This Holiday Season (2020) is very different in many ways but I have continued to push forth the envelope in my cooking skills. For this year’s Thanksgiving feast, I prepared a Gluten-Free Sweet Potato Pie and used the NuWave Air Fryer to bake my Sweet Potato Yams. The Fall Leaf toppers on the Sweet Potato Pie are also Gluten-Free. The Sweet Potatoes are baked beautifully with gushing caramelized juices from the sides of these root vegetables. From this point forward, this food blog will incorporate more Gluten-Free friendly meals.
Fall Leaf Pie Toppers
Cuisine
American
Persons
4
Serving Size
2 pieces
Prep Time
30 minutes
Cook Time
9 minutes
Wait Time
10 minutes
Total Time
39 minutes
Notes
If the dough starts to get warm, wrap it up in foil and place it into the freezer for 20 minutes.
Ingredients
- 1 1/4 cup Almond Flour
- 2 Tbsp Coconut Flour
- 1/4 cup Organic Agave
- Pinch of Himalayan Pink Salt Crystals
- 1 tsp of vanilla
- 1/2 tsp Almond extract
- 1 tsp of cinnamon
- 1 large brown egg
- Parchment Paper
Instructions
- Mix dry ingredients together first and then add in your wet ingredients.
- Mix together the Almond and Coconut flour.
- Add in a pinch of salt and cinnamon.
- Mix those dry ingredients thoroughly.
- Next, add in the Organic Agave, Vanilla, Almond extract and the brown egg.
- Now take a medium size piece of parchment paper and place this down on your counter top. Sprinkle a bit of coconut flour down on the parchment before placing the dough (this prevents the dough from adhering to the parchment paper).
- Retrieve another piece of parchment paper and place it on top of the round bar of dough.
- Set your oven to 350 degrees.
- Take your rolling pin and begin to flatten the dough out to a medium level of thickness.
- Remove the top layer of parchment paper. Now, before sticking the fall cut out into the dough, lightly sprinkle coconut flour in the mold in order to prevent a limited amount of dough to get caught in the grooves.
- Prepare a sheet of foil to place the cut out fall leaves pieces on before shifting them into the convention oven at 350 degrees for roughy 9 -10 minutes.
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Cookie Mold Cutters are from Amazon
Photo by: HippieSrirachaGirl
Gluten-Free Sweet Potato Pie
December 6, 2020
Persons
8
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
59 minutes
Wait Time
20 minutes
Total Time
1 hour, 19 minutes
Ingredients
- 2 large Sweet Potatoes
- 3 eggs, at room temperature
- 1 cup of Oat Creamer
- 1/4 cup Organic Agave
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- dash of ground allspice
- dash of ginger
Instructions
- Sweet Potatoes:
- Cover with unsalted butter or coconut oil and sprinkle roasted cinnamon on top of the yams.
- Bake in the Air Fryer @ 385 degrees for 2 hours.
- Sweet Potato Pie Filling:
- Preheat oven to 350 degrees.
- Peel the skin from the cooled sweet potatoes and placed them into a large bowl and mash them with a fork.
- Add in your spices and salt.
- Mix thoroughly, then add in the organic agave, eggs, and oat creamer.
- Again mix the ingredients thoroughly with a spatula.
- Carefully pour the mixture into the Gluten-Free Pie Crusts.
- Allow a 1/2 inch of space between the pie filling and edge of the pie crust (for rising of the pie).
- Baked the pie for roughly 50 minutes, or until golden brown around the edges.
- Cool for 20-30 minutes before slicing.
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photos by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
Photo by: HippieSrirachaGirl
A Little slice of warm Gluten-Free Sweet Potato Pie during this Holiday Season is a necessity to keep the joy and strength amongst family and friends.
For the NuWave Brio Healthy Digital 10Q Air Fryer, check out Bed Bath & Beyond!
Stay safe and vigilant!
HippieSrirachaGirl