Pudding? Frosting? Pie filling? Yes!

Our friends Megan (massage therapist extraordinaire) and James (one half of Red Apple Butchers) came up with a snack idea that I thought would make an awesome pie filling or frosting.  Or, yes, you can just mix it up and eat it with a spoon.  Let’s start with the star of the show, the cultured dairy pudding:

Ingredients:

This will make enough to fill a 9 in pie crust, frost a one layer 8 in cake or just mix it up and store it in the fridge for the next time you want a serving or two of pudding!

  • 2 cups creme fraiche or whole milk, unsweetened Greek style yogurt or use a little of each.  The creme fraiche is easy to make yourself and adds a nice tangy flavor.  The cream also whips up nicely for added lightness to this rich food.
  •  1 cup smooth nut butter, any one of these are delicious: almond, hazelnut or peanut butter
  • 3-4 dropperfuls of Whole Foods brand vanilla stevia
  • 2-3 Tablespoons unsweetened cocoa powder
The nut butter sank to the bottom, all the ingredients ready for blending!

Creme fraiche and cocoa powder are so good together!

Method:

Add all the ingredients to a big bowl and use a mixer to whip them together into a smooth, fluffy bowl of deliciousness.   Taste and add more stevia or cocoa powder to your liking.  The mixture will be like pudding, you can make it thicker by adding more nut butter or thinner by adding plain heavy cream or more creme fraiche.

Now you have a cultured dairy pudding snack.  Which you can eat right now or use to frost a cake or cookies!

But, wait, what about making a cream pie?  Chill your pudding in the fridge while you get to baking.

Set your oven to 350

Chocolate Hazelnut Pudding Pie

Chocolate Hazelnut Pudding Pie

 Pie Crust Ingredients:

  • 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
  • 2 Tablespoons unsalted pasture butter
  • 1 large organic farm egg
  • a pinch of salt

Method:

Blend all of the ingredients together in a food processor.

Press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.

Cool the crust completely and then add  the above pie filling.

Refrigerate the pie for at least an hour before serving.

When it’s time for pie, whip up 6-8 ounces of fresh cream.

Cover the top of the pie completely with the whipped cream and top with chopped roasted nuts and maybe even some chopped dark chocolate.  Sugar free has never tasted this good!

Yes please!

Yes please!

Buttermilk Biscuits

Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits.   Wheat is a common allergen, we all know that but did you know that  some people report dramatically lowered seasonal allergy symptoms from eliminating wheat?  Tell your friends!

High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack!  The flours, flax and buttermilk are available locally at Berkshire Organics, Guido’s and the Berkshire Coop Market.  These are perfect for brunch: as a base for eggs benedict.  Or  a dessert topped with creme fraiche and a few blueberries or how about biscuits and gravy?  Yum! Set your oven to 425 and get baking!

First, mix together your dry ingredients, making sure to break up any lumps.

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain salt
  • 2 Tablespoons almond flour- Bob’s Red Mill makes a superior almond flour.
  • 2 Tablespoons finely ground flax
  • 3/4 cup coconut flour

Once your dry mix is thoroughly combined:

  • add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.

Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal.  Stop combining before it starts to clump together into a ball.

Crumbly flour and butter mixture.

Crumbly flour and butter mixture.

Combine in a separate bowl:

Whip the egg into the buttermilk.

Evan's Cultured Buttermilk is great to bake with.

Evan’s Cultured Buttermilk is great to bake with.

Pour the wet mixture into the dry and fold to combine.

Finished batter resting for a few minutes. The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop.  Make them as big – 8 biscuits- or as small – 16 biscuits- as you like.  Use your hands to flatten them a bit into shape. Bake for 18-20 minutes- til browned and set. Eat immediately or let cool completely and keep in an air tight container in the fridge.

Snack time: creme fraiche and warm biscuits!

Snack time: creme fraiche and warm biscuits!

Creamy Mashed Cauliflower

This recipe is so simple and so satisfying.  Oh, and good for you too!  I recently read an article published by John Douillard on his site lifespa.com titled “Eat Fat, Beat Sugar Cravings”.   Everyone, I mean everyone, right up until a few decades ago, knew that sugar and carbohydrates tend to make you gain weight and that healthy fats are essential.  When I was growing up there were all these new ‘diet foods’: low fat or no fat was the supposedly ‘healthy’ way to go.  Because fats make you fat, right?  I can’t believe I bought that crap!

Fat makes you feel full and satiated.  It protects your organs, it’s necessary for proper brain function.  It’s an important part of digestion.  When you eat sugar or carbohydrates you may find yourself continually wanting to have more, never quite full in the long run.  And have I mentioned that there is no such thing as an essential sugar?  There’s no essential carbohydrate either.  We need fats and proteins to function but humans can live without the sugar.

Give it a try, eat a high fiber, high fat food and see how it compares to a low fat, high carbohydrate food.  For example, try making low fat mashed potatoes as well as the following recipe for Creamy Mashed Cauliflower.  Have a serving of mashed potatoes for an afternoon snack one day.  Write down how you feel when you finish eating, and how full you feel an hour later.  The next day do the same thing with the mashed cauliflower.  I bet you’ll be surprised how the same serving of food can be so much more filling!  And how you won’t be craving cookies half an hour later.

Ingredients:

  • 1 head of cauliflower
  • 3/4 cup of creme fraiche (the BEST!) or any of the following: heavy cream, coconut cream, full fat yogurt
  •  salt and pepper
  • optional: herbs, spices, grated cheese

Method:

Remove leaves, core and chop a head of cauliflower into large chunks

Steam the chopped cauliflower until tender.  About 10-13 minutes.

Blend the steamed cauliflower in a Cuisinart or using a wand blender along with 3/4 cup, give or take, of the creme fraiche plus salt and pepper to taste.

You can eat it now or add some paprika or other herbs and spices.

Save it for later by storing the whipped cauliflower in an over safe dish.  When you are ready to eat, sprinkle the top with some grated cheese and pop it in the oven to reheat.  Great as a pot luck dish or make ahead side dish.

Definitely eat this with meatloaf!