Category Archives: Recipes

Geek, Recipes

The Best-Ever Gluten-Free Pumpkin Pasties

pumpkin pasties

I originally posted this a few months ago at my old blog after my daughter’s Hogwarts-themed birthday party, but I’m posting it here this week in honor of Harry Potter’s birthday. What do you mean you don’t celebrate the birthdays of fictional characters? It’s like I don’t know you at all.

I’ve finally found a kickass gluten-free pasty recipe. (That’s pass-tee, not paste-y. Just to be clear.) I’ve been trying to find one ever since we went gluten free and I’ve tried various ideas, but none have really worked very well. It’s the gluten that makes dough so flexible, so it’s hard to replicate in this sort of recipe where flexibility is so important. But these are not only workable, but they are strong and flaky. I’ve honestly never had any gluten-free pastry taste so gluteny. Everyone who has tried them has been really impressed with them – even the picky people. The original recipe for the crust is here, but I had to tweak it a little bit because my kids are sensitive to waaaay more things than just gluten. We’ve made this recipe with various meat fillings, too, and it’s delicious savory or sweet. I’m dying to try it with scrambled eggs and bacon or nut butter and jelly. For the pumpkin filling I used a modified version of the pumpkin pie recipe from the La Leche League cookbook. Here’s the whole recipe, put together.

For The Pastry
2 cups white rice flour
1 cup tapioca flour
1/2 cup quinoa flour
1/2 tsp salt
3 tsp xanthan gum
2 eggs
2 Tablespoons apple cider vinegar
1 cup icy water
1 cup palm shortening
1 egg, for glazing

In a large bowl mix together the rice flour, tapioca, quinoa flour, xanthan gum, and salt. Cut the palm shortening into the flour mixture using a pastry cutter. Continue mixing until the dough looks like small peas or a sand like texture.

In another bowl mix the apple cider vinegar, eggs, and cold water.
Slowly combine the liquid with the flour, kneading to incorporate all of the water.
Once all the liquid has been added knead for 1-2 minutes to ensure everything is combined well. The dough should be slightly sticky but not too wet.

UPDATE: Last time I made these I got lazy and mixed the dry ingredients and the fat in the stand mixer. I then slowly added the liquid and let the stand mixer do all that work, too. It was easy and worked just as well.

Cover the dough and refrigerate for 1 hour. (I didn’t really do this step because I am lazy.)

For The Filling

1/2 can butternut squash (I KNOW. Even the “pumpkin” is a lie. But you can totally use pumpkin.) (You can freeze the rest of the squash or double the pastry part of the recipe.)
1 egg
1/8 cup sugar
1 tablespoon molasses
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/4 teaspoon vanilla

Mix all that together.

Putting It All Together

Preheat the oven to 425. Line two cookie sheets with parchment paper.

Take a palm-sized ball of dough (that’s palm of your hand, not palm tree, to be clear) and roll it smooth before flattening it into a circle. Drop a small dollop of the pumpkin mixture in the center and carefully fold the pasty in half, pinching it closed into a half-circle.

Once all your pasties are ready to go, brush with beaten egg to give them that pretty, shiny glaze. Put them in the over for 15 minutes at 425, then lower the temperature to 350 until the pasties are beautifully golden.

Finally found a gf pumpkin pasty recipe that's awesome.


I call it… KALE SLAW.

i call it kale-slaw

You know how it is when your kids can’t eat cabbage or mayonnaise and so your life is ruined because that is like the basis of cole slaw? No? Just me?

In any case you might enjoy this alternative. It’s quick, delicious, and good for you.

I hate it when people groan when they hear something is healthy. I’m not talking about your mom’s fat-free, sugar-free, flavor-free cardboard crap. This has sugar, fat, AND flavor. It’s win-win-win. But it’s also got nutrition. Which, I guess, makes it four wins. Win-win-win-win.

Kale Slaw

1 Tbs tahini
1 tsp apple cider vinegar (could sub lemon juice)
1 tsp sugar (or rapadura, honey, whatever)
1 Tbs water (or however much you need for the consistency you want)
salt & paprika to taste

My favorite method is to mix all this in a tupperware-type thingie and then throw the kale (3-4 cups chopped into bite-size pieces) on top, seal the lid tightly and shake the hell out of it. I then put the tupperware directly on the table because I’m classy like that. (Who am I kidding? I’m not even that classy. My table is too small for food presentation.)

I have always served this right away because I am impatient. I would think it would lat a few hours at least, but maybe not overnight or for days the way cabbage cole slaw lasts.

If you try this recipe let me know what you think!


Beet Hummus. I KNOW, RIGHT?

beet hummus

People are always complaining about people who share pictures of their food online. These people – the complainy ones – just don’t understand. Food is awesome. I want to see pictures of what you eat. And you want to see pictures of what I eat. Because the food I eat is interesting* and delicious and will make you beg for the recipe.

This is one such recipe. But you need not beg, for I shall present it to you thusly.

This recipe is one that I actually saw someone share on Instagram and I begged the recipe off her. I then adjusted it because my family can’t eat food like normal people. This is the version we enjoy.

We like this as a dip, or on a sandwich. It’s good with crackers, chips, or veggies. I’ve had non-beet people try it and looooove it. I think the cumin helps to offset the beety-ness of the beets. Once I ran out of cumin and used a little bit of paprika and maybe a dash of my favorite smoked salt (but not a lot because my daughter is all anti-smoked salt).

Beet Hummus

4 medium beets, roasted
1/4 C tahini
1/4 C apple cider vinegar (especially love it raw)
1 medium shallot bit thing (technical term)
1/2-1 tsp cumin
salt (and pepper if you like) to taste

Blend everything together in a food processor.

BOOM. Beet hummus.

Beet hummus a la @sunshinepoppies. Reaaaaaally good!

*Except for the food that is boring. But I don’t subject my online friends to photos of that.