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!

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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 😉

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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!

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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!