2 sweet potatoes (skin-on), baked until soft 2 eggs ½ cup brown sugar 2 Tbsp maple syrup 3 Tbsp softened cream cheese savor — guide to food & dining on the azalea coast QOSweet and Safe Final Course With gluten-free flour now a standard in grocery store aisles, baking up wheat-less treats as a home cook has become a much less daunting task. However, when staring at a packaged product, it is difficult to determine what will hold up and which mix will crumble under the pressure. For all things pie, Carolyn Atkinson of Flying Pi is the queen of the oven. Determined to make a Thanksgiving finale that tastes as good as her indulgent originals, she took on a mouthwatering mission. Searching shelves high and low, she gauged which gluten-free gingersnaps could meet her expectations and form the perfect dietary-friendly pie. As most expert bakers would, she threw in the dish towel and started from scratch. The end result: homemade ginger-molasses cookies crushed and crumbled with pecans and melted butter for an idyllic crust. For a Southern spin on the filling, she whips delicate sweet potatoes, fluffy cream cheese and woody maple syrup. One sin-ful slice could trick wheat eaters in a heartbeat. 92 WBM november 2015 GLUTEN-FREE SWEET POTATO GINGER MOLASSES PIE Recipe courtesy of Carolyn Atkinson, Flying Pi COOKIE CRUST INGREDIENTS: ¾ cup organic coconut oil, melted 1 cup brown sugar 2 eggs 2 Tbsp molasses 4 cups gluten-free all-purpose flour 1 tsp baking soda 1 tsp baking powder 2 tsp cinnamon 2 tsp ground ginger 1 tsp salt 1 tsp vanilla 1 cup finely ground pecans ¼ cup butter ¼ cup sugar PREPARATION: Cream together the oil and sugar. Add in the vanilla, molasses and eggs. In a separate bowl, sift together all of the dry ingredients. Slowly add the dry ingredients to the wet mixture and then fold in the nuts. The consis-tency should be that of a scoopable cookie batter. Preheat the oven to 350 degrees. Scoop the batter onto a parchment-lined pan, about 2 inches apart, and bake for 12 minutes. Allow the cookies to cool. Pulse about eight cookies at a time in a food proces-sor with the butter and sugar until you have crumbs that will hold together. Press the crumbs into a pie pan and blind bake for 10 minutes. SWEET POTATO FILLING INGREDIENTS: ¹8 tsp ground nutmeg ¹8 tsp ground clove 1 tsp cinnamon ½ tsp ground ginger PREPARATION: Scoop the potatoes’ flesh from the skin into a large bowl. Add the remaining ingredients and combine until smooth. Pour the pie mixture into the pre-baked pie shell and bake for approximately 20 minutes, or until a knife in the center comes out clean. Wilmington chef, caterer, author, blogger and TV host Fanny Slater was the winner of Rachael Ray’s Great American Cookbook competi-tion in 2014. Her cookbook, “Orange, Lavender & Figs” hits stores March 1, 2016, and is available for pre-order at Amazon.com.
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