Coconut pie crust, gluten free with coconut oil

Coconut pie crust, gluten free with coconut oil

A delicious and easy gluten free coconut pie crust made in a food processor with only wholesome ingredients. A great clean food recipe for pie lovers. Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Servings: 8 people
Calories: 267 kcal
Author: Carine

Ingredients
1 cup unsweetened shredded coconut
1/2 cup Almond Meal Flour
1/4 cup Virgin Organic Coconut Oil, melted + 1 tsp. to oil the pan
2 eggs
1 tbsp. erythritol or coconut sugar (replace by 1 tsp salt for savory pie)
1 tbsp. vanilla extract (optional for savory pie)

Instructions
Preheat oven to 170 C (340F). Oil a loose bottom pie pan (10 inches) with 1 teaspoon of coconut oil. Set aside.

In a food processor using the S blade attachment, add all the ingredients shredded coconut, almond meal flour, melted coconut oil, eggs, erythritol and vanilla extract.

Blend on high speed for 1-2 minutes or until a dough ball is forming (as you can see in the post picture).

It could be slightly crumbly. If it is, simply transfer the dough onto a hard surface and using your hands gather the crumble pieces together to form a ball of dough. It will stick and hold perfectly together

Place the dough ball between two pieces of plastic wraps. Press the dough ball with your hand and start rolling with a roller pin until thin – about half cm thickness.

Remove the top layer of plastic wrap and flip over the rolled dough onto a 26 cm (10 inches) loose bottom pie pan previously oiled with a teaspoon of coconut oil. Remove the last piece of plastic wrap. If the dough break or crumble during the transfer it is easy to use your finger to fill the gaps in the pan. Simply press the dough onto the empty areas until you cover all the pan with the dough.

Pre bake at 170 C (340F) for 20-30 minutes or until golden brown

Always unmold carefully after at least 3-4 hours of cooling process inside the pan. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Notes
Note 1 :

If you are using a filling that need to be bake like pumpkin pie filling, add the filling in the pre-baked crust and return to the oven until the filling is set. If cold filling is used like custard or fresh fruits, wait until the crust has fully cool down before adding anything inside.

Note 2:

For a savory pie don’t add the erythritol and vanilla extract. Replace those ingredients by 1 teaspoon of sea salt.

 

Read more at www.sweetashoney.co

Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

Gingerbread Cookies (Low Carb, Paleo,Sugar-Free )

 

Ingredients
2 cups Almond flour
1 tbsp Cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/4 tsp Nutmeg
1/2 tsp Gluten-free baking powder
1/4 cup Erythritol
1/4 cup Butter (softened)
1 large Egg
1 tsp Vanilla extract

 

Instructions
1. In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
2. In a large bowl, use a hand mixer to beat the butter and erythritol for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
3. Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
4. Preheat the to 175 C /350 degrees F. Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
5. Place the ball of dough between two large pieces of parchment paper. Roll out to 6mm  or 1/4″ thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
6. Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.

Read more at www.wholesomeyum.com

Carob and Cocoa Cake

Carob and Cocoa Cake

Ingredients

5 eggs
5 table spoons coconut flour
2 table spoons carob
1 tale spoon cocoa
3 tablespoons Swerve sweetener  or allowed sweetener (or less, up to taste)
1 teaspoon baking powder
pinch of salt

3 table spoons coconut oil (leave it on room temperature or low heat to become liquid)
150ml coconut cream (or almond milk)
1 teaspoon coconut liquid stevia
1 teaspoon vanilla extract (optional)

Instructions
Preheat oven to 180 degrees C / 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan. (it is also great and easier if baking paper is used)
Whisk dry ingredients together. Set aside.

In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.

 

The Pleasure Of Health

Keto Triple Berry Clafoutis

Keto Triple Berry Clafoutis

Keto Triple Berry Clafoutis

8 servings

Ingredients 

4 large eggs
1 cup coconut milk (240 ml / 8 fl oz) – I used Aroy-D
¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 cup almond flour (100 g/ 3.5 oz)
½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract (you can make your own)
⅛ tsp salt
2 tsp ghee or coconut oil for greasing
2 cups fresh or frozen berries: blackberries, raspberries and blueberries (300 g/ 10.6 oz)
1 tbsp powdered Erythritol or Swerve for dusting – I used Sukrin icing

Instructions

  1. Preheat the oven to 175 C / 350 F. Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.
  2. Pulse until smooth …
    Keto Triple Berry Clafoutis
    … for just a few seconds. Alternatively, mix in a bowl with a whisk.
  3. Grease a 9 to 10-inch flan dish with ghee and pour in the mixture. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries). Transfer into the oven and bake for 35-40 minutes.
    Keto Triple Berry Clafoutis
  4. The pie is ready when the top is golden brown and set. You can also test it by inserting a toothpick in centre. If it comes out clean, the pie is ready. Remove from the oven and let it cool down for 5 minutes.
    Keto Triple Berry Clafoutis
  5. Dust with powdered Erythritol, slice and serve.
    Keto Triple Berry Clafoutis

Read more at ketodietapp.com 

Video:

Dairy-free chocolate mousse

Dairy-free chocolate mousse

AND VEGAN, TOO!

“Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert ”

MAKES 6
COOKS IN15 MINUTES PLUS CHILLING
DIFFICULTYSUPER EASY

Ingredients

150 g dairy-free dark chocolate , plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream

Method

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.

2. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor, discarding the skins. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.

3. Pour in the cooled chocolate, then pulse a final time until creamy and smooth. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate and a fresh fruit salad.

 

Read more at www.jamieoliver.com

Coconut Milk Whipped Cream

Coconut Milk Whipped Cream

Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for heavy cream!

How to Make Coconut Whipped Cream
400ml can full-fat coconut milk
1 teaspoon honey, optional

Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Chill beaters and mixing bowl (optional) for 10-15 minutes before whipping cream.
Scoop solidified coconut milk into the chilled mixing bowl and beat for 5-8 minutes on medium speed until creamy, adding honey if desired. If cream begins to thin, refrigerate it again, and it will thicken back up, unlike normal heavy cream.
If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy!
Whipped cream will stay good in the refrigerator for up to 4 days.

 

Read more on www.healthy-liv.com

Sugar Free Lemon Coconut Pound Cake

Sugar Free Lemon Coconut Pound Cake

Ingredients

1 1/2 cups coconut flour (1cup = 200ml)
1/2 cup Swerve sweetener
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1/2 cup ghi, room temperature
150ml coconut cream (or almond milk)
3 teaspoons lemon zest
1 teaspoon vanilla extract (optional)
1 teaspoon coconut liquid stevia or lemon liquid stevia or just liquid stevia
optional topping: unsweetened coconut flakes or almond flakes

Instructions
Preheat oven to 180 degrees C or 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan.
Whisk the first 4 ingredients together. Set aside.
In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.

Inspired by  www.sugarfreemom.com

Berry Chia Seed Jam

Berry Chia Seed Jam

Blackberry-Chia-Seed-Jam-15

A batch of Blackberry Chia Seed jam only takes 20 minutes to make and tastes amazing! This will be your new favorite jam recipe!

yield: ABOUT 2 CUPS JAM
prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes

Ingredients:

500gr blackberries, could be frozen berries (approximately 500gr, +/- 50gr)
10-20 liquid stevia drops (depending on how sweet you like your jam)
3 tablespoons chia seeds
1/2 teaspoon vanilla extract

Directions:

1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

2. Add chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t sitck.

3. Remove the jam from heat and stir in the vanilla extract and stevia. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Note-you can sweeten the jam with honey, agave, or another sweetener if you wish or is suggested by nutritionist. You can find chia seeds at most grocery stores. We buy them in bulk from Whole Foods. You can freeze the jam in an air-tight container.

Inspired by A House in the Hills

Adapted from twopeasandtheirpod.com

 

Homemade chocolate

Homemade chocolate

Reetu cakes

*yum* And it’s carb-free!

Prep time: less than 20 min

Ingredients:
1 cup unsweetened cocoa powder
1 cup granulated sweetener
1 cup coconut oil/butter
2 teaspoons vanilla extract
Nuts, coffee beans, saffron, coconut flakes, etc. to decorate

Tools:
A mixing bowl
Mixing spoon/ spatula
Foil cups
Tablespoon

Preparation:
Melt the coconut butter (required if it is solid at room temperature).
Pour the butter into the bowl. Gradually stir in the cocoa powder, sugar and vanilla extract. Mix well until all the ingredients are combined and you have a smooth consistency. Taste to see if you’d like to add more sweetener and/or vanilla extract.
Spoon the mixture into the foil cups.
Decorate with nuts (I used half cashews), saffron, coffee beans, or anything else you like!
Refrigerate for an hour or so.
Transfer to an airtight container afterwards.

Serving suggestion:
Can be enjoyed straight from the fridge, although I suggest leaving the chocolates at room temperature for about half an hour before serving.

En-joy! 🙂

Recipe: Reetu Kansal

Taken from TheBeYouTySpot

Cherry and Vanilla Bean Clafoutis

Cherry and Vanilla Bean Clafoutis

Cherry-Vanilla-Bean-Clafoutis-Feature

Ingredients

1/2 cup Almond Flour
1/4 cup coconut sugar or  1/2 tsp liquid stevia
3 large eggs
3 Tbs coconut oil or oil that you use, plus more for greasing
1 tsp orange zest
3 cups cherries, pitted
2/3 vanilla bean pod worth of vanilla beans, scraped
1/4 cup + 3 Tbs coconut milk or almond milk or milk that you use
pinch of sea salt

Instructions:

Preheat the oven to 350 degrees F/ 180 C. Lightly grease a 10-inch tart or gratin dish with  coconut oil.
Place the cherries evenly distributed in the pie or gratin dish.
In a medium-sized bowl add the eggs and whisk until entirely incorporated, then add the coconut milk or raw milk, orange zest, vanilla beans, and salt. Whisk until fully mixed.
Add the coconut sugar, almond flour, and melted butter and whisk vigorously until fully incorporated. The batter will be very thin.
Pour the batter evenly over the cherries in the dish and place in the oven for 35-40 minutes until puffed up and golden in color. Remove and let cool for 10 minutes, then serve.

Read more at paleoparents.com

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate Chip Cookies (paleo, grain free, gluten free, refined sugar free)

Chocolate-chip-cookies

Prep time: 10 mins
Cook time: 15 mins
Serves: 18-20

Ingredients
1 cup almond flour
1 cup walnut (or pecans) whole or halves
½ teaspoon baking soda
1 teaspoon vanilla extract
1 egg
½ cup ghee softened or melted coconut oil
½ teaspoon liquid stevia
100gr dark chocolate (70 percent or higher) or 100gr unsweetened baking chocolate mixed with powdered stevia(If you want to do the baking chocolate sweetened with stevia then simply melt it in the microwave at 10 second intervals mixing in between intervals until completely melted, then add 3-4 packets of stevia while mixing, once thoroughly incorporated pour it into a square container about the size of the chocolate bar or two small containers and refrigerate until hard, once hard use them as explained)

Instructions
Preheat the oven to 180C/350F degrees and line a medium baking sheet with parchment paper.
In a medium bowl add almond flour and baking soda and incorporate with a dry fork.
Place pecans in a food processor and pulse until you get a very fine flour or begin to get a nut butter and place to the side. (You want the consistency as smooth and fine as you can get it without making it into a complete nut butter)
Chop dark chocolate or your makeshift stevia sweetened dark chocolate into bits about the size of chocolate chips and place them in a mesh strainer and shake them around to remove all of the chocolate “dust” left from chopping them. (the removal of the chocolate dust is optional it just leaves you with a cleaner looking cookie)
In your bowl of mixed almond flour and baking soda add the finely ground pecans and chopped chocolate.
In a small bowl add egg, vanilla extract, liquid stevia and your choice of ghee or melted coconut oil.
Pour wet ingredients into dry and mix until thoroughly incorporated and well combined.
Spoon cookie dough evenly as drops a little over a tablespoon in size onto parchment lined baking sheet
Place in preheated oven for 10-15 minutes or until they are slightly firm to the touch or begin to brown around the edges.
Once finished carefully place on a wire rack and let cool for at least 10 minutes. (if you can wait that long)

Read more at slimpalate.com

Brownie bites (plaeo, grain free, gluten free)

Brownie bites (plaeo, grain free, gluten free)

brownie

Prep time: 10 mins
Cook time: 15 mins
Serves: 24-30

Ingredients

Dry ingredients:
1 cup almond flour
½ cup cocoa powder
¼ teaspoon baking soda
pinch of salt
Wet ingredients:
½ cup coconut oil melted plus a little non melted for greasing
½ teaspoon liquid stevia plus ⅓ cup water ( or ½ cup honey)
3 eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 180C/350F degrees and grease mini muffin pan with coconut oil.
In a medium bowl add all dry ingredients and combine.
In a small bowl beat eggs then add melted coconut oil and the rest of the wet ingredients and mix until combines.
Pour wet ingredients into dry and thoroughly incorporate.
Spoon in mixture into greased mini muffin pans and place in the oven for 15 minutes or until tops have risen and a toothpick inserted comes out clean.
Once done let cool in pan for about 5-10 minutes.
They should come out clean enough for you to gently twist them and pop them out, but if not take a knife and carefully guide it around the edge and pop them out onto a cooling rack to finish cooling.
Notes
This is amazing with my Raw Cacao and Roasted Hazelnut Butter drizzled or spread on top of one of these. Seriously amazing. These also store very well in the fridge and freezer. They don’t last very long outside though, only about 2 or 3 days so we suggest refrigerating half of them and freezing the other half.

Read more at slimpalate.com