by, Ann@74 @flickr.com
It’s a winner. Looking for a way to make your pie and eat it too? Here is a purely primal option that I made for christmas morning.
Preheat oven to 350. In a cuisinart grind:
- 2 1/2 cups pecans
- Add 1 tsp cinnamin,
- 1 tsp nutmeg,
- 1 tsp ground cloves
- and 1/4 cup ginger (chopped).
- Pour in 4 tbsp melted unsalted butter
- and 1/4 cup stevia; mix.
Press into pie pan and let cool in refrigerator for 1/2 hour. After chilled, bake for 12-15 minutes in your pre-heated oven. Let crust cool completely. Fill with your choice of pie filling and bake as you would ordinarily.
ready for baking...
Preheat oven to 325. Peel 12 medium sized Granny Smith apples, slice (either by hand or with a food processor). In a seperate bowl combine:
- 1/4 cup stevia
- juice from 1/2 lemon
- 2 tbsp almond flour
- 1 tsp cinnamin
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 2 tsp lemon zest
As you fill your pie plate, layer the sliced apples, above mixture and dot with butter. Once you filled your pie, spread melted butter on top. Cover pie with aluminum foil and bake for 1:15. Bake at 325 for 60 minutes. Uncover pie and bake for an additional 10-15 minutes at 375.
Cool and serve with whipped cream (made with stevia, vanilla and heavy whipping cream) or top with some honey sweetened Fage.
Enjoy and Happy Holidays!
Till next time, be well,
Seems I came up with some deliciousness while procrastinating…. what better way to put off studying for finals than to bake with nuts and chocolate chips!
Ingredients: 2 cups pecans, 1/2 cup almond, 1/2 cup cashews, 1/4 cup ginger (can use candied), 1/4 cup molasses, 2 eggs, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, 1/4-1/2 cup chocolate chips, 1/4 cup coconut flakes, 1/4 cup coconut flour, 2 scoops protein (I used primal fuel).
Pre-heat oven to 325. In a food processor add nuts and ginger. Process until nuts are ground, add eggs, vanilla, baking soda, baking powder and molasses. Mix. Pour mixture into a bowl and add the rest of the ingredients. It should turn out to be the consistency of cookie dough. You can add the flour last and add until you reach the recommended consistency. Pour the mixture into a pre-buttered glass 9 by 9 pan. Bake for 20-25 minutes. Yum!
They actually hold together quite well and this recipe makes about 20 bars. I would definitely opt on the side of undercooking them as they tend to dry out if overcooked. Keep an eye on them and once the sides look browned take them out of the oven and let them set.
I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.
I started this blog as a way to share my cooking ideas and hope to get a good collection going. I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..
Grain-free Pumpkin Walnut Muffins
Nuts, by Martin LaBar @ Flickr
1 1/2 cup Walnuts (ground in food processor)
6 Slices Ginger
3/4 cup Organic Pumpkin
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1/3 cup Egg Protein
1/2 cup Coconut Flour
1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)
1/2 – 1 tsp stevia (to your taste)
Preheat oven to 325 degrees. Place nuts, dates & ginger in food processor and chop to preferred consistency. Beat eggs, vanilla & pumpkin together. Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients. Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil. Pour mixture into muffin tins & bake for 20-25 minutes. Makes approx. 10 – 12 muffins. Enjoy!