Looky, looky. Hungry yet? Oh, don’t you wait, I’ll get to the recipe, one that emerged from a bit of cabin fever. It has been snowing. all. day. long. So, this morning after a latte
and some homework at Starbucks (because our beloved coffee shop, Dogwood, isn’t open on Sundays), I was antsy. I decided to brave the horrific driving conditions to get a run in. It was a white-knuckle kind of drive. Thank goodness for studded snow tires is all I have to say; I saw so many accidents along the windy road. Also, thank goodness for “The Splendid Table” which took my mind off the sketchiness of the road. After running 5.12 miles at a 7:47 pace, I was STILL feeling a bit unsettled. I knew just the thing to do: BAKE. It always calms me. I came across THIS MOST BEAUTIFUL RECIPE and knew I had to try it. I pulled out my unsweetened coconut milk
Here’s the recipe with my substitutions for a sugar-free coconut cream pie (I say pie, because I baked it in a pie pan…but you could also call it a blondie):
Coconut Cream Pie (nearly sugar-free, gluten-free)
- 1 cup coconut milk
- 1/4 cup canola oil
2 eggs1/4 cup unsweetened apple sauce 1 cup sugar2 ripe, mashed bananas
- 1/2 tablespoon vanilla extract
- 1 cup flour (Like Evan, I used Bob’s Red Mill gluten-free flour)
1/2 cup shredded coconutI was out of this and wasn’t about to venture out in the snow, so I omitted it 1/3 cup white chocolate chips2 tablespoons of the darkest chocolate chips I could find
- 3/4 teaspoon baking powder
1. Preheat the oven to 350, and grease a pie pan.
2. Mix all the ingredients together with an electric mixer.
3. Pour into pan, and bake for about 45 minutes, or until cooked through.
EASY AS PIE*, right? Pun intended.
While it was cooking, I made some of HEAB’s Chocado Pudding. I took an avocado,
teas tablespoon of unsweetened cocoa powder,
and threw it in the blender with 1/4 cup of water and some stevia powder.
Jared and I each had a slice of Coconut Cream Pie with Chocolate Sauce.
So stinking good.