home-made pie crust

Source: CupcakePunk@wordpress

¾ c Bob’s Red Mill all purpose gluten-free flour

¼ c brown rice flour

¼ c besan (chickpea flour)

¾ tsp guar gum

½ tsp salt

½ tsp raw sugar

½ c Earth Balance "butter"

¼- ½ c ice water

::note:: this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Mix flours, guar gum, sugar, and salt in a large bowl; add the EarthBalance in tablespoon chunks, and use a pastry blender to blend until the mixture resembles coarse meal.

Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form dough into a ball. Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Roll out and use as a pie or crust

white bean hummus

Source: Food Network
Yield: 6 servings
Prep time: 10 minutes

Tools: Food processor, large spoon, can opener, 1/2 cup measure, teaspoon

Ingredients:
1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil

Directions:
To cook the dried beans, soak them overnight in plenty of water.Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

slow-cooked beef stew (can be made gf)