Wednesday, 15 February 2012

Peanut Butter Pie - GAPS style

This is a gluten free, sugar free recipe from the GAPS book that I have tweaked just a bit.  It is also possible to half the recipe to make a smaller pie (just use a smaller dish for baking).

Ingredients (all organic if possible)

2 tablespoons of butter
1 cup of peanut butter
½ cup of honey
6 eggs
2 cups of carrot pulp left after juicing carrots (some apple and ginger pulp with this is good too)
1 cup of ground almonds
2 large cooking apples
a handful of raisins
cinnamon (optional)

I use butter that has sea salt added and also add a little sea salt, especially if the peanut butter is unsalted.


Preheat the oven to 150 – 170 degrees Celsius (300-340 degrees F). 
Grease the baking dish with butter.

The apples make up the “crust” of the pie and everything else is the filling.  It doesn’t really matter what order you put it together, but since apples may turn brown once cut, I start out with the filling.  The original recipe calls for using a blender, but I don’t have a blender that can mix thick consistencies or a food processor, so I use the old fashioned way of mixing in a bowl.

In a big bowl, cream the butter with a big wooden spoon and then add the peanut butter and mix together.  Next mix in the honey and then gently beat in the eggs.  Finally, add the pulp, ground almonds and salt if using.  Give it a good stir and battering.  Set aside and prepare the baking dish.

The apples can be grated or cut into thin slices or some other type of small pieces.  When grated, the cooked result is like apple sauce.  Thin apple slices hold together nicely when slicing the finished pie.  Place the apples around the greased dish to cover the bottom and sides.

Sprinkle some raisins on top of the apple crust.  Then sprinkle on the cinnamon if using.

Spoon in the filling and smooth over the top.  A nice finishing touch is to use a fork to press down the edges like on an ordinary pie crust or even to finish the whole top.

Bake in the oven for 40 to 50 minutes.  Be careful not to over bake it as it will dry out.

It also tastes beautiful with crème fraîche added on the top of a slice when serving.

P.S.  If you don't have a juicer, I would recommend getting one, especially if you are dealing with a health issue.  I never owned one myself until May 2011, but have been enjoying it immensely ever since.

If no juicer or carrot pulp is available, Dr Campbell-McBride (the author of the GAPS book) says that winter squash can be used as a substitute.  She calls for it to be peeled and chopped very finely in a food processor.