PaleoLove Company
  • Home
  • Shop
    • Beautycounter
  • My Favorites
  • About
  • Retailers
  • Blog
    • Recipes
  • Work with Me
    • Get to Root Cause

Recipes

Pumpkin Spice Cookies

9/23/2021

0 Comments

 
Picture
If you are anything like me, I love a quick and easy breakfast. And better yet a quick and easy recipe. This not so sweet breakfast cookie is packed with nutrients. Plus it is so easy to make and it's gluten free and vegan. So unless you have a nut allergy you'll be able to eat these sweet orange nuggets of fall. 

Read More
0 Comments

It's National Blueberry Pie Day!!

4/28/2021

0 Comments

 
Picture
This Today is National Blueberry Pie Day and Denim Day, see a theme. The irony is I live in Greensboro also known as Jeansboro because of our rich history of textile manufacturing (Wrangler & VF Jeanswear) and denim.  
You will find these great Jeanswear statues all over Greensboro celebrating this status. This project even included our public school system, Guilford County School students submitted designs to be chosen for the 3D statues.  
So in honor of National Blueberry Day I am sharing this vegan, gluten free and grain free blueberry pie. The crust is even includes 3/4 cup of Blueberry Bliss, which is my husband's favorite flavor of granola that I make. Well maybe, I am working on a new flavor he is also really enjoying, this one includes vegetables. WHAT??!! Yes vegetables but that is a blog post for another time. ​

Picture
I will warn you ahead of time, this pie will not last long in your house if you have blueberry lovers like I do.  
​This pie will take you about 20 minutes prep time. 
Total baking 40 minutes. 

Ingredients: 
  • Crust:
  • ¾ cup munch
  • ¼ cup coconut flour
  • 1 tbsp tapioca flour
  • 1 tbsp coconut sugar
  • 1 flax egg or chicken egg
  • 1 tbsp cold lard or cold coconut oil
  • Filling:
  • 6 cups fresh blueberries
  • 1/4 cup honey
  • Zest of one lemon
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup arrow flour/starch
  • Juice of one lemon
  • 2 TBSP water

To make the crust, mix lard or coconut oil into flour mixture until it is clumpy. Then gently stir in coconut sugar and flax egg or chicken egg.  Roll out between two pieces of parchment paper or wax paper. Put pie pan over dough and flip. Don’t worry about cracking, you can press it back together.  I had left over pie crust, so I made heart shaped crusts to place on top after I finished the pie. You will need to bake those on a separate pan. Bake at 375 for 15 minutes

To make the filling place blueberries, honey, lemon zest, vanilla, salt, and cinnamon in a large saucepan. Place arrowroot starch, lemon juice, and water in a container with a tight-fitting lid. Shake it vigorously to combine.  Then add that to the saucepan.

Heat saucepan on medium. As it cooks, mash the berries gently. (Leave some berries intact.) Continue to mash and cook for 5 minutes. The liquid will go from pink to lavender, finally to a rich blueberry color. Cook for a few more minutes until it thickens.

Fill the crust with blueberry filling.  Bake for 30 minutes. If you are making a 2-crust pie, be sure to cut vents into the top crust before baking. 

​Let the pie cool completely before serving. Refrigerate pie after it cools. 
0 Comments

Pie, who LOVES PIE??? I Do!!! Do you??

7/17/2019

0 Comments

 
Last month (in March, specifically March 14th)  did you celebrate pi day by making a pie? Do you have a crust that you love? Did you know that our tasty granola makes a awesome crust. On Pi day we made the following chocolate cream pie. nom nom nom Think I need to make a new pie. 
Picture
This pie is easy and quick to make.  In a  few hours you too can be eating chocolate cream pie. ​Just get out your blender or food processor, Momma's Mammoth Munch granola - flavor of your choice. I used Cacao Crunch in this pie. But Golden would work perfectly too.  If you need a bag hope on over to our shop and order yourself a bag. Other items you will need: 
  • nuts, almonds, pecans or walnuts whatever you have on hand
  • dates
  • full fat coconut milk in the can
  • maple syrup
  • cocoa or cacao powder
  • potato starch or arrowroot flour 
  • whip cream
  • chocolate bar for the shavings. We used Lily's stevia sweetened chocolate because we are trying to stay low in sugars.
  • sea salt 
  • vanilla 
Picture
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. 
​
0 Comments

Low Sugar . . . .Breakfast Cookie

7/17/2019

0 Comments

 
Picture
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.  
​​
0 Comments

Mammoth Treats

7/17/2019

1 Comment

 
Picture
​​
  • 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. ​
Picture
Great after dinner treat with a cider while puzzling. Share how you enjoy your treats.
1 Comment

    Archives

    January 2022
    September 2021
    April 2021
    March 2021
    July 2020
    October 2019
    July 2019

    Categories

    All
    Almond Cow
    Blendtec
    Blueberries
    Blueberry Bliss
    Breakfast
    Desserts
    Dips
    Fall
    Main Dish
    Pumpkin Spice
    Sourdough
    Vegan

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Shop
    • Beautycounter
  • My Favorites
  • About
  • Retailers
  • Blog
    • Recipes
  • Work with Me
    • Get to Root Cause