PALEO PUMPKIN PIE
15 oz can solid pack pumpkin
1/2 Cup Agave
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/3 Cup Ground Almonds
8 Pecan Halves
1. Mix up everything but the nuts in 1 bowl
2. Spread the ground almonds out into the pie pan
3. Gently pour mixture into pan and add pecan halves on top
4. Cook for 45-60 min at 170º (watch it - i put foil on top half way thru to make sure nothing burns)
5. Check by inserting toothpick or butter knife - should come out clean.
PALEO VANILLA ICECREAM
8 egg yolks
3 tsp vanilla extract
1/2 cup honey
3 cans full fat coconut milk (no light — you’re paying for water in the can)
1. Separate eggs and put the yolks in a mixing bowl. (you can save the whites for breakfast)
2. Beat the yolks on high until they are lighter in color and thickened.
3. Open cans of coconut milk and put in a large pot on the stove along with 2 tsp of vanilla and the honey. Heat the pot to a simmer (little bubbles at the edge but not a boil) over medium low heat and then remove pot from the heat.
4. Add a cup and a half of the warm milk to the egg and beat to combine. (This will prevent the eggs from scrambling when you add them to the hot coconut milk).
5. Pour the egg mix into the coconut milk and return the pot to the stove on low heat. Use a whisk to combine all of the ingredients.
6. Whisk often while the custard cooks. It will thicken and will be able to coat the back of a spoon.
7. Pour the mixture into a freezer safe container and let it sit at room temperature for half an hour. Stir in final tsp of vanilla extract.
8. Lay a piece of plastic wrap directly on the surface of the custard (this will prevent the formation of a pudding skin while it chills).
9. Put the container in the fridge for 3-4 hours until it is cold.
10. Turn on the ice cream maker so that it is spinning THEN add the mixture. (If it isn’t already running, the cream can freeze to the sides and seize up the machine)
11. Spin for 25-30 minutes. You will end up with soft serve consistency.
12. Put ice cream back in freezer safe container and put in the freezer for about 2 hours to firm it up.
13. Scoop and enjoy!
16oz almond butter
1 cup honey
1 tbsp pure vanilla
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1. Grease a pan
2. Blend almond butter until smooth (microwave a little bit).
3. Add eggs, honey and vanilla. Blend cocoa, salt, and baking soda.
4. Bake AT 160º for 30-40 minutes.
1 cup macadamia nuts
1 cup walnuts
1 tsp ground cinnamon
8 oz dates
2 cups strawberries
8 oz dates
3 cups strawberries cut into bite sized slices
1 cup kiwi cut into bite sized slices
1/2 cup unsweetened shredded coconut, plus a little more to decorate
2 tbs lemon juice
1. Chop 8 oz of dates into chunks and soak in water for 15 minutes.
2. Put nuts in a food processor and pulse until they grind up into tiny crumb-like pieces. Don’t just hit the “on” button or they will become nut butter quicker than you’d believe.
3. Chop dates into chunks and put in food processor along with the cinnamon.
4. Pulse mixture until it comes together and resembles a graham cracker crust mix.
5. Press this mixture into a 9 inch pie plate starting at the center and working your way out to the edges. Use your fingers to press and crimp the edges to be pretty. (This is for mom, after all)
6. Stash the crust in the freezer while you prep the filling.
7. Chop up 2 cups of strawberries and put in a blender.
8. Drain dates and add to blender with lemon juice.
9. Puree until smooth.
10. In a large bowl, combine the bite sized slices of strawberries and kiwi along with the shredded coconut. Pour puree over the mix and gently combine with a rubber spatula.
11. Carefully put filling into the crust and spread with spatula to even it out. Sprinkle some shredded coconut on top.
12. Chill pie in the fridge for at least an hour.