So, I wanted to order some stuff from Steve’s Paleo, but the shipping is super expensive, so I decided to make a research on all mighty google.com and find a recipe to make it myself. Anyways, I am so used to make everything myself that I kind of lost hope and interest to buy. Well, I try to ind something, but there is always some ingredients that I don’t like or if it’s all clean, then it is super expensive and it is much cheaper to make it myself.
I took a recipe from here and I basically repost the recipe:
1/2 cup Raw Pumpkin Seeds
1/2 cup Pecans ( I used 1/4 cup of Pecan meal, because I had it and found it much cheaper to buy pecan meal than actual pecans. Anyways, I usually use them for baking and have to make into meal, so saving expenses and extra work)
1/2 cup Shredded (raw, unsweetened) Coconut
3/4 cup Almond Meal
1/2 cup Raw Sunflower Seeds
1 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Coconut Oil (plus a little to grease the pan)
1/4 cup Honey
2 tbsp of 100% Cacao
Preheat oven to 350 degrees.
Grind the pumpkin seeds, pecans, and coconut in a food processor until it’s a coarse flour.
In a large mixing bowl, combine the pumpkin/pecan/coconut flour with the almond meal and sunflower seeds. Use your hand. This is also when you add the cinnamon.
Add in the vanilla and the coconut oil stir with a spatula until the mix is evenly coated.
Add the honey and fold the mixture together until it is consistent throughout.
Grease your baking pan. I actually used two bread pans and divided mixture in half. I first pan I put and pressed so that it would be all equal the original mixture, then to the rest I added cacao and put that into second pan. I wanted to try two variations and did not want to cook twice 🙂 Both came out good. If you make just one variation, use square pan, for the convenience. Bake for about 15-20 minutes. Keep an eye on it though. Once it is golden brown and the aroma fills your kitchen, it’s ready. Remove it from the oven and use the spatula to cut it into 20 bars. Let it cool though before you take them out of the pan.
I have been making quite lots of desserts lately. Well, after my Whole30 challenge I really missed making sweets and especially because Paleo is still new to me I love experimenting and trying out new stuff, especially free from all the inflammatory stuff 🙂 So, I have never made not Paleo sweet potato pie as well as I have never made pumpkin pie before in my life, so for me, this pie tasted amazing. Actually, all Paleo desserts tastes for me amazing, but this one is definitely worth trying, especially if you got couple sweet potatoes laying around.
This recipe is entirely from the book “Paleo Comfort Foods” and it has two parts: Nutty Crust and Sweet potato Pie filling itself.
Preheat the oven to 350F. Mix all the dry ingredients in one bowl and all wet in the other. Combine wet with dry until completely mixed. Using fingers or spoon (for me with spoon was less hassle as it dough is quite sticky) press dough into 24cm pie pan. Bake for 12-14mins. or until browned. Let it cool completely before filling.
Sweet Potato Pie:
1 Nutty Pie Crust
2 cups (400 g) sweet potatoes, peeled, boiled and mashed
1 tsp baking powder(I did not use baking powder as the one that I have from old times contains starch, so I just added extra 1/2 tsp of baking soda. I always do that when recipe calls for baking powder. I know that they have different reactions, but I have been lazy to search for appropriate baking powder or simply don’t remember that when I am shopping)
1/4 tsp salt
2/3 cup coconut milk
1 tsp apple cider vinegar
1/4 cup honey (it is optional and I actually used maple syrup as I run out of sugar and as Keven still has huge sweet tooth I decided to please him by adding this extra sweetness to dessert)
Preheat the oven to 400F. In large bowl or food processor mix sweet potatoes and butter. Add in eggs and mix until fluffy. Combine cinnamon, nutmeg, baking soda, baking powder and salt in separate bowl. To the sweet potato mixture add coconut milk, vinegar and spices. Mix until fully combined and add honey if desired. Pour content into pie crust and bake for 10mins. at 400F and then reduce heat to 325F and bake for 30mins. or until set. Decorate with pecan halves 🙂
Super nice and everyone will be very pleased with this pie.
Karyne, the mother of girls that I work with as a nanny, was curious to try some paleo dessert, so she bought coconut and dates last week. Today I was really not busy, so I decided to make her happy and make something out of coconut and dates. The coconut that I had was pretty small, but it was enought to make 15 truffles and have some shredded one for coating.
For truffles you will need:
-2 cups of pitted dates
-1 cup of sliced coconut meat ( if you dont have, use unsweetened shredded coconut
-2 tbsp 100% cacao
– a bit of lime zest ( can be lemon) (optional)
-1 tsp of vanilla extract (optional)
– shredded coconut for coating
Put into food processor dates and coconut. Pulse until it becomes like paste. If it is really sticky and blocking blade, add a splash of coconut milk, but just a little bit. Add cacao, vanilla, zest and mix well. Use wet hands to form little balls and roll them in shredded coconut till it is all covered. I placed them in metal box and put in fridge to be less soft. Yummi!!!
P.S. For shredded coconut I used coconut meat that was left and blended it with coconut water. Then I used sieve to separate liquid (coconut milk) and flesh. Press much liquid as possible from flesh, place flesh on cookie sheet in 350F oven for 10mins. or so to dry. Now you got homemade coconut milk and shredded coconut ( if you use blended for this once more, you would have coconut flour:) ) If my explanation of process seems confusing just check some youtube videos :)))