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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

2 Grain/Egg Free Cream Pies: Banana Chai Cream and Mocha Latte Cream. Plus Dairy and Sugar Free options!

2 Grain/Egg Free Cream Pies: Banana Chai Cream and Mocha Latte Cream. Plus Dairy and Sugar Free options!

Love pie? ME TOO! Here are two more delicious variations!

The following recipes can fill a large muffin tin (aka its for slightly larger muffins) or can fill 1 pie pan! I highly recommend using either my pillsbury pie crust copycat recipe or the coconut flour pie crust. Both are delicious and will make your pie or mini pies over the top good!

ALL of these recipes make 12 Mini Pies (using a muffin/cupcake tin for large muffins) OR a 9 inch pie!

First select your pie crust - I have two that are crazy good (In different posts)

Banana Chai Cream:

Select the pie crust you’d like to use and preheat oven to 350 degrees.  Make one batch and place your prepared crust into either a 9 inch pie plate or 6 jumbo muffin cups and bake for 12-15 minutes or until edges become slightly golden.  Remove from oven, set aside to cool and prepare the filling.  

In a small sauce pan over medium heat warm up:

2 cups of heavy cream or heavy coconut milk .

 While the cream heats, place:

1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  

To the bowl add the warmed cream and whisk, then add

  • 2 mashed bananas

  • 6 tbsp honey or 9g (9 packets) stevia

  • 2 tbsp vanilla extract

  • 1 tsp ground cardamom

  • 1 tsp ground cinnamon

  • 1 tsp ground allspice

  • 1 tsp ground ginger

  • ¾ tsp sea salt 

  • ½ tsp ground cloves 

    Whisk to combine.  Pour into prepared pie crust(s) and place in fridge for at least 3 hours to set.  Once set, garnish with ground cinnamon and whipped cream.  Can be stored covered in the fridge for up to 3 days.

 

Mocha Latte Cream Pie:

Select the pie crust you’d like to use and preheat oven to 350 degrees. Make one batch and place your prepared crust into either a 9 inch pie plate or 6 jumbo muffin cups and bake for 12-15 minutes or until edges become slightly golden.  Remove from oven, set aside to cool and prepare the filling.  

In a small sauce pan over medium heat warm to a gentle boil 2 cups of heavy cream or heavy coconut milk.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  

Pour the heavy cream or coconut milk into a french press with 3 tbsp ground coffee, allow to steep for 5 minutes, plunge and pour into the bowl with the gelatin, whisk to combine.  

To the bowl add:

  • 6 tbsp honey or 9g (9 packets) stevia

  • 2 tbsp vanilla extract

  • 2 tbsp dark cocoa powder

  • ½ tsp sea salt

    Whisk well.  Pour into prepared pie crust(s) and place in fridge for at least 3 hours to set.  Once set, garnish with cocoa powder and whipped cream.  Can be stored covered in the fridge for up to 3 days.

 

 

Grain &amp; Egg Free Mango Lime Cream Pie! (With Dairy Free and Low Sugar directions)

Grain & Egg Free Mango Lime Cream Pie! (With Dairy Free and Low Sugar directions)

3 Grain Free Fruit Pie Fillings: Georgia Ginger Peach, Cherry Almond and Blueberry. Plus Sugar Free Directions!

3 Grain Free Fruit Pie Fillings: Georgia Ginger Peach, Cherry Almond and Blueberry. Plus Sugar Free Directions!