When normal folks (by that I mean those who have been gifted with the ability to digest gluten, lactose, and sugar) want to celebrate something great, they eat a treat. I used to celebrate dance recitals with a trip to an ice cream shop. If it's your birthday or the birthday of a loved one (or someone at the office) a slice of cake is mandatory. If you're not able to eat these goodies, you have to make adjustments. Once, back in my gluten-eating days, my friends didn't know how to make a cake without dairy, so they gave me a bagel with candles in it. Or sometimes, you miss out completely.
That's when you take things into your own hands. You make your own pie.
|My friend Jasmin in headstand -- 33 weeks pregnant! Definitely an inspiration...|
|The Ashley dress at Mikarose|
Today is the official opening of a really amazing pop-up gallery in downtown Portland appropriately called POP. It's located on 100 Commercial Street, right on the water. I will have five pieces there, including the images above. It's open just for the month of December, so that Portlanders can have a place to buy locally made art as gifts for the holidays. I'm so honored to be among so many talented local artists -- I can't wait to see everything hung on the walls tonight!
Sparrow Magazine, an online publication that focuses on health, well being, family, and the home. I really enjoyed Issue 1 of Sparrow -- I read all of the articles and either learned something from them or totally related to them.
So, as you can gather, I've been pretty blessed this week. A pie is in order, to celebrate.
Karina at The Gluten-free Goddess. She has lots of wonderful recipes for special treats and occassions.
Gluten-free Crustless Pumpkin Pie
- 1 14 or 15-oz can organic pumpkin
- 1 1/2 cups unsweetened almond milk
- 2 teaspoons organic vanilla extract
- 1 egg
- 4 teaspoons stevia, or 1/4 cup organic sugar
- 1/2 cup buckwheat flour
- 2 tablespoons tapioca starch/flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 cup crystallized ginger, loosely chopped
- 1/4 cup pecans, optional
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.
This was the easiest pie to mix: I put all of my ingredients into my blender. If you have a food processor at home, you can use that as well.So, once you've got everything into your mixing appliance of choice, cover and let the blades do their job until everything is delightfully smooth. If you're like me, you can omit the egg and blend everything together and get a taste or two before adding in the egg and letting everything mix up nicely.
Pour into the pie dish and use a spoon to smooth the batter out. Bake for 1 hour, let cool before serving.
What treat to you eat to celebrate? Do you have anything to celebrate this week? Even little things count!