Crapple Cookies- A Paleo Breakfast.

Since we've been doing this Paleo thing, breakfast has been a challenge.  I love having something "bready" with my coffee in the morning, and being grain free doesn't exactly work with that.  I have tried muffins, pancakes, and all sort of other paleo recipes online, and most of them have been way to eggy.  If I wanted an omelet, I'd make one, but I wouldn't put blueberries in it.

So instead, I have decided to try regular recipes with Cassava Flour, and modify them as needed.  Since oats are also out, I have swapped flaked coconut to get the same texture.  If you aren't Paleo, you can use regular flour, but you might not need the cashew milk.  You can also use oats instead of the coconut flakes, but I can't really say how they will turn out.

Ingredients:
1 apple, finely diced
1 cup unsweetened apple sauce
1/3 cup coconut oil
1/4 cup honey
1 cup flaked unsweetened coconut
1 egg
1 cup Cassava flour*
1/2 tsp baking powder
1 1/2 tsps apple pie spice
1/4 tsp sea salt
1/2 cup non dairy milk, like Cashew
1/2 chopped pecans
1/2 unsweetened cranberries.

Directions:
Combine all the ingredients through the sea salt.  Mix well, and add the milk a little at a time until the batter is smooth and moist.  You may need more or less milk depending on the brand of Cassava flour you use.  Stir in the pecans and cranberries.  Bake in a 350 degree oven for 15- 20 minutes until firm, but bouncy.

*The brand of Cassava flour you use will greatly effect the moisture content. This recipe was tested using Moon Rabbit brand. Otto's Natural is also good, but you may need to adjust the amount of milk you use.  If you use tapioca flour instead (they are both made from the Cassava root), it will not have the same cookie texture.  It will be more like a brownie.

Paleo Sweet Potato Pie

Let's talk Pie. Thanksgiving is coming, we are currently in the season of Pumpkin Everything, and you know it won't belong until there is pumpkin (or sweet potato) pie everywhere. Do you have to give up your holiday pie? No. Should you make the healthiest (and tastiest) pie you can, with the cleanest ingredients possible? Definitely. 
This pie can be made with pumpkin or sweet potato puree, depending on your preference. It is totally grain free, there is no shortening in the crust, no condensed milk, and no white sugar. It is still a treat (and a yellow on the 21 Day Fix ), but it isn't one I feel guilty about. 

FOR THE CRUST:
1 cup Almond Flour
1 ½ cup Cassava Flour
½ tsp Real Salt
6 TBSP. Butter, cold
1 Egg

FOR THE FILLING:
2 ½ cup Sweet Potato or Pumpkin Puree (4 medium potatoes, baked)
1 1/2 tsp pumpkin pie spice
½ tsp Real Salt
1 tsp vanilla
⅔ cup natural sweetener ( I prefer a 50/50 split of honey and maple syrup)
3 TBSP Coconut Oil, melted
3 Eggs

Instructions

FOR THE CRUST:
Preheat the oven to 350 degrees.
Place the almond flour, cassava flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
Add the butter, 1 TBSP. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
Add the egg and process until the dough comes together. The dough will look dry, but it should stick together when pressed. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon. Prick the bottom of the pie crust with a fork to allow steam to escape.
Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
Remove from oven and let cool.

FOR THE FILLING:
Place the sweet potato puree in the bowl of a food processor. Add the pumpkin pie spice, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
Refrigerate until cold. Serves 12