Well hey there February. You sure did sneak up on us. And I am not letting you (February) slip by without celebrating the fact that it’s National Pie Month! Wait, you didn’t know is national pie month?
I’m not sure many people did, and I’m not really sure where they come up with these holidays, but I’m okay with that. I’ll celebrate any month of food.
Anyway, today have a really fun round up of sweet and savory pies. Some good for you, gluten-free, Paleo, etc. and some are just plain sinful and delicious sounding.
*This is a sponsored opportunity with Foodie.com
And I couldn’t let you leave without sharing one of my favorite grain free “pie” recipes. It’s an older recipe that I am bringing back in my life. It’s not necessarily a pie, but if you put it in a pie dish and add a little bit of whipped cream and lemon curd on top, it totally works!
- 5 tablespoon butter (use earth balance to make vegan)
- 1 tablespoon oil (coconut works best)
- 3 tablespoon honey
- 2 cups almond meal (use really fine meal or almond flour)
- ¼ cup garbanzo flour (or coconut flour)
- 1-2 teaspoon lemon extract
- Topping- Lemon zest or peel, cinnamon, and honey
- Optional – to make sweeter, add preferred sweetener (ex: 1-2 teaspoon stevia)
Preheat your oven to 350 F degrees Fahrenheit. In a saucepan, melt your butter, honey, and oil over low heat. Then, pour it into a bowl with your flours/meal and the rest of your ingredients.
Mix everything together thoroughly. Batter will be thick. Then press into a 9 in pie pan. Prick with a fork or knife in order for it to cook more evenly throughout. Bake for 15 to 20 minutes. Since I use almond meal, it took closer to 20 minutes. Drizzle honey, lemon zest, and cinnamon on top. Let it cool completely before cutting, otherwise it might fall apart.
Recipe adapted from Joyful Adobe
Let me know if you get any of these recipes ago. Or if you try out mine!
Cheers to the end of February and National pie month!
When is it’s national wine month? I should look into that