Classic Paleo Pumpkin Pie (Grain-Free, Nut-Free)

Classic pumpkin pie made grain-free and paleo with a buttery cassava crust, vanilla-scented filling and a festive ginger and orange topping.

Classic Pumpkin Pie Paleo Grain-Free

You, me, we cannot celebrate Thanksgiving without pumpkin pie. In fact, I’ve gone far too many years celebrating without pumpkin pie due to food allergies. I don’t recommend it.

This year, your addition to the family table can be this grain-free and Paleo Classic Pumpkin Pie. It’s made with a simple ice water cassava flour and butter crust and a flavorful homemade pumpkin pie filling. No underwhelming pumpkin pie flavors here!

Most recipes call for 2 teaspoons of pumpkin pie seasoning. Instead of using store-bought seasoning, you can easily create your own with high-quality and flavorful organic spices like cinnamon, ginger, nutmeg and allspice. This recipe uses over 3 teaspoons of spices to kick up the flavor a bit.

I have also added the seeds of a scraped vanilla bean to this recipe for REAL vanilla flavor. You can find a single vanilla bean in a glass jar in the spice aisle at most grocers. They are worth the price, but if you can’t find it, use 1 teaspoon vanilla extract instead. I may cry a little, but you’ll never know.


What does homemade Pumpkin Pie filling include?

  • Canned or homemade pumpkin pie puree
  • Maple sugar – adds a caramel depth of flavor you won’t get elsewhere
  • Coconut cream – most pies use evaporated milk or heavy cream – scooped from 1 or 2 cans of refrigerated coconut milk
  • Vanilla bean – for a more authentic vanilla flavor but you can also use 1 teaspoons vanilla extract in it’s place
  • Grated orange zest – for a light citrus hint and something a little different
  • Salt – helps bring out the sweetness and spices
  • Spices like cinnamon, ginger, nutmeg and allspice
  • Eggs – I use both whole eggs and just a yolk for extra creaminess


Classic Pumpkin Pie Paleo Grain-Free Gluten-Free

Is it easy to make your own pie crust? 

Yes! It really is! This pie crust contains just a few ingredients: grain-free cassava flour, salt, butter and ice water (a bowl of water with ice in it to keep cold).

Cassava flour performs the closest to gluten flour in pie crusts among the grain-free flours. Hand-rubbing the butter in creates delicate flakes, while the ice water keeps the dough cold for the flakiest crust. The crust won’t be as flaky as a traditional gluten pastry crust, but your tummy will be much happier.

You’ll need the most finesse and attention to detail when rolling out the crust and flipping it evenly into the pie dish.

If you want enough crust for crimped edges and extra crust to bake into decorative pie toppings, then multiply the crust recipe by 1.5x.


Classic Pumpkin Pie Paleo

You can see how the maple sugar browns nicely – adding an extra depth of flavor. Maple sugar is sweeter than brown sugar which is why this recipe uses a lower amount compared to traditional pumpkin pie recipes.

How far in advance should you make pumpkin pie?

This recipe takes a little extra time to set because of the extra egg yolk and coconut cream. You’ll want to start your pie in the oven at least 6 hours before serving. Pumpkin pie is best served cold or barely room temperature, not warm! If Thanksgiving dinner is at 4 pm, you’ll want to get your pie in the oven by 10 am at the latest or simply make it the night before!

What can I top pumpkin pie with?

In this recipe I use finely diced crystallized ginger for a spicy kick and orange zest for decoration. Add a big dollop of homemade or Reddi Whip Coconut Whipped Cream plus a little extra sprinkle of maple sugar for texture and decoration!





Cherry Pie Bars (Paleo, AIP, Vegan, No Sugar Added)


cherry pie bars paleo


These Paleo, AIP, Grain-Free Cherry Pie Bars are low sugar but so satisfying! The crust is made with sweet potato for an extra dose of veggies making them kid-friendly in taste and nutrition!


These Cherry Pie Bars have become a classic summertime treat in our household. Perfect for the Fourth of July or any other summer holiday weekend.

The crust is made of sweet potatoes and coconut flour and has a buttery shortbread taste. The filling has that classic gooey, sticky fruitiness from cherries, dates and a bit of tartness from lemon. I also love how simple the ingredients are in this recipe!

I love how the crust is made from vegetables and the filling from fruit. These are a great option if you’re limiting your sugar intake but still want a little sweet treat to celebrate. I’ll be doing a blog post on a recent liver detox I did that eliminated sweeteners. It really reset my palate so fruit has become a dessert for me now (and one I enjoy every single day).

I have a lot of other sweetener-free desserts like my Caramel Vanilla Bean Ice Cream, Skillet Apple Crumble, Paleo Baby Birthday Cake, Banana Ice Cream and Frosted Carrot Cupcakes too!


Want to make this using another summer-y fruit?

Try an equal amount of blueberries, strawberries or blackberries! In fact, ripe mulberries would be awesome here too! We were just in Nebraska this past weekend and I was picking fresh ripe mulberries off the trees on my runs. A little dine and dash, if you will.



  • Fresh cherries

  • Medjool dates

  • White sweet potatoes

  • Coconut flour

  • Coconut oil

  • Lemon Juice

  • Cinnamon

Grain-free crust made from sweet potato AND tastes like shortbread with a sugar-free cherry pie filling… sign me up, sign me up, sign me UP!



Find the recipe for free HERE!



With 175+ AIP recipes in my cookbook

The Healing Kitchen


paleo cherry pie bars




AIP Pumpkin Pie

If there’s going to be one recipe I blog about this Thanksgiving, it’s going to have to be pie. Pumpkin pie. Last year it was Sweet Potato Pie Cheesecake, and it was a hit, so I based this recipe on that one. No use reinventing the wheel. Now I’ve tried a lot of AIP pie crusts and I really can’t think of one that is very memorable or tasty. I love how this one is a little more rich than a traditional bland, flaky pie crust.


It’s graham cracker-y in flavor which adds more depth of flavor to the pie and brings out the fall spice-y notes in it. It also couldn’t be easier to throw together!



Be sure to use Bob’s Red Mill Coconut Flour. Other brands may result in a different texture crust. You can use a homemade Pumpkin Pie seasoning if strict AIP, or use Primal Palate Pumpkin Pie Spice seasoning which contains nutmeg (not AIP; mace is the nutmeg replacement on AIP), which is what I used because it’s delightful. 


The filling is legit pumpkin pie, a little sweeter than most of my treats, but hey it’s the holidays. I’m not about deprivation at the holidays – that’s plain silly. All in all, you’ll only be eating 1 tablespoon of sweetener per slice, and if you share it with 7 friends, that’s one slice for each of you crazy kids. This is a no-bake filling because I have a fear of baking and not taking things out at the right time. So I don’t bake anything except cookies and pie crust because it’s easy to tell when those are done. 



Happy Thanksgiving to you, my lovely friends! I have a freakin’ adorable baby smiling at me from across the room, so I’m shutting this computer down to go roll around on the floor with her like any self-respecting mom does. Enjoy all the delicious food and company this week/weekend!

110 reviews

AIP Pumpkin Pie

Prep Time 00:20 Cook Time 00:00 Serves 8 slices


  • Graham Cracker Crust:
  • 1/2 cup + 2 tbsp coconut flour
  • 2 tbsp arrowroot starch
  • 2 tbsp coconut sugar
  • 1 tbsp grassfed gelatin
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup softened coconut oil (not melted or solidified)
  • 2 tbsp raw honey
  • Pumpkin Pie Filling:
  • 15 ounces pumpkin puree
  • 1/3 cup softened coconut oil
  • 1/3 cup softened coconut butter
  • 1/3 cup raw honey
  • 2 1/2 teaspoons Primal Palate Pumkpin Pie Spice* (see notes for AIP)
  • 1/4 tsp fine sea salt
  • 4 teaspoons gelatin
  • 2 tablespoons hot water


  1. Preheat oven to 325 degrees F with a rack in the middle of the oven.
  2. Make the crust: In a medium mixing bowl, whisk together the dry ingredients. Stir in the coconut oil and honey until well combined and a wet dough forms. It will be slightly sandy in texture.
  3. Spoon the dough into the center of a greased 9-inch glass pie plate. Place a sheet of parchment paper over the dough and use it to assist you in pressing the dough evenly into the bottom and halfway up the sides of the plate (no more than ¾-inch up). Take your time to ensure the dough is of even thickness throughout the bottom and sides for the best results.
  4. Bake for 12 to 13 minutes until the crust is medium golden brown. Let cool while you make the filling.
  5. Prepare the filling by blending all filling ingredients except the gelatin and hot water in a food processor until smooth.
  6. In a small bowl, vigorously whisk the gelatin with the hot water until smooth and frothy. Add to filling mixture and blend briefly until well combined.
  7. Spoon and spread the mixture evenly into the pie crust.
  8. Refrigerate for at least 2 hours or overnight until set.
  9. Serve with coconut whipped cream or ice cream, if desired.


Recipe Notes

For AIP pumpkin spice seasoning: 1 tsp ground cinnamon + ½ tsp ground mace +1/2 tsp ground ginger


The Benefits of Collagen Peptides for Women

collagen for women
When I found out I was pregnant during a vacation in Hawaii in September 2015, we drove to an island health food store to find the best prenatal we could that day! That was the first step in my daily supplementation I took to help ensure my health and the health of my baby.
When we got home from our vacation, I did loads of research on the most important supplements to take for supporting the immune system of a pregnant woman diagnosed with autoimmune disease. I didn’t want to overload my body with store-bought supplements, especially since the diet I eat focuses heavily on some of the most health-promoting foods like wild seafood and organic leafy green vegetables. I did want to support my immune system and cells with research-supported, pregnancy-safe products though.
I had been taking gelatin for a couple years, mixed into hot teas and made into gummies, but during my first trimester, I wanted nothing to do with either! And animal protein was rarely eaten during that time because of severe morning sickness and nausea! Of course I realized that protein is one of the most important nutrients to intake as a pregnant woman, so I ordered several canisters of Vital Proteins Collagen Peptides. Collagen smoothies were a huge staple of my pregnancy diet and still happen once a day as a new mom.

Is there anything more convenient than a nutrient-packed smoothie

when you’re juggling a hungry baby, housework, and

going through your first home buying process!?

After a few weeks of taking at least 2 scoops a day via smoothies, soups, and sprinkled on frozen fruit coated with coconut milk (guilty pleasure that you have to try!), I noticed obvious improvements in my gut health, skin, hair, and joints.

Here are some of the benefits I have personally experienced from Vital Proteins Collagen Peptides

(2 scoops/day for the last 18 months)

  • Improved skin integrity: I haven’t seen a single blemish and that’s through the hormonal rollercoaster that is pregnancy and post-partum! I also noticed during pregnancy that crows feet are now a thing for me. Where the heck did these come from at 28 years old? So I’ve been ensuring my collagen intake is at least 2-3 scoops a day and seen a progressive decrease in their appearance when I smile. Hormones be crazy.


  • Stronger nails: My nails have always been short and brittle since I was a child. I can now grow medium-length, strong nails that don’t break. Unless I’m crazy stressed, then I start biting them again like a 6-year-old. Urgh. But at least they’re harder to bite through now? (ew ha!)


  • Better Joint Recovery Post-Workout: I workout fairly intensely, it’s one of my favorite hobbies, and I have only had one very minor injury in the last year when I rolled my ankle walking Grace in her stroller (slipped on a rock going downhill). I recovered within 24 hours from that sprain. I used to sprain my ankle and knee frequently and always had terribly sore IT bands and glute muscles which is no longer the case! And my sprains used to take much longer to heal from too, at least 2 weeks. After this sprain, I came home and put a turmeric poultice on the sprain, iced and elevated it as usual and over the next 24 hours had 6 scoops of collagen. Coincidence on the rapid healing time? I don’t know, but I’m definitely going to load up on the collagen for any future injuries!


  • Gut Health: Most importantly, my gut health has improved drastically. I have been plagued with constipation since I was a small child, often going weeks without a bowel movement. I am so regular now (hey, let’s talk about it!) especially if I start my morning with a collagen smoothie. I never have gas, sharp pains, or intestinal cramping anymore, which is something I thought I had to live with the rest of my life before healing my gut with AIP and proper supplementation. Part of this drastic decrease in symptoms is from removing food intolerances and including gut-healing foods like bone broth (which has similar amino acids as collagen and gelatin supplements), but I have also noticed that when I hit a plateau and then added collagen into my daily routine, my constipation and digestion improved noticeably.


Now, just like you can’t out-run a bad diet, you can’t out-collagen one either! Please be sure to always eat the most nutrient dense foods that fit into your dietary template. For me, that looks like at least 8 cups of leafy greens a day, wild seafood 7 to 9 times a week, pastured chicken livers, organic fruit, and pastured/grass-fed chicken, beef, and lamb in smaller quantities.
I do have special treats like Power Balls which are made with collagen peptides as well a couple times a week! In fact, this morning for breakfast I had a pack of Power Balls with my green collagen beauty smoothie (avocado, kale, spinach, collagen, frozen organic blueberries and Himalayan pink salt).

So why do women especially need to supplement with collagen peptides?

We are more prone to hormonal aging (seen by the loss of collagen elasticity in our skin and hair) due to the highs and lows of estrogen and progesterone throughout the month starting in our teen years or earlier and lasting until menopause at which we see a tremendous drop overall in sex hormone levels (and skin and hair health of our younger years!)We also tend to see a decrease in elasticity in our ligaments and age-related overuse injuries to our joints from decades of activity, daily weight-bearing and poor posture. Collagen supplementation can help restore joint health and ligament elasticity, but a healthy diet high in vegetables, fruits, and quality protein as well as mindfulness about posturing, are also incredibly important for long-term joint health.
Collagen Peptides are small-chain proteins produced by breaking down gelatin from pastured cattle into their more easily digestible peptide chains (peptides are the building blocks of proteins)Collagen Peptides mix into both cold and hot beverages while gelatin can only be mixed into hot beverages and liquids. This allows for more varied use of Collagen Peptides in cooking and baking applications. They are especially suited for smoothies and will not turn your smoothie into a tacky mess like gelatin does.Collagen Peptides do not lose any nutritional value when heated, so they can be added to baked goods to increase the protein content without affecting the outcome (like in my Salted Dark Chocolate Chip Cookies).Collagen Peptides do not gel, so they cannot be used as a gelatin “egg” or made into gummies. You will want to purchase Vital Proteins Beef Gelatin for those purposes.
This quote is directly from Vital Proteins FAQs page and I wanted to share with you their commitment to quality, animal welfare, and sustainability:”Vital Proteins produces its gelatin and collagen peptides in Brazil. The cattle industry in Brazil is based on perennial tropical grass pasture systems. We have taken great care to ensure that the pasture size for each animal is one animal per 2.67 acres. These standards are in alignment with the Global Animal Partnership 5-step animal welfare rating standards. Our collagen is produced exclusively in Brazil. The collagen is primarily derived from Nelore breed bovine hides. The cattle industry in Brazil is still based on grass systems, where the cattle are pasture raised. This constitutes an important advantage for Brazilian cattle.
Since the cattle were pasture-raised and grass fed, this eliminates the risk of rBGH in their feed. Brazil also has a law (Decree No 57 824 Article 4(4)) which prohibits the addition of hormones to feed. The hormone rBGH is typically injected into dairy cows to make them produce more milk. The Nelore breed is not a dairy producing cow and is strictly used as a beef breed. Based on these factors, the collagen is derived from bovine hide without the use of hormones like rBGH.”
The main difference is their kitchen application: Collagen Peptides can be used in both hot and cold applications without gelling which makes it a perfect addition for both smoothies or hot beverages like herbal tea or even coffee. Gelatin is dissolved in hot water to activate its gelling properties for baking applications such as “gelatin eggs”, puddings, or gelatin gummies. You CAN add gelatin to smoothies, but they will get a little gummy, so I prefer collagen for this reason.Their amino acid profile is quite similar, so there’s no nutritional benefit to one over the other.They both have virtually no taste although some people claim collagen tastes more neutral than gelatin.Gelatin has more of a tendency to clump up, so it is important to whisk it very well into hot liquid. Collagen has the tendency to froth in a blender, which makes for delightful “frappuccino” beverages, if desired!


This post contains affiliate links from Vital Proteins & Power Balls 

35 Fall-Themed AIP Dessert Recipes [Paleo/AIP]




I recently told my husband I am anxiously awaiting the first hint of fall weather in Texas. It may not happen for at least another month but a sweaty girl can dream. I said, “There’s nothing a woman doesn’t enjoy more than whipping the windows open on the first day of cool weather and just [expletive] baking a pie.” Right!? Even if you don’t like baking (I don’t) that first hint of crispness in the air has me searching for my apron and rolling pin and pretending I’m Julia Child.


It’s almost like until that weather hits, I won’t be able to make a successful baked goods recipe for you guys. I’ve tried 3 times in the past 2 weeks to make a fall-themed AIP cookie, and they ain’t working out. In fact, they’ve all gone straight to the garbage. Didn’t even need to try them, I could tell they were awful. I figured out it was the fault more of a new brand of coconut flour I am trying from King Arthur. I don’t recommend it obviously. It’s fine and gritty and terrible for AIP baking. It may be better for traditional baking recipes where you use coconut flour in small amounts and not as a main flour. Fair warning, my friends. 


After my 3 baking fails, I did some searching for existing fall-themed baked goods recipes from my AIP blogging friends and stumbled upon a crap ton. Maybe the world doesn’t need one more pumpkin or cinnamon flavored AIP cookie, especially since these lovely ladies have already done all the hard work in providing cookies, panna cotta, fudge, bars, tarts, buns and more!


So, my dears, whether it’s cool enough to open up those windows or not, it’s pumpkin season and celebrations should not be delayed! These recipes would also double as Thanksgiving and Christmas desserts, so bookmark them or Pin them or print them or take a mental picture because they’ll come in handy all season.


And make sure to thank all these ladies for their hard work because a decent AIP baked good is nothing but magical!


Be sure to check out my recommended baking products below. They are trustworthy brands that give a consistent result. I prefer Bob’s coconut flour to other varieties I have tried because it’s the lightest, fluffiest, and least gritty of them all. Artisana coconut butter is the smoothest, whereas Nutiva is a little more dense and dry. And Spectrum palm shortening is also my favored brand because it can be found in most health food stores and always on Amazon!



  1. Pumpkin Spice Granola by Grazed & Enthused
  2. Maple Caramel Fudge by Grazed & Enthused
  3. Skillet Apple Crumble by Grazed & Enthused
  4. Sweet Potato Pie Cheesecake by Grazed & Enthused
  5. Rustic Apple Cinnamon Rolls by Grazed & Enthused
  6. Pumpkin Roll with Cinnamon Molasses Spread by Grazed & Enthused
  7. Upside Down Gingerbread Pear Cake by Eat Heal Thrive
  8. Ginger Chai by Eat Heal Thrive
  9. Maple Pumpkin Panna Cotta with Gingered Pears by Eat Heal Thrive
  10. Citrus Baked Bananas by Eat Heal Thrive
  11. Caramel Banana Bread Pudding by Eat Heal Thrive
  12. Cran-Apple Gingerbread Crumble by Eat Heal Thrive
  13. Shortbread Cookies by Eat Heal Thrive
  14. Pumpkin Mousse by Eat Heal Thrive
  15. Pumpkin Pie Squares by Eat Heal Thrive
  16. Honey Apple Tartlets by Predominantly Paleo
  17. Spooky AIP Halloween Cookies by The Foodie Teen via Predominantly Paleo
  18. Paleo Pumpkin Empanadas with Salted Caramel Drizzle by Predominantly Paleo
  19. Molasses Spice Cookies by Beyond the Bite
  20. Cranberry Chocolate Truffles by Beyond the Bite
  21. Spiced Pumpkin Pie by Beyond the Bite
  22. Frosted Cinnamon Buns by Beyond the Bite
  23. Spiced Carrot Mini Muffins by Beyond the Bite
  24. Salted Caramel Hot Chocolate by Sweet Potatoes and Social Change
  25. Chewy Pumpkin Spice Breakfast Cookies by Sweet Potatoes and Social Change
  26. Acorn Squash Honey Custard by Sweet Potatoes and Social Change
  27. Apple Pie Bars by Sweet Potatoes and Social Change
  28. Pumpkin Panna Cotta with Gingersnap Macaroon Crust by Sweet Treats
  29. Classic Apple Pie by Mickey Trescott
  30. Pumpkin Spice Cake with Gingersnap Crust by Mickey Trescott
  31. Apple Cinnamon Mini Muffins by Cook it up Paleo
  32. Paleo Pumpkin Bars by Cook it up Paleo
  33. Pumpkin Bars by AIP Lifestyle
  34. Pumpkin Spice Thumbprint Cookies by A Girl Worth Saving
  35. AIP Pumpkin Mug Cake by A Girl Worth Saving

BONUS: Perfectly Pumpkin-Spiced Gummies by Joanna Frankham

No Bake Chocolate Pie with Coffee Macadamia Crust (Paleo)


Wowza, two dessert recipes in a row. What’s going on with me!? Oh yeah, breastfeeding hormones and hangriness, lack of sleep, and a dependency on chocolate several times a week to give me an energy and dopamine boost. I ain’t afraid to admit it. Plus I had a large bag of delicious dates staring at me from the pantry since I made the already-popular Tahini Date Fudge last week and had leftovers.


Damn, that fudge is good. I had to make an eighth of a batch when I ran out just to get me over my withdrawal hump. Fudge is a drug. A drug I’ll gladly abuse. JK don’t do drugs or eat as much chocolate as I do. Unless chocolate makes you really happy then eat your chocolate and don’t feel bad about it. I never feel bad about dark chocolate – it’s my “magnesium supplement” and my “natural mood enhancer” all in one.


It’s like exercise, but the opposite of exercise. They both make me feel good but only one will help me fit into my old clothes. Eh, I’d rather go shopping anyways. I bought a bubblegum pink silk romper from Anthropologie the other day that has sailboats all over it. Everyone needs a sailboat romper. And I need EVERYTHING at Anthro this summer.


I want it all. It’s the only store that turns me into a materialistic shopaholic. There’s some really awesome Anthro stores in Chicago, and I used my wedding as an excuse to drop hundreds of dollars on dresses two summers ago. Those dresses are now in storage until the day I can fit in them again, but I’m not willing to give up chocolate to do that so it may be awhile. I have started exercising again post-partum which is AWESOME.


It really lifts my mood, gives me energy to care for baby all day and cook all our meals, and gets me some extra vitamin D. I haven’t had an ounce of post-partum mood issues (fingers crossed), which I was a little nervous about since it seems so common. Luckily, my day involves playing with the cutest baby on the planet, eating salmon and chocolate, and walking my dog, which are all excellent mood lifters! I also try to do 1 or 2 self-care days a month such as a facial, massage or pedicure. I spoil myself, but if I didn’t, who would? I’m a full believer in taking care of yourself before you take care of others. 


Speaking of others, I actually made this no-bake pie for my husband! I’m not allowed to bake anymore because every time I put something treat-like in the oven it turns into an expensive disaster. I really suck at baking without eggs.


It’s incredibly difficult and finicky, and I really don’t even like baked goods much. Chocolate and coconut ice cream are all I need. Just a simple girl with simple preferences. How many times have I mentioned chocolate? Enough to make it a game. Every time you read the word chocolate, take a shot of water. You’re going to be so hydrated by the end of this monotonous post.


 So this crust is yum – I love the faint hint of coffee combined with salty macadamias. The crust is fairly soft (not crusty at all) like a date energy ball. The filling is super creamy and a little rich like a traditional chocolate pudding and sets into a really nice silky texture with the help of the collagen peptides.


I pretty much add Vital Proteins Collagen to everything, all day. It’s amazing. The only supplement I have ever purchased more than twice (I’m on my 10th 20-ounce container in 8 months!!)You could most likely make this into one giant 9-inch pie tart. I didn’t do that but given the math of using 4 small tart pans as called for in the recipe, it makes sense. Unlike my writing. 


No Bake Chocolate Pie with Coffee Macadamia Crust

Serves 8 | Makes 4 mini tarts | Prep Time 20 minutes | Set Time 6 hours

Coffee Macadamia Crust 

12 soft Medjool dates, pitted 

1 cup dry roasted and salted macadamia nuts (plus extra for garnish) 

2 tablespoons coarsely ground coffee

1 tablespoon melted coconut oil

1 teaspoon vanilla extract

1/8 teaspoon sea salt


Combine all ingredients in food processor fitted with S blade and process for at least 60 seconds until a sticky ball forms. Press 1/3 cup of mixture in bottom of 4 small round tart pans (about 4 inches in diameter).


Chocolate Filling

1 large ripe Haas avocado, pitted

2/3 cup cacao powder

½ cup coconut cream, scooped from top of can of refrigerated coconut milk

2 tablespoons Grade B organic maple syrup

1 tablespoon melted coconut oil

1 vanilla bean, seeds only

1/8 teaspoon sea salt

pinch ground cinnamon

3 scoops Vital Proteins Collagen Peptides


Clean out food processor and combine all ingredients for the filling except the peptides and process for at least 60 seconds until silky smooth and shiny. Add peptides to food processor and process until well combined. Spoon mixture evenly into 4 tart pans and smooth with a spoon or rubber spatula. Refrigerate for 4 to 6 hours until set. Serve cold sprinkled with crushed macadamia nuts. 


Pear and Plum Cranberry Crumble {Paleo/AIP/Vegan/Sugar-Free}

pear and plum cranberry crumble


Time for my monthly guest post on Autoimmune Paleo! To celebrate spring, I decided to highlight two of my favorite fruits in a simple and seasonal crumble that doesn’t contain any added sugar!


The plum adds a delicate tartness while the pear provides the sturdy sweetness of a traditional baked crumble. Instead of making a crumble topping using flour and oil, I decided to combine tart dried cranberries with plantain chips for a more texturally interesting topping without the use of excess flour, oil or any processed sugar.


I’ve been staying away from flour-based treats for awhile now and tend to only make them every few months. I almost only make Paleo Chocolate Chip Cookies when the opportunity presents itself because if I’m eating a real down and dirty treat, it needs to be CCCs!


This crumble, on the other hand, is light enough for a weekday splurge after a meal based on veggies and meat or seafood! It makes enough for 2 large servings or 4 smaller servings and pairs really well with homemade coconut milk vanilla ice cream!



Paleo Apple Pie & Apple Pie Ice Cream! (Paleo/Vegan)

Once I developed this apple pie recipe, I debated back and forth on whether or not to put it on the blog. It’s very delicious, and as an apple pie lover myself, it definitely satisfied my childhood memories of the treat my father used to bring home for us when my mom wasn’t looking!


I have used this pie crust recipe before for cold pies (i.e. key lime pie, banana cream pie) so that not just the topping but the crust is served cold or room temperature as well. Since it is made from arrowroot starch, it sort of solidifies at room temperature and colder, negating the gelatinous properties of the starch when cooked and warm.


But because of the amount of liquid in the recipe via coconut oil and water, when warm the starch is a bit gooey – which isn’t how you would describe a traditional pie crust. But what’s better than warm apple pie and cold coconut milk ice cream? Maybe a Friends marathon, but I can’t think of anything else.


SO with that said, I did ask my Facebook followers what they thought about AIP treats that mimic the taste of a traditional comfot food but may be a little off texture-wise. I received a resounding “We don’t care. We are just happy to have foods that resemble our old favorites that we can still enjoy with our friends and family.”


I have to say that is exactly how I feel about the whole deal. While I have heard some people say, “If it doesn’t taste, feel, and smell like the real thing, then I don’t want it.” Well if that is you, then I suggest serving this pie cold with a scoop of homemade coconut milk ice cream and going about your evening.


I have given fairwarning of arrowroot’s two-faceness! If you don’t mind a softer, chewier crust then by all means serve this puppy warm (again with coconut milk ice cream because gahhhh) but don’t say I didn’t tell you!


I also made a DELICIOUS Apple Pie Ice Cream using leftover pie this week in my brand NEW ice cream maker! It would be more accurate to say “hijacked pie” as my husband probably would have preferred I didn’t hack up the last 2 pieces for another of my silly recreations. But whatever – he was at work and he had no idea he was eating his friend for dessert until I told him.


TO  MAKE apple pie ice cream – chop up 2 slices of pie into small pieces and mix into two 13.5 oz cans of coconut milk that has been sweetened with 2 tbsp honey and 1 tsp cinnamon. Add this mixture to your ice cream maker and run per manufacturer’s directions (about 50 minutes for mine). It was so creamy and I loved the little frozen pieces of apple pie. This treat is also fairly low sugar – about 2 tsp per serving which is always a win and makes such a great late summer treat when you’re grasping for those last bits of BBQs and picnics before fall and school starts back up again!


Paleo Apple Pie [AIP/Vegan/Low Sugar]

Serves 6-8 | Prep Time 10 minutes | Cook Time 42 minutes | Total Time 52 minutes

Pie Crust

2 cups arrowroot starch

1 cup coconut flour

2 tsp cream of tartar

1 tsp cinnamon

1 tsp baking soda

1 tsp sea salt

1/2 cup coconut oil

1 ½ cups warm water

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, whisk together first 6 ingredients. Stir in coconut oil and warm water until a moist dough forms. It will be wetter than traditional pie dough.
  3. Divide the dough into two portions: one about two-thirds the amount and a second portion the remaining one-third of the amount.
  4. Trace bottom of a glass pie dish onto a piece of parchment paper and cut out the circle. Place paper circle in bottom of pie dish and grease sides of dish not covered by parchment well with coconut oil. Using your hands spread the larger section of the dough into an even layer on the bottom and all the way up the sides of the pie dish. Bake in preheated oven for 10 minutes. Meanwhile prepare the rest of the pie.
  5. Lay another sheet of parchment down on a flat cutting board and transfer remaining dough to it. Use your hands or a rolling pin to roll the dough out into an 8-inch square that would just fit inside the pie dish. Slice long 1-inch strips from one side of the dough to the other, or you may leave it unsliced for a solid-topped pie. Place in the refrigerator as you prepare the filling.


4 large red apples (any variety)

1 tbsp coconut oil

1 1/2 tsp cinnamon

½ tsp sea salt

1 tbsp coconut flour

2 tbsp honey

  1. Peel, core, and slice the apples into 1/4-inch slices. Toss apple slices with the coconut oil, cinnamon, and sea salt in a large skillet. Turn the heat to medium and cook the apples for 8-10 minutes until very soft, tossing every couple minutes.
  2. Remove the skillet from heat and stir in the coconut flour. Now stir in the honey to coat the apples. They should be slightly sticky. Spoon the apples evenly into the pre-baked pie crust.
  3. Remove the second layer of pie crust from the refrigerator and use the parchment paper to carefully assist you in quickly flipping the crust on top of the apples so that it lands in a single layer on top. The crust is delicate so do this gently. Tuck any overhang crust into the side of the pie.
  4. Bake on middle oven rack for 15 minutes. Cover loosely with foil then bake an additional 10-12 minutes until the apples are very soft and the crust is cooked through.

NOTE: Due to the arrowroot in the crust, it is important to let the pie cool to room temperature prior to serving or place in the refrigerator and serve cold for optimal texture. Once the pie cools, the arrowroot crust will set into a traditional rustic pie crust. Serve with  coconut milk ice cream.