Category Archives: Guilt-Free Sweets

Sweet Potato Pecan Pie

PALEO SWEET POTATO PECAN PIE (grain, refined sugars and gluten FREE)

CRUST:pecan

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil, melted
  • 2 teaspoons raw cacao powder
  • 1 teaspoon raw organic honey or pure maple syrup
  • 1/4 teaspoon sea salt
  • 2-3 tablespoons ice cold tap water

FILLING:

  • 2 sweet potatoes, about 1.5 lbs
  • 6 ounces full fat RAW milk or cream
  • 1 very ripe banana
  • 1 1/2 – 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 4 egg yolks
  • 1 teaspoon raw organic honey or Maple Syrup
  • Sea salt to taste
  • 1 cup chopped pecans, toasted
  • 1 tablespoon 100% pure maple syrup

INSTRUCTIONS:

Preheat your oven to 350 Degrees Fahrenheit

Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork.

Place potatoes on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool.

While they are cooling, make the crust. Place all crust ingredients in a bowl and mix well. Once mixed you want to add in the ice water 1 tablespoon at a time and continue to mix until you get a nice dough that doesn’t stick to your hands, press crust into a pre-greased (with coconut oil), parchment paper lined 9 inch pan.

Remove the sweet potato skins and mash potatoes in a bowl, add milk or cream, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer mix well get a nice and smooth filling, spoon mixture into your pie crust spreading evenly.

Top with toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top.

Bake in 350 preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is 160-180 degrees.

 

Double Chocolate Brownies – Gluten Free

brownies and raw milk
Healthy brownies and RAW milk – what’s better than that?

GLUTEN-FREE, DOUBLE CHOCOLATE BROWNIES
* Recipe ‘revised’ from Civilized Caveman Cooking

Ingredients:

Method:

  1. Preheat oven to 325 Degrees
  2. In a stand mixer or large mixing bowl, blend the butter and the eggs to make a smooth batter
  3. Add in the natural sweetener and the vanilla and mix well
  4. Add the salt, baking soda, and then SLOWLY add in the Cacao powder (cover top of mixer & bowl with a dish towel, or you will be dusted in cacao) (not a good look!) :-)
  5. With a rubber spatula fold in the melted chocolate and banana.
  6. Grease a 13×9 inch baking dish with coconut oil and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

There were no unhealthy fats, gluten or refined sugars harmed in the making!  YUM!

~ Chef Lynda