Updated: Nov 20, 2019
Hi I'm Tia! I ride around France in a vintage ice cream van!
Back in the summer, I was feeling tired, had no energy and so forth (the list was long) but the main symptom I was having was I kept getting hot flushes when eating carbs of any sort!!! Me being me I just though it was to much work and the heat wave. So one day I was speaking to a friend and she said that it could be the start of early menopause... NNNNOOOO was all I could think I am too young, (I'm only 42 you know), so once my life had quietened down a bit, I made an appointment with the doctors. Now my French is not the best and I had spent half the afternoon with a french dictionary et voila there was me with a list of ailments for the doctor in french clutched in my hand, she must of thought I was nuts!!! (I was jut praying they were the right translation).
After many rounds of blood tests and cutting all thing yeast and gluten related out of my life, which to be totally honest was really hard because we had just enbarked on a holiday to Corsica and visited family so I did fall off the waggon on a couple of occassions.It has all been so worth it almost 2 months in and I have so much energy to the delight of my son and husband. I have been experimenting with my baking and have made, so far, gluten and yeast free bread, gluten-free toad in the whole and gluten-free Pumpkin pie!!! Which I must say are all delish.
So this has lead me to play about with other recipes and just recently I have just done a really delicious Pumpkin Pie it is a beautiful autumn/winter pudding to treat the family. The gluten-free pastry is a bit difficult to work but it is well worth it! It comes out like a short bread base. Here is a list of the ingredients for the pastry and the filling and the method on how to make it. Next time with it being the run up to Christmas I will be doing Mince pies that are gluten free...….. I will do all the suffering for you by being the guinea pig ;)
Enjoy and have a little fun with your baking..…
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 tsp ground mace
All the spices are to taste
peel and chop the pumpkin into pieces and roast in the oven until soft .
Mix all the ingredients together and taste, add more spices if needed at this point.
190g gluten free flour
3 eggs beaten and some almond milk to bind (roughly 100ml)
(you can also buy the pastry ready made if you dont feel confident on making it)
Mix the flour and pastry so that you get a bread crumb look and then slowly add the eggs and almond milk to bind it all together (dont over work it). Add it slowly until you get a pastry mixture.
Roll into a ball place in the fridge for no longer than 10 minutes, this is because it will go too hard and not roll.
Once rolled out to the size of you baking dish put back into the fridge on chopping board or in my case I used the shelf out of the fridge. No longer than 10 minutes.
Place in you baking dish 30cm/12in leave for 2 to 3 minutes to let it fall into place and then wet hands and gently push into place if it breaks re-seal with wet hands.
Blind bake the pastry in a pre-heated 180*/gas 4/fan 165* oven I left it in mine for around 1/2 an hour but it all depends on your oven so keep an eye on it!
Once cooked cool and add your filling to the pastry et voila gluten-free pumpkin pie for you all to enjoy!!
Thank you for reading and speak to you on my next blog about food!!