Lemon-Cream Pie with Cookie Crust

A buckwheat cookie crust is layered with lemon filling, vanilla pudding, whipped coconut cream and finished with crumbled cookies. Be sure to put the can of coconut milk in the refrigerator so the cream is completely chilled before whipping. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. This uses their buckwheat flakes in the crust: think of this as a glorified oatmeal cream pie.


Lemon-Cream Pie with Cookie Crust

Lemon-Cream Pie with Cookie Crust

   

For the crust and cookie topping:
1 1/2 cups buckwheat flakes
1/2 cup sorghum flour
1/4 cup tapioca starch
3/4 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegan buttery spread, plus more for the dish
3 tablespoons nondairy milk
1 teaspoon vanilla extract

For the lemon filling:
3/4 cup water
1/3 cup granulated sugar
2 teaspoons lemon zest
1/8 teaspoon salt
1/2 cup lemon juice
3 tablespoons cornstarch or tapioca starch
1 teaspoon vegan buttery spread

For the vanilla pudding:
2 cups nondairy milk, divided
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup cornstarch or tapioca starch
1 1/2 tablespoons vanilla extract

For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated for at least 24 hours
1 tablespoon icing sugar
1 teaspoon vanilla extract

To make the pie crust, grease a 9-inch deep dish pie plate with vegan buttery spread. Line a baking sheet with parchment paper. Preheat the oven to 350 degrees F.

Put the buckwheat flakes, sorghum flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt in a large bowl. Whisk well to combine.

Put the sugar and the vegan buttery spread in a large bowl or the bowl of a stand mixer. Using a hand mixer or the stand mixer, beat until creamy and fluffy, about 2 minutes. Add the vanilla extract and the nondairy milk. Beat until well combined, scraping down the sides of the bowl if necessary. Add the flour mixture. Beat on medium speed until well mixed and the mixture begins to clump together. Scoop out about 3/4 cup of the mixture and set aside. Press the remaining mixture into the bottom and up the sides of the prepared pie plate. Spread the reserved 3/4 cup of the mixture onto the parchment paper. Bake for 16 to 20 minutes, until the crust is golden on the edges and firm (but soft) to the touch. It will puff up as it bakes; gently press down the bottom (just enough to remove the puffiness). The cookie on the parchment paper will be golden at the edges and slightly firm to the touch. Cool completely, then break into pieces for the cookie topping.

To make the lemon filling, put the water, sugar, zest, salt, and 1/4 cup of the lemon juice into a medium saucepan. Whisk the cornstarch into the remaining lemon juice until dissolved. Bring the water mixture to a boil, then reduce to medium-high heat and pour in the cornstarch mixture, whisking constantly. Cook for 1 minute, until thickened. Remove from heat, stir in the vegan buttery spread. Cool 10 minutes, then pour the mixture into the cooled crust. Refrigerate for 30 minutes before making the vanilla pudding.

To make the vanilla pudding, put 1 3/4 cups of the nondairy milk, the sugar, and the salt in a medium saucepan. Whisk the cornstarch into the remaining nondairy milk until dissolved. Bring the sugar mixture to a boil, then reduce to medium-high heat and pour in the cornstarch mixture, whisking constantly. Cook for 1 minute, until thickened. Cool 10 minutes, then pour the mixture onto the lemon filling. Refrigerate for at least 2 to 3 hours until set.

To make the whipped cream, open the can of coconut milk, careful not to tip or shake it. Spoon out the hardened coconut cream into a large bowl or the bowl of a stand mixer. Add the icing sugar and vanilla extract. Using the stand mixer or a hand mixer, beat on high speed until light and fluffy, about 1 minute. Spread the mixture onto the top of the cooled pudding. Sprinkle with the cookie pieces. Refrigerate until serving. Store leftovers in the refrigerator.

Lemon-Cream Pie with Cookie Crust2

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Banana Buckwheat Snack Cake with Peanut Butter Frosting

The peanut butter frosting is what makes this cake perfect for dessert, but if it’s breakfast you’re after, nix the topping and swap the chocolate chips for toasted walnuts in this incredibly moist and not-too-sweet anytime treat. This recipe was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. The buckwheat flakes in this recipe add just the right amount of texture and tenderness without creating density or heaviness.

Banana Buckwheat Snack Cake with Peanut Butter Frosting

Banana Buckwheat Snack Cake with Peanut Butter Frosting

  

For the cake:
1 cup sorghum flour
3/4 cup buckwheat flakes
1/2 cup millet flour
1/2 cup tapioca starch
1 tablespoon baking powder
1 teaspoon xanthan gum
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon nondairy milk
1 tablespoon cider vinegar
1 cup unrefined cane sugar
3/4 cup melted coconut oil (see Note)
1 1/2 cups mashed bananas (about 5)
2 tablespoons vanilla extract
2/3 cup mini semi-sweet chocolate chips

For the frosting:
1 cup creamy peanut butter
1/2 cup vegan buttery spread
1 cup icing sugar, sifted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil the bottom of an 8-inch square baking pan. Line the bottom with parchment paper.

Put the sorghum flour, buckwheat flakes, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a medium bowl. Whisk well to combine.

Put the nondairy milk in a measuring cup. Add the cider vinegar and let stand for about 3 minutes until clumpy.

Put the unrefined cane sugar and coconut oil in a large bowl or the bowl of a mixer. Using the stand mixer or a hand mixer, beat until well combined. Add the bananas and vanilla extract. Beat until well mixed. Turn the mixer on low speed. Add half of the flour mixture. Beat to combine. Add half of the nondairy milk mixture. Beat to combine. Repeat with the remaining flour, then the remaining nondairy milk, until mixed. Turn off the mixer and stir in the chocolate chips.

Scrape the mixture into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted in the centre of the cake comes out clean. The cake will begin to pull away from the sides of a pan and spring back when lightly touched. Let cool for 10 minutes in the pan, then invert onto a rack to cool completely.

To make the frosting, put the peanut butter, vegan buttery spread, and vanilla extract in a large bowl or the bowl of a mixer. Using the hand mixer or stand mixer, beat until creamy and well combined. Add the icing sugar and beat on medium until mixed, then turn the mixer to high speed and beat for about 2 minutes, until light and fluffy. Spread generously on the cooled cake.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Double Chocolate Buckwheat Cookies

Chocolate pairs well with just about anything—especially more chocolate! These easy cookies freeze well, making them perfect for lunches and snacks when you’re on the run. This recipe, along with these Apple Raisin Scones, was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Once again, I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Double Chocolate Buckwheat Cookies

Double Chocolate Buckwheat Cookies

 

1 cup buckwheat flakes
2/3 cup sorghum flour
1/3 cup unsweetened cocoa powder
2 tablespoons tapioca starch
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup softened coconut oil (see Note)
2 tablespoons ground flaxseeds
1/2 cup granulated sugar
1/3 cup nondairy milk
1 teaspoon vanilla extract
1/3 cup nondairy dark chocolate morsels

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.

Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.

Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)