Tuesday, January 18, 2011
Cucurbita Pepo or Maxima
This pumpkin we rescued from the Halloween/Fall season will not go away. We will continue to enjoy it until it does. Here is a recipe for a no wheat crust. It actually tastes good and holds together well. The pecans are from our foraged stash. Another excellent breakfast, lunch, dinner, in-between or any time meal.
Pumpkin Pie Crust
• 1 cup almond meal (Trader Joe's = best price). You can use hazelnuts.
• 1/2 cup pecans or just stick with the almond meal. The pecans add very good flavor and color.
• 4 tablespoons melted butter or Earth Balance Buttery Spread. Coconut oil
works very well.
• pinch of salt
Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and bake for 10 minutes. When the filling is in and back in the oven it will bake the rest of the way.
http://heartscanblog.blogspot.com/2010/05/emmer-einkorn-and-agribusiness.html - This is a link to a cardiac physician's site that from time to time comments on the problem with eating modern wheat. He has other posts that are worth looking at that relate to wheat. My children think I have taken leave of my senses because of the cut-back on wheat. Reminds me of the Mark Twain quote "When I was 18 I could not believe how damn dumb my Old Man was. It is amazing how smart he got by the time I was 24!".