Raspberry lemon crumb pie – gluten free vegan and paleo

Raspberry lemon crumb pie – gluten free vegan and paleo

Sometimes Vlad and I both buy groceries without consulting each other first and our fridge ends up a packed-to-the-brim disaster. This leads to the inevitable act of forgetting about certain ingredients that get shoved to the back. Shameful, I know. So I’m trying to do better, and have been doing weekly clean outs of the fridge, making sure I use what I have on hand before I purchase anything new.

On my most recent fridge-job I discovered a pint of organic raspberries that had been sadly neglected. They weren’t moldy – yet, but were lacking the fresh firmness I expect of my berries. In other words they were perfect for baking with.

I love a crumble, but classic crumbles are typically filled with flour sugar and butter so I skimmed through a few recipes and came up with a version that would suit my dietary needs. This crumb pie is gluten free, grain free, paleo and vegan. It is also contains the perfect ratio of lemony tartness, raspberry sweetness and buttery pastry. It’s a dessert made for rushed mornings or lazy summer nights. Serve it with a scoop of coconut whip cream for something truly indulgent.

Lemon Raspberry crumb pie

Base ingredients:

2 cups almond flour

3 tbsp coconut flour

1/2 cup melted coconut oil

1/3 cup maple syrup

1 tsp vanilla

1/4 tsp salt

zest of 1 lemon

Filling ingredients:

1.5 cups fresh or frozen rasberries

1 tbsp maple syrup

1 tbsp tapioca

juice of the zested lemon

1/4 tsp of salt

Topping ingredients:

1/2 cup finely chopped nuts (pecans or walnuts are great)

1/2 cup reserved base dough

Directions:

Preheat oven to 325

Mix all the base ingredients until well combined and a crumbly dough forms

Reserve 1/2 cup of the mix for your topping and press the remainder into the bottom of a pie pan

Bake at 325 for 10 minutes

While the base is baking, heat the raspberries in a sauce pan, add the remaining filling ingredients and cook on low heat pressing and squishing the raspberries into a jam.

Chop the nuts and mix in with the reserved dough until crumbly.

Remove the base from your oven and allow to cool 5-10 minutes.

Cover the base with the layer of cooked raspberries and then top with the crumbly nut mix. Gently press into the berries.

Return to the oven for 20 minutes. (Perfect chance to whip up some vegan whip cream!)

Allow to cool and serve.

Enjoy!

If you like this recipe let me know in the comments and/or pin it!

Plantain cups – tostones – patacones – grain free – dairy free – vegan – appetizer

Plantain cups – tostones – patacones – grain free – dairy free – vegan – appetizer
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Well, this is my new favorite thing.

Honestly. These are such a treat, and also how cute are they?!

They make perfect appetizers for a dinner party or vegan meet up. Or just do what I did  and make them all for yourself.

I usually bring things I’ve cooked into work to share and get feedback on recipes I’ve created, but I brought these in yesterday and didn’t share a single one.

I kept popping into the break room between clients to sneak bites of these and it somehow made my super busy day so much more bearable.

Today I am making them again, because they are just, that, good.

I really don’t know what to call these.  Tostones are actually a simple dish of crispy, twice fried plantains.  But I wanted to spice them up a bit.

These are made from a base of tostones molded into a mini muffin tin while still hot, stuffed with refried beans, and topped with salsa verde and cashew cheese. Holy yum.

Honestly I would order these in a restaurant.

Use whichever beans you prefer, red beans don’t bother my stomach like black beans do, but I’m sure black beans would be amazing if that’s what you have on hand.

If you still eat dairy you could top these with some crumbled queso fresco, but I love having some fully plant based meals in my arsenal and think cashew cheese works beautifully in this recipe.

If you like plantains, give these a try, this is just one of many ways to enjoy the super versatile ingredient.

Ingredients

Spice mix – zest of 1 lime, 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder

1 large plantain – more on the green side

4 tbsp. coconut oil divided

1/2 cup beans (I prefer kidney)

4 tbsp. salsa verde divided (I prefer herdez brand)

1 clove garlic

3 tbsp. water

Directions

Heat 2 tbsps. oil in a skillet on medium low

Cut the plantains into 1″ pieces and fry on all sided until golden (don’t let them get dark brown turn the oil temp down if needed)

Remove from heat, drain on a paper towel a few minutes and then smash to about 1/4 inch flat with the back of a heavy glass

Add the remaining oil and fry again until golden and crispy

Sprinkle with 1/2 of the spice mix

While still warm use the back of a metal tablespoon to press the plantains into a mini muffin tin, let cool

Add the beans to the pan the plantains were fried in, pour in the spice mix, half of the salsa verde, and the water, fry and mash into a paste

Fill the plantain cups with the refried beans

Drizzle with remaining salsa, sprinkle with chopped cilantro and top with cashew cheese

If you try this recipe and like it please pin it or Instagram it and tag me @tha_wild_sage

Pad Thai – Grain free – Low Carb -Delicious

Pad Thai – Grain free – Low Carb -Delicious
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I love Pad Thai, but not just any version, it has to be the authentic flavor created with a base of Tamarind paste.  Ketchup on rice noodles?  NO THANK YOU.

When people suggest the taste difference between the two methods is barely discernable I scoff.  As someone who doesn’t even really like ketchup on fries there is no way a plate of ketchup-y noodles is going to suffice for the real thing.

The best Pad Thai looks like it barely even has any sauce on it.  The rice sticks are soaked in warm water (never boiled) so they don’t get over cooked and the balance of flavours is so perfect I can polish of a plate without even stopping to realise I have just ingested a full days worth of calories.

I believe it is super important to eat healthy food ninety percent of the time, especially when healing from an autoimmune disease, but I also feel it is important to treat yo self! Subscribing rigidly to diet labels can ultimately set us up for failure and on the rare occasions I find myself eating out in a Thai restaurant, I order the Pad Thai. As long as they can make it gluten free I do the dang thing, no guilt, no shame.

However, when cooking at home I’m pretty serious about avoiding grains and dairy, (aside from the occasional gluten free tortilla chip)  Since ditching most grains my thyroid antibodies have improved, my body composition has improved, I’ve had more energy and I’ve noticed hair regrowth.  Why mess with a good thing?

Yesterday I had a craving for some Pad Thai and decided I would create a version I can eat as often as I like, one that would nourish my body and keep those insulin levels stable.  What I came up with did not taste exactly the same as the noodles from an actual Thai restaurant, but it was very similar, and completely satisfying.  Craving crushed!

Using a combination of zucchini and carrots for the ‘noodles’ kept my palate interested and made the dish look super pretty and colorful.

Ingredients:

Sauce – 1 tbsp. coconut aminos, 1 tsp tamarind paste, 1 tsp coconut sugar, 1 tsp fish sauce, 1 clove grated garlic, salt and pepper.

1 small organic chicken breast

2 carrots

1 zucchini

1 small shallot finely diced

1 egg

3 tbsp. chopped peanuts

1 chopped scallion or garlic chives (green parts)

A few sprigs of cilantro

A lime wedge

Red chilis to taste

2- 3 tbsp. cooking oil

Directions:

Make the zucchini/ carrot noodles with a spiralizer or vegetable peeler

Make the sauce in a mason jar, shake vigorously to combine

*Tip* Make extra and save the excess for future preparations, it lasts about 2 weeks in the fridge

Slice chicken breast into long thin strips, lightly season with salt and pepper

Heat oil in a skillet and sauté shallot

Toss chicken in and cook for 5 – 6 minutes until light brown

Push the chicken to one side and crack the egg into the skillet, stir it around to scramble for about a minute

Add the zucchini and carrot ‘noodles’ to the pan pour the sauce overtop and stir everything to combine

Let it simmer another 1-2 minutes, allow most of the liquid to evaporate but don’t overcook

Drizzle with lime juice, and top with fresh herbs and peanuts

Plate with an additional lime wedge and optional red chilis

Serves 2