Thursday, August 19, 2010

Gfree Stevia Sweetened Red Grapefruit-Coconut Cream Pie

I have an excess of ruby red grapefruits, which are full of lycopene- more than a tomato!  Ruby grapefruits have lots of Vitamin C and E as well.  And, of course, grapefruits are allowed on a low-carb diet.  On mine, anyway... grapefruits, blueberries, raspberries, and green apples are all low enough on the glycemic scale and low-carb.  Of course, I used fresh juice in this, which is a little higher, but just a half cup in the whole pie so that still keeps the carb count low.  This really just gives a hint of grapefruit flavor to the coconut taste of this pie.

This pie, like most of my recipes, is not that sweet. So you'll want to add more sweetener if you like a sweeter taste: maybe more stevia (careful of the brand- NuNaturals is the only one I really like in quantities over 1/4 teaspoon), or add some honey/agave/erythritol or whatever sweetener you like.  I love this pie at this sweetness level, because I can really taste the sweetness of the coconut, but make it to your taste.  You can always make it as instructed, then taste the filling before you bake it to see if you'd like to add something.

Coconut is a Superfood: rich in lauric acid (a medium-chain fatty acid found only in breast milk and coconut), it is anti-viral, anti-bacterial, anti-fungal, and very good for your thyroid. There is more info if you wish.. peruse this site if you are interested or read Bruce Fife's book,  The Coconut Oil Miracle.

This recipe uses no corn products (such as xylitol and erythritol), no dairy, and of course, no gluten or sugar. I know some of you have more restrictions than I do so I have been trying to come up with more allergy-friendly recipes once in a while for you!  Please provide feedback here in the comments section.  I really appreciate your feedback on Facebook.  Anyone who hasn't joined the Facebook page, there is information at the bottom of this webpage, under the recipes.  I hope you like it!

It took about 2 grapefruits to make this. Make sure you zest it before you juice it. It's easier.

PS: If anyone knows the carb content of grapefruit zest, please post and then I can post the carbs in this.  It's low though, as you can see from the ingredients.

Stevia Sweetened Red Grapefruit-Coconut Cream Pie, gluten-free as always!
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grapefruit-coconut crust:
2 eggs, pastured (that's what makes my crust so yellow, pastured orange yolks!)
1/2 cup grated coconut, organic
1/4 cup virgin coconut oil, melted over low heat to an oil state if your pantry is cold
1/4 teaspoon sea salt
1 teaspoon raw organic honey (optional)
1 Tablespoon organic grapefruit zest, diced if necessary
1/2 cup sifted coconut flour

Preheat 400˚F.  In a bowl with a hand whisk or fork, beat eggs.  Add grated coconut, virgin coconut oil, salt, honey (opt), and zest, and mix.  Add sifted coconut flour.  Mix, then knead together with your hands, and make a ball.  Press into a 9" oiled pie pan (use the coconut oil leftover in your pan you melted it in).  Press on the bottom, and up the sides, then prick all over with a fork to prevent rising.  Bake 12- 15 minutes until light brown. you may need to protect the edges with a pie crust shield or foil. Begin the 1st step of the filling recipe, it takes a little time.

filling:
4 eggs
1/2 cup fresh squeezed ruby red grapefruit juice
1 Tablespoon organic grapefruit zest, diced if necessary
1 teaspoon NuNaturals Stevia (or start with half as much with a non-bitter brand like Sweatleaf)
1 cup organic regular coconut milk - shake well right before opening and pouring
1/2 teaspoon sea salt
1 teaspoon baking powder
2 Tablespoons coconut flour, sifted
1/2 cup flaked coconut

Begin by reducing the juice in a small saucepan over medium-high heat until it is 1/4 cup (reduced by half) by keeping it at a low boil.  It will take 5- 15 minutes. Cool to room temperature.

Preheat oven to 350˚F.  Add juice, zest, stevia, coconut milk, salt, and baking powder.  Beat in sifted coconut flour. Bake 10 minutes.  Sprinkle flaked coconut on top. Return to oven, baking 8-12 minutes or until set (meaning it doesn't juggle, and a inserted toothpick comes out clean).  Cool on a baking rack. Store in Refrigerator.

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!