Tag Archives: pie

Lemon Almond Shortbread Cake aka…HEAVEN in your mouth!

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Here’s another favorite from my childhood, before anyone ever uttered Paleo or Whole30 :).

It is in no way healthy, but again…worth every caloric bite.  I mean, what’s life without the occasional indulgence??  BORING 😉 Blog Lemon Almond Layer Shortbread Cake-3Blog Lemon Almond Layer Shortbread Cake-4Ingredients

Crust/Topping

  • 2 2/3 Cup Flour
  • 1 1/2 Cup Sugar
  • 1 1/2 Soft Butter
  • 1/2 Teaspoon Salt
  • 1 Egg

Filling

  • 1 Cup finely chopped almonds
  • 1/2 Cup Sugar
  • 1 Teaspoon lemon peel
  • 1 Egg (slightly beaten)
  • 1/2 Teaspoon Cinnamon

Directions

  • Preheat oven to 325 and grease a 9 or 10 inch spring form pan
  • Mix crust on low either in mixer or cuisinart til it forms a ball.
  • Divide dough in half.  Spread 1/2 in the bottom of the pan.  Put other half in the refrigerator.
  • Toss almonds in Cuisinart until finely chopped (or buy pre diced almonds).  Toss the rest of the ingredients in and blend.
  • Spread filling over crust to within a 1/2 inch of the edge.
  • Press remaining dough on waxed paper to 9 or 10 inch circle.  Place over filling and press into place.
  • Place foil underneath pan and bake for 55-60 minutes until edges get light brown.  It will leak all over your oven if you don’t.
  • Cool for at least 15 minutes.  It keeps really well, so I even make it the night before I want to eat it, and it’s still dense and moist.  YUM!!!  Serve all on it’s own, or with yogurt or ice cream and some fresh fruit!  ENJOY!dit-elle-Lauren

Paleo Banana Coconut Ice Cream Pies

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I’ve been seeing so many pictures of Nana Ice Cream on Instagram, and have been dying to try my own version.  Funny thing…I’m not really a big fan of bananas haha.  So, I added a few other things into the mix to see how it turned out.  OMG, it was so creamy and delicious!!!  One of my favorite desserts (crazy, I know!) is just a plain soft serve ice cream cone.  I am TOTALLY doing that with this recipe later!!

I’ve also been itching to make a crust out of almonds and dates, so….I figured why not make them both…TOGETHER!  You’d think you were eating a decadent dessert, yet not!  Now, with all the almonds and dates, it’s not necessarily low calorie/low fat, but it’s all good for you, so toss the guilt aside, and ENJOY!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-So the crust on these…OMG.   I am a die hard LOVER of graham cracker crust.  Like, I double it every time I make a cheesecake or other recipe that calls for it :}  This was pretty darn close and so much better for you!  Totally converting!Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-1Blog Paleo Vegetarian Vegan Banana Almond Coconut Ice Cream Pies-2Ingredients (makes 8 little pies, or could make one 9 inch pie)

Ice Cream

  • 6 frozen bananas
  • 1/3 Cup Almonds
  • 1 Can low fat Coconut Milk
  • 2 Medjul Dates (pitted)

Crust

  • 12 Medjul Dates (pitted)
  • 1 1/3 Cup Almonds
  • 2 1/2 Tablespoons Coconut Oil

Directions

  • In a food processor pulse the ingredients for the crust until it starts to clump together.  I took 1/3 of a cup and put it in the bottom of each little glass bowl (could use ramicans or place most of it all in a 9 inch pie dish).  I kept a little left over to sprinkle over the top of the pies.
  • I a blender, mix all the Ice Cream ingredients until smooth and creamy.  I spooned 1/2 cup into the little bowls, and then sprinkled the leftover crust mix.
  • This really is best served right away, but you can freeze them and then let them sit out for about 15-20 minutes before serving.
  • I topped with shaved unsweetened coconut and fresh blueberries.  Really, the possibilities are endless on how you can vary this!  And…I WILL!

ENJOY!!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Per Individual Pie

Serves 8 //  Calories per Individual Pie- 351 // Total Fat- 17g // Saturated Fat- 7g  // Total Carbohydrates-55.8g // Dietary Fiber-7.3 // Sugars- 33.1g // Protein- 5.8g

dit-elle-Lauren

Paleo Rhubarb Strawberry Tart

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It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

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Ingredients

For the crust

  • 1.5 cups nut flour (almond, cashew, etc)
  • 1/2 cup coconut flakes, unsweetened
  • 6 dates, pitted
  • 2 Tbsp coconut oil
  • 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

  • 2 cups chopped fresh rhubarb
  • 1 Tbsp water
  • 1-2 cups berries, fresh or frozen (raspberries, strawberries)
  • 4-6 dates, pitted
  • 1 tsp vanilla
  • Agave syrup (optional, to taste if more sweetness is desired)

Directions

  • Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
  • Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
  • Pat crust down into a glass pie dish until you get an even and consistent thickness
  • Pour filling over crust and chill in fridge until ready to serve
  • Garnish with fresh berries, mint leaves or edible flowers
  • Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂

dit-elle-Esther

 

Classic pumpkin pie

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So it wouldn’t be fall without pumpkin pie and I couldn’t wait till Thanksgiving to try out a gluten free (GF) version of this traditional pie! I made some minor tweaks to the classic Libby’s Pumpkin Pie recipe (the one on the back of the cans) and it turned out great! First, I substituted a gluten free (GF) crust and second, I used coconut palm sugar (1:1 ratio to regular white sugar) since that’s what I had in the house. The pie was a little darker in color, but it was EXCELLENT!

Blog pumpkinpie1 Blog pumpkinpie2

Ingredients

  • 3/4 cup sugar (I used coconut palm sugar – which has a lower glycemic index than regular sugar cane sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 oz) evaporated milk
  • 1 unbaked 9″ deep-dish pie shell (I used a gluten free pie crust from Wholly Wholesome)

Directions

  • Mix sugar, salt, spices in a small bowl
  • Beat eggs in a large bowl and stir in pumpkin and sugar/spice mixture
  • Gradually stir in evaporated milk
  • Pour into pie shell
  • Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350* and bake 40-50 minutes or until knife inserted near center comes out clean
  • Cool n wire rack for 2 hours.
  • Serve immediately or refrigerate
  • Top with whipped cream! 🙂

Super mom tip: Don’t keep that many spices stocked? Save a step and use 1 3/4 tsp pumpkin pie spice instead of the cinnamon/ginger/cloves.

dit-elle-Esther