Stewed Rhubarb

So yesterday I did some research and found that the best sweetener for me is called Stevia, it's extracted from a plant rather than made from chemicals. The big UK supermarkets ASDA and TESCO stock a Stevia product called Truvia, so following my sweet tooth I went and bought some today and have made some stewed rhubarb to put in porridge or have as a dessert. 

Ingredients

400g Rhubarb
3tbs Stevia sweetner
1tbs water

Process

Cut the rhubard into chunks about an inch long.

Put in a saucepan with the sweetener and mix well.


Stir over medium heat until all the sweetener has been absorbed.


Reduce heat and simmer for about 15minutes until all the rhubarb goes soft.

It can be eaten hot or cold and kept in the fridge for a few days so you can make more and keep it.

Pie Pastry

This is the first recipe I've created myself. I made this last night (June 14 2012) because I love pies and pastry but am trying to stop eating all sugar. So, this is my dairy-free, sugar-free, spelt flour pie pastry.

Ingredients

1.5 Cups Spelt Flour

0.5 Cup Soy-based spread 

Soy milk 

Salt

Herbs 

Process

Measure out the flour into a mixing bowl. I used white spelt flour for a finer pastry but brown flour is fine too. Add some salt and herbs for flavour, I sprinkled in some oregano but might try something else next time.

Mix in the soy spread, the brand I get is Pure, and rub into the flour until you get a breadcrumb-like consistency.

Dribble in a little soy milk and mix keep adding little by little if needed. The secret is to stop mixing as soon as the ingredients stick together.

Roll the pastry into a ball, cover and leave to rest for around 20 minutes.

Split the pastry into 2/3 (bottom crust) and 1/3 (top crust) and roll out between two sheets of grease-proof paper. Oil the pie dish and with the pastry still stuck to one on the sheets simply place into dish and peel of the paper.

Brush the top with a little soy milk and cook for about 50 minutes in a 180°C oven until the pastry turns golden brown.

This makes enough pastry for a small pie, but if you need more just double the mixture. Any extra pastry can be frozen.