Most harvesting is done in our area and Thanksgiving was a thankful time.
The way our spring and summer started, hope of a good harvest was a pipe dream.
However, we had a late rain that came just in time to save our crops and then the frost held off so the second growth could mature enough. It was a late harvest, but bountiful in our area, and I hope in yours, too.
Most harvest meals were in the field, which made lunches that were easy to eat on the combine more popular than those requiring a plate and utensils. Sometimes our helpers’ wives were here so meal preparation was enjoyable and varied.
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We made different sandwiches, wraps and finger foods to accompany fresh fruit and vegetables and the occasional treat. We made recipes that did not call for wheat because of one harvester’s dietary intolerance.
Most of us eat wheat in one form or another in every meal, so we do not realize how hard meal planning may be for people who require a gluten-free diet. However, I was surprised at how much I enjoyed the flavour of coconut flour in our baked goods.
In the past, readers have requested recipes for gluten-free cakes, cookies, pies, pasta, pancakes and muffins. Cooking with Coconut Flour by Bruce Fife offers baking recipes using coconut flour, to which few people are allergic.
Coconut flour, coconut milk, and coconut oil can replace wheat, dairy and soy for people who are seeking alternatives in their diets.
Coconut flour is naturally low in digestible carbohydrate, contains no gluten, is cheaper than most nut flours, adds fibre, protein and nutrients and tastes good.
Add a tablespoon or two (15 to 30 mL) to beverages, smoothies, baked goods, casseroles, soups and hot cereals.
Coconut flour absorbs more liquid than other flour, so when using it we need to add an equal portion of liquid to the recipe.
Coconut flour can be combined with flour you now use, or it can be used in recipes designed for baking with coconut flour.
Coconut chocolate chip cookies
Mix together butter, sugar, eggs, vanilla, and salt. Stir in coconut, chocolate chips and coconut flour. Drop batter in spoon-sized mound on greased cookie sheet. Bake at 375 F (190 C) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 24 cookies.
Cinnamon sugar cookies
Combine eggs, sugar, vanilla, salt and butter and mix well. Stir in coconut flour. Let batter rest for five minutes to allow it to thicken. Combine cinnamon with one tablespoon (15 mL) sugar. Form dough into balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet; flatten ball. Bake at 375 F
(190 C) for 15 minutes.
Makes about 24 cookies.
Lemon cookies
Combine eggs, sugar, lemon extract, salt and butter and mix well. Stir in coconut flour. Let batter rest for four to five minutes to allow it to thicken slightly. Drop batter in spoon-size mounds on greased cookie sheet. Bake at 375 F (190 C) for 15 minutes. Makes about 24 cookies.
Cream cheese pie crust
The cream cheese gives this crust a distinct flavourful taste that is excellent with fruit fillings.
Sift the coconut flour and set it aside. Thoroughly mix all the remaining ingredients together. Add coconut flour last; mix it in well to form the dough. Knead dough with your hands for about one minute.
The pie dough needs to be rolled between two sheets of wax paper to keep it from sticking to your rolling pin as follows:
Put a sheet of waxed paper on a flat surface. Tape edges of paper down so it does not move. Form pastry into a ball; place it on the waxed paper; flatten it with your hand until it is a circle about six inches (20 cm) in diameter. Place another sheet of waxed paper on top of the dough. Using a rolling pin, flatten the pastry between the two sheets of waxed paper until it is desired thickness. Remove top layer of waxed paper.
To get the dough into the pie pan, slip a pizza paddle, cookie sheet or piece of cardboard under the bottom layer of waxed paper and gently flip the dough into the pie pan and remove the waxed paper.
Use scraps of pastry to seal cracks or holes by pressing the edges together; trim overhanging edge of pastry and flute as desired. Fill and bake as directed.
The edges of the pie will cook much faster than the rest of the crust, so to prevent burning, cover the top edges with foil or coat the top edges of the pie crust with filling, which will add moisture to the edge, allowing for evaporation so the crust does not burn.
Peach pie filling
Combine sugar, butter, cornstarch, cinnamon and nutmeg with water or peach syrup. Cook over medium heat, stirring frequently, until mixture bubbles and thickens. Stir in peaches and cook four minutes longer. Mixture should be thick; if not, stir in a little more cornstarch and cook until thickened. Remove from heat and stir in almond extract. Fill pie crust with mixture. Add top crust and seal along the edge. Cut several slits in crust to allow steam to escape. Sprinkle top with sugar.
Bake at 400 F (205 C) for 25 to 30 minutes.
Peach cobbler
Combine cornstarch or arrowroot flour, ground cinnamon, nutmeg and water in a saucepan. Cook and stir until thickened. Add peaches. Cook until peaches are hot and liquid is thick. Pour into ungreased casserole dish.
Blend together eggs, butter, sugar, vanilla and salt. Combine coconut flour with baking powder and stir into batter until no lumps remain. Batter will be runny. Pour it evenly over the top of the fruit. Bake at 400 F (205 C) for 25 to 30 minutes or until top is a dark golden brown. Makes six serving.
Source: Cooking with Coconut Flour … A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife, Piccadilly Books, Ltd., Colorado Springs, Colorado.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
