INGREDIENTS
Your favourite homemade GF pie crust, glazed with an egg yolk and pre-baked
3 eggs, whisked
1 – 15oz can sweet potatoes (or two cups of cooked and mashed sweet potatoes)
1 ½ cups heavy cream
¾ cups brown sugar
1 tsp each cinnamon and ginger
½ tsp nutmeg and allspice
½ tsp salt
DIRECTIONS
Preheat oven to 375ºF
Mix everything together.(Except the crust of course)
Pour into hot pie crust.
Bake 40-45 min.
Cool on rack.
Top with whipped cream.
Grease bottom & sides of 8 x 8 baking dish with butter
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup buttermilk
1 egg
1/2 cup sour cream
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)
Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30 minutes.
