Steel Cut Gingrebread Oatmeal in the Crockpot (Dairy and Gluten Free)

Breakfast is the meal I struggle with the most.  I love variety but it often takes some planning ahead and at the end of the day the couch is calling me not the kitchen.  However this crock pot recipe is super easy and quick. 

Ingredients

• 2 cups steel cut oats
• 2 cups milk of choice (I used almond)
• 6 cups water
• 2 tablespoons organic molasses
• 1 tablespoon pure maple syrup (optional)
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon all spice
• 1 teaspoon nutmeg
• 1/4 teaspoon sea salt

Directions

1. Simply place in ingredients into the pot, stir and set for 6-8 hours on low.
2. Add additional milk in the morning if needed.  

*toppings: whipped coconut cream, cinnamon, diced apples or pears, maple syrup, pumpkin seeds

Pumpkin Pie Smoothie (Dairy Free)

Another pumpkin recipe, yes we have a lot of pumpkins over here.  I was pureeing some pumpkin for the freezer today and was kind of lazy about cleaning out the blender.  So what to do what the leftover pumpkin in your blender?  Add ingredients and make a smoothie!  This is not my recipe but rather my slight alteration of the  Pumpkin Pie Smoothie For Two by Oh She Glows.

Ingredients

• 1/2 cup pumpkin puree
• 1 1/4 cup coconut, almond or cashew milk
• 1/2 tablespoon pure blackstrap molasses or maple syrup
• 1 tablespoon ground flax seed or chia seeds
• 1 banana 
• 1/2 teaspoon pure vanilla 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 4-5 ice cubes

Directions

1. Add ingredients into your blender and puree until smooth or your ice is as desired.
2. Enjoy.

Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!

Ingredients

• 1 roasted squash (I used butternut)
• 2 shredded apples
• 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
• 1 cup maple syrup
• 3 cups non dairy milk (I used almond and cashew)
• 5 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• coconut oil for greasing

Directions

1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
3. Grease 9 x 13 pan and layer bread and apples.
4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
5. Preheat oven to 350F.
6. Bake 30 minutes, uncover and bake another 20 minutes.

Banana Oat Blender Muffins (Gluten and Refined Sugar Free Options)

Muffins are a common breakfast or snack item around here.  I like how they can be quick and easy to make.  They are also easy to adapt to include variety of ingredients.  This recipe is definitely a simple one.  I like it more as a base and can be adapted with other spices, fruits, nuts or shredded vegetables. 

Ingredients

• 2 cups oats (regular or gluten free)
• 3 ripe bananas
• 1/4 cup grapeseed oil
• 2 eggs
• 1/2 cup organic greek, non dairy or regular yogurt
• 3 tablespoons honey or maple syrup
• 1 1/2 teaspoons baking powder
• 2 tablespoons flax seeds
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• toppings or fillers: chocolate chips, blueberries, nuts, coconut, dried fruit, zucchini/carrots?

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. Combine all ingredients into blender except if you want whole pieces of nuts, fruits, etc.  Add those in after blending.
3. Blend until batter is smooth.
4. Add your additional fillers if desired and stir.
5. Pour into muffin tray 3/4 full.
6. Bake for 20-25 minutes or until inserted toothpick comes out clean.
7. Enjoy!

Blueberry Breakfast Smoothie Bowl

I had not idea that smoothie bowls were so popular.  We had actually been consuming them for awhile as I often make smoothies too thick for drinking ;)  The only addition we have recently included is the toppings.  Oh my, the toppings are key.  While I make the smoothie I also throw some seeds and nuts into a pan and roast for a couple minutes. They add a lot of flavour, crunch and protein!  Even the little guy devours these smoothies.  Here is a popular one at our house.

Ingredients (makes 3-4 servings)

• 1 cup coconut milk or milk of choice (or more depending on desired consistency)
• 1 cup frozen blueberries
• 2 frozen bananas
• 1/2 avocado
• 1 teaspoon vanilla or pinch vanilla powder
• 1/4 cup pumpkin seeds
• 2 tablespoons chia seeds
• 1-2 cups spinach/kale

Toppings

• roasted coconut, pumpkin seeds, cashews and chia seeds

Directions

1. Place all items into the blender and puree until smooth.
2. Place into bowls.
3. Roast seeds and nuts for topping.
4. Place roasted seeds/nuts on top of the smoothie.
5. Enjoy!

Breakfast Cookies (Dairy, Egg, Gluten, Grain and Refined Sugar Free)

I love protein for breakfast and sometimes actually get tired of drinking a protein shake.  These cookies are a great alternative.  They are hearty and give you lots of energy for the day.  Filled with protein, iron, fibre and omegas they will give you the boost you need to get going.

Ingredients

• 3 tablespoons ground flax 
• 1/2 cup water
• 1 ripe banana
• 1/3 cup melted coconut oil
• 1/3 cup honey or maple syrup if vegan
• 1 teaspoon gluten free vanilla
• 3/4 cup pumpkin seeds ground up
• 1/4 cup cocoa
• 1 1/2 tablespoon psyllium husk
• 1 cup shredded unsweetened coconut
• 2 tablespoons coconut flour
• 1/3 cup hemp hearts
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350 F and prepare cookie sheet.
2. In a small dish combine flax and water.  Set aside.
3. In a large bowl combine all ingredients then add the flax/water.
4. Stir until fully combined.
5. Scoop onto baking sheet.
6. Bake 20-25 minutes until cookies appear set.
7. Let cookies rest on the cookie set for 2 minutes then transfer onto a wire rack.
8. Store in an airtight container in the fridge.

Coconut Breakfast Bars (Dairy, Gluten, Grain and Refined Sugar Free)

I can't take ownership for this delicious recipe, it comes from Sylvie Roy at Momma Young at Home. These bars were easy to make and worked well for breakfast or a snack.  I only made a slight alteration to the recipe but adding an extra banana, a little oil and used walnuts instead of pecans, only because that is what I had at home.

 Ingredients

• 1/4 cup grapeseed or coconut oil
• 2 eggs
• 2 bananas
• ¼ cup honey or maple syrup
• 1/4 cup unsweetened milk (coconut, almond, cashew)
• ½ teaspoon gluten free vanilla
• 1/3 cup coconut flour
• 1 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts or pecans

Directions

1. Preheat oven to 350 F and grease and 8 x 8 dish.
2. In a mixing bowl blend eggs, oil, bananas, vanilla, milk and honey.
3. Sift in the coconut flour and then add the shredded coconut
4. Scoop the batter into the pan and smooth it out. Sprinkle the chopped walnuts over top.
5. Bake for 20-25 minutes or until the edges are golden brown and the center is cooked.

Lemon Poppy Seed Buckwheat Pancakes (Dairy, Gluten and Refined Sugar Free)

We love pancakes in this house.  They are not just a weekend thing over here but we generally have them one other time during the week as well.  I like to make a variety of flavours using whatever is around; pumpkin, sweet potato, apple, and banana pancakes.  Recently we have added lemon poppy seed to the rotation. I love the fresh flavour of the lemon in these pancakes, it makes a great start to the day.

Ingredients (makes 8-10 pancakes)

• 1/2 tablespoon lemon zest or 1 drop lemon essential oil
• 1 lemon juiced
• 1 1/2 cups unsweetened almond, coconut or cashew milk milk*
• 1 cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 cup sorghum flour
• 2 tablespoons sifted coconut flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 tablespoon poppy seeds
• 2 beaten eggs or 2 chia/flax egg replacer
• 2 tablespoon pure maple syrup or other natural sweeteners (optional)
• for cooking ( I used coconut or grapeseed oil)

Directions

1. In a medium size bowl, combine lemon zest, juice and milk and set aside.
2. In another medium size bowl combine buckwheat flour, starch, sorghum flour, coconut flour, baking soda, baking powder and poppy seeds.
3. Add eggs and maple syrup as well as lemon milk to the flour.
4. Stir to fully combine. 
5. Heat skillet with oil and pour desired size of pancake.

Millet Bars (Dairy, Gluten and Refined Sugar Free)

I really think variety is important in our diet.  We eat a variety of fruits and vegetables but I also like eating a variety of grains.  I saw these Millet Puffs in the store the other day and was reminded of bars I used to make.  In the past I used nut butter but I wanted these to be safe for school so I used coconut oil instead.  Very tasty!

Ingredients

• 1/2 cup melted coconut oil
• 1/2 cup honey
• 2 cups puffed millet
• 1/2 cup shredded coconut
• 1/4 cup sesame seeds (optional)
• 1/3 cup sunflower seeds
• 1/3 cup chocolate chips (optional)
• 1/4 c ground flax seeds
• 1/4 teaspoon sea salt

Directions

1. Grease an 8 x 8 dish.
2. In small pot bring honey and coconut oil to a boil.  Let boil for 5-7 minutes then remove from heat. 
3. In a large bowl combine puffed millet, coconut, sesame seeds, sunflower seeds and flax seeds.
4. Pour coconut oil/honey sauce over millet mixture and stir to fully combine.
5. Add chocolate chips and stir them into the millet mixture. (If your coconut oil is too warm, the chocolate chips will melt in)
6. Flatten into prepared dish.
7. Cover and let harden in the fridge for 1-2 hours.
8. Cut into bars and serve.
9. Store in sealed container in the fridge.

Gluten Free Multigrain Banana Bread (Dairy, Gluten and Refined Sugar Free)

Do you ever look into your freezer and see a whole lot of frozen ripe bananas?  I have made this loaf twice this week trying to get use some of those bananas. This banana bread has great flavour and awesome texture, it does not last long. Hope you enjoy it as much as we do!

Ingredients

• 1/3 cup buckwheat flour
• 1/2 cup chickpea flour
• 1/2 cup teff flour
• 1/2 cup tapioca starch
• 1 tablespoon coconut flour
• 1 tablespoon baking powder
• 1 tablespoon psyllium husk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/3 cup grapeseed oil
• 1 egg
• 1 teaspoon gluten free vanilla
• 1/3 cup honey or other natural sweetener
• 3 drops liquid stevia
• 3 ripe bananas

Directions

1. Preheat to oven to 350 F and grease a loaf pan.
2. Combine all dry ingredients in a mixing bowl.
3. In a smaller bowl combine all wet ingredients including the banana.
4. Add banana mixture to flour mixture and stir just till combined.
5. Pour batter into loaf pan and let sit for 5 minutes.
6. Bake in preheated oven for 45-50 minutes or until inserted toothpick comes out clean.

Dutch Poffertjes (Dairy, Gluten and Refined Sugar Free)

Our oldest daughter just finished a family tree project for school.  Throughout her planning, we had a lot of conversations about our heritage.  My husband's family is Canadian with a few generations back coming from England.  I was born in the Netherlands, so oldest has figured out she is half Canadian and half Dutch. My youngest for some reason has told us she is French.  We are not quite sure how that works, but she is convinced of this.  Not sure if that is from Quebec or France ;)

Having all of my extended relatives still in the Netherlands we have gone for several visits.  A few years ago, we took the girls and for the first time our oldest experienced "poffertjes." She enjoyed them at a restaurant associated with a local castle so ever since then, we call them princess poffertjes.  For those who are unfamiliar, poffertjes are simply little pancakes, traditionally made with yeast and fried in a special pan.  My mother and sister have both since purchased a cast iron poffertje pan which they are willing to share. Poffertjes are traditionally served with powdered sugar and syrup.  Since we are part Canadian, we use pure maple syrup ;)

Ingredients

• 1/3 cup buckwheat flour
• 1/4 chickpea flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon gluten free vanilla
• 3 eggs separated
• 3/4 cup non dairy milk
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon grapeseed oil, extra for frying
• 5 drops liquid stevia

Directions

1. In a separate bowl, beat egg whites until stiff peaks form.
2. If using a cast iron pan, turn it onto a medium heat so it will be ready for the prepared batter.
3. In a one cup bowl add milk and apple cider vinegar.
4. In a medium size bowl combine buckwheat flour, chickpea flour, starch, sea salt, baking soda, baking and baking powder.
5. Add eggs, milk, oil and stevia stirring to fully combine.
6. Gently fold in egg whites into the rest of the batter.
7. Spoon or use a squeeze bottle to pour batter into prepared poffertje pan.

Benefits of Raw Chocolate and a Raw Cherry Chocolate Kale Smoothie (Dairy, Gluten,Grain and Sugar Free)

Chocolate has amazing health benefits.  Unfortunately most of these benefits only come from raw chocolate or cocao.  Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.  Cocoa powder, found in most store bought chocolate bars, has been roasted at a high temperature, thus killing most beneficial enzymes.  Raw cocao is made by cold-pressing raw cocoa beans, therefore keeping the enzymes alive.  So, go ahead have your raw chocolate and eat it too.

One of our favourite ways to enjoy cocao is in a smoothie.  This recipe, in particular is a favourite with the combination of cherries and chocolate.

Ingredients

• 1 banana
• 2 handfuls kale or spinach
• 1/2 avocado
• 3/4 cup cherries
• 1 1/2 tablespoons cocao
• 1 capsule probiotics (optional)
• 3/4 cup water 
• 3 drops liquid stevia (optional)

Directions

1. Place all ingredients in a blender and puree until smooth.
2. Serve immediately.

Pumpkin Mousse or Custard (Dairy, Egg, Gluten/Grain and Refined Sugar Free)

Custard and mousse are some of my favourite desserts.  This one was a hit with the whole family.  We had one serving as a breakfast and another for a dessert.  I am looking forward to trying this with some other flavours as well.

Ingredients (makes 8 single servings)

• 2 cups cooked and pureed pumpkin
• 1 3/4 cups coconut milk
• 1/3 cup pure maple syrup (or more if you prefer a sweeter dessert)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon gluten free vanilla 
• 1 tablespoon gelatin powder
• 1/4 cup warm water

Directions

1. In a medium pot heat pumpkin, milk, syrup, cinnamon, nutmeg and allspice.  Cook until hot but not boiling stirring frequently.  Use a blender if needed to ensure mixture is very smooth.  Remove from stove before continuing with step #3.
2. Add gelatin to warm water and stir to fully combine.
3. Add gelatin to pumpkin mixture and whisk together until fully combined.
4. Pour into single serve bowls (ramekins) and chill for 4 hours or longer, until set.

Egg Free Lemon Macaroons (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I know again...another recipe with coconut.  Honestly, I just love coconut's flavour and its health benefits simply an added bonus.  You can't go wrong with a food that helps balance your digestive tract and boosts your immune system.  Did you know coconut can fight against many illnesses such as giardia, urinary tract infections, lice and other parasites?  Coconut oil is also medium chain fat so instead of storing up as fat in the body it creates energy instead.  So all this being said, I will keep making coconut recipes.  This one was a real hit with the girls and I am happy it is school safe as well.

Ingredients

• 2 cups coconut
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil
• 1 zested lemon
• juice from 1/2 a lemon
• 1/2 cup honey or maple syrup if vegan
• 1/2 teapoon vanilla
• 1 tablespoon water

Directions

1. Preheat oven to 350 F.
2. Combine all ingredients, stirring well to ensure they are fully blended.
3. Roll (squeeze) into balls and place onto cookie sheet. (You may want to wet your hands to keep them sticking together well.)
4. Bake for 11-12 minutes.

Grain Free Apple Fritters (Dairy, Gluten/Grain and Refined Sugar Free)

This summer we went camping with friends and one of the dads made some hot apple fritters over the fire. They were so delicious and a real hit, especially with the kids.  I was reminded of this treat when I noticed some of my apples getting softer.  This is the recipe I came up with and am quite happy with it.  Served with some pure maple syrup, this was a real treat and one I will be making more often.

Ingredients (make approximately 10-12 fritters)

• 1/2 cup ground almond meal
• 1/4 cup buckwheat flour
• 1/2 cup tapioca or arrowroot starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground flax seed or psyllium husk
• 1 egg
• 1 teaspoon gluten free vanilla
• 1 tablespoon pure maple syrup (or more depending on desired sweetness)
• 1 teaspoon apple cider vinegar
• 1/4 cup non dairy milk
• oil for frying (I used coconut about 1/4 cup in a medium cast iron pan)
• peeled and cored apples and sliced into 1/3 inch slices (approx. 2 apples)

Directions

1. Combine almond meal, buckwheat flour and tapioca starch, salt, baking soda and flax seeds in a medium size bowl.
2. In another small bowl beat the egg, vanilla, maple syrup, apple cider vinegar and milk.
3. Add egg mixture to the flour bowl and stir to fully combine.
4. Heat oil in pan until ready for frying.
5. Coat apple slices in batter.
6. Using a medium to low heat placed coated slices into pan.  Don't put more than two slices in at a time as it will cool the oil.  Fry for 2 minutes on each side.
7. Serve immediately.

Cranberry Almond Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I tend to only think about cranberries when pairing them with turkey in a sauce, however these little fruits are quite delicious and a powerful form of antioxidants.  I really enjoy the combination of cranberry and almond in these muffins.  I didn't make these very sweet so if you prefer a sweeter muffin you may want to increase the sweetener.

Ingredients (makes 10-12 muffins)

• 1 cup ground almonds/almond flour
• 1/4 cup coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 teaspoon gluten free almond extract
• 1/4 cup water 
• 1/3 cup honey or other natural sweetener
• 3-5 drops liquid stevia
• 1/3 cup grapeseed oil
• 1/3 cup fresh cranberries

Directions

1. Preheat oven to 325 F and prepare muffin pan.
2. In a mixing bowl combine eggs, vanilla, oil, water, stevia and honey.
3. In a separate bowl, combine almond flour, coconut flour, psyllium husk, sea salt and baking soda.
4. Add flour bowl to egg mixture stir just until blended. Fold in cranberries to the mixture or scoop batter into muffin pan and then add the cranberries on top.
5. Bake 20-25 minutes or until inserted toothpick comes out clean.

Gluten Free Waffles (Dairy, Gluten and Sugar Free)

Once and awhile we have some waffles for breakfast as a treat.  They have become a treat as they do have quite a bit of starch in them.  I am still working on a good grain free waffle recipe, hopefully sometime soon I will get it right.
This recipe is pretty tasty and makes plenty. Separating the eggs definitely makes these waffles nice and fluffy. I tend to freeze the leftovers and put them in the toaster oven as needed.

Ingredients (makes 7-8 waffles)

• 1 cup white rice flour
• 1/2 cup chickpea flour
• 1/4 cup sorghum flour
• 3/4 cup tapioca or arrowroot starch
• 1 tablespoon psyllium husk
• 1  1/2 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon (optional)
• 1 cup dairy free milk 
• 3/4 cup grapeseed oil
• 4 eggs (separated)
• 2 shredded apples (optional)

Directions

1. In a mixing bowl combine all dry ingredients.
2. Beat egg whites into fluffy peaks and set aside.
3. In a medium size bowl blend egg yolks, milk and oil.  
4. Add liquid to the dry and then add in the shredded apples.  Mix until well combined. Gently fold in egg whites. Let sit for 2-3 minutes as the batter will thicken up.
5. Use as directed by waffle maker.

Kale and Egg Breakfast (Dairy Free and Gluten Free)

There is so much kale growing I am putting it in almost everything.  To read more about the benefits of kale check out this recipe.  I enjoy this breakfast as it contains protein and many other essential nutrients which are a great start to any day.

Ingredients (serves 2-3 people)

• 1/2 tablespoon oil, I used coconut oil
• 4 eggs
• 1/2 cup chopped kale
• 1 tablespoon non dairy milk or water
• dash of sea salt and pepper

Directions

1. Heat skillet with oil.  
2. In a small bowl mix eggs, milk and spices and set a side.
3. Add kale to heated skillet and cook for 1-2 minutes until soft.
4. Add egg mixture to pan and scramble together with the kale.
5. Serve.

Orange Raisin Scones/Biscuits (Dairy ,Egg, Gluten/Grain and Refined Sugar Free)

I was looking for another grain free breakfast idea and realized, I hadn't made my regular biscuit recipe in awhile.  I thought I would make a different flavour and decided orange was the way to go.  I definitely like this combination.  They were nice and fresh tasting and went well with my morning tea.  These biscuits are great warm or cold the next day.   

Ingredients (makes about 8 biscuits)

• 1 1/2 cup soaked and cooked navy beans (for soaking and cooking see below)
• 1 tablespoon orange zest
• 2 tablespoons orange juice (half orange)
• 1/3 unsweetened hemp milk or alternative non dairy milk 
• 1/4 cup honey or any natural sweeteners 
• 1/4 cup coconut oil, grapeseed or olive oil
• 1/4 cup coconut flour
• 2 tablespoons ground  flax or chia seeds soaked in 1/4 cup water
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/3 cup raisins

Directions

1. Preheat oven to 350 F and grease a baking sheet.
2. Purée beans, orange juice, honey oil and milk.  Add all remaining ingredients and mix until well blended. (If you are using a blender, you may not want to add the raisins but stir them in later.)
3. Dropped approximately 1/3 cup size mounds of batter onto a greased baking sheet.  Bake 20-25 minutes.

Sweet Potato Pie (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with leftover sweet potato?  I picked up a few very large sweet potatoes from my local produce farmer.  As usual, I overestimated how much food we really do eat in a meal so nonetheless, there were way to much potato leftovers.   Make Pie?  Pumpkin pie is one my favourites, so I figured sweet potato pie has got to be good too...and it is.  Could be dessert, a side dish or breakfast.

Ingredients

• 1 prepared pie crust - I used this crust* (see below)
• 2 cups cooked/roasted sweet potato (2 medium size or 1 large)
• 3 eggs (at room temperature)
• 1/4 tablespoon coconut oil
• 1/4 cup coconut or non dairy milk
• 1/2 cup palm sugar
• 1 teaspoon gluten free vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F 
2. Prepare and bake pie crust.
3. Place all ingredients in a blender and purée until smooth.
4. Pour into prepared dish.
5. Bake for 40 minutes or until set.

*Pie Crust

Ingredients (makes 1 pie crust)

• 1/2 cup coconut flour
• 1/3 cup melted coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon ground flax seed
• 1 tablespoon psyllium husk
• 1/4 cup water
• 1 egg
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F. Grease 9 inch pie dish.
2. Combine all ingredients.
3. Press dough into prepared pie dish and bake for 15 minutes.
4. It is now ready for any pie you wish to make.