Whole Life Magazine

August / September 2016

Issue link: https://digital.copcomm.com/i/709470

Contents of this Issue


Page 17 of 43

taste of health Gluten-free, dairy-free recipes that make the most of the season SUMPTUOUS SUMMER FRUIT DESSERTS WITH CHICKPEA FLOUR Raspberry-Nectarine Pie with Lemon Basil (vegan) This pie is an easy and super delicious way to mix sum- mer berries and stone fruit. Some people might be wary of baking with chickpea fl our because they think it will end up tasting like a legume, but fear not! This pie is sweet and delicious. Piecrust ¾ c gluten-free old-fashioned rolled oats ½ c chickpea fl our ¼ c raw pistachios ¼ tsp sea salt Zest of ½ lemon 3 Tbsp plus 1 tsp coconut oil, melted, plus extra for brushing 2 Tbsp maple syrup Filling 9 oz ripe but fi rm nectarines, stones removed and cut into thin slices 1¼ c (5/8 pint) raspberries 2 Tbsp arrowroot powder 1 Tbsp fi nely chopped lemon basil 1 Tbsp plus 1½ tsp maple syrup 1 tsp lemon juice Photos: Lindsey S. Love By Lindsey S. Love S ummer fruits make some of the most enticing desserts of any season, brightening our tables and nourishing both body and spirit. These beauties are made with chickpea fl our, so they are also gluten- and dairy-free. ASK US ABOUT OUR UPCOMING COMMUNITY PAGES 310.425.3056 editor@wholelifemagazine.com 18 wholelifetimes.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Whole Life Magazine - August / September 2016