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The 2018 Best Paleo Pie Crust

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Pie Crust

Discovery of a Wonderful Website for Recipes

As I searched this year for a pie crust that might be a little flakier taste and a bit easier to make, I found Bakerita.com.  I made just a few tiny adjustments when making it.

Paleo Pie Crust

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Paleo Pie CrustPMPaleo Pie Crust

Updated Dec 2015 – Easier – Adapted from MyHeartBeets.com

(Delicious with the Paleo French Silk Pie)

Paleo Pie Crust

DRY
2 cups blanched almond flour (Honeyville is a great brand and is
ground very fine:)
1/4 tsp sea salt AND 1/4 tsp Cinnamon

WET
1 egg, whisked
2 TBLS Ghee softened

HOW TO MAKE
1. Preheat oven to 350 degrees!
2. Mix the dry ingredients in a larger bowl (flour, salt, cinnamon)!
3. Whisk the wet ingredients in smaller bowl (softened Ghee and
whisked Egg). I softened the Ghee in small pyrex bowl in low oven so
it was soft, but not totally melted.
4. Mix the wet ingredients into the dry ingredient mixture until very thoroughly
combined and form into a ball.
5. Press the dough into a 9 1/2 inch pie pan. (This takes a little time to
press thin.)
6. Use a fork to prick around in the crust before baking.
7. Bake for about 12 minutes, until golden brown.
8. This can be made ahead and frozen for later use.

Makes 1 pie crust

Try the French Silk Pie Filling

Paleo/Keto Bread

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Paleo/Keto Bread

Paleo/Keto bread has been hard for me to find. Last week our small granddaughters requested some Paleo Tortillas. As we made them, I realized how delicious they are, and how fun it would be to try again to find an acceptable bread that would also meet the Paleo guidelines. I’ve tried some bread recipes to see them fail. (I have to have something quick and easy.)

This one worked. It came from KetoConnect one day as this and that sometimes comes across my screen. Seeing a five-star rating, I was ready to try it. It didn’t fall as I baked it. The first test was passed. The second test: it didn’t fall as I cut it.  John and I like it. I must admit that I like it more than he does. It seems the secret ingredient may be the Cream of Tartar. This has always worked in making meringue for a pie in years past. The hardest part was separating the eggs. I didn’t have any Liquid Stevia at the time, so I used a packet of Whole Earth Stevia. Next time, I may even try adding cinnamon and cinnamon sugar to give it a bit of a sweet taste. This basic bread has many possibilities.

Paleo/Keto BreadBest Paleo/Keto Bread

Ingredients

  • 1 1/2 Cup Almond Flour
  • 6 Large Eggs Separated
  • 1/4 Cup Butter Melted
  • 3 tsp. Baking Powder
  • 1/4 tsp. Cream of Tartar
  • Pinch Sea Salt
  • Packet of Stevia or 6 drops of Liquid Stevia

Instructions

  1. Preheat oven 375
  2. Separate the egg whites from yolks. Add Cream of Tartar to whites. Beat until soft peaks.
  3. In food processor combine the egg yolks with 1/3 beaten egg whites, butter, flour, baking powder, salt and stevia
  4. Add remaining egg whites. Process gently being careful not to overmix or bread’s volume may be diminished.
  5. Pour mixture into buttered 8×4 loaf pan.
  6. Bake 30 minutes. Use toothpick to check.

Makes 20 slices.

 

Lemon Bars a Favorite

Paleo Lemon Bars

These are so very delicious. These and the Praline Bars are some of our favorites

Since beginning to make these several years ago, I have changed the crust to the Paleo recipe for the Praline Shortbread Squares crust also created by Elana and in her wonderful cookbook. Both are good, but this one is extra good.

Lemon Bars Easy and Quicklemonbars

Adapted from Elana Amsterdam’s Fabulous Cookbook, The Gluten Almond Flour Cookbook

Preheat to 350 degrees. Use 8 x 8 Pyrex pan with coconut oil lightly greased on bottom adding a light sprinkling of almond flour.

New Crust Recipe

Dry ingredients combined in a large bowl

2 Cups Finely Ground Almond Flour

1/2 tsp. Sea Salt

Wet ingredients whisked together and combined with dry

1/4 cup  Coconut Oil (Elana used grapeseed oil)

1 TBL Agave Nectar

1 TBL Pure Vanilla Extract

Press the combined wet and dry into the prepared 8 x 8 pan and bake about 15 minutes. Be careful as it is easy to overbake.

Topping

1/4 C Coconut Oil

1/4 C Agave Nectar

3 Large Eggs

1/2 C Lemon Juice freshly squeezed

Combine above topping ingredients in a blender and mix on high speed. Pour this topping onto the baked crust. Bake 15 to 20 minutes.

Cool 30 minutes. Elana says to refrigerate for 2 hours to set. Ours has been delicious and ready to eat without the 2 hours to set.

 

 

Paleo Delicious Pecan Pie

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Delicious Pies Have a Special Place During Holidays

I am so grateful to Bakerita.com for creating some wonderful recipes.

Place this in a Paleo Pie Crust

Chicken Pot Pie Soup

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chickenpotpiesoupinpan

Chicken Pot Pie Soup

This was created by the fabulous little gal, Ashley Thomas, at myheartbeets.com/chicken-pot-pie-paleo/ I would give her recipes a 5 Star rating. She is the one who created Naan Bread which I call Manna Bread because it seems like manna from heaven. This isn’t one of those easey peasey ones like I mentioned last week, but it is so very delicious.

I am going to go ahead and give you this recipe in case you don’t have the time to run through clicks like I never do. Her website will be a good one to mark and save as she posts great things. And, yes, I changed a couple of things: less Chicken and I used Japanese Sweet Potatoes instead of regular Potatoes. I have to say John and I absolutely loved it. If only we had had a pie crust we would have thought we were eating an authentic expensive Chicken Pot Pie. On occasions we double this recipe and make a really big pot of this soup. Of course, it takes even more time to cut up double.  And I may try it next time using my shortcuts of dried onion flakes and garlic (although I know it wouldn’t be quite as delicious.)

 Ingredients

  • 2 Cups cooked Chicken (Her recipe called for 3 Cups)
  • 2 TBLS Butter of Ghee  (I used KerryGold Butter)
  • 1 Onion diced
  • 5 small Cloves Garlic, minced (This seemed like so much, but was perfect.)
  • 1 pound peeled Japanese Sweet Potatoes, roughly chopped (She used regular potatoes.) (Please note: I used not just any Sweet Potato, but rather Japanese as these taste even better than a white potato.)
  • 1 pound Japanese Sweet Potato diced
  • 2 Cups Chicken Broth
  • 1 Can Full-Fat Canned Coconut Milk (She used 1 Cup)
  • 3 chopped Carrots
  • 2 diced Celery ribs
  • (1 cup frozen peas, which are optional)
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne Pepper  (I used 1/8)
  • 1/2 tsp. Black Pepper
  • 1 TBLS chopped fresh Sage  This may have been a first for me to use FRESH sage and thyme versus the dried kind of spice.
  • 2 TBLS chopped fresh Thyme
  • 2 tsp. chopped fresh Rosemary (I used the dried that I had on hand. I can only imagine how good the fresh might have been as the Rosemary gave a very delectable flavor to  the soup.)

How to Make

  1. Dice Onions and mince the Garlic.
  2. Saute for 5 minutes in the melted Butter or Ghee.
  3. Chop one pound of the Potatoes and add this and the Chicken Broth to the pan. Bring to a boil and cover with lid, reduce heat to low. Cook 10 minutes.
  4. Using a slotted spoon, scoop potatoes into a blender. Add the coconut milk and puree. Set aside.
  5. Dice Carrots and the other pound of Potatoes.
  6. Add these to the pan, bring to boil, cover and reduce heat to low.
  7. Cook about 10 minutes or until the potatoes and carrots are fork tender.
  8. Add Celery, Spices, Cooked Chicken and Pureed Potatoes to the pan and mix well.
  9. Cook medium low for 5 minutes.

Note: there was something about the length of time she suggests for each set of cooking the soup that made the vegetables just perfectly cooked and slightly crisp.

We use glass canning type jars to keep any left over soup. It makes a delicious lunch for the next day.

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