Wednesday, November 19th, 2014

Recipe Pumpkin Pie (Gluten-Free. Grain-Free. Almost-Paleo.)

by Kristen Suzanne in almond flour, dessert, eggs, gluten free, recipe
Organic Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.

My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.

The crust in my Pumpkin Pie is based with organic blanched almond flour with grass-fed butter. Hence, it’s not paleo because I have the butter in it. These days though, I see a lot of paleo lovers venturing more into the “Bulletproof-type” diet, which I guess is like paleo, but with butter and rice. Don’t quote me though. If I HAD to label my eating, which I really do not like to do, I’d say we’re eating more Bulletproof than anything else… paleo with lots of grass fed butter, some rice at times (like when I mod my Chipotle bowl or when we eat these rice ramen noodles), and we definitely eat raw grass-fed cheese (which is not really Bulletproof according to Dave Asprey, but we find health in it).

Let’s get to this easy Pumpkin Pie recipe.

Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)

Yield one 9-inch pie

  • 1 Pie Crust (recipe below – make pie crust first)
  • 1 (16 oz) box organic pumpkin puree
  • 3 pasture-raised eggs, room temperature
  • 3/4 cup canned coconut milk (full fat)
  • 1/2 cup unrefined sugar
  • 1/4 cup grass-fed Upgraded collagen*
  • 1 tablespoon unsulphured molasses
  • 1 teaspoon organic pumpkin pie spice
  • 1/4 teaspoon vanilla powder
  • 1/4 teaspoon sea salt
  1. Preheat the oven to 350 degrees F.
  2. Blend all of the ingredients on high until smooth.
  3. Pour the pumpkin mixture into the chilled pie crust (recipe below).
  4. Put on a pie shield if you have one, and bake the pie for about 45 minutes (until the center is slightly jiggly). Sometimes my oven is way off and I end up needing to bake this for almost an hour.
  5. Open the oven door a bit, turn off the oven, and let the pie stay in there for 5 minutes before taking it out to cool completely.

* If you must, you can do without the collagen.

Pie Crust (gluten-free grain-free)

Yield one 9-inch pie crust

  • 2 1/4 cups blanched organic almond flour
  • 2 teaspoons dried organic orange zest
  • 1 tablespoon xylitol (or sugar)
  • 4 oz salted (grass-fed) butter, cold, cut into 8-tablespoons
  1. Briefly process the almond flour, orange zest, and xylitol using a food processor, fitted with the S-blade.
  2. Add the butter and pulse a few times. Then, turn on the food processor, and let it stay on just until the dough barely forms into a ball. Don’t over process.
  3. Press the dough into the bottom and up the sides of a pie dish.
  4. Chill in the refrigerator for 30 to 45 minutes. Make the pie filling while it chills.

Similar Posts:

Tuesday, July 8th, 2014

Recipe: Confession Granola (Gluten Free)

by Kristen Suzanne in coconut, dessert, ghee, gluten free, recipe, travel
Confession Granola #GlutenFree

Confession Granola #GlutenFree

I have a confession. I made granola. Really good (too good, actually) granola.

Why is that a confession? It’s a confession because I don’t eat many grains (usually only in the form of white rice, if at all) and I make a pretty big stink about sticking to that. By making granola, and using (gluten-free) oats (because oats are what true granola has), and it being granola that is impossible to only eat a few bites of… well, I ate a lot of it. So there, I admit it. I’m not perfect and I ate oats. (It was really good though.)

Read More »

Similar Posts:

Wednesday, May 21st, 2014

Recipe Ginger Spice Carrot Cake Gluten Free Paleo Raw

Ginger Spice Carrot Cake Gluten Free Raw Paleo

Ginger Spice Carrot Cake Gluten Free Raw Paleo

I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.

This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.

Vanilla Ginger Frosting Ingredients

  • 1/2 cup coconut spread or coconut butter (not coconut oil)
  • 1/2 cup raw honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh ginger, grated

Read More »

Similar Posts:

Friday, May 16th, 2014

Recipe Vibrant Green Chia Pudding (Paleo Gluten Free Raw)

Vibrant Green Chia Pudding Raw Paleo Gluten Free

Here is a refreshing chia pudding recipe for the summer that can be enjoyed as a snack, dessert, or as an easy breakfast (make it the night before to enjoy the following morning). I pulled it from my Raw Vegan Transitions book and changed it up a bit to suit my preferences these days. Mainly, I swapped out the agave nectar for raw honey. (To keep it vegan, simply use agave nectar or maple syrup in place of the honey.)

Read More »

Similar Posts:

Thursday, February 20th, 2014

Recipe Chocolate Chip Cookie Pie Gluten Free (Pizzookie)


Chocolate Chip Cookie Pie (Pizooki) Gluten Free

Chocolate Chip Cookie Pie (Pizzooki) Gluten Free

Wow. I’m truly in heaven. My Chocolate Chip Cookie Pie (gluten free) recipe is, officially, my favorite gluten free homemade dessert recipe. My second would be my Pumpkin Pie, but that’s a recipe I’ll share later. I can’t take all the credit for coming up with this masterpiece though. I was inspired by two things.

  1. Over a decade ago I ate a dessert at a local Italian restaurant where they had a “Pizzookie” which was a giant chocolate chip cookie served in a small cast iron pan with ice cream on top. I have longed for that for years, but I wouldn’t get it because it’s so unhealthy, obviously. Instead, I dreamt about it. For over a decade.
  2. Then, a few months ago, I was reading a fun blog, Cave Girl Eats. I saw that she made a giant paleo chocolate chip cookie in a pie dish. I thought to myself… THAT’S IT! I can recreate the Pizzookie! Now, mine isn’t strictly paleo like hers because grass fed butter belongs in this bad boy. Be sure to check out Cave Girl Eats’ blog. I call her “funny girl” because I’m frequently giggling when I read her work.

Read More »

Similar Posts:

Monday, December 16th, 2013

Recipe Rudolph Cherry Cobbler (Paleo Gluten Free Raw Vegan)

Rudolph Cherry Cobbler (Gluten Free. Paleo. Raw Vegan.)

I asked my husband, who has a birthday around the holidays, what he wanted to eat for his birthday dessert. He said without thinking twice, Rudolph Cherry Cobbler. It’s a raw vegan, paleo, and gluten free recipe from my Holidays Recipe Book that he’s been a raving fan of for the past five or so years. I said to him, “Really? That’s what you want for your birthday?” He said, “YES! It’s the best and I can’t eat just one serving, I keep going back for more.” I can’t say I blame him… it is friggin’ delish. The squishy and delicious cherries explode with flavor in your mouth.

Read More »

Similar Posts:

Wednesday, August 21st, 2013

Recipe Vanilla Chocolate Chunk Cookies (Gluten Free Paleo)

Time for a gluten free recipe that is easy to make, tastes delicious, and is dessert. How can it not be delicious though? It has CHOCOLATE! And, adding high quality vanilla makes for a match made in heaven. In fact, my family has been known to eat these as part of our breakfast.

Kamea, Greg, and my mom give these a thumbs up. Pair one with a cup of organic coffee or tea, and you’re set.

Vanilla Chocolate Chunk Cookies

Vanilla Chocolate Chunk Cookies (Gluten Free Paleo)

Read More »

Similar Posts:

Friday, July 19th, 2013

Vanilla Chai Peach Cobbler (Raw Vegan Recipe, Gluten Free, Paleo)

by Kristen Suzanne in dessert, gluten free, paleo, recipe, vegan

Here’s a recipe that’s raw, vegan, and paleo, which by nature makes it soy free and gluten free, so I think pretty much everyone can enjoy some of this.

Vanilla Chai Peach Cobbler

Vanilla Chai Peach Cobbler

Read More »

Similar Posts:

Tuesday, September 8th, 2009

Avocado Fruit Scooper – Awesome Kitchen Tool! (Video)

by Kristen Suzanne in avocado, dessert, raw, vegan, video

This is one of my favorite kitchen gadgets (available here). What can I say? I’m a gadget girl. It makes scooping out avocado so effortless and FUN! They make GREAT gifts, too! (Holidays aren’t that far off.) :)

And, it comes in a pack of three. I use the red for avocado, the green for getting the greatest, longest pieces of coconut meat from young Thai coconuts, and the orange is supposed to be great for mango.

Now… some of you might say, “Oh, I can use a spoon for that.” Well, let me tell ya. The beauty of this scooper is that it (like practically every time) takes out the avocado in one lovely perfect avocado half. And, that makes it easy for dicing up when serving the avocado in other kinds of dishes. So, for example, when I dice avocado for a salad or a noodle dish, I need the avocado in as perfect a piece as I can get. Then, I slice horizontally in half (across) while keeping the avocado in place. Then, I slice vertically through in 3-4 slices. Voila, it’s like perfect little cubes. If you used to a spoon to get the avocado out, odds are, it comes out in pieces, making the dicing process not as nice and uniform.

Similar Posts:

Wednesday, December 10th, 2008

EASY Raw Vegan Recipe Books – Two More Available in Print

by Kristen Suzanne in dessert, Kristen Suzanne

Exciting news! My third and fourth books are now available in print on Amazon.

Kristen Suzanne’s EASY Raw Vegan Desserts

Kristen Suzanne’s EASY Raw Vegan Sides & Snacks

Also! We have new photos uploaded in the photo gallery and I’m taking a survey… What are your favorite photos for both books! Check out the photos here:
Photo Gallery – Desserts
Photo Gallery – Sides & Snacks

Bookmark and Share

Similar Posts: