Category: Holiday

Posted in Christmas, Dairy Free, Dessert, Egg Free, Gluten Free, Holiday, Soy Free, Sugar Free, Thanksgiving

No Bake Pumpkin Pie

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 can full fat coconut milk (room temperature, liquid and fat)
  • 1 cup Swerve brown sugar
  • 1/4 cup arrowroot flour
  • 1 TBSP powdered gelatin
  • 1 cup Organic 100% Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Redmond Salt
  • You will also need 2 9 inch store bough pie crusts or baked ones of your choice.

DIRECTIONS:

1. Without heat, whisk the first 4 ingredients in a medium sauce pan really well.

2. Add medium-low heat until mixture becomes thick, 8 to 10 minutes. Whisk often.

3. Remove from heat.

4. Add remaining 3 ingredients. Whisk thoroughly.

5. Pour filling evenly into the 2 pie crusts. I used ready-made pecan pie crusts.

6. Put in the pies into the fridge without the lids on for about 30 minutes.

7. After 30 minutes, put the lids on, put back into the fridge and chill for 4 to 6 hours.

Dishing on this Dish: This easy pie was a hit, easy to travel with, and gives a break from baking. What I love about this recipe is that the coconut milk is used at room temp. If yours is already refrigerated, just pull it out and let it warm up awhile. It will still work. And yes, you add the liquid and the fat. Also, the gelatin is added without blooming it first. How easy is that?! Be sure to whisk the first four ingredients together, before adding heat. This ensures the arrow root doesn’t get clumpy when warmed. Setting the pies in the fridge for 30 minutes without lids prevents condensation from sticking to the lid covers. It offers a better presentation of the pies if you are sharing them with others. I also like this recipe because it makes 2 pies. You’ll need them!

Posted in Holiday, Keto Friendly, Sugar Free, Sweets

Sun Butter Cups

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1.5 Bags Lily’s Dark Chocolate Chips
  • 1 Cup Sugar Free Sun Butter
  • 5 TBSP Arrow Root Flour
  • 1 tsp Coconut Oil

INSTRUCTIONS:

  • 1. Mix the Sun Butter and Arrow Root together in a small bowl and set aside.
  • 2. In a double boiler, gently melt the Lily’s and the coconut oil together.
  • 3. Spoon melted chocolate into Cupcake Liners. Using a soup spoon, cover the bottom of the liner with melted chocolate. The amount should be on the thinner side as it will thicken as it solidifies.
  • Add the Sun Butter/Arrow Root on top of the chocolate. Use a soup spoon for this too.
  • Spoon on the top layer of the melted Lily’s using the remaining chocolate. Remember, it will thicken as it solidifies, so don’t make it too thick, It will be hard to bite into.
  • 4. Let them cool in the fridge for an hour.

Dishing On This Dish: This is super easy to make. The trick is to keep the chocolate on the top and bottom thin so it isn’t hard to bite into. I used foil lined cupcake bottoms and the foil stuck and it was a disaster. Parchment paper Cupcake liners worked better.

Posted in Gluten Free, Dairy Free, Sugar Free, Low Oxalate Pumpkin Pie, Holiday

Perfect Pumpkin Pie (gluten, dairy, sugar free)

Posted on by Annie Eskeldson

Crust Ingredients:

  • Generous 1/2 cup Ghee
  • 2 large eggs
  • 1/4 tsp Redmond’s Real Salt
  • 3 TBSP Monkfruit Powdered Sugar or Swerve
  • 3/4 cup Coconut Flour

Instructions:

  • Mix the first four ingredients with a fork.
  • Add the coconut flour and mix in well.
  • Gather the dough into a ball.
  • Roll out onto parchment paper.
  • Line your 9 inch pie pan with the dough.
  • Bake at 400 Degrees for 5-7 minutes.
  • Let it cool before adding the pumpkin pie batter below.

Pumpkin Pie Batter Ingredients:

  • 15 ounces Pumpkin Puree
  • 1/2 cup Fat from Canned Coconut milk (previously chilled & full fat, not lite)
  • 2 large eggs
  • 2/3 cup Monk Fruit Powdered Sugar or Swerve
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Redmond’s Real Salt
  • 1 tsp Vanilla

Instructions:

  • Combine all ingredients.
  • Mix on low until smooth, but don’t over mix.
  • Pour the filling into the cooled crust.
  • Gently tap the vessel to remove air bubbles, you can pop them with your finger.
  • Bake about 35- 45 minutes, but check it about 28-30 minutes.
  • The center should be slightly jiggly, like jello, not fully set.
  • Remove pie. Completely cool on counter or fridge. Add whipped topping (below).

Whipped Topping Ingredients:

  • 1/2 cup chilled Canned Coconut Fat
  • 3 TBSP Monk Fruit Powdered Sugar
  • 1 tsp Vanilla

Directions:

  • Combine all ingredients into a medium bowl.
  • Mix with a hand mixer until stiff. It should just be a couple minutes.
  • Dollop onto pies, or put into a baggie, snip the corner, and decorate!

Dishing on this Dish: This delicious pie is low oxalate, gluten and dairy free as well as sugar free. The sugars used in this recipe do not affect the glycemic index. This crust can be used with savory dishes too, just omit the Monk Fruit Sugar. When using this crust for pies like pumpkin or apple, protect the crust with foil or purchased crust protectors. Just put them on after adding the filling but before putting back into the oven. Tips on the Canned Coconut Milk: I always keep a couple cans of full fat coconut milk in the back of the fridge. Store them here, upside down. Then when you need them, you just turn them right side back up and open with a can opener. Voila! your full fat is right on top and can be easily scooped out. You should have enough fat in one can for 2 pies, or 1 pie and the whipped topping recipe above.