Is there anything tastier than summer peaches? I don’t think so. Which is why I kept this recipe as minimal as possible. If you want to add a sweetener I recommend grade b maple syrup or honey, although I personally feel that’s unnecessary. I’m so happy with the new mold I bought at World Market. With the popsicle sticks, it came out to about $20. So I feel it was definitely worth it for healthy popsicles all through summer.
I know.. another pie, but I’m kinda obsessed. For me, pies scream comfort food and rustic charm. Plus, They are ridiculously easy with my food processor. I used a paleo friendly almond flour crust. Honestly, I’m so used to eating an almond flour crust, I think pies would taste strange (and not in a good way) without it.
This did cave in a little the next day, but it was fluffy when it came right out of the oven, which in my opinion is the best time to eat it. Baking with almond flour can be a little tricky since it’s much heavier, and your finished product will be denser. However, since it’s made with eggs and almonds it will be much more filing compared to many baked good recipes. In fact, I think of a slice of this as a cleaner alternative to a protein bar. I’ve been working out more, so I’ve upped the amount of gluten free baking in my diet so I don’t lose more weight. I got fitted for my wedding dress and I need it to fit me. Which can be difficult on a low sugar paleo diet, since this diet tends to make people lose weight…obviously 🙂 That’s why it’s so popular right now.
Mix dry ingredients (baking soda, almond flour, sea salt, and cinnamon) in one bowl, and wet ingredients (eggs, honey, and mashed bananas) in another.
Melt coconut oil over stovetop. Then slow whisk/mix in the coconut oil with the wet ingredients. Be careful and go slow. You don't want scrambled eggs.
Combine wet and dry ingredients, then pour into a greased pan.
These beautiful strawberries were on sale at Whole Foods, so I had to grab them. I’ve been wanting to attempt a berry pie for a while now. Thankfully, it’s practically summer here is LA and strawberries are back in season. This was my first attempt with tapioca flour and I’m really happy with the way it thickened up the filing. It’s made from the roots of manioc plants, which are sometimes called cassava, yuca, and singkong and are native to South America. I bought the Let Do…Organic Brand, and was very happy with the results.
5 cups of strawberries (set aside 1 cup for top of pie)
2 tbsp of creamy wildflower honey
⅓ cup of water
2 tbsp of tapioca flour (Let's Do...Organic Brand)
1 tsp fresh lemon juice
¼ cup of water
Instructions
Prebake a pie crust. I used almond flour for mine since it's gluten free and paleo.
While crust is baking, use a paring knife to hull strawberries. Then slice vertically to get pretty slices.
Set aside one cup of strawberries, sprinkle the other four cups with tapioca flour.
In a saucepan, combine the strawberries with the tapioca flour, honey, water, and lemon juice.
Stir and simmer until it thickens to a watery jelly like consistency. Then add filing to pie crust.
Add remaining one cup of strawberries to top of pie, so your pie doesn't look too mushy. I like to push the uncooked strawberries down a little, so they get a little of the jelly glaze and fit in with the rest of the strawberries.
I used to eat a lot of chocolate chia seed pudding when I was vegan, so I was feeling nostalgic when I made this. Plus, I’m a sucker for easy recipes. Cooking as often as I do is hard enough. I also liked how this recipe can easily be adapted for different flavors, which makes it more like a cooking technique than just a recipe. This recipe doesn’t use much maple syrup, which is fine by me, I prefer to eat less sugar anyway. But, if you have a sweet tooth you may need to add more sweetener.
2 cans organic coconut milk (Native Forest or Natural Value brand) or 3
cups of homemade coconut milk
2+ tbsp pure maple syrup
2 tbsp pure vanilla extract
2 shakes of unrefined sea salt
¾ cup of chia seeds
Instructions
In a blender, combine coconut milk, maple syrup, vanilla and sea salt and blend
until smooth. Turn blender on very low (around 2 on a VitaMix blender) and add
chia seeds, blending just until combined.
Pour into a large glass bowl and quickly whisk every 10-15 minutes for an hour.
You can now pour the pudding into serving dishes and enjoy, or store in Mason
jars and place in the fridge. Pudding will continue to firm up in the fridge.
Nutrition Information
Serving size: 4-6
3.2.2807
Notes: You can add spices like cinnamon, nutmeg, Garam masala or Five Spice Powder—blend in before adding chia seeds. Serve pudding with fun toppings—like nuts, dried fruit, chocolate chips, etc. Raw honey may replace maple syrup.
