Pie crust can be a pain to make at times. I like this one because I just mix it all together in the dish I am using and press it to the sides. Any time I use coconut oil, I always use unrefined, raw coconut oil. I don't notice the coconut flavor in this pie, but then again, I don't notice it ever.
Pie Crust
1 1/2 cups + 3 TB of flour
1/2 cup of coconut oil
3 TB of milk
1 1/2 tsp sugar, optional (I use it sometimes)
1/2 tsp salt
Mix all of the ingredients together and roll it out to your desired shape!
Saturday, June 15, 2013
Happy Father's Day! My Clean Cherry Pie
Every June we like to go and pick cherries from an orchard nearby. I usually freeze the cherries for the winter time. Sometimes I will take them and add them to my water with lemon and have a "cherry lemonade". Other times, I make this pie. My 8 year old son, who looks forward to it, asked me when I was going to make the pie. So I decided to make it for Father's Day. I hope your family enjoys it as much as we do!
Cherry Pie
4 cups of pie cherries, pitted and cleaned
1 cup of honey
4 TB of arrowroot powder
1/2 tsp of pure vanilla
1/4 tsp of pure almond extract
pinch of sea salt
Preheat oven to 450 degrees.
Mix arrowroot, salt, honey, vanilla, and almond, let rest for 15 mins. Line a pie plate with your own pie crust or make this one. Pour the cherry mixture onto the crust and then top with another crust. Flute edges if desired, cut vents to allow air to escape. Cover the crust with a pie crust shield to keep edges from burning.
Cook for 10 minutes at 450, then turn down to 350 and cook an additional 30 mins.
Cherry Pie
4 cups of pie cherries, pitted and cleaned
1 cup of honey
4 TB of arrowroot powder
1/2 tsp of pure vanilla
1/4 tsp of pure almond extract
pinch of sea salt
Preheat oven to 450 degrees.
Mix arrowroot, salt, honey, vanilla, and almond, let rest for 15 mins. Line a pie plate with your own pie crust or make this one. Pour the cherry mixture onto the crust and then top with another crust. Flute edges if desired, cut vents to allow air to escape. Cover the crust with a pie crust shield to keep edges from burning.
Cook for 10 minutes at 450, then turn down to 350 and cook an additional 30 mins.
Tuesday, June 4, 2013
Dairy-Free Dark Chocolate Mousse
Chocolate has a lot of great benefits for your health, which is the only reason I eat it! Yeah right! Ever since I started making my own chocolate, I have saved money and don't need to worry about the soy. Then I discovered this. It takes hardly any time and is easy, dairy free and delicious. Hope you all enjoy it too.
DARK CHOCOLATE MOUSSE
1/2 cup fair-trade cocoa powder (A cocoa powder that is Dutch Processed removes all the benefits from the cocoa by using sodium carbonate, or washing soda. There are so many opinions on this, decided what is best for you and your family.)
1/4 cup melted raw, unrefined coconut oil
1 TB raw honey, if you want semisweet or milk chocolate, add more
1 can of cold coconut milk, not the beverage and I prefer Native Forest
Add all ingredients together and blend until smooth. Serve with some raspberries or top with almonds and Celtic salt.
When I made this the first time, my coconut milk was in the fridge in a mason jar. I needed only 3 TB for a previous recipe so I poured the rest in glass to store for later use. When I was making my chocolate I remembered I had that in the fridge and thought, "What if I added that to my mixture?". I added half and then the mixture turned into a hard consistency and the added the rest and voila! My very own dark chocolate mousse!!! So exciting!
DARK CHOCOLATE MOUSSE
1/2 cup fair-trade cocoa powder (A cocoa powder that is Dutch Processed removes all the benefits from the cocoa by using sodium carbonate, or washing soda. There are so many opinions on this, decided what is best for you and your family.)
1/4 cup melted raw, unrefined coconut oil
1 TB raw honey, if you want semisweet or milk chocolate, add more
1 can of cold coconut milk, not the beverage and I prefer Native Forest
Add all ingredients together and blend until smooth. Serve with some raspberries or top with almonds and Celtic salt.
When I made this the first time, my coconut milk was in the fridge in a mason jar. I needed only 3 TB for a previous recipe so I poured the rest in glass to store for later use. When I was making my chocolate I remembered I had that in the fridge and thought, "What if I added that to my mixture?". I added half and then the mixture turned into a hard consistency and the added the rest and voila! My very own dark chocolate mousse!!! So exciting!
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