yum - traditionally "alternative" desserts

[AileenSuzara]

I've been feeling inspired by the many scrumptious desserts we've been learning that use "alternative" ingredients, and the frustrations and joys in trying to make something that resembles flaky piecrust without butter, eggs or wheat flour.

It's also reminded me that there are entire food traditions that are gluten-free, flour-free, and from a Western perspective, "alternative," without even trying. So when I get too frustrated with my failed piecrust I am relieved to know I can still whip up some sticky rice palitaw in minutes!

I'd like to share two of my favorite food blogs, mostly featuring foods of Southeast Asia that use sweet roots, rices, and agar-agar. Check out the dessert, "Kalamansi Gulaman"!

http://burntlumpia.typepad.com/burnt_lumpia/2009/04/a-shot-of-gulaman.html#more
http://www.asiandumplingtips.com/gluten-free-recipes/

[LisaV]

thanks for the links Aileen...I have some friends who would appreciate the agar tequila recipe!  Have you experimented at home with any alternative dessert recipes?  Tonight I made the alternative ketchup and worcestershire recipes from our book.  I also did a version of scones from our recipes for rejuvenation cookbook (under healthy breakfast pastries) - I substitued gluten free flours for the spelt, and coconut butter for the regular butter, and played around with the flavorings...here is my version:

 1 cup brown rice flour
¾ cup potato flour
¼ cup tapioca flour
1½ tsp salt
1 Tbsp baking powder
6 Tbsp frozen coconut butter, cubed
3/4 cup chopped walnuts
8 walnut halves for garnish
¼ cup sunflower seeds, toasted
3/4 cup fresh blueberries
¼ cup dried blueberries or currants
2 Tbsp orange zest
2 Tbsp cold orange juice
1 egg, beaten
½ cup cold almond milk


happy dessert making

[DonnaS]

Here is a wonderful pie using butternut squash in the crust. It is called
DATE CREAM PIE IN A GOLDEN CRUST

Crust:
3/4 C. peeled butternut squash in 1/2" rounds
1 1/2 c. spelt flour or 1 1/4 c spelt flour and 1/4 c brown rice flour
3 T. brown rice syrup or barley malt
1 T. water
2 T. melted organic butter or coconut oil
1 tsp vanilla
3/4 tsp ground nutmeg

Steam the squash for 10 minutes or until soft. Drain and mash or puree in a blender.
Mix the liquid ingredients. Add to the flour and stir with a fork.
Press into a 9" pie pan. If it is a bit sticky, put flour on your hands to pat it into the pan.
Prick the bottom all over with a fork. Set a flat dish on the crust. Bake for 10 minutes.
Remove the dish and continue baking for 7-10 more until it is lightly browned. Cool and
fill with the date mixture.

Filling:
1C. barhi or medjool dates pitted
2 T. lemon juice (Meyer lemons are good here)
2 T. kazu*, dissolved in 1/4 C. water (note: I couldn't find any kazu, so I left it out.)
1/2 tsp ground cinnamon
2 C. original amasake
2 T. agar agar flakes
1/4 C. pecans, coarsely chopped
1/2 tsp ground cardamon (or more, to taste)

Bring dates, amasake and agar to boil. Cover and simmer 10 minutes. Add the dissolved kazu* (I added one more T. of agar and a tsp. of cornstarch) until it thickens. Remove from heat. Pour into a blender. Add the lemon juice. Blend until creamy smooth. Pour into baked pie shell. Let cool and set. Garnish with pecans.

Note: If you prefer a sweeter product, you can add Agave syrup or Maple syrup into the filling.

[EricaW]

Wow Aileen, what great sites. I was needing some inspiration for our homework. Although the sites were helpful dessert wise the dumpling blog really got my mouth watering. Dumplings are one of my fav's and I must make some of those wonderful recipes. Thank you for turning us on to those sites.

-Erica Wielt

[Dixie]

As many of you already know, I live in a Tibetan Buddhist Dharma Center in Alameda.  There is a lama and 2 monks who live here also and the Lama also has a chinese sangha in San Jose.  When I eat with these people, I am amazed at the pure simplicity of their foods.  Everything is fresh, recipes are non-existent and desert consists of seasonal foods such as now they'll have sliced apples, or a persimmon, or some grapes or a steamed sweet potato eaten right out of the peel for their desert. 
Now, they shop in China Town which I am working on and succeeding a little here and there.  And they now know what neurotoxins are and to avoid them in all the little jars of China town condiments they sometimes buy if they really intend to live long and becomem enlightened!  For these I develop recipes they substitute for that junk.
They also use Brewer's Yeast in their soups now and absolutely love it!
They also now know why my bone broth is so different from the bone broth the Chinese women sometimes bring them so I am always sharing it with them.
So, little by little! 
Dixie