I took a hiatus from cooking and baking this past week. With Jamie working out of state, I lost all gumption to cook for myself. I've been surviving off of an array of vegetable kimchis, although delicious, my stomach is feeling a bit queasy as of late. My week instead has been filled with lady debauchery, gin and tonics, and river dippin'. Hard life. I've been procrastinating a bit in writing this post (go figure), but I refuse to let myself fall off the band wagon. So here she is.
It's always nice for me to take mini breaks from the kitchen, sometimes I feel like this hobby of mine turns into a bit of a chore. So to say the least, I felt well rested and re-inspired by the time Saturday rolled around. I had a few a hours to kill this weekend, and decided to whip up a lovely tart. What started as a banana cream pie quickly turned into a banana and peaches cream tart. When I'm in the kitchen, my imagination is always running wild, I will often change ingredients, sub one out for another, even when I'm halfway through a recipe. It's a bit crazy, sometimes it fails miserably, and sometimes I hit the jackpot.
Soon after settling on a recipe, I decided I just didn't want to hassle with a traditional pie crust, and instead settled on a gluten-free oatmeal walnut pie crust. This crust takes no time at all to throw together and it's a great substitution for a graphm cracker crust (if you have some gluten-free folks in your circle).
Have a wonderful weekend, stay cool!
Gluten-Free Oatmeal Walnut Pie Crust
1 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter
2/3 cup finely chopped walnuts
1, Preheat oven to 350 degrees F. Toast your oats in the oven for 10 minutes.
2. Combine the toasted oats with the remaining ingredients.
3. Press into a 9" pie plate. Bake for 15 minutes or until slightly browned.
Pastry Cream
I used this recipe. But I forgot to add the butter, it was just as wonderful without it!
It's always nice for me to take mini breaks from the kitchen, sometimes I feel like this hobby of mine turns into a bit of a chore. So to say the least, I felt well rested and re-inspired by the time Saturday rolled around. I had a few a hours to kill this weekend, and decided to whip up a lovely tart. What started as a banana cream pie quickly turned into a banana and peaches cream tart. When I'm in the kitchen, my imagination is always running wild, I will often change ingredients, sub one out for another, even when I'm halfway through a recipe. It's a bit crazy, sometimes it fails miserably, and sometimes I hit the jackpot.
Soon after settling on a recipe, I decided I just didn't want to hassle with a traditional pie crust, and instead settled on a gluten-free oatmeal walnut pie crust. This crust takes no time at all to throw together and it's a great substitution for a graphm cracker crust (if you have some gluten-free folks in your circle).
Have a wonderful weekend, stay cool!
Gluten-Free Oatmeal Walnut Pie Crust
1 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter
2/3 cup finely chopped walnuts
1, Preheat oven to 350 degrees F. Toast your oats in the oven for 10 minutes.
2. Combine the toasted oats with the remaining ingredients.
3. Press into a 9" pie plate. Bake for 15 minutes or until slightly browned.
Pastry Cream
I used this recipe. But I forgot to add the butter, it was just as wonderful without it!
Assembly
Make sure that your crust and pastry cream have both cooled completely before you begin assembling.
Layer the bottom with sliced bananas. The pastry cream is next! Then arrange the peach slices on top!
Make sure that your crust and pastry cream have both cooled completely before you begin assembling.
Layer the bottom with sliced bananas. The pastry cream is next! Then arrange the peach slices on top!
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