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Recipes
Pumpkin Mousse, Paleo
By seamline
For a thick, luscious result without eggs or dairy, I set coconut milk and pumpkin purée with gelatin
- 1 cup light coconut milk or homemade coconut milk
- 4 tsp. gelatin (I recommend this grassfed gelatin) Use 2 tsp. if using full-fat coconut milk
- 1/2 cup pumpkin puree
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. cinnamon
- Large tablespoon of raw honey, to taste
Pumpkin Chiffon Pie
By seamline
Janey's recipe Brought to Thanksgiving 2015 PIe - I used gluten free ginger snaps, non-dairy margarine and non-dair...
- GINGERSNAP CRUST:
- Combine:
- 1-2/3 1-2/3 22-25 cup gingersnap crumbs (about 22-25 gingersnaps, depending on brand)
- 1/4 1/4 1/4 cup melted butter
- 1/4 1/4 1/4 cup sugar
- 9-inch into bottom and sides of a 9-inch pie plate. Chill.
- FILLING:
- 1 in top of double boiler, or heat in microwave, 1 cup canned or cooked pumpkin
- Use double boiler for the next step:
- Put heated pumpkin in top of double boiler (and water in the bottom of the double boiler)
- to pumpkin:
- 4 4 4 egg yolks
- 1 1 1 cup milk
- 2 2 2 Tablespoons butter
- Add the following dry ingredients which you should mix together first before adding:
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp ginger
- 1/4 1/4 1/4 tsp nutmeg
- 1 1 1 tsp cinnamon
Brownies, Chocolate Sweet Potato
By seamline
Paleo aka I want to Marry You Brownies
- 3 eggs
- 1/4 cup maple syrup, or more to taste
- 1/2 cup melted coconut oil + extra for greasing
- 3/4 cup almond meal
- 1/3 cup cocoa powder
- 1 t baking powder
- 1 cup cooked sweet potato
- Optional: chocolate chips for topping
Coconut Panna Cotta
By seamline
This coconut panna cotta is a quick dessert to throw together, but it’s sure to impress your loved ones
- 1 (13.5 oz) can full-fat coconut milk (this brand is BPA-free)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon grass-fed gelatin (I used this brand)
Paleo Cheesecake with Raspberry Compote (no bake)
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By seamline
Notes: Good luck finding an 8″ spring form pan
- On the preparation:
- For the crust:
- 1/2 cup 1/2 cup raw pecans
- a little more than 1/2 cup soft pitted dates
- 1/4 cup 1/4 cup raw flaked coconut
- tiniest pinch of sea salt
- For the Raspberry Compote:
- 1/2 cup 1/2 cup of raspberries
- 1/4 cup 1/4 cup of water
- 1 tsp 1 tsp of raw honey
- 1/2 tsp. 1/2 tsp. of vanilla extract
- dash a dash of almond milk (or you could use coconut milk)
Gingerbread, Billie’s from Delicious!
By seamline
In Ruth Reichl’s novel “Delicious!,” lead character Billie Breslin gets a job by preparing this gingerbread c...
- CAKE
- Butter (for the pan)
- Flour (for the pan)
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole cloves
- 1 tablespoon whole cardamom seeds
- 1 stick cinnamon
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs plus 1 extra yolk
- 1 cup sour cream
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 inches (2 large pieces) fresh ginger, grated
- Grated rind of 2 to 3 oranges (enough to make 1 1/2 teaspoons)
- SOAK
- 1/2 cup bourbon
- 1 1/2 tablespoons granulated sugar
- GLAZE
- 5 teaspoons orange juice
- 3/4 cup confectioners’ sugar, sifted into a bowl
Shake, skinny
By seamline
from Richard Strausz
- 3/4 cup Almond Milk
- 15 about 15 ice cubes
- 1/2 tsp Vanilla
- 1-2 Tbsp unsweetened Cocoa powder
- 1/3 of a Banana
Perfect Pie Dough
By seamline
Prep: 15 minutes Cill: 1 hour Makes: 1 9” pie crust
- 1 C. all purpose flour
- 1/4 c. whole wheat flour
- 1/8 t. baking powder
- 1/4 t. sugar
- 1/8 t. salt
- 5 T. chilled, unsalted butter, cut into small pieces
- 3 T. 1/3 less fat cream cheese
- 2 T. very cold water
- 3 t. fresh lemon juice
- All purpose flour to roll out dough
- Cooking spray
Flourless Gingerbread Cookies
By seamline
I used cashew butter in my recipe for it’s mild flavor and buttery texture
- 1 1/4 cup cashew butter (or nut butter of choice)
- 1/4 cup maple syrup
- 1 T blackstrap molasses
- 1 heaping tsp cinnamon
- 3/4 tsp ground ginger
Cranberry Spinach, Hot Salad
By seamline
1. Heat coconut oil in a skillet (cast iron works well here) over medium-high heat
- 1 1/2 Tbsp extra virgin coconut oil
- 2 cups kale, chopped
- 3 cups fresh spinach
- 1/4 cup dried cranberries
- 2 Tbsp sliced almonds
- 1-2 Tbsp water