Pies/Tarts Archives - Page 2 of 3

Naturally Sweetened Apple Pie Filling {and delicious ways to use it!}

With an abundance of fresh fall apples on hand from a recent apple-picking trip with the family, I thought I’d share one of my favorite ways to enjoy the bounty of the season with you and my friends over at For the Family.

This simple, yet delicious apple pie filling is naturally sweetened with pure maple syrup and just a hint of vanilla. Funny thing is, we rarely use this classic fall favorite for making pies.

Want to know some of the delicious ways we like to enjoy it? Then be sure to join me over at For the Family today where I’m sharing my special, fall-inspired “Naturally Sweetened Apple Pie Filling“ recipe and lots of fun ways to use it!

Happy Fall Blessings, Kelly

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Berry Breakfast Cobbler (GF)

By Kelly · 30 Comments

This beautiful and berry-licious breakfast cobbler comes from Katie at This Chick Cooks. It’s just one of the many delightful recipes featured in the “Healing Candida with Food” cookbook by Paula Miller of Whole Intentions.

In fact, 25 real food bloggers have contributed more than 130 healthy whole food recipes in an effort to assist Paula with her vision to create a comprehensive resource for those seeking to heal from candida.

And although I don’t strictly adhere to a candida diet protocol, I’m honored to be one of the real foodies featured in this book, sharing some of my most popular dinner recipes as a means to help others on their real food journey of healing.

I must say that I found this book fascinating. It’s not only an excellent compilation of real food recipes, but also a thorough educational resource – walking readers through a step-by-step method for understanding the impact of candida and how to best combat it through a proven candida diet protocol. The book itself is based on the three-stage candida diet plan formulated by noted naturopath Dr. Eric Bakker, who’s been successfully treating candida for more than 20 years.

So if you’re interested in learning more about candida, or are simply looking for a collection of real food, low-carb, low natural sugar recipes, then I encourage you to pop over to *Whole Intentions to learn more about this helpful resource.

*Disclosure: If you opt to purchase this book using the link in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

Berry Breakfast Cobbler (GF)

Yield: 5-6 servings

This wonderful recipe comes from Katie at This Chick Cooks, and is just one of the many healthy recipes featured in the “Healing Candida with Food” Cookbook.

Ingredients

Berry Filling

1 1/2 cups fresh (or thawed frozen) blackberries, blueberries or combination
1/4 cup unsweetened organic applesauce
1/4 cup pure honey
2 tbsp arrowroot powder (plus 2 tbsp water)

Coconut Crust:

1/2 cup coconut flour
1/2 cup finely shredded unsweetened coconut
2 large eggs
1/4 cup butter, melted (or coconut oil)
1/4 tsp sea salt

Instructions

Preheat oven to 400 degress. Lightly grease an 8x8-inch baking dish with coconut oil; set aside.
In a medium saucepan, over medium heat, mix together the applesauce, honey and berries.
In a small bowl, whisk together the arrowroot powder with two tablespoons of water. Then add the arrowroot liquid to the berries and stir well to combine.
Bring the berry mixture to a simmer and cook for 3-5 minutes until berries soften. Then remove from heat and allow filling to cool a bit.
In a medium bowl, make the coconut crust by whisking together the shredded coconut, eggs, butter and salt. Then use a spoon to stir in the coconut flour until mixture is well combined.
Press half of the coconut crust into the baking dish. Pour the berry mixture over the crust. Then use your hands to crumble the remaining crust over the berries.
Bake for 12-15 minutes, until top is lightly golden brown. Makes a delicious brunch side dish, or serve it for dessert with a scoop of vanilla ice cream.

https://thenourishinghome.com/2013/08/berry-breakfast-cobbler-gf/

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Naturally Sweetened Apple Pie Filling {and delicious ways to use it!}

A Closer Look at My Journey & Our Favorite Fruit Crisp Recipe!

By Kelly · 7 Comments

I’m honored to be a special guest of Michelle over at her wonderful allergy-friendly blog The Willing Cook. She’s so graciously allowed me to share my personal journey with you – a path marked by God’s grace in leading me to a real food lifestyle that has resulted in a closer walk with Christ and positive health changes that have enable me to better serve Him, my family, my church and YOU!

If you’ve been curious about why I do what I do in providing free recipes, meal plans and resources for healthy real food living, then I encourage you to pop over today and check out my exclusive interview with The Willing Cook.

Of course, I couldn’t just pop over for a visit and pour out my heart without bringing something healthy and scrumptious to share as well. So, I’m happily sharing my favorite fruit crisp recipe, featuring glorious fresh summer peaches!

Growing up in the South, one of the highlights of summer was enjoying fresh seasonal peaches – so sweet and juicy! My affinity for these little fuzzy treats hasn’t changed, and so now I like to buy a couple of crates of ripe organic peaches each summer, so I can slice and freeze them for use all year long.

So in addition to this personal interview, I’m also sharing my special Berry Peachy Crisp recipe. It can be made using either fresh ripe peaches, or frozen ones. The addition of sweet and tangy raspberries really complements the mellow flavor of peaches, making this an extra special treat!

Joyfully Serving Him, Kelly

This post was featured at Living Well Wednesdays.

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