Hello!, This is a recipe I made for thanksgiving few years ago and I uploaded to my channel but since im making a blog. I decided to include it for people who were looking for something gluten free & Keto, it's delicious and healthy dessert to bake.
We did enjoyed making it and we already ate all of it hahahaha. please if you're going to recreate it please credit me, we (bf and me) spent a lot of time making it up. today's recipe is a fake apple pie! we replaced apple with zucchini! say what? I know it sounds weird but, It does taste like apple, I never had zucchini pie before and I was very skeptical.. but it does work :D
Apples are not part of a keto diet so we had to improvise. we aren't gonna sacrifice a lot of the thanksgiving feast ;) we made the recipe for both vegan and keto people and if you're gluten intolerant you can substitute what we used for gluten for more almond flour.
i really liked the idea of making them in tiny containers because it's fun for parties or just to control your appetite. :)
Products I used from amazon: (these are affiliate links, these will help support my channel/blog at no cost from you)
xantham gum
Written instructions:
Ingredients:
Filling:
2-3 medium zucchini
3 Tbsp Lime juice
1 Tbsp Apple cider vinegar
1-2 tsp Ground cinnamon
1/16 tsp nutmeg
1/16 tsp all spices
1/16 tsp ginger
1/16 tsp cardamom (optional)
1 tsp vanilla extract
½ tsp cream of tartar
½ tsp butter/coconut oil (vegan alternative)
⅓ cup allulose
⅓ cup monk fruit/erythritol
¼ tsp Salt
¼ tsp xanthan gum
¼ tsp guar gum
Crust:
½ tsp xanthan gum
¼ tsp salt
1-2 tsp psyllium husk
10g flax flour
15g vital wheat gluten
40g coconut flour
96g almond flour
3 tbsp shredded (butter)or 3 tablespoons of oil (vegan alternative)
1 tbsp coconut oil
¼- ½ cup cold water
Instructions:
Once 30-60 mins has passed. Use a colander and try to remove all the excess water from the container. Transfer the zucchini in another dry container and throw away the water and add 3 tbsp of lime juice and mix it. Covered it and let it sit for 30-60 mins.
Peel 2-3 medium sized zucchini,cut them in half , slice lengthwise and cut them again by slicing them in 3 equal parts, then cut across in small pieces at least ½ inch each.
Once you’ve had all the small pieces, lay them down and sprinkle some salt and massage with your hands the zucchini so it soaks the salt, then pour them in a container and wait 30-60 mins.
In a small pot in the stove, add the zucchini pieces and add all the spices listed on the ingredients:
1 Tbsp Apple cider vinegar
1-2 tsp Ground cinnamon
1/16 tsp nutmeg
1/16 tsp all spices
1/16 tsp ginger
1/16 tsp cardamom (optional)
1 tsp vanilla extract
½ tsp cream of tartar
½ tsp butter/coconut oil
⅓ cup allulose
⅓ cup monk fruit/erythritol
¼ tsp Salt
In a dry bowl, add:
Mix all of the ingredients and cover for 5-10 mins in medium low heat until the zucchini until it turns tender or translucent.
½ tsp xanthan gum
After the cooking is done, add ¼ tsp xanthan gum & ¼ tsp guar gum and mix again to thicken it. (filling is done for now)
Mix until you have a homogeneous mixture, add
¼ tsp salt
1-2 tsp psyllium husk
10g flax flour
15g vital wheat gluten
40g coconut flour
96g almond flour
3 tbsp shredded (butter)
1 tbsp coconut oil
¼- ½ cup cold water
knead and combine the mixture until it turns into a dough. The texture is a bit fragile and crumbly.
Pour small amounts of the mixture into your preferred mold, make a thin layer of the crust mixture in your mold and pre bake it in the oven at 400f for 10 mins. (use aluminum to cover the corners, it can burn easy)
Once the crust is ready, pour the zucchini mix into the mold, add the remaining dough for the cover of your pie in a thin layer, and make slices with a small knife on top, broil the pie for 2-5 mins.
https://lowcarbyum.com/mock-apple-crisp-from-zucchini/
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