Back in January I made these battered gluten-free chicken strips after finding my old recipe journal. It brought back a lot of fond memories of old favorites. Another one from that journal that I've been missing lately is the classic, spinach ricotta pie. Yesterday I decided to recreate it, gluten and dairy free. It came out so awesome. I hope you enjoy it too :-)
Add to bowl:
1/4 cup applesauce
1 tsp apple cider vinegar
1/4 cup coconut oil, liquified, or grapeseed oil
Mix with electric mixer.
1 cup Bob's almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Press the dough into a ball with your hands, then put it in your pie dish, and press it the rest of the way out with your hands.
Do NOT pre-bake the crust.
Make your cream cheese/ricotta substitute:
Add to Blendtec or food processor:
1 cup plain cashews
1/4 tsp Herbamare
1/4 cup chicken broth
1/4 cup water
OR 1/2 cup water and no chicken broth
Puree till creamy and smooth.
Add to bowl:
cream cheese/ricotta substitute (above)
2 cups gluten-free spaghetti noodles, partially cooked (about 10 minutes)
Note: To get 2 cups cooked was about 6 ounces of dry noodles, or just under half of a package. If you want to make this recipe grain-free (without noodles) I would try substituting another egg or two, and baking slightly longer.
16 oz frozen organic spinach, thawed and squeezed through a kitchen towel to remove as much water as possible.
2 whisked eggs
2 finely chopped green onions
1/4 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp fine sea salt
3/4 Daiya dairy-free mozzarella
Note: If you can't get Daiya, the recipe will probably still be fine without this ingredient.
Combine filling ingredients and pour into unbaked crust.
Bake at 350 degrees for about 30 minutes.
What recipe do you miss the most, that you haven't had gluten and dairy free yet?