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D'Adamo Personalized Nutrition - Blood Type Diet

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Thanksgiving Pie - Right 4 All Blood Types

Posted on: November 13, 2018


Thanksgiving is a time to express gratitude and gather with family and friends for a hearty meal. However, the traditional feast would be incomplete without a classic pie. The dessert as we know it has gone a long way since its creation. Legend has it that early American settlers in New England used to bake a creamy mixture of honey, milk and spices into pumpkin shells, which then transformed into a glorious pie. Below, you’ll find a squash variation for you to try this holiday.

Makes 1 pie in a 9.4” pie dish

Ingredients

  • Crust:
    • 4 cups rice flour
    • 2 tsp arrowroot powder
    • 7 oz ghee, and a little extra to grease the pie dish
    • 1 tbsp agave syrup
    • 12 tbsp iced water
  • Filling:
    • 2 large eggs
    • 4 tbsp agave syrup
    • ¼ tsp ground cloves
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg*
    • 1 tsp ground cinnamon**
    • 15 oz steamed squash, skin discarded and pureed
    • 1 cup almond milk***

*Nutmeg is an avoid for Type O secretors

**Cinnamon is an avoid for Type O non-secretors & Type B's

***Almond milk is an avoid for Type O non-secretors; substitute with rice milk

Instructions:

  1. Pre-heat the oven to 350 degrees.
  2. In a food processor, mix together the crust ingredients, and pulse until the dough is well-combined.
  3. Line a tray with greaseproof paper, place the ball of dough on top, and cover with another sheet of greaseproof paper. Roll the dough out to an even thickness of ¼ inch and refrigerate for 10 minutes.
  4. In the meantime, whisk together the eggs with the agave syrup and spices. Add the squash puree and almond milk, and mix until combined.
  5. Lightly grease your pie dish with some ghee. Get the dough from the fridge, and transfer carefully to the pie dish. Rice flour makes for a delicate dough, so you may need to flatten the edges with your hands in the mold. Loosely cover with parchment paper.
  6. Pre-bake the pie crust for 12-15 minutes and discard the parchment paper.
  7. Pour the pie filling in the crust, and bake for another 30-40 minutes until a knife comes out clean. If the crust starts browning, loosely cover the pie with a sheet of foil in the oven.