- For those that want to add in baking substitutes to their paleo lifestyle!
Mini Blueberry Pies
There is nothing better than having an entire blueberry pie to yourself. It’s even better when it is a guilt free miniature blueberry pie. Even better, these are gluten free, paleo-friendly miniature blueberry pies.
2 cups almond flour, sifted
¼ teaspoon sea salt
2 tablespoons coconut oil
1 free-range egg
2 cups frozen blueberries
1 tablespoon tapioca starch
½ teaspoon of locally harvested raw honey
Using a cupcake pan, without liners, spray the cavities of the pan and the rims of the pan with gluten free cooking spray. Set pan aside.
In a medium bowl, mix almond flour and salt until blended thoroughly. Add coconut oil and egg to the mixture. Mix dough until all ingredients are incorporated and it can be formed into a ball. Separate dough into four equal sized balls.
Press one ball of dough into each cavity. Press the dough up the sides of the cupcake cavities and press the dough over the top and onto the flat portion of the pan. This will make it look like a mini pie. Bake at 350 for 12 minutes or until the crusts edges are browned.
Meanwhile, place blueberries in a microwave-safe bowl. Add tapioca starch and stir thoroughly. Pour in honey and stir. Microwave blueberry mixture for four minutes. Stir contents. Microwave blueberry mixture in one minute increments until it is thawed and thick.
After the crusts and mixture have cooled, remove the crusts from the cupcake pan in the following manner. Place a cutting board lightly over the top of the cupcake pan. Flip the pan and cutting board over rapidly so the cutting board is on bottom. Place it on the counter and slowly lift the cupcake pan to release crusts.
Fill crusts with blueberry filling and enjoy!
Just because you are eating Paleo-friendly and Gluten-free, doesn’t mean you have to go without your favorite foods.
4-5 medium baking apples, peeled, cored and sliced 1/8-inch thick
1 tablespoon fresh lemon juice
1 tablespoon arrowroot powder
1 tablespoon honey
1 tablespoon ground cinnamon
1 Pecan Tart Crust
In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
Fan apples out on top of uncooked crust, forming a circle
Layer more apples over circle and in its center
Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling
Remove foil and cook uncovered for 5-10 more minutes
Serve with Vegan Coconut Whip