Almond Flour Pie Crust

Vegetarian, Gluten free

∙ Makes 9 inch pie crust
● 2 Eggs, large
● 2 1/2 cups Almond flour
● 1/3 cup Arrowroot flour
● 1/4 tsp Sea salt
● 1 tsp Vanilla extract
(Thanks to

Arrowroot Gravy

My mother was an excellent and creative cook, and when I had to change to a gluten free diet, she experimented and found that arrowroot makes the best GF gravy. (I still use her re-purposed protein shake container she used and labeled with a Sharpie, “Arrowroot”. It makes me smile every time I see it…and hope I can recreate her delicious masterpieces!)

1. First make a “roux” by dissolving a small amount of arrowroot powder into approximately double that amount of cold water, 1:2 parts arrowroot powder to water. (You’ll need more for >2 cups of gravy drippings.)
2. Then add this to the warm gravy drippings slowly over low-ish heat, whisking constantly. As soon as gravy thickens (about 30 seconds to 1 minute), remove from heat*.
3. *Overheating will disrupt arrowroot’s thickening properties. You need it hot enough to thicken, but not too hot, so increase heat slowly after 1 min. if it hasn’t thickened yet.
4. Arrowroot will thicken more as it cools, so you may remove from heat just before it reaches the perfect thickness.
5. If your gravy or sauce becomes too thick, you can heat it on low and add more of your liquid, stirring constantly.
6. Salt & pepper and season to taste, if your drippings aren’t enough.

Notes on Quantity: A “roux” made from 1 tsp arrowroot powder and 2 tsp water whisked into about 2 cups of warm drippings should create a gravy consistency.
● Other arrowroot uses: About 1/4 cup of arrowroot mixed with a 1/4 cup water and then whisked into 2 cups of warm liquid (like milk or cream) will make a thick and gooey consistency as for a caramel sauce in candies, bars or topping.
● More arrowroot = thicker, so start with less and add more roux as needed for your desired consistency. You can easily adjust thickness by adding more water or drippings to thin, or a little more roux to thicken.

Wild Rice Stuffing with Dried Cherries & Pecans

Note: I got this recipe from a dear friend, Bill, who is an excellent cook and often brought something new to our Thanksgiving feasts. This one I still make every year.)
● 2 c chicken stock
● 1 cup wild rice (or wild rice blend)
● 2 tbsp butter
● 1 small onion chopped fine
● 1 celery stalk diced fine
● ¼ cup toasted pecans, chopped coarse
● ¼ cup dried cherries (or cranberries)
● 2 tbsp minced fresh parsley leaves (or 1 TB dried)
● 2 tsp minced fresh thyme leaves (or 1 tsp dried)

1. Bring chicken stock to boil in medium saucepan. Add the rice; return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Drain then put rice in a medium bowl & fluff with fork.
2. Meanwhile heat butter in medium skillet over medium heat. Add onions and celery; sauté until softened, 3 to 4 minutes. Add this mixture, as well as pecans, cranberries, and parsley and thyme, to rice and toss together.
Serves ~6

Butternut Squash Cornbread (Gluten Free)

A favorite of mine for Holiday meals, with Chili in the Fall, or with vegetable soup during the winter. Recipe from my friend Judy.
● 1 C cooked butternut squash
● 1 egg
● 2 tsp baking powder
● 1 tsp salt (Himalayan pink or sea salt)
● ¾ C oil (palm, butter, ghee, or coconut – if you don’t mind tasting it)
● ¾ C yellow corn meal

1. Preheat oven to 350°. Mash or puree the cooked squash, if it is freshly baked, cool so it doesn’t curdle the egg.
2. Beat egg lightly and add to squash in a large bowl. Add other ingredients and mix lightly.
3. Pour batter into a cast iron skillet or 9-inch square pan that has been coated with butter or coconut oil.
4. Dot the batter with butter (optional) and bake for 40 minutes.

Coconut Flour Pie Crust

Mixing almond flour with coconut flour gives this crust a different texture, more substantial and nuttier than coconut flour only crust. I prefer this for a Dutch apple pie.
● 3/4 cup almond flour
● 3 tbsp coconut flour
● 1 egg white
● 1/4 cup coconut oil or butter, melted

1. Preheat oven to 356F .
2. Grease a round pan of 20 cm with coconut oil or butter. Set aside.
3. Place all the ingredients into a food processor with S blade attachment.
4. Process on medium speed until all the ingredients come together and it forms a ball. About 2-3 minutes depending on your food processor.
5. Roll the dough between plastic wrap sheets to avoid it sticking to the roller.
6. Transfer onto the prepared pie pan. Use your hands to shape the dough evenly onto the sides of the pan as you will work with playdough.
7. Bake in warm oven at 180 C for 25 – 35 minutes or until golden and crispy on the sides.
8. This recipe can be used for a dessert pie or meal pie.

Flax Bread (Grain free & Gluten free)

● 2 C golden flax seed meal (1 ½ C seeds = 2 C ground)
● 1 TB baking powder
● 1 tsp sea salt
● 1 packet stevia or equivalent drops liquid stevia
● 5 beaten eggs
● ½ C water
● 1/3 C coconut oil

1. Preheat oven to 350°. Line a 9 x 13” OR 10 x 15” baking dish with parchment paper. Mix dry ingredients, add wet to dry and combine well. Let the batter sit 2-3 minutes to thicken. Pour batter into pan and spread it evenly.
2. Bake about 20 minutes, until it springs back when touched and it’s browned. Cool and cut into slices. Freezes well and toasts well.
*Baking alternative: grease a large cookie sheet with sides, and spread batter thin. This makes a flatter bread excellent for open face sandwiches or focaccia-type sandwiches. (*Try with hummus topped with turkey, tomato, and avocado slices!)
*Bake in greased muffin tins until the top springs back.

Breakfast bread: add cinnamon, raisins, dried cranberries, and/or finely chopped nuts to the batter.
Savory bread: add sundried tomato pieces, garlic, dried onion, basil, chopped artichoke hearts, to the batter.

Paleo Pumpkin Bars, by What Molly Made

For a pumpkin pie alternative, try these! “These little squares of heaven taste just like pumpkin pie! And they’re paleo:) Which means they’re gluten-free, refined sugar free and dairy free. They taste like fall in a bite and are topped with a light maple frosting you will be drooling over.”
Paleo Pumpkin Bars
● 2 cups almond flour packed
● ½ teaspoon salt
● ½ teaspoon baking soda
● ¼ teaspoon baking powder
● 2 teaspoons pumpkin pie spice
● ¼ cup almond butter
● 2 tablespoons coconut oil melted
● ¼ cup coconut sugar
● 2 tablespoons maple syrup
● 2 teaspoons vanilla extract
● 2 tablespoons almond milk
● 1 cup pumpkin puree
Maple Frosting:
● 1/2 cup grass-fed butter, plant based butter, ghee or coconut oil softened
● 1/3 cup maple syrup
● 1/4 teaspoon cinnamon
● 2 tablespoons coconut flour
1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper then lightly grease it and set aside.
2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
3. Whisk together the melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla and almond milk until well-combined. Add the pumpkin puree and mix well.
4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon and coconut flour and beat well until combined, about 2 minutes.
7. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in the freezer for one month.

Slow Cooker Rosemary Acorn Squash

● 1 acorn squash or more
● ½ cup liquid (vegetable broth or water)
● 2 tablespoons extra virgin olive oil
● 1 tablespoon balsamic vinegar
● 1 teaspoon Himalayan sea salt
● 1 teaspoon fresh ground pepper
● 3 tablespoons fresh rosemary leaves chopped
● 3 garlic cloves
1. Cut acorn squash in half. Using a spoon, scoop out seeds and discard. Cut eat half into 4 slices.
2. Pour liquid of choice (water or vegetable broth) into slow cooker. Place squash slices, flesh side up, in slow cooker.
3. Drizzle olive oil and then balsamic vinegar over squash pieces. Sprinkle with salt and pepper. Using a garlic press, mince garlic cloves over squash. Lastly, sprinkle with chopped rosemary.
4. Put cover on slow cooker and cook on low for 7-8 hours (or 4 hours on high). Remove and drizzle with cooking liquid left in slow cooker. Serve and enjoy!
Serving Size = 2 cups

Delicious Brussels Sprouts – Easy, but start the day before (but still wonderful if you don’t).

These are the best Brussels Sprouts I have ever had. (recipe from my Dad’s friend, Geniel Tams)
● 2 lbs. Brussels sprouts
● 2 TB Extra virgin olive oil
● Salt and pepper to taste
● Combine above and Bake 20 min. @ 350, then refrigerate overnight.
● Combine:
● ¼ C pure maple syrup
● 1 TB Balsamic Vinegar
● 4 cloves garlic, chopped
● 2/3 C pecans
● ½ C dried cranberries
Pour over sprouts and either bake 10-20 min at 350 until caramelized, or cook stove top until caramelized. Makes great leftovers!

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