Author Archives: Amber

Wednesday, January 8, 2014

Allergy Free Wednesdays Week 99: January 8, 2014

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
______________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

12 Secretly Healthier Last Minute Christmas 
Cookies, Candies and Treats
From: Practical Stewardship

*
Thanks for visiting Allergy-Free Wednesdays!

And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

4 Comments

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Monday, January 6, 2014

Avocado Grapefruit Hemp Smoothie (full of protein and nutrients)

I feel so fortunate to have such great friends in my life.  I was thrilled to receive so many homemade treats this holiday.  Me, Scott and the kiddos spent time with our friends, visiting each family with homemade goodies in hand – chatting, laughing, and catching up.  And to my delight, we always left with a little something special: homemade applesauce, homemade beer, homemade fig & honey jelly, homemade chocolate, spiced nuts, homemade chap stick, organic pears, fresh picked plump grapefruits.  It was very special.  I was particularly intrigued by all the grapefruits.  I have been juicing and enjoying them in a variety of ways.  Most notably in my morning smoothie.  I wanted to share my concoction with you, as I think it’s quite delicious.  It’s a smoothie just the way I like it – thick and creamy (not icy or too sweet).  This is a nice pick-me-up first thing in the morning (as I’m not a coffee drinker) but love to make a little something to sip on.  If you get your hands on some grapefruits, try them in a smoothie.  I’m hooked.  See HERE for a list and description of the most common grapefruits.  My favorite for smoothies (hands down) is Pomelo.  
Avocado Grapefruit Hemp Smoothie
(click the links provided below for where to purchase)
 
Ingredients:
-1 cup fresh squeezed grapefruit juice
-1/2 ripe avocado
-1 medium ripe banana
-1 tablespoon raw hemp seeds*
-1 tablespoon sweetener of choice* (or 15 drops stevia)
-Handful of spinach (optional) 
 
How To:
1.  Add all of the above ingredients to a blender and blend until smooth and creamy.  Drink immediately or save in the fridge.  
Notes:
*Hemp is 
Paleo, I referenced a trusted site, The Paleo List, (yes it’s permitted).  
*AIP & SCD, omit hemp seeds – they are not permitted.  
*For sweetener I like raw local honey or coconut nectar.
{affiliate links in post – thank you for supporting The Tasty Alternative} 
Shared on: Whole Food Fridays, Wellness Weekend , Gluten Free Wednesdays 
Posted by Amber at

Labels: AIP, drinks, GAPS, green drinks, Paleo, SCD, smoothie.

13 Comments

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Thursday, January 2, 2014

Raw Freezer Fudge

Well a Happy New Year to you!  
With the New Year upon us today I reflect on some of my most notable challenges and successes from 2013 and from those challenges/successes I created goals for the New Year.  No I’m not going to run a marathon, or lose weight, or not cuss, or go to bed early.  I know what’s realistic for me.  Wait, I do have a goal regarding bedtime which includes getting my bony butt in bed earlier than 11:00 pm (and that, my friends, is something).  I’m a very goal oriented person (yes, I make daily goals for myself) and so here are my general goals for the Year (in order by category).
 
1.  Family – marriage.  Continue a strong partnership with Scott, use kind/constructive communication, and be mindful of my mood and behavior.
 
2.  Family – kids.  Continue to learn and explore alternative methods to deal with sibling bickering (rivalry). 
Use effective behavioral interventions, reflective speech, and empathetic language.  Continue reading the book “Siblings Without Rivalry” which is proving to be a great resource.  Be okay with the chaos that is childhood, laugh about it, embrace it, pick my battles, let things go, don’t be so ridged.  Keep it light, fun, structured, and safe. Don’t be overly annoyed and angry.  
 
3.  Health – body.  Continue eating foods that make me feel good and avoid foods that make me feel bad.  Start doing more Yoga, or just stretch every morning.  Try to walk everyday, or ride bikes to school.  Try and get IN bed before 11:00 pm.  
 
4.  Health – mind. Continue using positive coping to decrease stress.  Introduce more effective coping with sibling bickering. Use more positive visual imagery.  Read a few enjoyable books.  
 
5. Professional.  Use meditative/relaxation techniques at work when things get stressful.  Take time off when I need it.  Work on my L.C.S.W. CEUs.  Attend at least one new conference or therapy-related talk this year.  Meet with my other therapist friends to process and reflect on work and trouble shoot challenges.  
 
6.  Hobbies.  Blog when I have time, take time away when I need it – blogging will always be there.  Continue learning Spanish guitar, and continue playing guitar (it’s very calming and centering). Continue work on my scrapbooking and creating videos of the kids. Plan my spring/summer garden.  Break out my jewelry making stuff as a calming, therapeutic activity.  Visit a few of my favorite thrift stores when I get the urge to buy something new.  
 
7.  Home.  Continue to purge what’s not used, continue organizing and cleaning as a method to feel productive and calm.  De-clutter as needed. Slowly work on getting the garage more organized.  Wash dishes as I cook so I’m not totally overwhelmed by insane kitchen messes.  
 
8.  Personal.  Go out to dinner with girlfriends.  Carve out some alone time each week.  It’s okay to not be doing something – be more comfortable doing nothing.  Be more in nature.  Slow down. Appreciate the pain-free days and treat my body with kindness and respect.  Be the change I want to see, speak how I want to feel, and smile at others as often as possible.  
 
9.  Be okay with eating an entire batch of raw freezer fudge.  
I deserve it! 
Happy New Year Raw Freezer Fudge 
(click the links below for where to purchase the ingredients)
Ingredients:
-1/2 cup soaked medjool dates (about 7)
-1/4 cup raw local honey
-1 teaspoon vanilla extract 
-Chopped walnuts for garnish
 
How To:
1.  Soak the dates in water for 3 to 4 hours.  Drain the dates and add dates to a food processor fitted with the S blade.  To the food processor add in the almond butter.  Pulse the dates and almond butter until the dates are broken down.
2.  With the food processor running, drizzle in the melted coconut oil, honey and vanilla.  Blend until everything is smooth and creamy.  Open the lid and add in the cacao powder.  Blend again until the mixture is thick and creamy.
3.  Spread mixture out on a silicone mat or wax paper – make it as thick or as thin as you like.  Top with chopped walnuts.  Place in freezer.  The fudge will stay soft from the dates and honey.  You could also store in the fridge, but I prefer the freezer.  These do well at room temperature for a while.  They don’t melt all over the place.
 
Notes:
*For nut free, use homemade sunflower seed butter.  
*For vegan, use coconut nectar or maple syrup (using maple syrup will make the recipe a little softer, as it’s not as viscous).  
*For sugar free, use 3/4 teaspoon chocolate or vanilla liquid stevia (or to taste). 
{Affiliate Links in Post}
Shared on these wonderful link parties: Raw Foods Thursday, Wellness Weekend, Paleo Link Party, Whole Food Fridays,  Gluten Free Wednesdays, 

 

Posted by Amber at

Labels: chocolate, dessert, grain free desserts, Paleo, raw.

10 Comments

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Monday, December 23, 2013

Cinnamon & Coconut Sugar Dried Apples

I absolutely adore making homemade holiday gifts for friends and family.  They are always well received and appreciated.  Dried apples were on my list this year to make as gifts and the addition of cinnamon and coconut sugar makes these dried apples so festive and delicious.  You could certainly leave the apples plain, but I just love the added spice.  As gifts I also like to make homemade greeting cards, coconut ginger granola, homemade almond butter, and homemade lotions (and other beauty products such as facial toner and body spray).  Another favorite is the gift of tea.  You can get so creative with tea, purchasing loose leaf and fun tea paraphernalia (check out my All Things Tea Pinterest board for more tea ideas).   
 
Happy Holidays to all.  I’m signing off until January.  Until then, wishing you a restful and peaceful holiday filled with love and laughter.    
-Amber & The Tasty Alternative Family 
Cinnamon Coconut Sugar Dried Apples 
 
Ingredients:
-4 pounds of apples (any variety will do, I used Fuji)
-1 1/2 teaspoons ground cinnamon 
-1/4 cup coconut sugar
 
Equipment:
 
How To:
1.  Wash, peel and slice apples (slice thick for chewy dried apples, slice thin for crispy dried apples).  I like to cut out center seeds and the core.  
2.  Add apples to a large bowl and using hands, toss the apples with the cinnamon and coconut sugar, making sure all the apples are well covered.
3.  Transfer apples (in one layer) onto a dehydrator with mesh screens.
4.  Dehydrate on 95 degrees for 8 -10 hours  (basically, overnight). I encourage you to test out different drying times.  For another method, dehydrate on high (140 degrees) for 3 hours, then turn down to 95 degrees and dehydrate until your desired texture.  
 
Notes:
*Yes you can make these in the oven set at a low temperature, however, I have not tried this, so I cannot give any specific directions.  If you try it in the oven, please report back and let us know how it goes.  I suspect they will be more like apple chips, but you never know.
*If you use a mandoline, the slices will be very thin and almost crispy.  Hand slice thicker pieces for that nice chewy fruit dried texture.
The cut apples tossed in the cinnamon and coconut sugar 
Here are the apples all dried and ready for the jars
Good morning you pretty little apples.  
These dried overnight.  

{affiliate links in post}
This recipe was shared on: Wellness Weekend, Paleo Link PartyWhole Food Fridays

Posted by Amber at

Labels: AIP, allergy-friendly, fall treats, Paleo, raw, snacks.

8 Comments

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Wednesday, December 18, 2013

Allergy Free Wednesdays Holiday Edition Week 98: December 18th 2013

Hello Friends.  
We are taking a vacation from AFW the week of December 23rd.  Have a wonderful Holiday.  
Peace and love from The Tasty Alternative Family. 

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
______________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Big Soft Paleo Ginger Molasses Cookies
From: Allergy Free Alaska

And here are my favorite recipes/posts from last week:

Grain Free Fig Tarts
(suitable for SCD/Paleo)
From: Gluten Free, SCD, & Veggie

Raw Gingerbread
From:  Omnomally

Mexican Hot Chocolate
From:  Recipes to Nourish 

   *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

4 Comments

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Monday, December 16, 2013

Festive Coconut Ginger Granola

I posted this granola recipe two years ago and thought it was worth revisiting this year.  At the time I included it with a homemade raw persimmon pudding as parfaits, but feel like this granola needs its own post.  I LOVE making homemade gifts and granola is such an easy (and always well received) gift.  So if you’re feeling a little stuck on what to make for your child’s teacher or searching for something to take to a gift exchange, this is a great option.  
Happy Holidays.  
Festive Coconut Ginger Granola 

Ingredients 
(click on links for where to buy)

dry:
-2 cups certified gluten-free rolled oats
-1 cup unsweetened shredded coconut 
-1/2 cup raw organic almonds
-1/2 cup raw organic walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/4 cup coconut sugar
-Pinch of salt
-1/2 teaspoon ground cinnamon
-1 teaspoon ground ginger 

wet:
-1/2 cup local honey (vegans use maple syrup or coconut nectar) 
-1 teaspoon vanilla extract 
-3 tablespoons melted coconut oil here or here

How To
Preheat oven to 350
1.  Combine oats and shredded coconut in a large bowl.  
2.  Add the almonds to a food processor (with S-blade), and chop up until they are in little bits, then add almonds to the oats and shredded coconut.
3.  Add the walnuts and pumpkin seeds to a food processor and chop until they are in small bits, add to mixture.  
4.  Then to the bowl add the hemp, chia, salt, ginger and cinnamon.
5.  In separate bowl add honey, coconut oil and vanilla.  Mix well with spatchula (I use a silicone)
6.  Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.  Now allow this mixture to rest for about 10 minutes.  
7.  Put a piece of parchment paper on a baking sheet.  Spread the granola out on the parchment paper.  Please note that when you spread out the granola, it needs to be in a very thin layer with small holes of parchment paper showing through.  This allows the heat to cook all around the granola and latch it together.  
8.  Bake for 10 minutes exactly (not a second longer).  Transfer the parchment paper to a cooling rack.  The granola will be soft out of the oven, but become hard once cooled.  

This granola tastes great with my vegan 
persimmon coconut pudding in sweet little parfaits 

{affiliate links in post}
This recipe was shared onWellness Weekend 

Posted by Amber at

Labels: breakfast, homemade gifts, snacks.

11 Comments

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Friday, December 13, 2013

The Ultimate List of Healthy Christmas Cookies 2013


I have a treat for all you cookie lovers out there.  Sandra from Candida Diet Plan put together a great round-up of super healthy holiday cookies.  You’ve got to check out this list!!  There is something here for everyone.  Click here for the full post.  
Enjoy my friends and Happy Holidays.  


Posted by Amber at

Labels: cookies, holidays.

One Comment

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Wednesday, December 11, 2013

Allergy-Free Wednesdays Week 97: December 10, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
______________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Angie’s Story
(as MUST read)
From: Phoenix Helix

And here are my favorite recipes/posts from last week:

Roasted Acorn Squash Stuffed with a 
Cherry, Walnut, and White Bean Salad
From: Made to Glow


Chocolate Caramel Cups
From: Sandi’s Allergy Free Recipes 


Make Your Own Cacao Powder
From: A Life Unprocessed 

   *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

7 Comments

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Wednesday, December 4, 2013

Allergy-Free Wednesdays Week 96: December 4, 2013

Hello and welcome to Allergy-Free Wednesdays (AFW).
  AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and five other fabulous allergy-free bloggers.  Your weekly submissions will be shared on all 6 blogs!  Check back each week for reader favorites and recipe highlights.  

Your AFW Hostesses:

Adrienne @ Whole New Mom
Janelle @ Gluten Freely Frugal
Laura @ Gluten Free Pantry
Nancy @ Real Food Allergy Free
Tessa @ Domestic Diva
And me!
What can I link-up on AFW?
  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • TWO weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.
Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!
By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).
________________________________
Featured Recipes & Highlights

Each week AFW features the most most popular recipe from the previous week, and the six AFW hostesses will highlight their favorites.  Please note that your submission must contain a link back to our Allergy-Free Wednesday’s Blog Hop in order to be featured.  

So without further ado

May I present you with the most popular submission (most viewed by readers):

Pumpkin Dessert
(this would be super easy to make dairy free & heath-ify it up a bit)
From: Hope’s Kitchen 

And here are my favorite recipes/posts from last week:

Best Ever Brined Turkey with Gluten Free Gravy
From: Gutsy by Nature 

Real Fruit Leathers
(dairy and gluten free)
From: The Fussiest Eater 

Apple Goji Berry Spiced Cider
From: Swirls and Spice

   *

Thanks for visiting Allergy-Free Wednesdays!
And thanks for being awesome and reading through our guidelines before linking up!
_________________________________

Posted by Amber at

Labels: Allergy-Free Wednesdays.

5 Comments

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Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I adore am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner.  My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious.  My family loves it too.  It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy oneit smells JUST like a cucumberI kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can – they are found next to the other squash.  Wishing everyone a very happy Thanksgiving – see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
 
Author:
Ingredients
  • 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
  • cream from 1 can of full fat coconut milk
  • ¼ cup honey
  • 2 eggs
  • 7 large soft Medjool dates (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 extra egg for crust (this is an optional step)
Instructions
  1. Soak dates in warm water for at least 2 hours before making this recipe.
  2. Preheat oven to 400 degrees
  3. To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
  4. Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
  5. Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
  6. Remove pie from baking sheet and allow to cool on a cooling rack.
Notes
-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
 .
Vanilla Bean Coconut Whipped Cream Topping
 
Author:
Ingredients
  • Cream from 1 can of full fat coconut milk
  • ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
  • 3 tablespoons honey
  • 1 teaspoon vanilla, maple syrup,or coconut nectar.
  • 1 vanilla bean cut in half and scraped out
Instructions
  1. In a blender (high speed preferably) add all the above ingredients and blend until smooth.
  2. Transfer to a bowl and refrigerate for 2 to 4 hours.
  3. Mix well before serving.
Notes
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
 
 
Pie Crust Options:
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   
{affiliate links in post}
This recipe was shared on the following link parties:  Allergy-Free Wednesdays, 
Posted by Amber at

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.

6 Comments

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