Tag Archives: chocolate

AIP Friendly Cinnamon Pie [Paleo, Primal, Egg Free, Gluten Free, Refined Sugar Free, Low Sugar, Grain Free, Nut Free, Dairy Free]

A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….

I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.

Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!

AIP Friendly Cinnamon Pie
AIP Friendly Cinnamon Pie

House Favorite Cinnamon Pie

For The Crust:

Method:

  • Preheat oven to 375 degrees F.
  • Make crust according to instructions.
  • Press dough evenly into glass or ceramic pie plate to the edge as you would any pie crust.
  • Bake about 20 minutes in preheated oven or until the crust is firm and golden brown. It should hold together nicely.
  • Set aside to cool before filling to be sure the crust is truly firm.

For The Filling: (Start while crust is baking)

Method:

  • Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
    NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
  • When everything is still hot, blend until completely smooth and pour right into the pie crust.
  • Spread evenly on the top with spatula.
  • Allow to cool to room temperature.
  • Place in refrigerator for 1 to 2 hours to chill and set before serving.
  • Enjoy with your favorite whipped cream!

I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!

A big THANK YOU to Grazed and Enthused!

Let me know in the comments if you think of other tasty substitutions for this pie!

Thanks for stopping by!

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Susu’s Coffee or Tea Bulletproof Protein Creamer

Alright! First official blog post!

Today I’d like to share my newest creation: a dairy-free, Paleo-friendly, whole foods creamer packed with healthy fats and protein to get you on your way in the morning.

The reason I came up with this is that as a WAHM (Work At Home Mom) of a 2 year old and 10 month old I often have trouble getting to eat as much as I need to, especially in the mornings. At the very least I needed a quick mini-meal that could keep my blood sugar level and give me a boost that lasts. I’ve been tentative about making a raw egg protein shake or adding a whole egg to my bulletproof coffee for fear of making egg drop sludge. Thus the the protein creamer was born!

You will need:

  • 1 14oz can of coconut milk
  • 8 to 12 egg yolks whisked together in medium mixing bowl
  • 1 tsp Redmonds Real Salt or pink seal salt
  • 2 to 4 Tbsp grass fed butter
  • Option: flavorings, to be discussed later

Method:

  1. Pour coconut milk into a small saucepan and heat to the point where it just begins to steam, stirring with whisk.
  2. Remove from heat and pour a few drops of milk into the egg yolks, whisking immediately to begin tempering the yolks. Continue adding a few drops at a time until about half the milk is added, then slowly pour in a stream and whisk continuously until all the milk is incorporated into the yolks.
  3. The mixture will be hot and now is an ideal time to whisk in your butter and salt until blended and creamy.
  4. Flavoring: while the creamer is still hot you will want to whisk in your preferred flavoring. The first time I made this I used a couple tbsp of my homemade chocolate date syrup, which was fantastic for coffee. Since fall is nearly here (seems to be taking its time in NC!) I think the next time I make this I will add a couple tbsp of Trader Joe’s Pumpkin Butter (the only reason I buy it is to add to coffee!) for an awesome (and fearless) pumpkin spice latte. If you are a big fan of vanilla, you could add some vanilla extract or paste and little natural sweetener like stevia, honey, maple syrup, or an unrefined sugar like date or coconut sugar/syrup. Some may prefer to cook a vanilla bean in the milk during the first step. Sweeteners can obviously be omitted as you like. Keeping your creamer plain will allow for more variety day to day. Tea Drinkers may enjoy the above flavors, but there are some great variations you could make. Vanilla is always a great option, but chai spices can be infused crushed in the milk during step 1 and then strained, or you can add the powdered spices to your finished product with a little honey or natural sweetener. Turmeric is a surprisingly wonderful flavor packed with benefits and pairs well with other spices (like chai). I would love to know your suggestions in the comments!
  5. Allow to cool completely before storing in a bottle and keeping in the fridge. I would think this should last about a week or so.

Now, let’s talk use:

We all know the benefits of bulletproof coffee or tea, so I’ll just explain how I use this creamer in my daily cup.

  1. Brew your hot coffee, and while that brews…
  2. Add your creamer, a tbsp of coconut oil, and/or a
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