Clean Recipes

fall, thanksgiving, pumpkin pie

Paleo Holiday Pies

Paleo Pumpkin Pie

fall, thanksgiving, pumpkin pie

I have to say, pie is not normally my dessert of choice! I’m much more of a dark chocolate person… okay, or a warm cookie or ice cream!!

The one pie I would choose over and over again is my favorite homemade Fresh Peach Pie. My whole family raves about this pie (probably because I only make it with local organic peaches from Palisade, CO… which means ONLY in August).

And I must say, the crucial piece to a good pie, and quiche for that matter, is an excellent crust. No, not a dry, tasteless crust. A delicious one! And better yet, and easy one to make!

Here is my go-to pie crust that I use for anything sweet or savory!

Ingredients:

2.5 c almond flour (blanched is best)

1/3 c sugar (I prefer coconut sugar- must be granulated- omit sugar for a savory crust)

1/4 tsp sea salt (1/2 tsp for savory)

1/4 c ghee or butter (Measure solid then melt)

1 egg

1/2 tsp vanilla (optional)

*For sweet pies, consider adding cinnamon, cacao, or whatever would enhance the flavor

*For savory pies and quiche consider adding pepper, rosemary, thyme, basil, etc

*If filling is super sweet on the pie, you can use just 1/4 cup sugar

Directions:

  1. Preheat oven to 350 degrees. Grease a 9” round pie dish well.
  2. In a food processor pulse together almond flour, sugar, and sea salt. 
  3. Add vanilla (if using) into the melted butter. Pour this mixture into the food processor with the gg. Mix until well blended, it will turn into a ball in the food processor.
  4. Press dough evenly unto the pan- flute the edges if desired. Poke a few fork holes around the botton to prevent bubbling.
  5. Bake for 10-15 minutes, until lightly golden. 

*Add filling only after pre-baking!

And now for the filling… ohhhh the filling! How do you choose? Are you a classic pumpkin pie fan for Thanksgiving? Or do you branch out slightly with the apple pie? Ohhhh, but what about the pecan pie! Not always on my radar, but can be seriously good.

Well, what not all of them?! The good news is we have quite a few holidays quickly approaching and you can now make a different pie for each of them!

Paleo Pumpkin Pie

Ingredients:

1 cup Coconut Sugar

3/4 tsp Sea Salt/ Pink Salt

2 3/4 tsp Pimpkin Pie Spice

1/4 – 1/2 tsp Cinnamon

3 eggs

1 1/2 cans (15 oz) Pumpkin Puree

1 1/2 cans (13 oz) full fat coconut milk

1 crust (recipe above)

Directions:

  1. Preheat oven to 450 degrees
  2. Using a stand mixer, add all ingredients into the bowl and mix well, on medium/high, until the filling is creamy and well combined. If using a standard bowl, use beaters to make the mixing easier and a bit more whipped.
  3. Pour the filling into your homemade pie crust and bake at 450 degrees for 15 minutes. Then, reduce oven to 350 degrees and continue baking for 50-60 minutes. At this point, when reducing temp, also cover up the pie crust edges with foil or silicone pie covers to prevent burning. 
  4. You will know the pie is done when the center is mostly set and a butter knife or toothpick can come out clean.
  5. Let is cool for 1-2 hours to fully set. Delicious served chilled in the fridge too!

*If you’re serving it with vanilla ice cream, try this caramel sauce drizzled on top!

Paleo Apple Pie

cake, sweets, dessert

So, you may not be a pumpkin pie person… I’m usually not either, but this one truly is good! However, lets make some apple pie instead! Of course, Paleo friendly as well!

You’ve got your pie crust already (the the one from above) and for the top, this is actually going to be more of a crumble, rather than a basket weaved crust!

Ingredients:

1 pre-baked crust

7-8 apples (honey crisp, Granny Smith, and pink lady are my favorites) peeled, cored and thinly sliced

1/2 cup coconut sugar

2 tbsp tapioca flour or arrowroot flour

1 Tbsp cinnamon (more if you’d like)

1/4 tsp ginger (optional)

2 tsp fresh lemon juice

Since of pink/sea salt

Crumb Toping Ingredients:

1 cup almond flour (blanched is best)

3 Tbsp coconut sugar

1 Tbsp coconut flour

1/2 Tbsp cinnamon

1 pinch pink/sea salt

1/4 cup melted coconut oil

1/4 cup maple syrup

  1. Preheat oven to 350 degrees.
  2. Start by making the filling by tossing all ingredients into a large bowl. Mix up well- I prefer to mix all spiced in a small bowl and sparkling it all over the lemon juice and apples.
  3. Pour the apple filling into the pie crust (once its cooled) and spread it evenly. Set aside.
  4. Now the crumb topping: In a different medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon and salt. 
  5. In a smaller bowl which together coconut oil and maple.
  6. Pout the wet mixture over the dry mix and stir to combine evenly. 
  7. Using your fingers, crumble the mixture overtop the apple mix in the pie dish. Try to cover all the apples evenly. If it seems a bit wet, that’s okay and normal!
  8. If you want a crispier or golden crust, brush it with a heated egg for an egg wash- but not necessary!
  9. Bake for 30 minutes uncovered, then another 30 minutes with edges covered to prevent burning.
  10. Let it cool for at least 30 minutes (or all the way) before serving.

Which are you going to choose for the holidays this year?

Pumpkin Doughnuts are a MUST!

“The only circle of trust you should have is a donut”

See what I mean? You already want them!

But for real, there is something so delightful about biting into a doughnut. It’s like the guilty pleasure that you actually don’t feel guilty about because it’s THAT good. And, heck, with this recipe you really don’t need to feel guilty at all! These are totally paleo friendly (gluten, dairy, simple sugar free) but taste so darn good! 

 

Plus, the absolute best part of this recipe is how simple it is to make! I promise you, you’ll be making these more often than you may want! So here is the recipe:
  •  🍩 Doughnut:
  • 1 cup almond flour 
  • 1/8 cup arrowroot flour
  • 3 tbsp maple (or honey) *add more if you want sweeter, these are lightly sweet
  • 2 large eggs 
  • 1/2 cup pumpkin
  • 2 tsp vanilla extract 
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda 
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • 🍩 Chocolate Frosting: 
  • 1/4 cup melted coconut oil
  • 1/4 maple syrup
  • 3/4 sifted cacao powder
  • 1 tsp. Vanilla 
  • *may need a splash of almond milk
  1. Preheat oven to 350 degrees and grease doughnut pan.
  2. Mix all dry ingredients together in a mixing bowl until well combined and no clumps.
  3. Next, whisk together all wet ingredients until very smooth.
  4. Slowly add the dry mixture into the wet and mix until totally blended. Allow to sit and thicken for 5 minutes. Pout batter into doughnut pans about 2/3 high (it will rise).
  5. Bake for 15- 18 minutes. Try not to over bake (it will dry out), check by inserting a toothpick and having it come out clean. 
  6. While doughnuts are baking, mix all frosting ingredients together in a bowl until smooth. You may need to add a splash of almond milk to make it more spreadable. 

Let cool slightly before frosting!

 

I topped mine with Himalayan Salt and added diced pecans to the bottom of the doughnut pan. Once the doughnuts were cooked, I made the Pecans the top of the doughnut and drizzled chocolate on top!😋

Like I said, the whole family will enjoy these!! This photo is from our favorite chocolate ones!
baby eating cracker

Easy Homemade Crackers Your Kids Will Love

I swear, we do eat meals in our home, but we are also super big snackers! It’s like a vicious cycle.. I want my daughter to eat her meals, so I don’t want her snacking all day, but I don’t want her hungry either. So I at least try to be intentional about what I am feeding her at snack time in case it limits how much of her meal she actually eats!

She will almost always go for a bowl of berries, an apple with almond butter, carrots/broccoli and hummus, or and avocado, so I’m good with it!

But one item that we absolutely cannot keep on our shelves at home is Simple Mills Almond Flour crackers! I mean seriously, they are soooo good! We like them plain, dipped in Treeline (cashew) cheese, used for salsa, topped with salmon, you name it… we’ll eat them! We go through so many boxes and are grateful Costco carries them!

Truly, the whole family loves them so its easy to go through a box in one day! However, I really try not to always eat from a box- even if the ingredients are clean, it’s not as fresh as it could be! 

Welp, I think I found a solid replacement! The texture of these homemade ones actually may be preferred! The only problem with them, is they also don’t stay on our shelf very long, either! I made a double batch on Tuesday and another double batch on Thursday so we would have enough for the weekend!

Homemade Crackers Recipe:

  • 1 cups Almond Meal
  • 1/4 cup Coconut Flour
  • 1/4 cup Ground Flax
  • 1 egg
  • 1/8 cup oil (I used avocado oil)
  • Spices (I really like to add onion powder, garlic powder, himalayan salt and pepper. Also, thyme was a great addition!)

***I highly recommend doubling this recipe

Mix almond meal, coconut flour, flax, and spices in a bowl. Add in oil (liquid form) and egg. Mix with a spoon until well combined. This will seem slightly dry, but you don’t want mushy crackers! Once well blended, mix a little more with hand and form into a ball. Place 1 batch on a parchment-lined cookie sheet. Place another piece of parchment on top and use a rolling pin to roll out. We like ours pretty thin so they crisp well. Use a pizza cutter to slice into squares. Bake for 12-18 minutes (thickness and ovens will make it vary). Outer edges will look browned. Let cool, and enjoy!! 

Cinnamon Sugar Doughnuts

Healthy Cinnamon Sugar Doughnut Recipe

When I was younger, every Sunday after church we’d go to a local family-owned deli for breakfast sandwiches and doughnuts. Without fail, I always chose the glazed twist or the cinnamon sugar twist and my brother went for the chocolate frosting doughnut. Still to this day, I think of those doughnuts and start to salivate.

They were soooo good!!

So obviously I had to go on the hunt for a cleaner recipe to make some doughnuts for my family. Not just for after church on Sundays, but even for that occasional Thursday morning, or a Birthday Breakfast. Sometime you just need a doughnut. Amiright?

And goodness… this recipe is NOT slacking in the taste department. They seriously melt in your mouth and make all your doughnut dreams come true… minus the processed sugar!

Best of all, its super simple!

And you’ll need a doughnut pan… the silicone ones are my favorite!

Here it is! And, use the doughnut recipe and make it your own.. add nuts, fruit or seasoning, and have fun playing with a frosting to fit!

Doughnut:

  • 1 cup Almond Flour
  • 3 tbsp maple (or honey)- you can add more if you’d like a sweeter doughnut
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda

Cinnamon Sugar Coating:

  • 3 tbsp Butter (or coconut oil) melted, but cooled
  • 2 tsp cinnamon
  • 1/2 cup coconut sugar (or granulated sugar of choice)

Directions:

  • Preheat oven to 350 and grease doughnut pans.
  • Add eggs, maple, and vanilla to mixing bowl and whisk together.
  • Add the rest of the ingredients and mix together as you go.
  • Fill doughnut pan only half full (these will rise). If you want to use a piping bag to make it easier, please do. A spoon works too!
  • Bake for 10-15 minutes.
  • Let cool for about 10 minutes and remove from pans.

To add the cinnamon sugar coating:

  • Have one bowl with melted and cooled coconut oil and another bowl with the cinnamon-sugar mix. These will be your dipping bowls so make sure they are big enough.
  • Dip both sides of the doughnut quickly into melted (but cooled) coconut oil
  • Dip both sides then in the cinnamon sugar mix.
  • Set aside or bit right into!

ENJOY!!

FYI, I am combining recipes from southerninlaw.com and wholesomeyum.com and we will see how these turn out lol!

Jar of healthy carmel dip

Healthy Carmel Dip Recipes

Do I have any apple lovers in here?

Gala, Granny Smith, Fuji, Golden Delicious, Braeburn… the list goes on!

Personally, I’m a sucker for the Honeycrisps! By far my favorite apple and nothing pairs better than a caramel dip as a treat! However, have you taken a glance at the back of the package of what you usually find in the stores? Let me save you time… sugar, high fructose corn syrup, modified corn starch, artificial flavors, hydrogenated coconut oil… 

Even though all the childhood memories flood back when I see a Marzetti’s Old Fashioned Caramel Dip in the store, I cannot bring myself to even think about bringing it home!

I do have three easy recommendations that you can make or buy to feel a little better about this treat! I mean, I’m not trying to be the Apple Dip Grinch over here!

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  • 1/2 cup coconut oil 
  • 1/2 cup maple syrup
  • 1/4 cup almond butter
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • Dash of sea salt

Warm Coconut oil and maple on the stove. Once well blended, add in almond butter and mix until smooth. Stir in remaining ingredients. Chill in the fridge to thicken a bit and enjoy!

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  • 16 softened and pitted medjool dates
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 3/4-1 cup unsweet almond milk

Starting with 3/4 cup milk and the rest of ingredients, add to a high speed blender and blend until smooth and no chunks. To thin more, add 1 Tbsp milk at a time to desired consistency. Store in the fridge. 

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You can’t go wrong with these and you’ll feel much better about enjoying your favorite fall snack!