Paleo Pumpkin Pie

After 4 previous attempts- this is what I came up with!

*Crust:

Ingredients:

• 1 1/2 cup almond flour
• pinch of sea salt
• 1 tablespoon cinnamon
• 2 tablespoon honey
• 1/3 cup olive oil

 Directions:

• preheat the oven to 350 degrees
• lightly grease pie pan
• mix all ingredients together with a spoon (make sure all almond flour has been moistened)
• dump dough into the middle of the pan and spread out and onto the edges of the pie pan - it is not going to be perfect and will slide down the sides a little- it's okay!
• bake for 10 minutes

*Pie Filling
Ingredients:

• 1 can pumpkin (the small can not the large one)
• 2 free range eggs
• 1/3 cup honey
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla
• 1/4 cup coconut milk (yes, the kind from a can- not So Delicious or the "light" version- pure coconut milk)

Directions:

Ignore the missing piece- it was yummy :)

• in a large bowl, whisk together eggs, honey, vanilla and coconut milk
• stir in pumpkin, pumpkin pie spice, and cinnamon (use a spatula/spoon)
• mix until it looks creamy 
• once pie crust is done...
• pour filling into the baked pie crust and smooth out the top
• put back into the oven for 45-60 minutes (do the toothpick test) 
• let cool then ENJOY! :)

Paleo Pumpkin Roll

I got this recipe from the cavegirl dish but changed it just a little bit because I couldn't get the recipe to work the way I wanted it to.

Ingredients for "cake":

• 3 eggs
• 2/3 cup pumpkin
• 2/3 cup honey
• 1 1/4cup almond flour
• 1 t baking soda
• 1 T ground cinnamon
• 1/2 cup chopped walnuts
• 1t pure vanilla

Ingredients for "filling":

• 1 bag of unsweetened shreaded coconut
• 1/2 can of lite coconut milk
• 1T coconut oil
• 2-3 heaping T almond butter
• 1/4 cup honey (play with this)
• 1 heaping T cinnamon

Directions for "cake":

• preheat oven to 375 degrees
• whisk eggs in a small bowl
• add all cake ingredients together (minus the walnuts) and blend until smooth
• line a cake pan with parchment paper and pour the batter ontop
• then sprinkle the walnuts over the batter
• bake for 15 minutes
• then let cool (I threw it in the freezer for about 15 minutes)

Directions for "filling":

• While the cake is baking throw the coconut into the food processor and let process for about a minute before adding the rest of the ingredients
• play with the amounts of almond butter to get the texture you want (it should be creamy but not runny)
• set aside until cake is cool

More Directions:

• Once cake is cool, take cake (on the parchment paper) out of the baking pan itself and set on the counter
• spread the filling overtop
• then carefully roll the cake from the thinnest end (I used the parchment paper to lift and roll the cake rather than my hands .. if that makes sense at all)
• once rolled carefully wrap the roll in saran wrap and chill for 30-40 minutes before enjoying :)

Apple-Pumpkin Bars

Apple- Pumpkin Bars

Ingredients:

• 2 cups almond flour
• 7 apples (set 3 aside)
• 2 T water
• 1 can pumpkin
• 2 T cinnamon
• 1 t pure vanilla
• 1/2 t baking soda
• 1/2 t baking powder
• 1 free range egg
• 1/3 cup coconut oil

Directions:

4 chopped apples + 2T water

• preheat oven to 375 degrees F
• take the core and seeds out of 4 apples
• put them in the food processor with 2 T water and blend until there are no large chunks
• add all ingredients into a mixing bowl (except the 3 apples you set aside) and mix until creamy
• pour batter into a cake pan and spread evenely
• chop up the other 3 apples into small chunks and spread on top of the batter
• bake for 25 minutes
• let cool
• cut - Enjoy - and keep in the refrigerator (it just tastes better cool)