This pumpkin pie is made with stevia and xylitol as a sweetener. I highly recommend KAL liquid stevia in all your baking. It does not have the bitter aftertaste and is pure stevia. Beware if you try to use powdered stevia! It may not taste sweet. Xylitol actually has an antifungal property to it, but can cause stomach discomfort if you use too much of it. For this reason when baking it is best to use a little of both.
The pie itself is completely sugar-free and Phase 1 friendly. However the topping has coconut sugar and honey, so this would make it Phase 2 for those of you on the protocol. If you need a Phase 1 friendly dessert you could put just a little stevia in the nuts. It won't however have the glazed nut texture.
Also be sure to use full fat coconut milk.
Trust me "this pie is delicious"! You won't miss the crust.
2 organic eggs
1 can ( 15 oz ) plain pumpkin
1 can ( 13.66 oz ) full fat coconut milk
2 tablespoons coconut oil
1 tablespoon vanilla extract
1/2 cup xylitol
1/4 teaspoon KAL liquid stevia
1/2 cup buckwheat flour
2 tablespoons arrowroot starch
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped pecans
1/4 cup coconut palm sugar
2 teaspoons raw honey
1 teaspoon vanilla extract
pinch of sea salt
Preheat oven to 350 degrees. Liberally grease a 9 inch pie plate with coconut oil.
Add all pie ingredients together in bowl and mix well until creamy.
Pour into prepared pie dish and bake for about one hour. Don't let it get too brown. When a toothpick is inserted into pie and comes out clean it is done.
While pie is baking you may mix pecan topping ingredients together. Use hands to mix thoroughly. When pie has cooked one hour spread pecan topping over pie and cook about ten minutes longer.
Let pie cool and then refrigerate. I think this pie is best when it has cooled in the refrigerator overnight. Enjoy!
This all Phase 1 flatbread is so simple and absolutely delicious! It is grain free, gluten free, yeast free, and sugar free. As many of you know removing these from your diet will have a profound impact on your health. Most of my patients have a problem giving up bread and this recipe is the answer. If you are just beginning Phase 1 I highly recommend this be your first recipe you try.
The recipe can be so versatile. You may add garlic and herbs if you want to use it for sandwiches or toast for your eggs in the morning. It may also be used like a dessert bread and made into cinnamon toast using butter, xylitol and cinnamon. If you like cream cheese you may also put this on top. The possibilities are endless!
Preheat Oven to 350 degrees
1 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup of ground flax or chia seeds
1 teaspoon xylitol or 8 drops liquid stevia
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 organic eggs
1/3 cup full fat plain yogurt
( if making to use for sandwiches or toast you may add 1/2 tsp garlic, 1/2 tsp basil, and 1/2 tsp tarragon )
* In large bowl combine almond flour, tapioca, ground flax or chia seed, xylitol, baking soda, salt, garlic, and herbs.
* In small bowl blend eggs and yogurt with mixer for about 30 seconds.
* Add the egg mixture into dry ingredients and mix until it forms a sticky dough.
* Pour batter onto cookie sheet lined with parchment paper. Smooth with spatula into a 12 x 6 rectangle, so it is thin and even.
* Bake on center rack at 350 degrees for 8 minutes. Do not over bake or it will be dry.
* Cut with pizza cutter to desired size.
You may store the bread in a ziploc bag in the refrigerator or it also freezes very well. Enjoy!