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.