More on Low-Carb Black Walnut Pie

Last year I posted a recipe for relatively low-carb black walnut pie. I decided to eliminate the grains from the crust to try to lower the carbs further.  I found this recipe for an almond flour crust and made a couple of subtle adaptations:

1 1/2 c almond flour
2 tbsp Whey Low D
1/4 tsp salt
1/4 c butter

I melted the butter and mixed it with the other ingredients:

Then tried pre-baking for 10 minutes at 325 per the recipe.  This is what it looked like when it came out of the oven.  I thought I might run into trouble given that it was already browning at the top.

I mixed the filling up using the recipe posted last time and put it in the oven.

One change that I didn't appreciate the significance of until later: normally I put a thin metal pizza pan under the pie dish to catch any overflow, but that's seldom a problem with fruit pies and has never happened with nut pies.  So I skipped it.

When I checked it mid-bake, I saw the crust above the level of the filling was getting very brown, so for the second time in my life tried putting foil strips over the exposed areas, and for the second time in my life the oven updraft blew most of them off when I opened the door to return the pie.  So I just decided to roll with it.

The final result is shown.  Both the filling and crust are somewhat overdone, but the taste is actually not at all bad.

I think the next time I do this I'll skip the pre-baking of the crust--it really isn't necessary--and see how things turn out.  I may also try foil-wrapping at the outset, because even without pre-baking the crust will probably get overdone.

Note that the crust is very friable and crumbles above the level of the filling when leveraging pieces out of the plate.  However, it eliminates most of the carbs in the crust, which can only help for people who are insulin-resistant or diabetic. I'm neither but a large and increasing proportion of the population is.

Other almond flour crust recipes on the web suggest using up to 2 1/2 cups of almond flour, but that much is unnecessary. This amount worked out fine.

Great Pyrenees Shedding

Great Pyrenees dogs are big, white, fluffy, and shed a lot.  Various websites recommend Dyson or other high-end vacuums to deal with the fur load and a lot of people have tales to tell of other vacuums that have been done in by the beasts.

Shedding is indeed an issue--shown below is before vacuuming:

and after:

I don't have a particularly high-end or capable vacuum.  I have a Hoover self-propelled Wind Tunnel with a bag.  After a few months of cleaning up after the dog--the picture at the top is after just two or three days, but can easily happen after just a few hours--I noticed the vacuum's performance was declining, though the bag wasn't full.  Then the drive belt broke.  I flipped it over and saw the problem.

She has a lot of long fur in her top coat.  Some of that wrapped around the spinning brush, and over the course of a few months, completely jammed it up.  Removal was accomplished with a box cutter and about 20 minutes' work (using the cutter carefully to avoid cutting both myself and the roller).

I have gone through both bags and belts more quickly than in the past--Amazon sells 12-packs of replacement belts relatively cheaply--but for now the vacuum is holding up and works relatively well.  I clean the roller after every four or five vacuuming sessions.  I'll step up if I have to, but otherwise, the nearly 20-year-old vacuum is continuing to work.

Low-Carb Pumpkin Buns

This started off as an adaptation of Paratus Familia's pumpkin scones recipe.  I made this a few years ago and it worked well with flour.  I wanted to try substituting almond flour for most of the wheat flour to see if I could produce a lower-carb version that would meet the needs of people with diabetes or insulin resistance.

I ditched the glaze and just swapped out two cups of flour for two cups of almond flour:

2  c almond flour

1/2 c flour

6 Tb sugar

1 Tb baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/2 c butter

1/2 c pumpkin puree

3 Tb heavy cream (or milk; see below)

1 egg

1 tsp vanilla

First I dumped all of the dry ingredients into the bowl--making a very pretty display--then added the butter.

I let the butter soften, then cut it in with two forks.  I don't have a pastry cutter, but the two fork method works pretty well.  If the butter is soft, an entire stick can be cut into the flour in about five minutes. 

I mixed all of the wet ingredients, then added them.  I have now made three batches of these.  Twice I have used condensed milk, three tablespoons, undiluted.  Once I used heavy whipping cream.  I don't really notice a difference.

Until this point, I was expecting to make almond flour scones.  I formed a circle of dough and tried to cut a wedge, but the dough didn't have enough cohesiveness to hold together as I lifted it and tried to put it on the cookie sheet.  At this point I realized I was going to be making pumpkin biscuits, soft cookies, or buns, but not scones. I baked them at about 17 minutes at 400 (I have learned, by the way, that my oven runs about 20 degrees cool--meaning I actually baked them at 380; 17 at a true 400 degrees might toast them a little too much).  They turned out reasonably well.

It may be that I need a greater percentage of wheat flour to get them to hold together, or it could be that making a drier dough would help.  One way to do that would be to substitute powdered whole milk in place of regular (or condensed) milk.  I may try that. Or I can just live with buns instead of scones. The flavor is fine.