​Growing up I never liked pumpkin pie. It was too weird looking for me. I much preferred the fruit filled pies, mainly apple pie with ice cream, then later with cheddar cheese. I do miss apple pie with cheddar cheese. I might have to try it someday with a vegan cheese or maybe a goat version. I am tolerate goat cheese more than cows cheese. Which is funny since I spent so much of my youth in Wisconsin the dairy state. Even went to school at University of Wisconsin- Madison which has a dairy science major and a farm on their campus. When I was an undergrad there, every semester we lined up at the barn to get our registration forms to then proceed to the various buildings to register for classes.  Can you tell I went to school pre-internet!! At any rate I digressed, I know LOVE pumpkin pie. I even had a favorite pumpkin I made every year. However last year when I my husband was diagnosed with an egg allergy I need to make a change. 

I have discovered that Momma's Mammoth Munch makes a great pie crust. This summer I made a blueberry pie with the Blueberry Bliss flavor. It was delish!!! So this fall I decided to make our pumpkin pie using the limited release flavor of Pecan Pumpkin Spice.  Oh my the crust is so crunchy, yet flaky. It's the perfect compliment to a nice creamy pumpkin pie. 

Ingredients: 
Crust: 
3/4 C Momma's Mammoth Munch Pecan Pumpkin Spice
1/4 C coconut flour
1 tbsp tapioca flour
1 tbsp coconut sugar
1 flax egg (1 tbsp ground flax + 2 tbsp of warm water)
1 tbsp cold lard

Pulse the Momma's Mammoth Munch until it resembles a flour. Be careful not to go as far as making it into a nut butter. Combine Momma's flour with rest of the dry ingredients. Cut the lard into the flour mixture until is resembles pea size balls and it looks crumbly. Next mix in the flax egg. Roll out between to pieces of parchment paper. Then flip the dough onto the pie pan. Gently tap it down. Don't worry about any tears just pat the tears down. The dough is sticky enough to solve that problem. 
Bake in 350 oven for 15 minutes. 

This recipe works great for a blueberry pie using Blueberry Bliss.  The Cacao Crunch makes a great chocolate cream pie crust. 

Recently we have been craving a nice crunchy fish fillets or chicken tenders. Think fish sticks or chicken tenders. It has been on of the foods my family has missed since we've had to pull corn out of our diets.  So I decided to try using the golden granola as a coating. Oh my. . . . . it was AMAZING!!! So tasty, crunchy, mouth satisfying. 

Crust:
1 1/2 cups of Momma's Mammoth Munch, any of our flavors work.
1 cup of pecans, walnuts or almonds
1 cup of pitted dates
 Pulse in the nuts in food processor or high speed blender until you get a coarse mixture.  Slowly blend in the dates until you get a sticky mixture, that sticks together without crumbling. If it's to dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside while you make the filling. 

Filling
13.5 oz can of full fat coconut milk
1/4 cup of maple syrup 
2/3 cup cocoa powder 
1 tablespoon of potato starch or arrowroot flour/starch
dash sea salt
1/2 tsp vanilla extract 
Use only the cream from the can of coconut milk. Whisk the milk to break up the clumps, then whisk in the powdered cocoa, maple syrup, salt and vanilla extract.  Then pour in the crust spread evenly, refrigerate for 2 hours  or more before serving. Use whipped coconut cream or purchase a can of reddi whip coconut milk. 
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Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack. 
Heat oven to 350º degrees

• 2 bananas - green tipped ones are lower in sugar if you watching your sugar consumption (I've also used 1/2 cup of pumpkin puree instead of a banana)
• 2 tablespoons of melted coconut oil
• 1/4 cup of coconut flour
• 1/4 cup of tapioca flour 
• 1/4 cassava flour or substitute almond flour 
• 1 1/4 cup of Momma's Mammoth Munch
• 2 teaspoons of baking powder

Mash the banana and coconut oil set aside. Mix the dry ingredients  then combine with wet ingredients. Scoop out dough and make into palm size balls. Flatten the balls into 1 inch discs. Bake for 15 minutes in a 350º oven.  Cool for 5 minutes before removing from pan and eating. Store uneaten cookies in the refrigerator or freezer.  
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• 1 dark chocolate bar (I used Divine 85% cacao)
• 1 dark chocolate baking bar (I used Ghirardeli) 
• 2 teaspoons melted coconut oil or MCT
• 2 teaspoons of nut butter (cashew, almond, coconut manna or peanut)
• 2 Tablespoons of Momma's Mammoth Munch
• 14 mini muffin cups

Melt the chocolate bars on the stove top in a bowl over a pot of water (i.e. double boiler) or in the microwave. Mix well, pour in enough to cover the bottom of the muffin cups, let cool for 5 minutes, then top with a dollop of nut butter and more melted chocolate. Top with a 1/2-1 teaspoon of munch, sea salt, cacao nibs and dried fruit if you desire. Keep in the refrigerator for 2-3 weeks or in the freezer for up to 3 months. Make sure they are in a covered dish. ​