
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.
Pie Crust
A simple Christian Fitness system: Spirit, soul and body
Pie Crust
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.
Pie Crust
(Delicious with the Paleo French Silk Pie)
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.
Makes 20 slices.
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.
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.
2 Cups Finely Ground Almond Flour
1/2 tsp. Sea Salt
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.
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.
I am so grateful to Bakerita.com for creating some wonderful recipes.
This is one of the best Pecan Pies ever. It is Paleo delicious and gluten free.
Place this in a Paleo Pie Crust
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.)
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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