THE BEST PUMPKIN PIE - NO BAKING REQUIRED!

INGREDIENTS:

2 cups (preferably organic) pure pumpkin puree
1 cup coconut cream from 1 can
1/3 cup coconut oil
1 tablespoon 100% pure maple syrup (strictly optional - if sugar of any kind is a problem for you, delete this ingredient.)
1/4 teaspoon liquid vanilla stevia
1/8 teaspoon kosher or Himalayan salt

2 teaspoons (preferrably organic) Pumpkin Pie S[ice

1 Pre-baked and cooled Almond Flour Pie Crust

METHOD:

In a medium pot, melt coconut cream and coconut oil until liquefied.

Stir in the pureed pumpkin until mixture is very warm.

Transfer the mixture to a high speed blender like a Blendtec or Vitamix on high seed and blend until
very smooth.

Blend in vanilla stevia, pumpkin pie spice and salt.

Transfer mixture into a pre-baked, cooled Almond Flour Pie Crust.

Refrigerate for at least 2 hours.

1. 
   

Lemon Cupcakes

Spring! Baking! Lemons!

Very basic recipe that takes minutes to put together!

Enjoy.

Ingredients:

2 cups almond flour

2 teaspoons aluminum free baking powder

1/3 to 1/2 cup Erythritol/Stevia blend (available at Bulk Barn) or equivalent sweetener, i.e., Swerve

1/4 teaspoon kosher or sea salt

the zest of 1 lemon

1/2 cup (1 stick) organic butter, melted

4 organic, free range, antibiotic-free eggs

1/3 cup freshly squeezed lemon juice

Preparation:

Preheat oven to 350 F

1. Line a muffin tin with silicone baking cups or paper liners.
2. Mix all dry ingredients together by pulsing them in a food processor.
3. Add the wet ingredients and combine thoroughly.
4. Separate into muffin tins (about 1/2 to 2/3 full) and bake for 15 to 20 minutes

A nice topping is a "sweetened without sugar" meringue (shown here).

You can vary this recipe by using water instead of the lemon juice (omit the lemon zest) and adding 1 teaspoon vanilla.  This can be frosted with a "sweetened without sugar" buttercream recipe.

Wild Orange Pound Cake

My niece gave me a tiny bottle of dōterra Wild Orange Essential Oils the other night.  I used it in the following recipe, and I LOVED the results.  Thanks, Patty! This is a VERY moist cake, despite the coconut flour, so be sure it is completely baked before you take it out of the oven.  (See Method)

Another  note: You can't use all brands of essential oils internally. This is what makes dōterra stand out in terms of purity and quality. However it can be unsafe to use just any oil that way.  Read labels and do some research before you do anything  crazy.  By the way, this recipe would be delicious if all you added was some orange zest.

Also, for those who have had unhappy results with my Maximized Lemon Pound Cake recipe, I apologize. I did not have trouble with the "falling apart" issue the first time I made it, although I heard from those who did. Believe it or not, I have been trying to find the solution to that problem ever since!  I have deleted that recipe from this Blog, and I think you will find this a much improved final outcome. We were extremely pleased.



Frankly, I think this beats Starbucks Lemon Loaf by a mile!

Enjoy.

Ingredients:

2 ½ cups Blanched Almond Flour

1/3 cup Coconut Flour
8 Extra Large Organic Eggs
7 oz Organic Cream Cheese
8 T Organic Butter (1 stick)
1T Vanilla Extract 

5-9 drops Wild Orange Essential Oils
2 t Baking Powder
½  t Salt
1/3 cup Stevia/Erythritol blend (Available at Bulk Barn)

Method:

In a stand mixer, or a mixing bowl mix with an electric mixer on high, beat the butter with the stevia/erythritol blend until well mixed.  Add the cream cheese; then add the eggs one at a time. Add the vanilla, then the essential oils.  Next add all the dry ingredients and mix until well combined.  

Get the mixture right into a well-greased loaf pan.

Bake @350 for 50 to 60 minutes until golden brown on top. 

Using a cake tester ENSURE THAT CAKE IS COMPLETELY DONE THROUGHOUT.  You may want to lightly cover the top with a tent-piece of aluminum foil for the last few minutes.

Cool Completely before removing from the loaf pan.

Serving Size: 10

CHOCOLATE ZUCCHINI BREAD

It's that time of year.  Zucchini is over-running your garden beyond your wildest expectations.  Here's a recipe to utilize that gorgeous ingredient that I think you'll really enjoy.

Ingredients
2 1/4 cups blanched almond flour (not almond meal)
1/4 cup coconut flour
1/2  cup cacao powder
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
5 large eggs
4  tablespoons (1/4 cup) coconut oil, room temperature
1 cup monk fruit/erythritol blend sweetener
1 1/2 cups zucchini, grated and drained/squeezed to dry out
1/2 cup chopped walnuts (optional)

Instructions
In a food processor combine almond flour and cacao powder.
Pulse in salt and baking soda.
Pulse in eggs, coconut oil, and sweetener.
Briefly pulse in zucchini. (Add 1/2 cup walnuts now if you prefer.)
Transfer batter to a coconut-oil-greased 6.5 x 4 inch medium (preferably glass) loaf pan.
Bake at 350° for 60-65 minutes. Loaf is done when cake tester comes out clean.
Cool for 2 hours.
Serve

KEY LIME INDIVIDUAL CHEESECAKE DESSERTS

This recipe is simple, elegant, and so easy to prepare. Make the crust (2 ingredients), blend all other ingredients in a high speed blender or food processor, and done!
Enjoy!

Ingredients:

1 cup raw almonds

4 tablespoons (1/4 cup) melted coconut oil

1 cup raw cashews soaked in very hot water; then drained.

1 can full fat coconut milk (well shaken)

1/2 cup melted coconut oil

2 droppers-full of liquid stevia

4 limes, juiced and zested. This should yield approximately ⅓  to ½ cup of juice.

Method:

Line a JUMBO muffin tin with 6 jumbo cupcake liners and set aside. NOTE: It is best to DOUBLE the cupcake liners as this is a wet batter before it chills.

Place the almonds and melted coconut in a food processor and blend until the mixture is crumbly and sticks together when pinched between your fingers.

Place 2-3 tablespoons of this almond mixture in each lined muffin cup and press down to form a mini “crust.”

Place the muffin tin in the freezer for 15-20 minutes while you prepare the filling.

In a high speed blender or in a food processor add the drained cashews, coconut milk, stevia, lime juice, melted coconut oil and most of the lime zest.  Reserve some lime zest for garnishing the top of the mini cheesecakes.

Puree the mixture until smooth. Taste the mixture for tartness and adjust stevia if necessary. (Limes can be tricky.)  Pour the mixture into a measuring cup to make the next step easier.

Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts.  Top with lime zest and chill in the refrigerator for approximately  4 to 6 hours to harden.  

Keep chilled until ready to serve.

Enjoy.

GINGER COOKIES

Ginger Cookies have a power over me at this time of year. I will be living my best life, minding my own business, and pow!  Out of nowhere a Ginger Cookie appears in front of me, calling my name so loudly that it deafens me to all my healthy intentions and practices. The last time I ate one (two weeks ago), I vowed to write a GOOD FOOD recipe for a sugar free, grain free version, and here it is.  

I have used a Stevia-Erythritol blend for the sweetening of this cookie.  According to B.J., Erythritol is the best of all the sugar alcohols.  I have sampled it in other recipes and I find it does not upset my stomach, as does Xylitol.  Furthermore, I wanted a snappier Ginger cookie than I could achieve with Stevia alone, so I was willing to take a chance on this blend, which, by the way, is available at the Bulk Barn.
Enjoy.

Ingredients:

2 1/4  cups blanched almond flour

1/4 cup Pumpkin Spice Blend

1/2 teaspoon ground ginger

1/4 teaspoon kosher or sea salt

1/4teaspoon aluminum free baking soda

1 cup chopped raw pecans

1/2 cup organic butter, roon temperature

1/2 cup Stevia-Erythritol Blend, plus a tiny bit extra for sprinkling

1 tablespoon pure vanilla (no sugar – check the label)

Preparation:

1. In a stand mixer, or using an electric hand held beater, combine the butter and stevia-erythritol blend. 
2. Add the remaining ingredients and mix again until all the ingredients are incorporated.
3. Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter. 
4. Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
5. Place the slices on a baking sheet lined with a clean piece of parchment paper.
6. Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes. 
7. Sprinkle with additional Stevia-Erythritol blend while the cookies are just out of the oven.
8. Cool and serve. 

Makes 24 cookies
Note:  Image credit Martha Stewart

RAW VEGAN CARROT CAKE TRUFFLES

It seems all of the recipes I found online for these tasty dessert bites use medjool dates to sweeten and hold the ingredients together.  Do not misunderstand.  Medjool dates make many recipes sweet and creamy and delicious, but I don't want to use them because they are so high on the glycemic index (which means the sugar content is sky high). So I got out my food processor this morning and started experimenting. The finished product had to be completely legal on "The Advanced Plan," and delicious enough for everyone.  Here is the recipe.

Enjoy.

INGREDIENTS

3/4 cup unsweetened shredded coconut

3/4 cup any nut you have on hand (walnuts, almonds, pecans)

4 small carrots, peeled and chopped into 2-3 inch pieces

1/4 cup hemp seeds

1/4 cup almond butter

1/4 cup gently melted coconut oil

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 - 1/2 tsp ground ginger

1 tsp pure vanilla extract

2 droppers full of liquid stevia (I used vanilla stevia, so I omitted the vanilla extract.)

Note:  If you really don't like stevia, use an amount of xylitol to achieve the same sweetness.  I would love to give you a measure, but I really don't like xylitol, so my experience with it is limited.  I can tell you that two droppers full of vanilla stevia is very sweet. Make this recipe your own by tasting and adjusting the sweetness as needed.

METHOD

Place all ingredients in a high powered food processor and process until fully combined.

Form mixture into 1 inch balls (bites) and roll in a little cinnamon or a bit more unsweetened shredded coconut.

Chill for a few hours or overnight.  You can freeze the chilled bites in an airtight container in the freezer for a few months, but I guarantee they won't last that long.

Recipe yields approximately 24 "bites."

RAW VEGAN LEMON BALLS

I love all the raw dessert balls you can find these days.  I especially love the lemon flavor.  These could not be easier. . .  or more delicious.  Here's the recipe.

INGREDIENTS
1 1/2 cup almond flour
1/3 cup organic raw coconut flour
1/2 teaspoon pink himalayan salt
1 – 2 droppers full of liquid stevia
3 organic lemons (fresh squeezed juice)
2 teaspoons organic vanilla extract
1/4 cup organic coconut oil (melted/liquid)

PREPARATION
All ingredients in the food processor. Whizz it up.  Use a mini ice cream scoop to form balls.  Drop balls into unsweetened shredded coconut. Roll.  Chill.
Enjoy.

VEGAN VANILLA ICE CREAM

I made this for dinner this evening.  Could NOT be simpler.

2 cups water (next time I will use Coconut Water)
1 cup raw cashews
1 Tablespoon Vanilla extract
1 dropper liquid stevia

First into the Blendtec (high speed blender)
Then into the Ice Cream maker
Done and done
Delicious

Enjoy

Black Bottom Strawberry "Cream" Pie (Raw Vegan - but the Kids will NEVER know it)

This recipe takes approximately 15 minutes to prepare.  I can't seem to keep it in the fridge. Everybody enjoys this "creamy" strawberry pie.  I hope you will too.

Ingredients

Crust:

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

Optional:  Chocolate “Bottom”:

3/4 cup stevia-sweetened melted chocolate. 
NOTE: To be on the safe side, to sweeten melting chocolate, use approximately 1/8 of a teaspoon of Powdered Concentrated Stevia, such as KAL brand or NOW brand. Depending on "How liquid" your brand of liquid stevia drops are, liquid stevia may sieze melting chocolate. . .not good)

Filling:

2 cups fresh strawberries (or raspberries) 

1 cup raw organic cashews

2 teaspoons vanilla extract (If using Liquid Vanilla Stevia, you need not add this.)

1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure concentrated stevia powder 

1 pinch salt

1 cup coconut oil, melted

Method

1.) Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly. 

2.) If adding the "Black Bottom," pour the melted chocolate over the crust and cool in the fridge while you prepare the creamy strawberry filling.

3.) Place all filling ingredients into blender or food processor and blend until smooth and creamy. 
4.) Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Enjoy!

Delectable Pumpkin Bread - Wheat Free and Sugar Free

This might be my new favorite use for almond flour and for pumpkin puree. The batter is made in a food processor in record time!
However, let's do the "Notes" first:
1.)  The pumpkin bread is easier to remove from the loaf pan if you let it cool for about an hour.  This is only an assumption on my part, since the warm loaf was far too appealing for me to wait.  Delicious warm or cold! (I'm thinking toasted, for breakfast. . .)
2.)  I enjoyed the process of making my own pumpkin puree, following Elana Amsterdam's easy recipe.  I am sure you would have wonderful results using 1 cup of any good organic pure pumpkin puree.
3.)  This recipe, like so many of my favorite almond flour recipes, is adapted from one I found at Elana's Pantry.
Enjoy.

2 cups blanched almond flour
1/2 teaspoon kosher or sea salt
1 teaspoon baking soda
2 tablespoons good quality ground cinnamon
2 teaspoons ground nutmeg (If you can grate your own nutmeg, use less)
1 teaspoon ground cloves
1 cup roasted pumpkin puree
1/8 teaspoon "Kal" brand or "Now" brand concentrated powder stevia
6 organic eggs

Preheat the oven to 350 degrees.

Combine almond flour, salt, baking soda, and seasonings in a food processor.  Pulse to mix.

Add the pumpkin puree, the stevia, and the 6 eggs to the mixture, and process for approximately 2 minutes.

TASTE the batter.  IF you want to add seasonings or stevia, do so.  (When I made my roasted pumpkin puree, I used a Grey Ghost organic squash, which has a sweeter taste to start, so I did not need to add anything.)

Pour the batter into a glass loaf pan and bake for 45-55 minutes. You will have a wet batter, and your end product will be moist when it has cooled.

RASPBERRY CREAM PIE - RAW, VEGAN & ORGANIC

This recipe is da bomb!  It takes less than 10 minutes to prepare.  And yes, this is Vegan.  The "cream" comes from raw organic cashews.  The only drawback is waiting for the pie to chill.  This will take two to three hours in the refrigerator. Well worth the wait!

I wish I could say it is my own creation, but I can't.  I must give all the credit to Christel, a fellow admirer of Sarah Shilhavy @ Free Coconut Recipes.  I have adjusted the recipe so that it meets the requirements of the Maximized Living Advanced Plan - using liquid stevia instead of honey, for instance; and I should also mention that the original recipe was for STRAWBERRY CREAM PIE, and I changed that, too.  This was to meet the requirements of Dr. Cliff, who does not eat strawberries, so if you are so inclined, feel free to switch out the berries. Just make SURE the berries are organic.  Conventionally grown berries are loaded with pesticides.  Just don't eat them.

I am including a link to Sarah Shilhavy's website, so you can watch her prepare this recipe, all in a high speed blender, in less than 5 minutes.  Just be sure to use the "Maximized" ingredients below.

Enjoy!

Preparation time: 5 minutes

Servings: 8 servings

Crust:

• 3/4 cup crushed raw pecans or walnuts
• 1/4 cup dried unsweetened shredded coconut

Filling:

• 2 cups fresh raspberries (or strawberries)
• 1 cup raw organic cashews 
• 2 tablespoons vanilla extract
• 1 to 2 droppers full of liquid stevia (to taste)
• 1 pinch salt
• 1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

CINNAMON ICE CREAM

Here is a wonderful recipe that I found on a great website, "Tropical Traditions." I have mentioned this site before, because they feature coconut, a massively healthy ingredient. I only made tiny changes, but essentially the recipe below is directly from Tropical Traditions: 

• 27 oz full fat coconut milk (In Canada, that's just under two cans, but I used two full cans. . .you can never have too much coconut milk)
• 2 egg yolks
• 2 droppers full of liquid stevia.  You can use powdered stevia.  You are going for a sweetness factor equal to approximately 1/4 to 1/2 cup of sugar. 
• 2 tablespoons melted grass fed butter, (if you can not get grass-fed, organic is the next best option) 
• 2-3 teaspoons cinnamon
• 1 teaspoon pure vanilla extract - check the label to ensure there is no sugar in the ingredients
• 1/8 teaspoon kosher or sea salt

Add all ingredients to a blender and blend until smooth.  Pour the blended mixture into an ice cream maker and follow manufacturer's directions.  I have an older ice cream maker, so I turned it on and added the mixture about 5 to 10 minutes before we sat down for dinner.  By the time we were ready for dessert, dessert was ready!

Enjoy.

PECAN SHORTBREAD COOKIES

I have had this recipe in my notes for so long, I honestly don’t know where I found it.  I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be. 

Enjoy!

Ingredients:

2 ½ cups blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon aluminum free baking soda

1 cup chopped raw pecans

½ cup organic butter

1/8 teaspoon Now brand or Kal brand stevia

1 tablespoon pure vanilla (no sugar – check the label)

Preparation:

1.       In a stand mixer, or using an electric hand held beater, combine the butter and stevia.  Add the vanilla and mix again until all three ingredients are incorporated.

2.       In a separate bowl, combine all the dry ingredients, including the pecans.

3.      Combine the butter mixture with the dry ingredients.

4.      Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter. 

5.      Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.

6.      Place the slices on a baking sheet lined with a clean piece of parchment paper.

7.      Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.

8.      Cool and serve. 

Makes 24 cookies

KEY LIME SQUARES

IT'S A SPRING THING

This recipe could easily fill a small glass pie plate, so it can be presented as Key Lime Pie or as Key Lime Squares.  I made the squares so the portions were a little bigger!

Top with some freshly whipped organic cream.  

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the key lime topping mixture:

Key Lime Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lime

1/2 cup freshly squeezed lime juice

Note:  I added two drops of green food coloring, but I would not recommend doing this if you do not have high quality, "no-sugar-or-preservatives-added" food coloring.

Combine all the key lime topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the topping mixture over the crust and return the crust and topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through- about another 30 to 45 minutes. Cut into squares.

Freezer Fudge

OMG! Fudge that tastes like the inside of our Almond Butter Cups. . . .

Enjoy.

Servings: Fills an 8"x8" pan
Preparation Time: 10 minutes + 1 hour chill

• 2 cups raw creamy almond butter (unsalted)
• 1/2 cup coconut oil, softened
•  1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder - (sweetness To YOUR TASTE!)
• 1 teaspoon kosher or sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.  I use a stand mixer with a paddle attachment.  

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

This recipe is adapted from a tropicaltraditions.com recipe.  Enjoy.

VEGAN Pumpkin Pie

Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!

Read through to get the blueprint for the VEGAN almond pie crust, too.

Enjoy.

Ingredients:

1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

¾ cup “Spoonable” brand stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!)

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

(freshly grated nutmeg if you have it on hand)

4 oz. organic coconut cream

8 oz. unsweetened almond milk, original or vanilla flavor

1 slightly cooled almond pie crust (see recipe below)

Preparation:

Preheat oven to 425 degrees

1) Combine all the ingredients. I use a high speed blender.

2) Pour into a cooled almond pie crust.

3) Bake 15 minutes at 425 degrees.

4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.

VEGAN Almond Pie Crust

1 1/2 cups blanched almond flour

1 pinch of kosher or sea salt

1/2 pinch of stevia  to very lightly sweeten (less is more)

3 tablespoons extra virgin olive oil

Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.

Enjoy.

LEMON SQUARES

I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:

Lemon Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lemon

1/2 cup freshly squeezed lemon juice

Combine all the lemon topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)

APPLE BLACKBERRY CRISP

I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!

Enjoy.

Ingredients:

5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces

1 pint fresh blackberries

1 tablespoon lemon juice

1 tablespoon pure vanilla extract (no sugar – check the label)

2 tablespoons blanched almond flour

1 cup blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon baking soda

2 ½ tablespoons olive oil

Stevia or organic xylitol (from birch trees - not from corn) equivalent to 2 tablespoons of sugar

Preparation:

Place apples and blackberries in a large bowl

Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients

Place apple-blackberry mixture in an 8” x 8” baking dish, and set aside

To make topping:

In a medium bowl, combine almond flour, salt, baking soda, stevia (or organic xylitol), and oil.

Crumble topping over apple-blackberry mixture.

Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.

Remove from oven and uncover.

If topping is lightly browned, allow to cool for 10-15 minutes.

If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.

Note: Remember: Lightly browned is what you're after.

Delicious warm or cold.

ALMOUND FLOUR REVISITED

I have wanted to share a few important links and recipes with all of you for quite a while. Sorry for the delay. First, I want to talk about Almond Flour, Almond Meal, the difference between the two in recipes, and the cost factor.

I avoid purchasing almond flour in the grocery store at around $15.00 per pound. One example of almond flour you will find in retail stores is Bob's Red Mill. This product, really more of an almond meal, has a very coarse texture. I do not recommend using Bob's Red Mill almond flour in my recipes, although, it will yield a decent result – just not the amazing results that a finer textured Almond Flour will produce. The least expensive almond meal I have seen locally is in the “Bulk Barn,” where the cost is roughly $9.39 per pound. In the bulk stores, it is referred to as “ground almonds,” and that is closer to the truth of its texture. I prefer to purchase almond flour of the finest quality and texture online where the price is considerably less than retail in either the grocery store or in bulk. Of course, there are shipping costs, which add to the bottom line price. Ultimately, almond flour is still expensive, but it is packed with protein and flavour, allowing me to have baked treats like cupcakes and breads. So for me, it is worth the cost.

Here in Canada the best link to order almond flour online is:

JK Gourmet at www.jkgourmet.com 1-800-608-0465.

Search the website carefully. You are only interested in the blanched almond flour! You will be buying in bulk from JK Gourmet, but you will save money, your results will be wonderful, and you will have plenty on hand when you need it.

Other online sources, best for US orders, are:

Benefit Your Life (organic) at www.benefityourlifestore.com 1-877-295-2407

Honeyville at www.store.honeyvillegrain.com 1-888-810-3212

In the US, you can purchase smaller amounts per online order, which, based on your budget, might be helpful.

I store my almond flour in the freezer, taking out 8-10 cups at a time to keep on hand at room temperature. Trying to use frozen almond flour is more work than it’s worth.

By the way, if you have enjoyed the almond flour recipes in GOOD FOOD using almond meal or ground almonds, you will enjoy those recipes even more using this better quality almond flour. You need not make measurement adjustments.

I will follow this post with a recipe which, thanks to the finer textured almond flour, I have really enjoyed, “Dark Rye Bread.”

Enjoy.