Category Archives: Pie

Deep Dish Apple Cranberry Pecan Pie

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)

Deep Dish Apple Cranberry Pecan Pie

I was inspired to make this yummy pie after I made the Pear Pecan Pie. I just knew it was going to be a hit and it was perfectly delicious! I must warn you that it is pretty sweet, but the cranberries lend a tart bite and balance out the flavor. [UPDATE: The pie got even sweeter because I decided to top it with 1/2 cup of chopped pecans and this new recipe Spiced Caramel Sauce. If you need to dress up the top of this pie, check out the topping.]

My niece cooked Thanksgiving dinner this year and did a really great job. She made an incredibly delicious mulled apple cider using honey [affiliate link] and spices. It was amazing and tasty! I drank several ounces of it mixed with sparkling water. I really loved how it tasted and decided to spice up this pie in a similar way.

Please be aware that you need to use a 9-1/2″ deep dish pie plate to follow this recipe. If you don't have a deep dish pie plate, it is easy enough to customize the recipe. I'll share in brackets how much to use for a regular pie plate.

Use the same amounts for the crust. Just bear in mind that the regular pie crust will have more of an edge than the deep dish.

Crust

Pie Filling

Crust

  1. Measure almond flour, add to a mixing bowl.
  2. Mix in sea salt and cinnamon.
  3. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  4. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  5. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.

Pie Filling

  1. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  2. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  3. Add apples, cranberries and pecans into the pie crust.
  4. Pour sauce on top.
  5. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  6. Bake at 350°F until pie filling is set, 35-45 minutes.

 

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
Serves: 8
 
Perfect blend of cranberries, apples and pecan make this unique pie both sweet and tart.
Ingredients
  • Crust
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Pie Filling
  • 4 eggs [3 if using regular 9-1/2" pie plate]]
  • 1-1/2 cups honey [1 cup]
  • 1-1/2 teaspoon vanilla [1 teaspoon]
  • ¾ teaspoon sea salt [1/2 teaspoon]
  • 6 tablespoons melted butter [4 tablespoons]
  • ¾ teaspoon cinnamon [1/2 teaspoon]
  • ¾ teaspoon ground allspice [1/2 teaspoon]
  • ¾ teaspoon ground cloves [1/2 teaspoon]
  • 2 apples, peeled, cored and sliced thin [1-1/2 apples if using regular 9-1/2" pie plate]
  • 1 cup cranberries [3/4 cup]
  • 1 cup pecans [3/4 cup]
Instructions
  1. Crust
  2. Measure almond flour, add to a mixing bowl.
  3. Mix in sea salt and cinnamon.
  4. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  5. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  6. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
  7. Pie Filling
  8. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  9. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  10. Add apples, cranberries and pecans into the pie crust.
  11. Pour sauce on top.
  12. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  13. Bake at 350°F until pie is set, 35-45 minutes.
Notes
This recipe calls for a deep dish 9½" pie plate. Ingredients in brackets are to accommodate a regular 9½" pie plate.

Deep Dish Apple Cranberry Pecan Pie

Here's a piece with the Spiced Caramel Sauce topping it:

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pear Pecan Pie

Pear Pecan Pie

Pear Pecan Pie

One of my favorite things to do is to buy several pounds of in-season fruit and envision a brand new recipe over several days, attempting to bring it to fruition when I'm off work. Last weekend I had pears. First I made a “braided” bread with pear and apple filling. It tasted good, but I wasn't completely impressed, so that went on the back burner in my mind to stew awhile longer. The process of making that did help to clarify what I was seeking, and next I tried making this Pear Pecan Pie.

Never in my life before have I come so close to eating an entire pie by myself. At one sitting.

As soon as this pie cooled down I cut a slice to take my presentation photos. Once I had a few photos snapped I took one bite. And then another. And before I knew it, that slice was gone. It was just too delicious. And then I ate a second slice. I had to stop myself. I had to exercise some self control. I decided this pie was going to work to share with my Premier Taste Testers. By the time the pie got to work the next day there was less than half to share.

Okay, so pecan pie has always been one of my favorite pies. I love pecans [affiliate link]. I love the texture of Pecan Pie filling in my mouth. It is smooth and sweet. Although honestly I have to admit, too sweet. Because it is usually too sweet we make pecan pie very occasionally. It's usually something we'll have with a holiday meal. Before I started eating “real food” we used Karo corn syrup as the sweetener… ewwww… fortunately, honey [affiliate link] works very well as a substitute.

I wanted to make a pear pie, but I was looking for a pecan pie filling texture. So I decided to start with a pecan pie recipe and add in pears. Instead of re-inventing the wheel I went looking for a GAPS legal pecan pie and found Grain-Free, Honey-Sweetened Pecan Pie from Cara at Health Home and Happiness.

My recipe has less honey, less pecans, and of course pears. My crust is the one I used for my Faux Sweet Potato Pie.

Now just a few words about pears before I share the recipe with you. First of all, pears are in the top 10 foods to avoid because of pesticides so buy organic if you can.

In my experience, pears are one of the “iffy” fruits. By that I mean I haven't had a lot of luck finding them perfectly ripe so I end up having to ripen them on my counter top. Sometimes I get lucky and they ripen wonderfully, all juicy and tasty, while other times they end up with a grainy mushy tasteless texture. But I have had my fair share of pears at the deliciously ripe stage, so I'm not afraid to keep trying.

And now for the recipe. I think I will be making this one at Thanksgiving.

Pear Pecan Pie

Makes one 9-1/2″ pie

Crust

Filling

  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2″ pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.
  13. Allow to completely cool before slicing. Tastes awesome slightly warm or cold.

Pear Pecan Pie
Author: 
Recipe type: Dessert, Pie
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
This pie is a delicious variation of Pecan Pie but is not as sweet, uses less pecans and includes fresh pears.
Ingredients
  • Makes one 9-1/2" pie
  • ::Crust
  • 1-1/2 cups almond flour, packed
  • ¼ teaspoon sea salt
  • ¼ cup butter, cold
  • ice water
  • ::Filling
  • 4 pears, peeled, cored and sliced
  • 3 eggs
  • 1 cup honey
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 4 tablespoons melted butter
Instructions
  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2" pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.

Pear Pecan Pie

This recipe has been included at Gluten Free Wednesdays!

What is your favorite pie? Please let me know in the comments!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Grain-free Dairy-free Silky Chocolate Pie

Recipe: Silky Chocolate Pie

This recipe is my Happy Valentine's Day post to you. 🙂   Since today is a day that I work, I am going to prepare my Valentine's Day meal tomorrow. I thought you would enjoy this recipe. I had my Premier Taste Testers try it yesterday and everyone who tried it loved it and thought it was smooth and silky and rich. This is definitely a recipe that will serve a good number of people, at least 16.

Dr. Natasha has stated that chocolate is approved once digestive problems have stopped. She says we can use cocoa powder [affiliate link]. In this recipe I use Baker's unsweetened chocolate which the ingredients state it is nothing but chocolate. If you wish, you may try substituting 9 tablespoons more of cocoa powder and 3 tablespoons more of coconut oil instead of the 3 ounces of Baker's unsweetened chocolate squares. You will find this recipe in an easy print format below.

Grain-Free Dairy-Free Silky Chocolate Pie

Silky Chocolate Pie

  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed. The mixture will become even smoother with the addition of the coconut oil and Baker's chocolate.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.

Serves 16

For what it's worth, I use an Oster Beehive blender (this is my Amazon affiliate link) which I bought from Costco for under $60. The model I bought is no longer available, but this one from Amazon is the same in power – 600 watts – and has the all metal drive. I would like to have a Vitamix one day, but for now this blender is working very well for me.

Chocolate Pie Crust

For 9-1/2″ Pie Pan

  • 1-1/2 cups blanched almond flour [affiliate link]
  • 3 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
  1. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  2. Whip solid coconut oil and honey together.
  3. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  4. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  5.  Take about 1/2 of the mixture and pat into the bottom of the pie shell.
  6. Drop handfuls along the edges and press up into the sides.

This post was shared at Fat Tuesday.

Grain-free Dairy-free Silky Chocolate Pie

Are you looking for more egg-free, dairy-free, grain-free, gluten-free, soy-free, corn-free honey sweetened puddings?

Check out my e-book Everyone Loves Pudding for more recipes like Creamy Pumpkin [affiliate link] Pudding, Chocolate Orange Mousse, Black Cherry Vanilla, Cool Minty Pudding, Smooth Lemon Pudding and more!

Everyone Loves Pudding

Everyone Loves Pudding e-book*If you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive Tropical Traditions book Virgin Coconut Oil, How It Has Changed People's Lives and How it Can Change Yours! and I will receive a discount coupon for referring you. Thank you for thinking of me!

**Tropical Traditions currently does not carry Rapunzel brand, they are now carrying Equal Exchange Chocolates brand. The link will take you to the current brand carried by Tropical Traditions.

Silky Chocolate Pie
Author: 
Recipe type: Dessert
Cuisine: Grain Free, Dairy Free, GAPS Legal
Serves: 16
 
This pie is silky and smooth with a rich deep chocolate flavor.
Ingredients
  • 2 cups raw cashews, soaked
  • 1 can coconut milk (13-1/2 ounces)
  • ½ teaspoon salt
  • 6 Tablespoons cocoa powder
  • 2 teaspoons vanilla
  • ½ cup honey
  • ½ cup coconut oil, expeller pressed
  • 3 ounces Baker's chocolate
  • Cacao nibs, optional (as garnish)
  • 9-1/2" Chocolate Pie Crust Ingredients
  • 1-1/2 cups blanched almond flour
  • 3 Tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
Instructions
  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.
  8. Pie Crust Instructions:
  9. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  10. Whip solid coconut oil and honey together.
  11. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  12. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  13. Take about ½ of the mixture and pat into the bottom of the pie shell.
  14. Drop handfuls along the edges and press up into the sides.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

I asked on my Facebook fan page if there were any Thanksgiving recipes that folks were looking to replace because they are on GAPS. I was able to find substitutes for several of the requests, but not for Sweet Potato pie. And so I set out to see if I could invent a Sweet Potato Pie substitute. There was only one small problem… I've not eaten Sweet Potato Pie enough in my life to know what it's supposed to taste like. Luckily I happen to work with some of the nicest people who are willing to sacrifice their taste buds to try my GAPS legal goodies.

My first task was to determine what to substitute for the sweet potatoes. I've heard that pumpkin [affiliate link] pie is very similar to Sweet Potato pie, but obviously those who love Sweet Potato pie aren't going to be satisfied with pumpkin pie. For one thing, the color is off. Right? Sweet potatoes are usually a bright pretty orange color. I decided to ask Google what could I substitute for sweet potatoes.

Google told me carrots. Yes, carrots.

Now when I did the taste testing at work, I told my guinea pigs – er, my coworkers that I could not reveal to them the secret ingredient until they tasted the pie. I needed an honest opinion, I told them, on whether this pie could pass for a Sweet Potato Pie. I received a thumbs up from ten people who know what Sweet Potato pie is supposed to taste like.

There was some surprise that the secret ingredient was carrots. My taste testers admitted they might have been swayed in the tasting process had I revealed they were eating Carrot Pie. It just doesn't conjure up the right taste in your mouth, unless you're Bugs Bunny. 😉

So my advice to you is to keep the secret ingredient secret, if at all possible, until your family has tasted this magnificent pie.

If you have been following GAPS for a while and your taste buds have adjusted to having less sweets, use the “extreme” version amounts for honey [affiliate link]. The baking time is a slightly less for the smaller amount of honey. The pie is perfectly delicious with less honey. However, if you are trying to please family and friends who are accustomed to eating lots of sweets, I recommend using the full amounts of honey.

The recipe I adapted was Paula Deen's Old Fashioned Sweet Potato Pie. My rule of thumb when converting recipes is to use half as much honey as sugar. Ms. Deen's recipe calls for 1 and 1/4 cup sugar, so that meant the honey should be 1/2 cup and two tablespoons. I made the first pie using 10 tablespoons amount of honey and it was almost sickeningly sweet, so in the second version I reduced the amount to 1/2 cup (8 tablespoons). This is still quite sweet, but will satisfy folks who eat sugar on a regular basis.

And one more note before I share the recipe – this pie freezes nicely. It would be best to freeze the pie without the meringue as the meringue became a little sloppy once thawed. It takes about four hours to thaw at room temperature, and I would make the meringue on the day you are planning to serve the pie.

Faux Sweet Potato Pie

This recipe works in a 9-1/2″ pie plate.

Pie Filling

Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2″ pieces.

Steam above the level of the water for 25 minutes, or until fork tender. I used Costco's large organic carrots and they were perfect for this recipe.

Add the cooked carrots, honey, melted butter and eggs to your blender. I used my Magic Bullet Blender and split up the ingredients into three batches.

Blend until completely smooth and creamy. The mixture will be thick like pudding.

Remove to a mixing bowl and add remaining ingredients. Mix together.

Pie Crust

Add almond flour into a medium sized mixing bowl. Add in the salt, and mix together to spread evenly throughout. Add butter and using a Pastry Blender (or two knives) cut the butter into the flour. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened. The mixture should look crumbly.

Take about 2/3rds of the mixture and sprinkle it evenly into the pie plate. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining 1/3 evenly around the sides. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.

You may wish to decorate the edges with the tines of a fork pressed gently into the rim.

Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.

The crust will need to be covered with either a ring fashioned from aluminum foil, or if you have a pie crust protector like this one I recently found which previously I never knew existed: Norpro Silicone Pie Crust Shield

Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.

Bake the extreme version for 35 minutes at 350°F.

Meringue Topping

If you need super sweet GAPS Legal topping, please follow the original recipe, found here at Cara's: Health, Home and Happiness Simple Meringue Frosting.

For my taste testers, I used Cara's recipe, and used my husband's torch to toast the top. If you do not have a Kitchen Torch you can put the pie into the oven at 400°F and bake for 3 to 5 minutes until the peaks are browned.

  • 1/4 cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla (optional)

Carefully separate egg yolks from egg whites. Place the egg whites into a bowl with the salt. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color. If you have a thermometer, boil until the honey reaches 245°F.

Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.

Faux Sweet Potato Pie

Faux Sweet Potato Pie

This pie was shared at Fat Tuesday and Grateful GAPS Holiday Foods blog hop, and Traditional Tuesdays.

Faux Sweet Potato Pie GAPS Legal
Author: 
Recipe type: Dessert, Pie
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sweet Potato pie is adapted from Paula Deen's Old Fashioned Sweet Potato Pie except this version is GAPS legal, and contains no sweet potatoes. Use the lesser amounts of honey for a less sweet version.
Ingredients
  • Pie Filling:
  • 2-1/2 cups of carrots (2 pounds of carrots; after peeling and removing tops they weighed 1# 10 ounces)
  • ½ cup honey (reduce to 2 tablespoons for the extreme version)
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • ½ cup coconut milk (I use Natural Value, they now have an organic, BPA-free can with no additives whatsoever)
  • Pie Crust:
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Meringue Topping:
  • ¼ cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pie Filling Instructions: Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2" pieces.
  2. Steam above the level of the water for 25 minutes, or until fork tender.
  3. Add the cooked carrots, honey, melted butter and eggs to your blender.
  4. Blend until completely smooth and creamy. The mixture will be thick like pudding.
  5. Remove to a mixing bowl and add remaining ingredients.
  6. Mix together.
  7. Pour into pie shell and smooth to edges.
  8. Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.
  9. Bake the extreme version for 35 minutes at 350°F.
  10. Pie Crust Instructions: Add almond flour into a medium sized mixing bowl.
  11. Add in the salt, and mix together to spread evenly throughout.
  12. Add butter and using a pastry blender (or two knives) cut the butter into the flour.
  13. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork.
  14. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened.
  15. The mixture should be in small clumps.
  16. Take about ⅔rds of the mixture and sprinkle it evenly into the pie plate.
  17. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate.
  18. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining ⅓ evenly around the sides.
  19. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.
  20. You may wish to decorate the edges with the tines of a fork pressed gently into the rim.
  21. Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.
  22. The crust will need to be covered with either a ring fashioned from aluminum foil, or use a Norpro Silicone Pie Crust Shield.
  23. Meringue Topping Instructions: If you need super sweet GAPS Legal topping, please follow the original recipe, Simple Meringue Frosting found at Health, Home and Happiness.
  24. Carefully separate egg yolks from egg whites.
  25. Place the egg whites into a bowl with the salt.
  26. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed.
  27. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color.
  28. If you have a thermometer, boil until the honey reaches 245°F.
  29. Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites.
  30. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.
  31. Smooth over the pie.
  32. Use a kitchen torch to brown the peaks of the pie, otherwise bake at 400°F for 3 to 5 minutes until the peaks are browned.
Notes
This pie freezes well (sans meringue). Thaw at room temperature for four hours prior to serving. Make meringue frosting the day you serve the pie for best results.

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Slice of Blueberry Cheesecake - Dairy Free

Blueberry Cheesecake Dairy Free and GAPS Legal

Slice of Blueberry Cheesecake - Dairy Free

This is a two-part recipe. To find Part 1, the Cashew Nut Yogurt, I invite you to visit my friend Jessica over at Delicious Obsessions. Jessica is holding a weekly series all year long called 52 weeks of Bad A** Bacteria and I am guest posting at her blog today for Week 13 with my recipe for Cashew Nut Yogurt.

When I first saw this recipe for Cashew Cream, I thought it might work great for yogurt, and then I saw this gorgeous raw cheesecake Raw Cashew Dreamcake and started daydreaming about making a dairy-free cheesecake inspired by these two recipes PLUS some friendly bacteria by way of dairy free yogurt. This recipe is born of those daydreams. 🙂

I'll warn you ahead of time, this recipe has a lot of steps, but it is worth it. I'm using a new format for recipes, and this will make it easier for you to print out my recipes. Please let me know what you think about it in the comments. I'm going to give instructions with photos step by step but at the bottom you will find the printable recipe format.

Blueberry Cheesecake Dairy Free and GAPS Friendly

Cheesecake Crust

  • 1-1/2 cups of crispy pecans
  • 16 dates, measuring 1/2 cup, peeled and pitted (if they are not soft and easy to peel, soak overnight in water)

Place crispy pecans [affiliate link] and moist dates into your food processor and pulse for the consistency you like best. You may like bigger chunks of nuts or smaller chunks. Mine looked like this:

Pulsed Dates and Crispy Pecans

I used a 9-Inch Springform Pan for this cheesecake. I traced the circumference of the bottom of the pan onto parchment paper so that I could line the bottom. Press the crust into the pan evenly. Refrigerate.

Cut a piece of parchment paper

Crust in the bottom of the springform pan

Blueberry Filling

  • 24 ounces blueberries (I used frozen)
  • 16 dates, measuring 1/2 cup, peeled and pitted
  • 1 cup water

If your blueberries are frozen, rinse them in warm water, drain. Place in a pan, add 1 cup of water, and 16 dates. Bring to a boil and simmer until the mixture reduces to a thick compote – about twenty minutes. The mixture is thick enough when you scrape your spoon on the bottom of the pan and the mixture does not move quickly to fill the area you scraped. It will also have the consistency of thick jam.

Cooking the Blueberry Filling

Cooking the Blueberry Filling

Cheesecake Filling

Place cashew nut yogurt into a bowl. Add in the lemon juice and mix. Using a mixer or whisk, drizzle in the coconut oil and blend thoroughly.

Place 2-1/2 cups of cashew nut yogurt mixture on top of the crust in the springform pan. Place in freezer for two hours or until layer is solid.

Bottom layer of the cheesecake

Whisk 3 tablespoons of blueberry filling into the remaining cashew nut yogurt and refrigerate for later use.

Purple layer of the cheesecake

When layer is solid, carefully spread blueberry filling (reserving 3 tablespoons if you need to make Blueberry Honey [affiliate link] Sauce). Once the blueberry filling is spread evenly, pour purple layer on top and spread evenly.

Second layer, blueberry filling

Middle layer - blueberry filling - and top layer

Blueberry Honey Sauce

  • 3 Tablespoons Blueberry Filling
  • 6 Tablespoons honey

Mix together to drizzle over individual slices of cheesecake. This is not necessary if your palate is adjusted to GAPS, although non-GAPSters may like the additional sweetener. Use your judgment.

Whipped Coconut Cream [affiliate link] Topping, Optional

Place coconut cream into a chilled glass or stainless steel bowl (also chill your mixer's beaters) and whip until fluffy. Drizzle honey in, if desired and whip. Whipped coconut cream is pretty tasty without any sweetener, so again use your own judgment.

Coconut Cream Harvested from canned coconut milk

Whipped Coconut Cream

Carefully remove the cheesecake from the springform pan.

Last but not least, this optional step.  Fill a cake decorating Pastry Bag with the coconut cream. Place in the freezer for about 15 minutes to firm it up just a bit. Decorate the cake as you wish.

The Blueberry Cheesecake Masterpiece

The Blueberry Cheesecake Masterpiece

One of my GAPS friends asked about the coconut milk as canned coconut milk is on the “foods to avoid” list for full GAPS. The reason why we should avoid it is because it often contains guar gum. I have found a canned coconut milk that does not contain guar gum. It is the brand name Natural Value Coconut Milk. The next problem is the can lining does contain BPA. Gary, the owner of Natural Value talks about that in a post at his blog. UPDATE: Natural Value canned coconut milk is now in BPA-free cans!

If you wish to avoid the coconut cream altogether, another option for decoration is the Pink Fluff frosting in this post: Pink Blossom Mini Cupcakes. I would omit the cranberry/beets for coloring and just use egg whites and honey.

This post was included at Fat Tuesday.

Recipe: Blueberry Cheesecake
Author: 
Recipe type: Dessert
Serves: 16
 
Dairy-free, date-sweetened, GAPS legal cheesecake.
Ingredients
  • 4 cups of Cashew Nut Yogurt
  • 1-1/2 cups of crispy pecans
  • 32 dates or 1 cup, divided use, peeled and pitted
  • ½ cup coconut oil
  • ¼ cup lemon juice
  • 24 ounces of blueberries
  • 1 cup water
  • 8 Tablespoons honey, divided use
  • coconut cream from one can of Natural Value full coconut milk
Instructions
  1. Prepare Cashew Nut Yogurt (see recipe at Delicious Obsessions, link above).
  2. Place can of coconut milk in the refrigerator so that the coconut cream can harden.
  3. Line 9" springform pan with parchment paper.
  4. Pulse ½ cup of dates and 1-1/2 cups crispy pecans in a food processor.
  5. Press into the bottom of the springform pan.
  6. Cover and refrigerate until needed.
  7. Prepare Blueberry filling, place 24 ounces of blueberries and remaining ½ cup of dates into a pan with 1 cup water.
  8. Bring to a boil and simmer for twenty minutes or until reduced to a thick jam-like consistency.
  9. Place in blender and blend until smooth. You may need to blend and stir frequently until the mixture is completely smooth.
  10. Allow to cool completely.
  11. Place cashew nut yogurt in a bowl, add 4 tablespoons lemon juice and mix.
  12. Using a mixer or whisk, drizzle in melted room temperature coconut oil and blend thoroughly.
  13. Pour 2-1/2 cups of cashew nut yogurt into the springform pan on top of the crust.
  14. Place in freezer for two hours or until layer is solid.
  15. Whisk 3 tablespoons of blueberry filling into remaining cashew nut yogurt to make the purple layer.
  16. If you need to make blueberry honey sauce for people who need their dessert really sweet, set aside 3 tablespoons of the blueberry filling
  17. When bottom layer in freezer is solid, carefully spread blueberry filling layer.
  18. Top with the purple cashew nut yogurt.
  19. Cover and place in the freezer for at least four hours.
  20. Chill a glass or stainless steel bowl, and your mixer's beaters.
  21. Open the can of coconut milk, remove coconut cream and place in the chilled bowl. Drizzle in 2 tablespoons honey, whip until creamy.
  22. Place in refrigerator.
  23. Make the blueberry honey sauce by adding 3 tablespoons of the blueberry filling to 6 tablespoons of honey and mixing until smooth.
  24. Fill pastry bag with chilled whipped coconut cream.
  25. Decorate the cheesecake as you prefer. You may also dollop whipped coconut cream on each slice instead of decorating.
  26. Allow cheesecake to remain in the freezer for at least four hours before serving.
  27. If cheesecake becomes solidly frozne, remove from freezer at least two hours before serving and allow to sit at room temperature.
Notes
For best results, slice and place individual pieces on plates when the cheesecake has been thawing for one hour. Serve within one hour, or refrigerate.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Milk Honey Pumpkin Custard

Coconut Milk Pumpkin Pie Custard

This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you'll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I'd defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it's true, well at least according to the site I linked. 🙂

In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.

 

Coconut Milk Honey Pumpkin Custard
The custards in the oven in their detox bath. 😉

I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I'm finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.

I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:

Blend until frothy in your blender or with a stick blender.

This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).

Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.

Make six delicious 1/2 cup servings.

By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.

Coconut Milk Honey Pumpkin Custard

This post was included at Monday Mania at The Healthy Home Economist.

This recipe has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

5.0 from 1 reviews
Recipe: Coconut Milk [affiliate link] Pumpkin Pie Custard
Author: 
Recipe type: Holiday Dessert
Cuisine: American
Serves: 6
 
This pumpkin custard works perfectly as pumpkin pie as well.
Ingredients
  • 5 large eggs
  • 3 Tablespoons honey
  • 1 cup full fat coconut milk
  • 1 cup butternut squash, steamed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
Instructions
  1. Blend until frothy in your blender or with a stick blender.
  2. This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
  3. Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.