Fall is here! In the past week or so, the temperatures have really plummeted. The trees are losing their color and Thanksgiving is right around the corner.
I love Thanksgiving. I love the togetherness, and the attitude of gratitude. It really is just a wonderful time of the year, and I am beyond thrilled to experience all the firsts with little A.
This will be our second Thanksgiving since big A was diagnosed with Celiac Disease. And, while we are able to be a little more relaxed with our paleo standards, having our family 100% gluten-free is a must. Why settle for gluten-free, when there is a clean and healthy option available though?
So, here it is. One of my guiltiest pleasures turned grain, sugar, and dairy free. (Besides that whipped cream on top- that’s ALL guilty.)
I debated back and forth a bit on whether I wanted a coconut or almond flour, but decided on the coconut. This is such an easy pie crust recipe, and one that really comes out well. It holds together beautifully, and tastes delicious.
1/2 Cup Coconut Oil
2 tablespoon Honey
1 cup Coconut Flour
You pretty much just want to mix in some melted coconut oil, eggs, and honey. Then add in your coconut flour. I mixed it by hand into a dough.
Lay the dough out in a pie crust, and poke with a fork to prevent any bubbling. Just let the crust hang out while you make the pie. .
15 oz Canned Pumpkin
1/2 cup Coconut Milk
1/4 cup Honey
1 tablespoon Cinnamon
1/2 tablespoon Nutmeg
Mix all of that deliciousness together and toss it into the pie crust. I baked my pie at 350 for about 50 minutes. I then left it out to cool for about 90 minutes, and then popped it in the fridge for another hour or so.
Sadly, I didn’t think of using anything to protect the crust, so it got quite burnt. It wasn’t a big deal though, because I just didn’t eat it. The pie totally made up for it! Try it out, and bring this healthy option to the table this Thanksgiving.