Date:   12/27/2004 4:23:31 AM ( 21 y ago)
Hits:   2,836
URL:   https://www.curezone.org/forums/fm.asp?i=284376

Sure, I've been playing with it a bit lately and I've found it works best like this:

Chop nuts (I like cashews) real fine, in a food processor or blender if you have it. Throw in an egg or 2 for a "normal" size pie, and just enough rice milk or soy milk (or whatever kind of milk you want I guess) to get it the right consistency. You don't need much milk, it should be able to stay in one big gooey ball but not flow. I sometimes mix some stevia in too. Oil a pan with olive oil (or butter or whatever you want), I use glass and I've never had it stick. Drop the ball in, oil up your fingers and press it towards all sides to make a crust. Bake for 10 minutes on... I dunno 320 or so, then add your filling.

Sorry but I have no measurements or times, I never use them while cooking.

The only filling I've found that's real candida-friendly is pumpkin. Blend some pumpkin with a little bit of whatever kind of milk you like (brown rice for me), but not too much or it's easy to get watery bland filling. A litre will take about 2 eggs, then 2 parts cinnamon, 1 part nutmeg and 1 part cloves. PLenty of sweetener (stevia), I put enough spice and stevia on to turn it a dark brown and taste a bit to make sure. Pour it into the semi-baked crust and bake it until you can stick a fork in and it pulls out clean and not gooey (maybe 45 minutes). I also like to sprinkly pure chopped cashews on top, they soak in a bit and make a topcrust, then I put pecans in a ring around the edge on top. You could use canned pumpkin I'm sure but I've never tried, I have 8 litres of frozen pumpkin in the freezer.

I've wanted to try saskatoon pie but too much sugar. I know I could make some real good applie pies and crisps with nuts and oatmeal but too much damn sugar. I can eat the pumpkin all day and my gut loves it. I can't think of any other pies that don't have sugar, except meat pies.

I've tried adding flours like amaranth and buckwheat and I didn't like it although it wasn't so bad. "Normal" people usually don't like the nut crust but they're Sugar junkies that are used to white flour crusts.

I'm also trying to perfect a sesame-cashew cracker but my 3 or 4 expirements have failed. Oil makes it runny, frying it sucks. I'm going to try it with very little oil, more egg, and bake it just like the crust above, then remove to a grill tray to crisp it. I'll post when I figure it out.

I also can't figure out flat bread or wraps but I will soon I think.
 

<< Return to the standard message view

fetched in 0.02 sec, referred by http://www.curezone.org/forums/fmp.asp?i=284376