I’m always on the lookout for another option, or tool for the proverbial tool belt, to make life outside of the “takeout” world a much more fun place to reside. I think I came across this recipe on facebook the other day(I was really considering getting rid of the account all together).
I was tres excited to try this with my kids and it turned out awesome! They liked it and it is an easy thing to send in their lunches and feel good about at the same time!
Happy health/life to you! Enjoy the journey!
I was having a busy cooking day today. I wanted to make meat sauce for spaghetti/chili, chicken wings, coconut balls and a new recipe for Oatmeal raisin cookies. After crawling out of bed, after my last night shift I picked up some of the last items needed to get some cooking done. Everything turned out well. The cookies were really good and it was nice to be able to give my girl some cookies!
I’ve also tried some granola bars from Gwyneth Paltrow’s book “It’s All Good”. They are in the fridge cooling right now, but taste tests during the process, I think they will turn out very tasty!
With Thanksgiving coming up, my daughter asked me if I can make pumpkin pie. Of course I want to be able to do that, but hadn’t found a good recipe yet. Then I found Against All Grain
Thank you. Thank you!
The whole family ate and loved it! The girls would have eaten the whole pie that first night, if I had let them.
Wow this is so good! Even if you don’t have the restrictions that we have, you might want to try this.
Danielle Walker –
For the crust
For the filling
- 1 15 ounce can pumpkin puree (or about 2 cups fresh)
- 1/2 cup almond milk
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 1/2 cup grade B maple syrup (honey for SCD)
- Add the pecans to a food processor and process until they have turned into a coarse flour.
- Add the rest of the ingredients and process for 15 seconds, until a dough forms.
- Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
- Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
- Whisk all of the ingredients together in a bowl.
- Pour the filling into a frozen pie crust.
- Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
- Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
- Refrigerate until chilled, then serve with coconut whipped cream on top.
This was one of my first recipes that I did when we had started SCD, so I am very grateful to Danielle Walker and her talents. This is ONE delicious pumpkin pie and I hope you and your family stay healthy! God bless.
Being the first day back to school, after dinner I thought I would try to make chocolate ice cream for my girls. I haven’t tried this, but I had heard of the idea and I like to “wing it” sometimes!
I had tried sweet potato ice cream before but it wasn’t great.
The challenges that we have is that our one daughter is off dairy(we would like it if we all excluded it, but that is another matter) no sugar, as well as celiac.
So I pulled out my container of frozen bananas, honey, cocoa and coconut milk for the experiment.
Here is the recipe:
Everything is approximate. So you may have to play around with the measurements a bit until you are happy with your results.
Start with about 4 frozen bananas in the blender
1 tablespoon of honey
1 heaping tablespoon of the best cocoa that you can find
1/4 cup of coconut milk(or almond milk)
This is a real blender test!
Blend well until thick and malt like consistency.
Most recently, I like to add chopped pecan for the extra calories.
A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin!
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)
These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.
Makes about 36 mini muffins.