Paleo, Gluten Free, Dairy Free
From WhatRenaEats Filling (makes 1 9-inch pie) 2 cups raw cashews (only 3/4 if not making the cashew vanilla cream drizzle) 1 cup maple syrup 2 TBSP coconut sugar 1 can pumpkin 2 large eggs 1 TBSP pumpkin pie spice 1 tsp vanilla 3/8 tsp salt 1/4 cup cashew milk Vanilla Cream Drizzle: Remaining cashews 1/3 cup filtered water 1 tsp vanilla 1-2 Tbsp maple syrup 1. Soak all 2 cups of cashews in filtered water for about 4 hours. 2. Prepare the crust 3. Position rack in middle of oven and preheat to 350 degrees. 4. Drain cashews and measure out 3/4 of a cup. Place in high powered blender. Set aside remaining cashews. 5. Add all other filling ingredients. Process on high speed for 2 minutes or until completely creamy and no lumps remain. 6. Pour filling into unbaked crust and bake for about 20 minutes. 7. Cover crust edges with a pie shield or foil and continue to bake another 25-30 minutes until the filling is lightly browned and filling is set up. 8. Let cool completely, about 2 hours, then chill for 2 hours or more. Can be refrigerated for up to 3 days. 9.If desired, make vanilla cream drizzle by placing all ingredients in high power blender and processing until creamy. Chill. Drizzle over pieces before serving. From WhatRenaEats
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Paleo, Gluten Free, Dairy Free
Yield: 8, 70g (1/4 cup) servings Ingredients: 340g (1 bag) fresh whole cranberries 55g (5 Tbsp.) coconut sugar 250ml (1 cup) water Rind and juice of one orange 1 whole cinnamon stick Directions: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Place the water and coconut sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar. Add the cranberries, orange juice and cinnamon stick to the saucepan and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove from heat. Stir in the orange rind and allow to cool at room temperature then transfer to a bowl and chill until ready to serve. Note: the sauce will thicken as it cools. Paleo, Gluten Free, Dairy Free
From Choosing Chia
INGREDIENTS
INSTRUCTIONS
Submitted by a patient. Originally published on "Choosing Chia." Course Snack
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 11 people Calories 136 kcal Author Feeding Big Ingredients
Instructions
Recipe Notes: If the brittle doesn’t become crispy after it has cooled, put it back in the oven and bake for 8 to 10 minutes more. Store in a glass container for about 3 - 5 days (if it lasts that long) Submitted by a patient from Feeding Big. Serves 4; cooking time 45 minutes
3 bell peppers (chopped) 3 15 oz. cans organic lentils (rinsed) 12 oz. favorite gluten free pasta (Andean Dream fusilli or orzo work well) 28 oz. favorite tomato sauce (homemade or Rao’s marinara) 2 Tbls. fennel seeds Parsley (to taste) Basil (to taste Salt (to taste) Pepper (to taste) Granulated garlic (to taste) EVOO Start to boil water for the pasta. Sautee bell peppers in EVOO until soft. Add pasta sauce, fennel seeds, parsley, basil, granulated garlic, and salt to bell peppers. Add lentils to sauce when sauce is almost done cooking. Cook pasta. Add strained pasta to lentil sauce and mix all together. Submitted by Joe Ferrante |
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June 2020
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