Normally I don’t do a lot of baking for my family. I am just not to confident in that department. My kids do go without dessert a lot of the time. It is time to polish up this skill because I have a lot of homegrown apples that I need to use up. This is the first year that we have had a decent crop of apples off of our trees and they also taste good. They are not sweet apples and rather tart and good on a low carb diet. It is also hard to overeat tart apples as they make your mouth pucker up even when picking them off the tree!

This recipe tastes great and is a very healthy. It is also very aromatic and will make your house smell delicious!

Nutty Apple Crisp

2 cups of chopped tart apples (peeled and cored)

2 tablespoons of lemon juice

1 cup of ground almonds (preferably soaked and dried to remove anti-nutrients)

1 cup of chopped pecans (preferably soaked and dried to remove anti-nutrients)

1/2 cup of dessicated sugar free coconut

1/2 cup of butter

1 tsp of cinnamon

1/2 tsp of nutmeg

2 tsp of vanilla

4 drops of NOW non bitter stevia

Preheat your oven to 350 degrees F

Peel your apples, core and chop into small pieces. Drizzle lemon juice over apples.

Mix in a bowl ground almonds, chopped pecans, coconut, cinnamon, nutmeg, stevia and vanilla. Add butter to the bowl and work it into the “crumb” ingredients.

Take half of the crumb mixture and place it into a 9″ square baking dish. Add apples and top with the remainder of the crumb mixture.

Bake for 30 minutes or until apples are soft.

Enjoy!!

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There is nothing more that my kids love to eat more than their grilled cheese sandwiches. That is their favorite lunch food. Before I decided to give up grains due to Candida Yeast issues, grilled cheese sandwiches were one of my favorites as well.

The other day, i was watching the Rachel Ray Show and she was making a grilled cheese sandwich out of Tomato Slices. Her recipe used grain flour so I had to improvise a bit. Let me tell you how excited I was about this recipe!

Garlic Basil Grilled Cheese Sandwich

1 Large tomato

1/2 cup of ground almonds (or almond flour)

1/4 cup of Parmesan cheese

small handful of fresh basil (about 1/3 cup)

1 clove of garlic

1 Pasture raised free range egg

Cheese Slices

Salt and Pepper to taste

Butter for frying

Grind your almonds until they have a flour like consistency. Place into a medium mixing bowl. Add your Parmesan cheese and mix well.

Core and thinly slice your tomato (reserve the end pieces for a salad if you like) I got about 4 slices which would make 2 “sandwiches”.

Wisk your egg in a small bowl.

Finely chop your basil and garlic.

Warm up your skillet and melt butter for frying. Dip your tomato in the egg mixture. Then drag your tomato through the almond and Parmesan mixture. Make sure it is well coated. It will be a bit sticky. Do this for all your tomato slices.

Fry your tomato slices in butter. Once browned flip to the other side. This will take 3-5 minutes per side on low to medium heat.

When your tomatoes are nice and crispy top *half * your tomatoes with cheese slices and garlic basil mixture. To make a “sandwich”, place the remaining tomatoes on the garlic basil cheese. Cover your skillet with a lid and let the cheese melt.

Add salt and pepper to taste!

This recipe will make two delicious grilled sandwiches!

Recipe note: Fresh basil tastes very different from dried. You may substitute a good quality pesto if you do not have fresh basil.

Enjoy!

This recipe is submitted as part of Real Food Wednesday hosted by Kelly The Kitchen Kop.

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Thanksgiving is just around the corner and I was looking for a good pumpkin pie recipe to use up the last pumpkin from our CSA share. I came up with this wonderful treat using Stevia Sugar. I hope you enjoy this as much as I did. Top it up with some whipped cream and it will melt in your mouth.

Low Carb Pumpkin Pie Recipe

8 Servings

Almond Crust

1 cup Almond Flour
2 tablespoons Butter
1/4 teaspoon Stevia Sugar
1 teaspoon Vanilla Extract

extra butter for greasing pie dish

Butter pie dish and set aside. Combine almond flour, butter, Stevia and vanilla. Pat down into pie dish.

Almond Crust: Calories 95.6, Total Fat 8.9 g, Total Carbohydrate 2.4 g, Dietary Fiber 1.4 g, Protein 2.6 g

Pumpkin Pie Filling

2 cups pumpkin puree
2 eggs
0.5 can coconut milk
1 teaspoon cinnamon
1/2 inch fresh ginger (peeled)
1/2 teaspoon nutmeg
1 cardomon pod
1 tablespoon Vanilla Extract
1.5 tablespoon Stevia Sugar
1 Cup of Pecan halves

Preheat oven to 350F. Put all ingredients into a blender. Blend until smooth and spices are all mixed. Pour into pie shell. Add pecans on top of pie filling. Bake for 60-70min. To check the pie if it is ready to come out, insert a knife into and if it comes out clean then it is ready.
Let pie cool completely before cutting it.

Pumpkin Pie Filling: Calories 185.2, Total Fat 17 g, Total Carbohydrate 6.6 g, Dietary Fiber 2.2 g, Protein 3.6 g

To your health and wellness,

Catherine Osthaus

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