Holiday Baking – Paleo Style

The holidays are sure busy times for everyone.   But for me, it just wouldn’t be the holidays without few sweet treats to share with friends and family.  Since I started my paleo journey, I have stayed pretty far away from sweet times and “bread-or cake-like” recipes – even if they were officially paleo compliant.  I guess I have been afraid that it would spur up a craving that has subsided for cookies and breads.  To be honest, today was the first time I ventured into this category of recipes.  But … I just could not resist making a few sweets this week.

So … what did I do?  I broke out my brand new “Against all Grain” cookbook.  First, I mixed up the cookie dough for Christmas Cookies.  While the dough was chillin’ in the refrigerator, I found a recipe for Pumpkin Muffins and Banana Bread.  Both looked irresistible – and I had all the ingredients on hand.  While they had a few more ingredients than my usual choices in recipes, neither was difficult.  And VOILA – they look pretty darn good!

I’m so thrilled to find these healthy alternatives.  Cookies will be ready to ice and decorate when the kids and friends start arriving!


Holiday Baking

Oh, by the way … I wasn’t planning to make pancakes for dinner – BUT I had a half can of organic pumpkin left over and just could not see it go to waste.  I must tell you that even my pancake-loving-non-paleo husband gave this new recipe for Pumpkin Pancakes TWO THUMBS UP!

We will be making this one again.  Maybe this weekend 😉


Pumpkin Pancakes

If you don’t have the Against All Grain cookbook on your shelf hurry up and place your order.  If it wasn’t so late, I would let Santa know you’d like to find under the tree 🙂

Happy Holiday Baking!

Pumpkin Pie that is ORGANIC and delicious!

When I stray from my paleo eating plan, I seem to have the least problems if I stay with organic foods.  So … my family tries to keep me on the straight and narrow.  Even at the holidays!

This year, my daughter brought ingredients to make a fully organic pumpkin pie.  Of course, we made a traditional one, too.  But – guess which one was eaten up?  Yep!  I’m telling you,  there was not ONE bite left of this pie!

We will definitely be making this for Christmas 🙂

Pumpkin Pie

Organic Pumpkin Pie

I’m not sure where she found all her recipes – or how much the ingredients cost – but here is what I found!

The crust:

  • 2 C Organic Pastry Flour
  • ½ tsp. Salt
  • ¼ tsp. Baking Powder
  • ½ C Organic Safflower Oil
  • ¼ C Water

Preheat oven to 325°F.  Put your dry ingredients in the pie pan and mix well with your hands. Add wet ingredients and mix with your hands – until it is blended.  Once it’s mixed, start smooching it out towards the edges of the pie pan. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.

Pre-bake this crust for 10 minutes.

While this is baking, mix up the filling:

  • 1 can Organic Pumpkin
  • 1 1/2 cup Organic Heavy Whipping Cream
  • 1/2 cup packed Organic Dark Brown Sugar
  • 1/3 cup Organic Cane Sugar
  • 1/2 teaspoon salt
  • Organic, Free Range Eggs plus the yolk of a third egg
  • 4 teaspoons Trader Joe’s Pumpkin Pie Spice

Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together. Pour into pie shell.  Turn oven up to 425°F and bake pie at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Just before serving, whip up your creamy topping:

  • 1 Cup Organic Whipping Cream
  • 2 Tablespoons Organic Cane Sugar

Whisk together for 10 minutes – and put on top!  MMMMMMM!