egg-free

Egg-Free, Paleo Pumpkin Pie

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Pumpkin pie is my favorite pie; in fact it’s basically my whole family’s favorite pie. When I set out to make an egg-free, paleo pumpkin pie I went through a few rounds of pies before I finally got it perfect. On my finally pie, the one where I knew I’d figured it out, I ate a slice before I went to bed convinced that it would be there for breakfast when I woke up.

It wasn’t. The culprit? My brother! I was not happy…he ate the whole pie while I was sleeping! Thankfully it was easy enough to whip up another one.

Here is a quick and easy recipe for egg-free, paleo pumpkin pie.

INGREDIENTS

15 ounce can of pumpkin puree
1/4 teaspoon salt
1/4 cup honey
3 tablespoons coconut sugar
3/4 cup coconut milk (remove the cream from the can first adding it to a measuring cup then add remaining liquid until you have 3/4 cups needed for the recipe)
1 1/2 tablespoon pumpkin pie spice
2 teaspoon tapioca flour
gelatin egg (1 tablespoon gelatin, 1/8 cup hot water)
1 pie crust (our coconut pie crust goes great with this)

RECIPE

In a food processor combine everything except the gelatin egg and pie crust.
Pour mixture in a saucepan and heat over low heat for 10 minutes. (you can expect to see an occasional bubble and steam but you do not want a stream of bubbles)
In a small bowl whisk together gelatin and hot water. (add gelatin to water quickly while whisking)
Add pumpkin mixture and gelatin egg to food processor, process until combined.
Pour mixture into pie crust and place into fridge.
Let set for 2 hours.
Serve when ready.

This pie is simple to make and after your first time or two you won’t even need to think about it. Not to mention that when I make this I only usually need to pick up pumpkin as I have everything else in my house, you probably have most of the ingredients too.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Pizza Crust

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During our Gluten Free Fair Demo at the beginning of the month I was able to share with a few individuals my fantastic paleo pizza crust. Now I get to share it with you and I couldn’t be happier! This pizza crust is packed with flavor thanks to the seasoning included in it, not to mention it’s also egg-free.

I top my pizza with pizza sauce, cherry tomatoes, bacon, basil and some spicy peppers but top yours with whatever you like. Also, if your primal and you’re allowed to have a little dairy consider Kerrygold’s Dubliner Cheese to top your pizza. Using a citrus grater with the cheese is a great way to reduce how much cheese you end up using because it makes it look like you’ve put more on your pizza than you actually have.

INGREDIENTS

1 tablespoon ground flax seed + 3 tablespoons warm water (egg replacer, if you’d like to use egg simple exchange this for 1 egg)
1/2 cup warm water
1 clove garlic, diced
1 cup + 1 – 3 tablespoons tapioca flour
1/3 cup coconut flout
1 teaspoon salt
1 teaspoon Italian spice
1/2 cup olive oil

*special note: you will want to have a silicone cutting board handy if you have one.

RECIPE

Preheat the oven to 425°F.
Mix 1 tablespoon flax-seed and 3 tablespoons water, then let it sit for about 10 minutes until the water is absorbed(egg replacer).
Add the garlic and 1/2 cup water to the bowl and set aside.
Mix the 1 cup tapioca flour, coconut flour, salt and Italian seasoning in a small bowl until thoroughly combined.
Add the flax-seed mixture, garlic/water mixture and olive oil to the dry ingredients. Combine until you get the consistency of thick mashed potatoes.
Add 1 tablespoon of tapioca flour at a time and incorporate until the mixture becomes drier, like play dough.

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Place a piece of foil over a pizza sheet.
On a silicone cutting board, place the dough ball and begin to flatten it into a circular shape(if you don’t have a silicone cutting board I would do this on foil, it’ll work about the same). Use a rolling-pin if needed (you may want to dust in tapioca flour if the dough begins to stick), roll out the crust to be about 1/8-inch thick.
Place the pizza sheet foil side down on top of the crust, then flip.
Slowly peel away the board so that only the crust is left on the foil/pizza sheet.
Cook for 12 to 15 minutes until you reach your desired crispness. You can then cover with toppings and cooking for a few minutes longer until the toppings are warm.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Paleo Rice Pudding

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I love rice pudding. However, an egg allergy and being Paleo tends to get in the way of me enjoying this treat. The following is an egg-free, Paleo version of this classic dessert.

INGREDIENTS

3/4 cup coconut milk
2 tablespoons Chia seeds
1 tablespoon honey
1/4 teaspoon cinnamon (optional)

RECIPE

Add coconut milk, Chia seeds, honey and cinnamon to a bowl.
Mix thoroughly.
Place in the fridge for 1 hour, then serve.

Yes it’s really that simple!  It’s also that delicious.

I hope you enjoy this delicious treat!

 

Melissa Van Dover

@mvandover | melissavandover.com