Archives for category: Pie

I had a bunch of apples to use up before they went bad so I decided to whip up a healthy apple pie! The almond flour crust turned out perfectly golden brown and light. For the filling I made a homemade chunky apple sauce then added chunked apples on top of that. A perfectly cinnamon sweet combo! Very quick to make too!

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1⃣In a food processor combine:
🔹3c almond flour
🔹1/4c coconut oil
🔹2eggs
🔹1t salt
2⃣Press 3/4 of dough into pie in and bake at 350F for 12 min until starting to turn golden brown
3⃣In a medium sauce pan combine, cover and simmer:
🔹3 apples diced
🔹1/4c water
🔹2T maple syrup
🔹1t cinnamon
🔹1/2 lemon zest and juice
4⃣One apples become mushy, pour pan in a food processor and process until desired texture, I left mine with small chunks.
5⃣Pour into bottom of cooked pie crust
6⃣Add to empty sauce pan that you just poured the apple sauce out of:
🔹3 apples diced
🔹1/2 lemon zest and juice
🔹1/4c coconut oil
🔹1t apple pie spice
🔹2T honey
7⃣Stir around for a few minutes until the apples are heated through and fully coated then pour on top of applesauce in pie crust
8⃣Roll out remaining 1/4 of crust dough and cut into 1/2″ strips and later on pie as desired
9⃣Bake at 350F for 15min until apples are tender and top has become golden brown.

Made this yummy cheesecake for dessert. I had seen a lot of recipes for soaked cashews as a base ingredient for the “cheesecake” part but had never tried it until yesterday! It turned out delicious and you really can’t even tell that is what it’s made out of. The homemade chocolate drizzle complements the pumpkin-y flavor and nutty salty crust perfectly! So happy with the outcome of this one 🙂

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1⃣In a food processor combine:
🔹1 rounded c mixed nuts
🔹6 dried apricots
🔹6 pitted dates
🔹1/4c coconut oil
🔹2T honey
🔹2t cinnamon
🔹1t pumpkin spice
🔹1/2t sea salt
2⃣Press into base of a springform pan or regular pie tin
3⃣In a food processor mix until smooth and creamy:
🔹1c soaked cashews (swell to 1.5c)
🔹1c pure pumpkin
🔹1T cinnamon
🔹1t pumpkin pie spice
🔹1/4c coconut butter
🔹1T vanilla extract
🔹1/2c greek yogurt
🔹1/4c honey
4⃣Scoop onto crust and even out
5⃣In a small sauce pan melt:
🔹2T coconut oil
🔹1/4c cacao powder
🔹2T honey
🔹one tablespoon and a time of milk until achieve desired consistency of a chocolate sauce
6⃣Scoop into small ziplock and pipe into desired design on cheesecake and refrigerate until ready to serve

**Could also add protein powder to this recipe and it would be delicious while boosting the protein!**

This is a completely healthy, protein packed pie to satisfy above and beyond any chocolate craving that you may have! I made this because both my hubs and I were craving chocolate the other night. Needless to say, we no longer were craving it after digging into this baby. It tasted like the delicious dirt cake with the gummy worms we used to have when we were kids!

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CRUST
1⃣In a food processor mix until finely chopped:
🔹1c cocoa almonds
2⃣Add in and pulse to combine:
🔹1c chocolate protein powder
🔹2T cacao
🔹1/4t salt
3⃣Add in and pulse until crumby but will stick together when pressed:
🔹1/3c peanut butter
🔹2T coconut oil, melted
4⃣Press into a pie tin and set aside, reserve 1/2c for crumble on top

FILLING
1⃣In a food processor, mix until smooth:
🔹2 bananas
🔹2T cacao
🔹2sc chocolate protein powder
🔹1c greek yogurt
🔹1/4c coconut flour
🔹2T honey-optional
2⃣Pour onto crust then top with reserved crust as crumbles
3⃣Put in the freezer for 2 hours then move to the fridge until ready to serve (should serve within 30 min of putting in fridge, if not leave in the freezer)

I made this cheesecake for a competition on Instagram and it turned out killer! I didn’t have it with wine, but after tasting it I imagine that it would pair amazingly with a Riesling or Moscato…next time. This cheesecake has a luscious, rich and delicious flavor from the thick greek yogurt, spicy cardamom and sweet pears.

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FILLING:
1⃣Mix until smooth in a food processor:
🔹1c greek yogurt
🔹1sc vanilla protein powder
🔹1/4c coconut flour
🔹1t vanilla extract
🔹1/8t cardamom

CRUST:
1⃣In a small bowl mix:
🔹1/2c ground walnuts
🔹1/2c crushed graham cracker (or other nut of choice or ground oats-had to use graham cracker for competition)
🔹1T honey
🔹1T coconut oil
🔹1/8t cinnamon
2⃣Bake at 350F for 6-8min

ASSEMBLY:
1⃣Cool pie crust and line with slice pears and sprinkle with cinnamon
2⃣Pour on cheesecake filling
3⃣Optional to decorate top with walnuts, pear slices, etc
4⃣Refrigerate until ready to serve

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Just bought a new Cuisinart food processor and put it to work on this baby for dessert. It worked perfectly! Whipped this up in a jiffy. This cake is super healthy and FULL of delicious pumpkin-y flavor! Secret healthy ingredient too-cannellini beans!

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1⃣In a food processor mix:
🔹1/2can pure pumpkin
🔹1/2t pumpkin pie spice +extra cinnamon
🔹1/2scoop cinnamon swirl protein powder
🔹1T honey
🔹1T almond milk
🔹1T maple almond butter
2⃣Scoop into ziplock bag to pipe in cake later
3⃣Rinse food processor then add into it and mix:
🔹1can cannellini beans
🔹1/4c honey
🔹1flax egg (1T flax see+3T flax)
🔹1/4c honey
🔹1T vanilla extract
🔹1t butter extract
🔹Juice of 1/2 lemon
4⃣Once smooth, add in:
🔹1/4c coconut flour
🔹1sc vanilla protein powder
🔹1/4c baking stevia
🔹1/2t sea salt
🔹1t baking powder
🔹1/2t baking soda
5⃣Pour into greased 9×9
6⃣Pipe pumpkin layer into lines about 2″ apart, then drag the spoon the opposite way as the lines to get a cool design. Could also just drop spoonfuls all over to make it a drop-cake
7⃣Bake at 325F for 25 min or until poked with toothpick and comes out clean

Behold! A delicious, clean and healthy mixed berry pie! I’ll repeat that-HEALTHY PIE! Tasted as good as it looks! The coconut cream whipped topping was delish and the perfect addition! The healthy, homemade protein pie crust holds this heavenly pie and soaks in some of the juices of the raspberries, blueberries and blackberries that make up the sweet fruity filling. A must-try for you all!

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Crust
1⃣In a mug combine and beat well:
🔹2eggs
🔹1/4c honey
🔹1/4c coconut oil
🔹1t vanilla extract
2⃣In a small bowl sift and mix:
🔹1sc vanilla sun warrior protein powder
🔹1/4t salt
🔹1/2c coconut flour
🔹1/2c gf oat flour
🔹1T raw maca powder
3⃣Combine wet with dry, press into a pie tin and bake at 375F for 10 min then remove to cool

Filling
1⃣In a medium sauce pan, combine
🔹1c blueberries
🔹1c raspberries
🔹1c blackberries
🔹Zest of 1 lemon
🔹Juice of 1/2 lemon
🔹1-2T honey
2⃣Stir and heat until warm and berries start to release juice
3⃣Let cool then add slurry by whisking:
🔹2T arrowroot powder
🔹2T cold water
4⃣Add slurry to cooled mixed berries then pour into pie crust
5⃣Bake 325F for 10 min (long enough to reheat) then remove and let cool to set the filling
6⃣Top with coconut cream whipped topping

Whipped Topping
1⃣Refrigerate 1 can of full fat coconut milk for at least 2 hours
2⃣Carefully open can and scoop off “cream” that has separated to the top and put it in a small bowl (keep the coconut milk that has settled to the bottom for other recipes or a smoothie)
3⃣Mix with
🔹1T pure maple syrup
🔹1t vanilla extract
4⃣Place a dollop on pie

Crust

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Slice with the coconut cream whipped topping all melty and delicious

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Carrot cake is one of my all time favorite pies. I loved making it when I was younger and licking the bowl clean (which I do not advise, of course)! I set out on a quest to make a healthier version with protein. This is what I came up with and it was perfect. My husband and I enjoyed it warm after dinner and enjoyed the leftovers cold the next day on a road trip. Both were delicious!

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Protein Carrot Cake
1⃣Combine in a food processor:
🔹1 large sweet potato (cooked and peeled)
🔹1/4c applesauce
🔹1t vanilla extract
🔹1/2t cinnamon
🔹1t baking powder
🔹1 scoop vanilla whey
🔹1 scoop vanilla sun warrior
🔹1/4c whole wheat flour (or flour of choice)
🔹1 egg+1 egg white
🔹1/4c oats
🔹2T stevia
🔹2T xylitol brown sugar blend (optional)
2⃣Add in and pulse to combine:
🔹1 large carrot (peeled and shredded)
🔹2/3c crushed pineapple (not drained)
3⃣Pour into greased 8×8 pan at 350F for 40 min

Cream cheese protein frosting
1⃣Heat in microwave:
🔹2 triangles of laughing cow cream cheese
🔹4oz vanilla greek yogurt
🔹1T coconut butter
🔹1/2t imitation butter extract
🔹1/2t vanilla extract
🔹1/2t stevia
2⃣Stir in 1/2 scoop of vanilla protein powder and spread on baked and cooled carrot cake

Carrot cake is one of my all time favorite pies. I loved making it when I was younger and licking the bowl clean (which I do not advise, of course)! I set out on a quest to make a healthier version with protein. This is what I came up with and it was perfect. My husband and I enjoyed it warm after dinner and enjoyed the leftovers cold the next day on a road trip. Both were delicious!

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Protein Carrot Cake
1⃣Combine in a food processor:
🔹1 large sweet potato (cooked and peeled)
🔹1/4c applesauce
🔹1t vanilla extract
🔹1/2t cinnamon
🔹1t baking powder
🔹1 scoop vanilla whey
🔹1 scoop vanilla sun warrior
🔹1/4c whole wheat flour (or flour of choice)
🔹1 egg+1 egg white
🔹1/4c oats
🔹2T stevia
🔹2T xylitol brown sugar blend (optional)
2⃣Add in and pulse to combine:
🔹1 large carrot (peeled and shredded)
🔹2/3c crushed pineapple (not drained)
3⃣Pour into greased 8×8 pan at 350F for 40 min

Cream cheese protein frosting
1⃣Heat in microwave:
🔹2 triangles of laughing cow cream cheese
🔹4oz vanilla greek yogurt
🔹1T coconut butter
🔹1/2t imitation butter extract
🔹1/2t vanilla extract
🔹1/2t stevia
2⃣Stir in 1/2 scoop of vanilla protein powder and spread on baked and cooled carrot cake

Yup, this happened today..healthy coffee cake with protein! Thick, moist and sweet! The crumble on top and within the cake add a slight crunch and the pop of juice from the fresh blueberries sweeten each bite 💙 Enjoy a slice with a big cup-o-joe and your day will be complete I promise 😉

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Blueberry Protein Coffee Cake
1⃣Mix dry
1c oat flour
1/4c buckwheat flour
1/4c coconut flour
1/4c arrowroot powder
1scoop vanilla whey protein powder
1scoop vanilla sun warrior
2t baking powder
1t cinnamon
1/4c baking stevia
1/2t salt
2⃣Combine wet then mix with dry
1c almond milk
1/2c greek yogurt
1/4c honey
1/4c coconut oil
1 egg
1t vanilla extract
1t coffee extract
3⃣Pour half batter into greased 8×8 pan
4⃣Layer with 1c blueberries and 1/2 of the crumble (see below for recipe)
5⃣Pour on the rest of the batter then top with 1/2c blueberries and the rest if the crumble
6⃣Bake at 350F for 30 min or until toothpick comes out cleaned when poked, let rest for 15 min then enjoy with a cup-o-joe!

Crumble
1⃣Toast in small sauce pan
1/4c pecans
1/4c sliced almonds
1/4c dedicated coconut
2⃣Add in, stir and turn off heat when combined and melted
1/4c almond milk
1T coconut flour
1T coconut butter
2T honey
2T coconut oil
1/2t cinnamon
1/2t salt
3⃣See cake instructions 4-6 for what to do with this

Peanut butter + chocolate = the best combo of all time of course! The hubby and I recently went out to eat and there was a naughty peanut butter pie with a chocolate crust on the menu that looked to die for…started racking my brain right then and there. Last night I whipped this baby together and oh my it has to be as good, if not better than the naughty version….seriously as good as it looks👌❤Chocolate-peanut butter heaven and so easy to make!

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Peanut Butter Protein Pie with a Choco-Coco Drizzle
CRUST
1⃣Heat in small bowl
🔹1/4c coconut oil
🔹1/4c peanut butter
🔹1/8c honey
2⃣Add dry to heated wet
🔹1/4c oat bran
🔹1/8c cocoa powder
🔹3 scoops chocolate protein powder
3⃣Press into pie tin and place in freezer while making filling

FILLING
1⃣Combine in blender
🔹1 banana
🔹1c greek yogurt
🔹1/4c peanut butter
🔹1/4c coconut flour
🔹2 scoops vanilla protein powder
2⃣Pour into pie crust

SAUCE/TOPPING
1⃣Melt
🔹3 squares dark chocolate
🔹1t coconut oil
2⃣Drizzle onto pie and top with carob/dark chocolate chips
3⃣Refrigerate until ready to eat so it can set up or stick in the freezer for an ice cream peanut butter pie!