the better. I freeze my butter for pie crusts. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust.

Apple Cider Vinegar

With regular flours the acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. Because we are using gluten free flour already this ingredient isn’t as needed but I still like to add it. I think the ACV and the butter together create better air pockets and help make a soft and flaky crust. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

An Ice Cube (optional)

You can either place your ACV in the freezer for 20 minutes or so in order to get it cold or you can place an ice cube in it. I usually use an ice cube but its up to you. You will not be putting the ice cube in the dough. Its just to make your apple cider vinegar cold.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Gluten Free Pie Crust

Mix Dry Ingredients

In a food processor (or by hand) mix together the almond flour, all purpose flour, sugar and salt. Pulse a few time to get them mixed together.

Add Cold Butter and Apple Cider Vinegar

Now cut the cold butter in cubes and add them into the flour, pulse in the food processor or use a fork or your hands to mix the cold butter in without it melting. Add a teaspoon at a time of the apple cider vinegar till the dough looks like little beads.

Form and Refrigerate

Dump the bead like dough onto a clean surface or parchment paper and form into two discs without overworking the dough. Cover in a air tight container or zip-lock bag and place in the refrigerator for1 hour.

Roll Out and Place in Pie Pan

Roll out on a piece of parchment paper or wax paper with a little bit of flour. The parchment paper will make it easier to place into the pan as the dough if very fragile. Roll our till to 9 to 10 inches round and place your pie pan on top. Flip the pie crust over with the pan underneath it. It will break a little. Because it has no gluten it will not hold together very well. Don’t work about that. Just take the pieces that fall of and mold them back into the pie pan till every crack is covered again.

Bake

Bake according to your pie filling recipe and enjoy!

Gluten Free Pie Crust

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

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Ingredients

• 1 1/2 cups almond flour
• 3/4 gluten free all purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 ice cube
• 2 tablespoons apple cider vinegar
• 4-6 tablespoons cold water
• 1/2 cup cold butter (1 stick)

Instructions

1. Combine, water, apple cider vinegar and ice cube in a small bowl to get cold.
2. Add almond flour and all purpose flour, sugar and salt to your food processor. Pulse to mix together.
3. Cut you cold or frozen butter in cubes and add to food processor. Pulse a few time till it it starts to combine with the flour mixture.
4. Add water/cider mixture 1 tablespoon at a time while continuing pulsing the food processor till you dough starts to look like little beads.
5. Place dough on floured surface and bring together and divide into two discs.
6. Wrap discs in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour.
7. Roll out dough and place in pie pan. Gluten free dough does not hold together very well. It will crack and that's okay. When you place it in the pan it will likely fall apart. Just piece it back together and fill in any cracks once its in the pan. Follow your pie recipes for baking instructions

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The post The Best Gluten Free Pie Crust (almond flour) appeared first on Embracing The Home.

There are 3 parts to making this pie.

• The Custard
• The Pie Crust
• The Whipped Cream

Ingredients For Chocolate Pie Filling

Sugar

We will use white sugar for the chocolate pie filling sweetening our cocoa powder. You could also substitute the sugar in the recipe with monk fruit sweetener.

Eggs

These eggs are going to create a nice chocolate custard by thickening and holding together all our other ingredients as they cook together. I do not recommend substituting this part of the recipe.

Cocoa Powder

You can use any brand of cocoa powder. Typically the cheaper ones are not as rich in flavor and the name brand more expensive ones like Ghirardelli, today I used Toll House and it turned out great. The better quality cocoa powder the less likely the chance of your chocolate tasting bitter.

Heavy Whipping Cream

For the filling I use heavy whipping cream but this could be partially substituted. You could use milk, half & half or cream for the custard part of the filling. We will however be folding in whipped cream into the custard to make it thicker and lighter. The heavy whipping cream cannot be substituted for making the whipped cream. So if you don’t have enough heavy whipping cream for both parts substitute for the custard and use your heavy whipping cream for the whipped cream.

Dark Chocolate Chips

You could use semi-sweet or milk chocolate but I think dark chocolate is the best for this recipe. Its slight bitter, rich flavor elevates our chocolate palate in this epic chocolate pie.

Butter

Unsalted butter is best for this recipe. I keep a pound or two of unsalted butter in the freezer for baking with. That way I don’t have to run to the store or hope something doesn’t turn out too salty.

Vanilla Powder

I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.

How To Make Chocolate Pie Filling

Make The Custard

In a sauce pan combined sugar, eggs, cocoa powder, and 1 cup cream. Wisk together then use a spoon or spatuala to continually stir as you heat it on medium heat till it thickens up. Be patient, this could take 20 or even 30 minutes. Keep an eye on it and don’t let it get to hot to quickly. You don’t want it to come to a boil, just barely a simmer. You may need to turn the heat up and down a little for best result.

The mixture with the heavy whipping cream is thick already. If you substitute for milk this step may take a little longer because milk has less of a fat content to it. It will get thicker as the eggs cook, that is our goal in this step.

Add Chocolate Chip, Butter and Vanilla

One the custard is thickened, turn it off the heat and put in the butter, chocolate chips and vanilla. Still to melted in.

Strain the Custard

Sometimes there are clumps of egg whites that don’t get mixed in properly. To make our pie as smooth as we can we will strain, or push though a mesh strainer. If the mesh strainer is to fine we will have a hard time with our thick custard. I suggest a medium mesh strainer. It will get all the egg bits out.

Refrigerate

Before adding in the whipped cream we need to cool our custard down. Let cool on the counter top for 15 minutes to so till its room temperature (or close enough) and place the bowl in the refrigerator to cool down till cold. Refrigerate for a least 1 hour, 2 is better.

Make Whipped Cream

Read below.

Fold 1/2 The Whipped Cream Into The Custard

Take about 2 cups or 1/2 of the whipped cream and fold in gently to the custard.

Pour Custard Into The Cooked Pie Crust

Pour the custard into the cook and cooled down pie crust.

Add The Rest of The Whipped Cream To The Pie

Take the rest of your whipped cream and plop it on top of the custard. Sprinkle a little cocoa powder on the top for fun!

Ingredients For Chocolate Crust

Flour

All-Purpose Flour. We are making a dessert so although most of the time I like to use whole grain flours for at least half of my recipe when making desserts I go for 100% all purpose flour. It will create a lighter dessert while also allow the sweet and chocolate flavors to come shine though without the extra flavor of whole grain flours.

Cocoa Powder

You can use any brand of cocoa powder. Typically the cheaper ones are not as rich in flavor and the name brand more expensive ones like Ghirardelli, today I used Toll House and it turned out great. The better quality cocoa powder the less likely the chance of your chocolate tasting bitter.

Baking Soda

Baking soda will give our crust a nice puffing rise that will collapse down on its self and creating almost a brownie or cookie like texture for our crust.

Softened Butter

Typically we use cold or frozen butter to make a pie crust but in this recipe we are using the baking soda and not the melting butter with its steam pockets to act as our rising agent.

White Sugar & Brown Sugar

In this recipe we will use both white sugar and brown sugar. You could use 100% white or brown for this recipe if you want or if you are out of one or the other. If you are out of brown sugar you could add a little molasses to the recipe to add the brown sugar flavor. (read here to find out more about making brown sugar from scratch) You could also substitute the sugar in the recipe with monk fruit sweetener.

Egg

We use 1 egg for our pie crust and this egg will help hold the pie together, along with the butter so we don’t end up with a crumbly crust.

Vanilla Powder

I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.

How To Make a Chocolate Crust

Mix Dry Ingredients

In a bowl mix together flour, coco powder, baking soda, sugar, brown sugar, and vanilla powder.

Add Wet Ingredients

Add the butter and egg and mix with a spatula or spoon and then eventually your clean, washed hands.

Form to Pie Pan

Plop on to your 9 inch pie pan and press with your hands molding it to the pan.

Bake & Cool

Bake for 15 minutes at 350 degrees. When you take it out of the oven it will be puffed up quite a bit. You can let it collapse on its own or help it out by poking it with a fork. I like to poke it.

Ingredients For Homemade Whipped Cream

Heavy Whipping Cream

You need heavy whipping cream, not just cream, not half and half, not milk. The good thick heavy whipping cream. Its literally in the name whipping cream. That’s the one you want for whipped cream.

Powdered Sugar

Just a little powdered sugar. We don’t need to make our cream as sweet as our dessert we are putting it on, we just want to lighten it a little. If you don’t have powdered sugar you and make your own by added a cup of white sugar to you vita-mix blender, food processor or coffee grinder and blended till its powder.

Vanilla Powder

I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.

How to Make Whipped Cream

Step One: Whip the Cream!

In your Kitchen Aid or a bowl and hand mixer or by hand whisk the cream by its self until it comes to a soft peak.

A soft peak is when the cream gets just thick enough to stand up yet still a little floppy, not firm enough to be molded.

Step Two: Add Powdered Sugar and Vanilla

Once your cream is at a soft peak add the powdered sugar and vanilla and whisk still the cream is firm. Don’t over whip your cream or it will start to separate the cream and the little bit of milk and start turning into butter. When firm you are done!

Storing Whipped Cream

Store you whipped cream in a air tight container with a little room on top. We don’t want to smash the cream down and lose its fluffiness. Keep in refrigerator.

You can keep your whipped cream in the fridge up until the expiration date on the whipping cream carton.

Chocolate Pie

Yield: 1, 9 inch pie

Prep Time: 2 hours

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 6 hours 15 minutes

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Ingredients

Chocolate Pie Filling

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• 1 1/2 Cup Sugar
• 4 Eggs
• 2 Tablespoon Cocoa Powder
• 1 Cup Heavy Whipping Cream
• 1 1/2 Cups Dark Chocolate Chip
• 1/4 Cup Butter
• 1 teaspoon Vanilla Powder/Extract

Chocolate Pie Crust

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• 1 Cup All-Purpose Flour
• 1/2 Cup Cocoa Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Cup Softened Butter
• 1/3 Cup Sugar
• 1/3 Cup Brown Sugar
• 1 Eggs
• 1 Teaspoon Vanilla Powder/Extract

Whipped Cream

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• 2 Cups Heavy Whipping Cream
• 3 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla Powder/Extract

Instructions

Make the Custard

1. In a sauce pan mix together the some of the filling ingredients. The sugar, eggs cocoa powder, and heavy whipping cream. Heat the custard on medium heat. Don't let it get too hot, stir continually till the custard is thick.
2. Once the custard is thick turn the heat off and pour in the chocolate chips, butter and vanilla. Stir in till melted.
3. Strain the custard in a medium mesh strainer to get any eggs clumps outs.
4. Refrigerate the custard for 1-2 hours.

Make the Crust

1. In a bowl mix together the dry ingredients, flour, cocoa powder, baking soda, white sugar and brown sugar. Then add the butter, egg and vanilla. Mix with a spoon then eventually you'll want to use your hands.
2. Mold the crust into the pie pan with your hands.
3. Bake at 350 degrees for 15 minutes. When you take it out of the oven it will be puffy it should collapse and come down. You can let it fall on its own or you can poke it with a fork.
4. Let cool competently before adding the filling.

Make Whipped Cream

1. In a bowl with a hand mixer or whisk or in
   your Kitchen Aid mixer, pour 2 cups of heavy whipping cream. Whisk on
   the highest setting till the cream forms a soft peak.
2. Once the cream is at a soft peak add the powdered sugar and vanilla and continue whipping until the cream is a stiff peak and whipped cream texture.
3. Divide the whipped cream in half.

Assemble The Pie

1. Gently fold in half of the whipped cream into the pie custard and pour into the cooled pie crust.
2. Take the other half of the whipped cream and spread or pipe it onto the top of your pie.
3. Refrigerate for 4 hours before serving.

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