Pecan Pie (GAPS and SCD Legal)

Prep time: 30min

Cook time: 25min plus 35-40min

Yields 1 pie - however many servings is up to you! ;) 

Crust Ingredients: 

1C Blanched Almond Flour

1/4C Coconut Flour

1/2t Salt 

2 Eggs

2T Honey

Butter to grease pie pan 

Crust Instructions: 

Pre-heat the oven to 375F.  Mix dry ingredients and get all lumps out of flour.  Mix eggs and honey in a small bowl and then mix with dry ingredients to form dough. Grease pie pan with butter thoroughly.  Press pie dough up the sides about half way. If you get the crust too high, it will burn when cooked with the filling later. Cook pie crust at 375F for 5min to cook the crust a bit before the filling goes in. 

Filling Ingredients:
1 1/2C Honey

3 Eggs

1t Vanilla 

5T Melted Butter

1/2t Salt (if butter is unsalted, only 1/4t if butter is salted)  

1t Cinnamon 

2C Crispy Pecans (To make crispy pecans, simply put raw pecans on a pan and cook in preheated oven at 225F for 25min) 

Filling Instructions: 

Mix all ingredients together in a large bowl except for pecans. I used a whisk but you could use a hand mixer as well. After well mixed, gently fold in pecans and pour into pie pan on top of your pie crust. Bake for another 35-40min. Check it at 35min. You will want the filling to set, but the middle will be giggly.  Cool pie and serve at room temperature or slightly warm. 

Chocolate Covered Bacon Candy

Prep time: 10min

Cook time: 20min

Yields around 36 pieces of bacon (or however you choose to cut your 4 bacon pieces) 

Ingredients: 

6oz 100% Unsweetened Chocolate (Bakers or Ghirardelli) 

1T Coconut Oil 

2-4T Honey (Gauge to your desired sweetness) 

4 Slices of Thick Applewood Smoked Bacon 

Instructions: 

Cut your bacon into slices (I used kitchen shears - it made this a lot faster. I washed them in the dishwasher afterwards.)  Place evenly on foil-lined baking sheet.  Place pan in a cold oven, do NOT preheat. Turn to 400F. Cook for 20min and remove from oven.  Cool the bacon prior to dipping in the chocolate.  Once bacon is cooled, begin melting your chocolate in a small sauce pan under low heat. Add coconut oil and stir on low heat until it is melted. Once melted, add your honey to your desired sweetness and remove from heat so that your chocolate does not burn. Line a pan that will fit in your freezer (check this!!) with parchment paper.   Dip your pieces of bacon one by one in the chocolate and set on the parchment paper. (I used my fingers, but you can use tongs or a fork as well) Freeze until chocolate solidifies and then remove from parchment and store in frig until consumed. Enjoy! 

Paleo Spicy Orange Chicken

Active Prep Time: 25min

Inactive Prep Time: 4hrs

Ingredients: 

2lbs Fresh (not frozen) Boneless, Skinless Chicken Thighs

1/3C Coconut Aminos

1/3C Honey

1/2C Fresh Squeezed Orange Juice

2T Tomato Paste

3T Toasted Sesame oil

1T Minced Garlic

3/4t Salt

1/4t Cracked Black Pepper

Sesame seeds

Instructions:
Place all chicken thighs in crock pot. In a small bowl mix coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, sea salt, and pepper. Pour sauce over chicken and cook in crockpot on low for 4 hours.  Once finished cooking remove chicken from pot and cut into cubes.  Remove sauce from pot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny. Toss cubed chicken in thickened sauce and sprinkle with sesame seeds. Serve by itself or with Cauli Rice or Black Bean Pasta (you can find this at Whole Foods and possibly Central Market)! 

Paleo Pumpkin Muffins

Prep time: 10min

Cook time: 25-30min 

    Adapted slightly from original author: Lori, the Health Extremist   

Ingredients:

1/2C Coconut Flour 

1C Canned Pumpkin 

1/4C Coconut Oil (melted) 

1/3C Honey

4 Eggs

3/4T Pumpkin Pie Spice 

1/2t Baking Soda

1/2t Apple Cider Vinegar 

1/2t Salt

Instructions: 

Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients. In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well. Slowly add the dry ingredients to the bowl of wet ingredients and mix well. Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy) Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan. Bake at 350 degrees for 25 to 30 minutes.

Paleo Pumpkin Pie

Prep time: 20min

Cook time: 55min

Yields 1 Pie 

Crust Ingredients: 

  1/2C Hazelnuts and 1C Pecans (or may substitute almond meal for both nuts, but you will lose the                 complexity of the crust) 

  4T Melted Coconut Oil (or melted butter for substitute) 

  Pinch of Sea Salt

Filling Ingredients: 

   14oz Pumpkin Puree

   2T Pumpkin Pie Spice

   2 Eggs 

   1/2C Honey

   1/2C Canned Coconut Milk 

Instructions: 

Preheat over to 350F. Place nuts in the food processor and process until the nuts are flour-like. Don't pulse too much or it will turn into nut butter. Pour into a bowl and add coconut oil and salt and mix into your dough. **Using your hands, spread it evenly into your pie pan. Bake for 10min at 350F.  While the crust is in the oven, place all of the filling ingredients into a bowl and whisk them together with your hand or use a hand mixer. Once the crust is done, pour the filling into the crust and bake for another 45 minutes.

**Note: You can see that my crust is burnt because I pressed it to the top of the pie pan. You may want to only press your crust half way up the sides so that the crust doesn't burn. 

Perfect Paleo Praline

Active Prep Time: 20min

Inactive Prep Time: 1-2hrs

Yields 1 8x8 pan of candy that you can cut whatever size you desire

Ingredients: 

1/2C Nuts (I used chopped walnuts, but I think pecans would also be wonderful!) 

1C Honey

1/2C Coconut Oil (if you can use butter, you may sub butter here) 

1/2C Coconut Cream Concentrate 

1/4C Almond Butter

2t Cinnamon 

1t Vanilla Extract

1/8t Salt

Instructions: 

Out of the 1/2C Coconut Oil, use 1T to coat the nuts with in a non-stick pan under medium heat. Roast nuts while stirring (they can burn) until the nuts fill the kitchen with a nice aroma and they start to get a little brown. Once this happens, add the Honey to the pan and mix well. Once the honey starts to bubble, add the rest of the Coconut Oil, Coconut Cream Concentrate and Almond Butter and incorporate (I used a spatula and it blended nicely). Add your cinnamon, vanilla and salt and then turn the stove to low heat and simmer for 3min.  Line a whole 8x8 pan with parchment paper- just press the paper down into the bottom and insure that the sides of the pan are lined as well.  Pour your mixture into the pan and you can use a spoon to make sure that the nuts are spread evenly throughout the pan. Place the pan in the freezer for 1-2hrs. Remove from freezer and use large kitchen knife to cut into pieces.  Store in freezer until you serve it.  They are amazing! 

Parmesan Black Bean Pasta and Chicken

Prep time: 20min

Cook time: 15min

Serves 2-4 depending on portion size

Ingredients:

7oz Black Bean Pasta (Click on the link to see what the packaging looks like. I don't buy it from Amazon. You should be able to find this at Whole Foods or Central Market for around $3.75. The only ingredients are Black Beans and Water) 

3T Olive Oil 

1/4t Cracked Pepper

1lb Fresh Raw Chicken Thighs (I get ours from Trader Joe's and the taste is fantastic) 

2-4T Blackening Seasoning (depending on how spicy you want it) 

1/2lb Aged Parmesan (freshly grated) 

Instructions: 

Bring a large pot of water to a boil. While waiting for your water to boil. Preheat your grill. Grill chicken with blackening seasoning sprinkled on both sides. While the chicken is on the grill, follow instructions on your pasta bag for how long to cook your pasta (I cooked our black bean pasta for 8-9min). Strain the pasta and place back in the pot. Coat with olive oil and pepper.  Cut your chicken into strips. Serve the pasta and then place strips of chicken on top and sprinkle parmesan on top. Enjoy!

Grain-Free Sandwich Thin

Prep Time: 10min

Cook Time: 15min

Yields: About 14 Rounds 4" in diameter

Author: Erica at Comfy Belly

Ingredients: 

2 1/2C Blanched Almond Flour

1t Baking Soda

1C Plain Yogurt (may sub coconut milk but it will be runny) 

1/4C Butter (or may sub coconut oil) 

3 Eggs

2T Honey

Optional, 1T Poppy Seeds or Sesame Seeds

Instructions: 

Preheat oven to 350F. Line 3 baking sheets with parchment paper. Place all ingredients (except Poppy Seeds or Sesame Seeds)  in a food processor (or Blendtec, Ninja or Vitamix) and blend. You can attempt to do it with a mixer or a whisk if you are super awesome at that.... I am not. Pour circles with a Tablespoon to the size of sandwich round that you please. I like about 4 inches the best. If the batter is thick, you can spread it around with the back of a spoon. Leave about 2 inches in between each sandwich thin. Sprinkle with your seeds if desired and bake for 15min or until the tops are brown and they firm up. Don't be afraid of letting them get brown as they will hold up nicely! Once they have come out of the oven, slide a knife or spatula under each round and let them cool on a cooling rack.  Let them cool completely. You can eat them right away or you can place them in a ziplock baggy and store in the frig for 1 week and the freezer for 2 months.

Paleo Cinnamon Toast Crunch

Prep Time: 10min

Cook Time: 25min

Serves 4

Modified Recipe from Kelly Bejelly @ A Girl Worth Saving

Ingredients:

1C Unsweetened Coconut Shreds

1/2C Sunflower Seeds 

1/4C Chia Seeds

1/4C Honey

1 Egg

1T Cinnamon

1/4t Salt

Instructions:

In your food processor, add the the dry ingredients and pulse until you have a flour. Add the honey and egg and pulse until incorporated. Place mixture onto parchment paper and cover with another piece of parchment. Roll a rectangle out, no more than a quarter inch thick. (the thinner -> the crunchier -> the better) Remove the top sheet of parchment and cut the dough into squares. Slide the parchment paper onto a flat pan and cook in a preheated oven at 325F for 25 minutes. This cereal is best eaten immediately after it cools. If you store it, it will lose its crunch. 

Honey Cinnamon Acorn Squash

Prep Time: 10min

Cook Time: 60min

Serves 2

Ingredients:

1 acorn squash

4 tablespoons honey

2 tablespoons butter, softened 

Pumpkin Pie Spice or Cinnamon will do

Instructions:

Cut squash in half so that the halves are identical. Scoop the seeds and stringy stuff out of the squash cavities and discard. In a small mixing bowl, combine the honey, butter, and spices to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven at 400F for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person. You can either serve in the skin of the squash by placing it in a bowl or you can scoop the squash out, mix it with a fork and then add more spice to the top! It's a family favorite in the Fall season and Luke (our 10 month old) loved it as well. Enjoy!