Alberta Co-op Grocery

Rhubarb Blueberry Crumble Pie with Coconut Crust

Posted September 15th, 2010

submitted by Geanna Marek, Working Owner

The following recipes are revamped from one I found in the Oregonian, in the Food Day section (which was taken from “Voluptuous Vegan”, by Myra Kornfeld).  The original one called for wheat flour and different fruit and actual sugar, but I spruced this one up to be gluten-free and adapted to work with the rhubarb. If you prefer a tangier taste, don’t add as much agave nectar.

Vegan & Gluten Free
Coconut Oil Crust

Rhubarb-Blueberry Crumble Pie

Makes one 9” pie crust

Ingredients:

• 1/2 cup teff flour, chilled
• 1/4 cup quinoa flour, chilled
• 1/2 cup millet flour, chilled
• 1/2 t. baking powder
• 2 T. evaporated cane juice
• 1/4 t. salt
• 1/4 t. xanthan gum
• 6 T. coconut oil (solid)
• 1 t. apple cider vinegar
• 3-5 T. ice water

Directions:

1. In a medium bowl stir together the flours, baking powder, sugar, salt, and xanthan gum.
2. Cut the coconut oil into the dry ingredients with a pastry cutter or two knives. Then, use your fingers to work the coconut oil into the flour until no pieces are bigger than the size of a pea.
3. Add the cider vinegar to the ice water and drizzle the mixture into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together when squeezed. Do not add many more water than is absolutely necessary.
4. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap. Refrigerate for 45 minutes before rolling (the perfect amount of time for you to make the filling and topping!).

Rhubarb Blueberry Crumble Pie

Makes 8 servings

Ingredients:

Crumb topping:

• 1/2 cup pecan halves
• 3/4 cup millet flour
• 1/2 cup evaporated cane sugar
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 4-5 T. melted coconut oil

Filling:

• 2 bags Stahlbush Island Farms Rhubarb, thawed
• 2 cups blueberries
• 1/2 cup agave nectar
• 1/4 t. salt
• 2 t. fresh lemon juice
• 4 T. tapioca flour
• 1 single-layer Coconut Oil Crust

To make the topping:

1. Chop or grind the pecans into small pieces.
2. In a medium bowl, toss the pecans, flour, sugar, baking powder, cinnamon and salt together.
3. Slowly drizzle in the coconut oil, a tablespoon at a time, tossing with your fingers until the mixture is moistened. The mixture should be the consistency of damp sand, with no pieces larger than a pea. Use the last tablespoon of oil only if the topping seems dry.

To make the filling:

1. To a medium bowl add the rhubarb, blueberries, agave, salt, and lemon juice; toss to combine. Add tapioca flour and toss to coat peaches thoroughly.
2. Roll out the refrigerated dough on a lightly floured board, and use to line a 9” pie plate. Fold the edge of dough under itself.
3. Pour the filling into the prepared crust and spread evenly. Sprinkle the crumb topping over the fruit, covering all of it. Loosely cover the pie with foil.
4. Place on the middle rack in the oven and bake for 30 minutes.
5. Uncover and bake for another 20-30 minutes, or until the crust is cooked and the pie juices have thickened and started to bubble.
6. Remove the pie from the oven and let it cool to room temperature before slicing.

Enjoy!

Tags: coconut, gluten-free, pie, vegan
Posted in Food and Drink, Recipes

Coconut Milk

Posted September 1st, 2010

Opinion by Geanna Marek, Working Owner

Ahhh…the revered coconut.  As I mentioned in last week’s post, there are certain foods that are allowed at least a month or two at the “top” of the popular food chain; these foods gain sudden fame for their “newfound” nutrients and health benefits.  Among the more recent of these pop culture foods is the coconut.  It can be found in many forms at most grocery stores, and each form offers its own special characteristics and healing powers.  Not only is it available as a flour and oil, it can also be found as coconut water and a non-dairy milk.

However, the humble coconut really does live up to all its glory. It is highly nutritious and rich in fiber, vitamins, and minerals.  Coconut oil, particularly, is considered one of the healthiest oils on earth, and is often found in traditional medicine in Asian and Pacific cultures.

Of course, the rest of the world already knew the wonders of coconut long before America got to it.  Growing naturally in humid tropical climates, the coconut has been used for generations for food production and medicinal purposes.  On many islands, coconut is a staple in the diet.  Basically every part of the coconut palm can be used in some way.  The flowers are used in marriage ceremonies in South India; the husk can be used to make rope; the shell can be made into bowls; the nut is used to make margarine; and the meat  is edible and may be served dried or fresh in dishes.  Coconut water is the clear liquid inside young coconuts, while coconut milk is made by processing grated coconut with hot water.

If only to even the playing field a bit, then it must be noted that the only problem with coconut is its very strong and distinctive flavor.  For instance, when using coconut oil to fry something, the fried food will end up tasting more like fried coconut.  Of course, that is fine for the coconut-loving fiend, but for those that appreciate a more subtle taste, it’s best to mix the coconut with another like substance for a complex, yet milder flavor.

So Delicious Coconut Milk Beverage is a new, non-dairy milk option being offered for those that prefer to stay away from traditional cows’ milk. It is currently on sale at ACG for $3.49 for a 64 oz. (1/2 gallon) carton.  It is available in three varieties: Unsweetened, Vanilla, and Original.

Tags: coconut
Posted in Food and Drink