Monday, November 16, 2015

Paleo Pecan Pie (no corn syrup)

I have tried a few Pecan Pie recipes before I developed this one.  Lets face it, Pecan Pie is really difficult to get wrong but I was pursing a recipe that did not include corn syrup. Why? Well... Long before the Paleo Diet eliminated corn from our diet, we avoided corn because my son as born allergic. So the idea has always been something I toyed with. What I ended up is using a traditional recipe that was modified/substituted with the ingredients similar to the original.

So yes, this recipe is paleo compliant but as far as desserts go tho, this one is WAY TOO HIGH in sugar. So *DEFINITELY NOT* Low Carb. But hey, thats what the holidays are about...




1 cup Coconut Sugar
1 cup Honey (or try some Coconut Palm Syrup)
3 eggs
1/4 cup (4 Tablespoons) Butter, melted
1-1/2 teaspoons Vanilla
1/4 teaspoon Salt
1 Tablespoon Arrowroot Flour
2 Tablespoons Almond Milk
1-1/2 cups Chopped Pecans
One Almond Flour Pie Crust


Preheat Oven to 350 degrees.
Prepare Pie Crust.

  • In saucepan heat up sugar and honey together for 2 to 3 minutes; set aside to cool slightly. 
  • In large bowl beat eggs 
  • pour the syrup mixture into the eggs (slowly), stirring constantly. 
  • Stir in butter, vanilla, pinch of salt and pecans and pour into crust. 
  • Bake in a 350°F oven for about 45 to 60 minutes or until set. (HuGe Difference I know, my oven is old!!)


I think while preparing this for Thanksgiving, you can make the filling ahead and chill to fill your pie crust and bake later.  Why not! I am always trying to make as much as I can that day ahead!!!


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Sunday, November 8, 2015

Low Carb Cinnamon Raisin Biscuits

Oh hey! Long time right?  Somebody recently contacted me about the lack of activity on my blog.  Perhaps I would like to sell it?  Umm No! LOL.  This blog and its recipes are for my family.  My Celiac child and to anyone who may be interested in the recipes I post.  So I decided to get some of the recipes I have been accumulating in my little spiral book (that have been piling up for a year now) and post.  Babysteps! LOL.

These lovely little biscuits are High Protein, and Low Carb.  Imagine going wheat free and being able to enjoy something like this.  I recently explained to somebody that these little lovelies were similar to Hardees biscuits and they laughed. Okay, maybe no replacement for wheat recipe will ever be "like" a wheat based product.  But I have not eaten wheat in 7 years so perhaps I have long forgotten what it really tastes like.  I like them.  This recipe hits the spot and makes me happy that its in my life! :)

You should try them!




2 cups Blanched Almond Flour
1 Tablespoon Coconut Flour
1 teaspoons Baking Powder
1/4 teaspoon Xanthan Gum
1 1/2 teaspoons Cinnamon
Pinch of Salt
2 Eggs
2 Tablespoons Honey
4 drops of EZ Sweets (a splenda product) or liquid Stevia
4 Tablespoons (1/4 cup) Butter or Coconut Oil
2/3's cup Raisins (golden baking)

Glaze
2 Tablespoons Coconut Oil
2 Tablespoons Honey
1/2 teaspoon Vanilla


Preheat oven to 325 degrees F.
  • Combine the flours, baking powder, gum, and salt in a food processor. 
  • Pulse a few times to combine. 
  • Add eggs, honey, liquid sweetener and oil/butter.  
  • Mix until dough forms.
  • Gently fold in the raisins and cinnamon (until cinnamon swirls though the dough)
  • Using a 1/4 measuring cup, scoop out dough. 
  • Use your hands to create biscuit-like shape and place on the pan.
  • Place on parchment lined baking sheet and bake for 12-15 minutes or until your house smells like cinnamon.
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