Apple pie cups with an almond flour crust

 

Today’s post was inspired by a variation of this I saw on that fun app Pinterest. I had seen someone create apple pie cups but using sugar and grain filled pie crust. So I took the idea and i decided to make this SCD friendly! There are a few key things you will need to remember with this recipe. The first is your apple choice. Granny smith are a more tart apple and work really well for apple pies. I highly recommend these. When making your cups use a small spoon or melon baller and slowly scoop out the inside of the apple. Make sure you leave a good 1/4 – 1/2 inch of apple so you don’t go as far down to hit the skin.

The second consideration is the pie crust topping! I made a grain-free almond flour based dough. These dough can be tricky to deal with and handle so i recommend freezing your rolled dough for about an hour before attempting any creations. When ready to handle, limit the time you spend touching the dough to avoid warming it up. The easiest topping is to use a cup and cut out a circle and carefully flip that on top of the apple. If you have some patience try cutting out ribbons and making a fun topping! Either way these cups will turn out great! Serve warm with a side of some of the ice creams we have previously recommended!

A great variation on a classic and one i will definitely be making again!

Enjoy!

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PDF ——————–>Grain Free Apple Pie Cups <—————————PDF

 

 

 

Lemon garlic spinach pesto with zucchini angel hair pasta

For those of you living grain-free, on the SCD, or just trying to cut out carbs/pasta today’s recipe will fit the bill. I introduce to you another raw food creation! Since spring has not yet fully arrived here in Toronto I can’t grow my own basil to make fresh pesto every week so I decided to substitute that with spinach! I sometimes find I buy way more than I plan to eat so why not make a pesto from it!

The trick to this recipe is the pasta! You have two options here. The first is to go out and buy a handy spiral slicer for $30 CAD.  These are available at most health food places or you can order one online at most retailers! They are great and will definitely come in handy!  The second option which I have done before is to Julienne the zucchini very finely. This will take longer but at the end of the day you will have zucchini noodles you can use! The rest of this recipe is as simple as tossing your pesto with the noodles, garnishing with some fresh cherry tomatoes and cilantro and serve!

enjoy!

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PDF —————>Lemon Garlic Spinach Pesto with Zucchini Angel Hair Pasta<—————PDF

Fresh spiced kale and veggie salad/stuffing

Lately I have been trying to find a way to create a nice fresh side dish using my new obsession, kale. After some hunting I stumbled upon this creation and with a few tweaks it turned out great! This side dish is great alone as a side served cold or even as a stuffing for your bird of choice. For those who want something warm to serve, try sticking this mix into a dehydrator for 2 hours and warm it up. The stove top will work to heat this as well but keep in mind you only want to lightly warm the salad otherwise the kale leaves will burn and make the salad droop.  In order to spice this salad I created an “All-purpose” spice mix that seemed appropriate for this salad. Click the link here to find out how to create GastroChef’s All purpose Seasoning or substitute in one of your own creations!

Enjoy!

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PDF —————->Fresh spiced kale and veggie salad<——————-PDF