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from ME Winterhalter

3 T butter (or vegan butter) melted
3 T olive oil
1/4 tsp crushed dried rosemary
3-4 med sweet potatoes, peeled and thinly sliced
1-2 shallots, peeled and thinly sliced
Kosher salt & pepper to taste

Preheat oven to 400
Combine butter, oil and rosemary in small bowl. Pour half of this is bottom of 2 qt. baking dish. Arrange potato slices vertically. Add sliver of shallot between every few slices. Brush top with remaining butter/oil. Season generously w/ salt and pepper.

Cover dish with foil and roast for 1 hour. Increase heat to 450, remove foil and roast till tops are browned and crispy (10-15 minutes).

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I like to make cyanotype prints of houseplant leaves as well as flowers and leaves I find on walks.

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my family, team, & students.

I am incredibly grateful that my husband is also working from home so that I am not tackling keeping two small humans alive alone while also trying to help support students. I am grateful for my daughters. It has been a nice distraction from the stressors of the world to watch them love on each other, learn, and be silly. I am grateful for motherhood, it keeps me humble. I am grateful for facetime, without it we would not be able to "see" family. And I am incredibly grateful for those I work with and the students I support. They put a smile upon my face and fill my heart with joy.

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I am grateful for the beautiful photos my students have shared this trimester, for my job, for my son’s ridiculous sense of humor, for the warmth of my home, for friends and for the ability to stay home and safe with my family.

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For my oldest daughter, Lily's first Christmas I made ornaments for the family....I may be tackling this project again for Liza's first Christmas this year, lol.

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Sharing for inspiration. #pinterestinspired

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2020 has happened and so I present to you my 2019 table setting, lol.

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it's a festive shelf.

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I am grateful to be able to connect virtually with others (school or family). Couldn’t imagine a pandemic even 10 years ago.

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being part of an amazing team that is always willing to help out!

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Gluten Free, Dairy Free Almond Flour Apple Pie

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Gluten Free, Dairy Free Almond Flour Apple Pie

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So delicious with granny smith apples!

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This Almond Flour Apple Pie features an easy to make almond flour crust with sliced apples on top. A dessert recipe that comes together easily, is family approved, Paleo, gluten free and grain free.
Thanks to those of you who messaged me birthday wishes this weekend. I can't believe I'm really 41. Gulp! Admittedly, I felt a big difference the last 6 months in my energy level, sleep and ability to workout. I just can't go, go, go like I used to. I need more rest and recovery, and you know what? I'm okay with it.

I'm also okay with it almost being the holidays. The guy and I were talking about our holiday plans and realized we need to start planning. I know what I'll be cooking. Whether or not he will eat what I make is a whole other story.

So....it's November and that means it's time for some pie. I'm assuming you're totally okay with that. A few months ago, I realized I only have pumpkin pie recipe on this blog - a lighter one and a grain-free one. Well this needed to change of course because what kind of holiday would it be without pie?
Click here to pin this recipe!
Almond Flour Apple Pie

This pie is made with my go-to almond flour blend crust. Made from the perfect blend of almond flour, coconut flour and tapioca. It comes out perfect every single time.

I've used this crust recipe for everything from pies to quiches to pizzas. It's tried and true and one I've been making for years. Now you get to try it in this almond flour apple pie!

I kept the pie easy really easy by not doing any dough on top. The top is simply apples with a maple syrup and cinnamon mixture so the pie itself is lower in sugar than other pies, but the apples are naturally sweet and this brings that out. It really has amazing flavors.

What You Need

How To Make It

Make the crust by pulsing the unmelted coconut oil with the almond flour, tapioca and coconut flour until it becomes a crumbly mixture in the food processor. Then blend the egg into the mixture. If you don't have a food processor, start by whisking the egg then add the flour and use melted coconut oil instead of unmelted.

Once the crust is ready, press it into a pie dish until an even layer. Pierce the dough and bake 10-12 minutes. While the crust bakes, slice the apples into 1/8″ to 1/4″ thickness. Place the apples in a mixing bowl with the maple syrup, cinnamon and lemon juice.

Stir to combine then arrange the apples in a circular pattern over the pie crust. Bake another 15 minutes uncovered then remove and let it sit at room temperature 10 minutes before slicing and enjoying!

Helpful Tips

Make sure the egg is room temperature before adding to the flour. This is key to ensuring the dough does not fall apart. If your dough is a little too loose or crumbly, cover it in plastic wrap and place in the refrigerator to harden 30 minutes.

No other combination of flours has been tested with this recipe. Feel free to test other combinations and drop a comment below and I'll update the recipe card for others!

Let me know if you try the recipe by leaving a comment on the blog. If you have questions, ask those in the comments. It helps others who want to make the recipe as well!

If you love Apple Pie, also try this Gluten Free Apple Crisp. It's the BEST!
Click here to pin this recipe!
Almond Flour Apple Pie

What I Used For The Recipe

About Megan

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This Almond Flour Apple Pie features an easy to make almond flour crust with sliced apples on top. A dessert recipe that comes together easily, is family approved, Paleo, gluten free and grain free. Thanks to those of you who messaged me birthday wishes this weekend. I can't believe I'm really 41.

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My family!...and being a part of a wonderful team here at OCHS :)

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Gluten Free, dairy free, Green Bean Casserole 

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Gluten Free, dairy free, Green Bean Casserole 

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(If you don't want to fry your own onions, Simple Truth has delicious GF DF french fried onions... I've made this recipe both ways)

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This gluten free and vegan green bean casserole is made mostly from scratch - no canned goods here! Just delicious, flavorful, allergy friendly ingredients.
It can't be Thanksgiving dinner unless there's a green bean casserole on the table, right?

Green bean casserole is one of those dishes that everyone seems to enjoy, and yet it's very tricky to find a version that's not only delicious, but also allergy friendly. The old-fashioned version contains cream of mushroom soup and canned french fried onions. Well, if you're not comfortable with those packaged, processed items, then you're probably not going to be making the traditional version.

This vegan green bean casserole is made pretty much from scratch, meaning you have to fry your own onions. That may sound like a lot of work, but it really isn't too bad at all. And the result is delicious. Good luck having enough to top your casserole with, because these little french fried onions are just too easy to eat. If you have a brand of fried onions that works for you, feel free to skip this step.

Homemade fried onions, a creamy mushroom sauce, and lots of green beans make a gluten free vegan green bean casserole that everyone will love!

Tips for making this gluten free vegan green bean casserole:

if you don't have frozen green beans, canned or fresh will work well

you can use canned fried onions if you have a brand that works for your diet

if you're serving a large crowd, you will want to double this recipe

Disclosure: This post contains affiliate links.
Gluten Free and Vegan Green Bean Casserole.

A from-scratch version of this favorite casserole! Homemade french friend onions, creamy mushroom sauce, and lots of green beans make this classic dish even better than the original!

For the onions:

For the sauce and green beans:

1. Peel and slice the onion very thin - the thinner the slices, the easier they will be to fry. Separate the onion into rings and place in a bowl and pour non-dairy milk over the top. Let sit for about five minutes.

2. Place the gluten free flour blend and salt into a bowl and whisk together. Pour oil in a large skillet - the oil should be about an inch deep.

3. Heat the oil over medium high heat until it reaches 375 degrees, or until it sizzles when you sprinkle a bit of flour in the pan.

4. Take some of the onions and dredge them in the flour, then place in the hot oil. Depending on the size of your skillet, you may be able to do this in two batches. Don't overcrowd the skillet, it will just take longer to fry them. Be patient, it may take a while to get them all golden and crisp.

5. Once the onion rings are golden brown, remove them from the pan and let them drain on paper towel lined plates. Repeat until all the onion rings are fried.

6. Preheat the oven to 375 degrees.

7. Put the mushrooms in a food processor and pulse until they are finely chopped. Place the mushrooms in a large pot. Add the minced garlic and vegan buttery spread and cook over medium heat for about 6 minutes.

8. Once the mushrooms are cooked down, and the broth, milk, gluten free flour, salt, and pepper. Raise the heat to a simmer, and let it cook for a few minutes to thicken.

9. Add the green beans, and cook until they are heated through, about 7 minutes. Stir often.

10. Pour the green bean mixture into a casserole dish. Top with the french fried onions.

11. Bake at 375 degrees for 15 minutes.

Gluten Free and Vegan Green Bean Casserole.

* Percent Daily Values are based on a 2000 calorie diet.

If you're looking for more vegan Thanksgiving recipes, try this vegan cornbread casserole or this wild rice sweet potato stuffing.

Latest posts by Kelly Roenicke ( see all)

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This gluten free and vegan green bean casserole is made mostly from scratch - no canned goods here! Just delicious, flavorful, allergy friendly ingredients. It can't be Thanksgiving dinner unless there's a green bean casserole on the table, right?

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I sub dates for the sweetener =)

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Giving up dairy and sugar doesn't mean you can't enjoy fall treats. Check out this healthy paleo pumpkin custard recipe that's also low carb and keto.
This year, my usual fall and holiday desserts are going to be dairy-free. However, I know that a lot of people on ketogenic diets are okay with using things like heavy cream, cheese and butter. So I'm going to still provide those ingredients as options or main ingredients even though I'm making more dairy-free low carb recipes for myself.

The reason I'm avoiding cow milk is because of the casein. I've been battling with some autoimmune conditions and dairy is a known trigger. That's why I've made the move to a more paleo low carb diet. And, I've been trying to avoid other inflammatory foods like nuts and egg whites.

Healthy Pumpkin Custard

This easy paleo pumpkin custard recipe is my latest dairy-free creation with this amazing winter squash. The last recipe was my gluten-free pumpkin cookies without eggs.

In my opinion, any baked treat made without dairy and egg whites is a healthier alternative to those using standard ingredients. It can be difficult to bake without eggs, so I often add them for convenience. And I don't think egg whites are as bad as dairy when it comes to causing inflammation in the body.

But, when possible, I like to make thing with the least inflammatory ingredients as possible. So that's why I chose the ingredients I did for this healthy pumpkin custard recipe.

Ingredients for a dairy-free pumpkin custard

So let's take a look at what you'll need to make this simple low carb custard. The recipe uses one standard can of pumpkin puree and I prefer to use the organic variety, but conventional puree is fine as well. You can also make your own in an Instant Pot. I use the pumpkin puree recipe at This Old Gal.

One of the benefits of pressure cooking fresh pumpkin is that it breaks down the lectins that can cause inflammation in the body. Since getting this tidbit of information from The Plant Paradox book by Dr. Gundry, I now pressure cook all my squash, including zucchini and yellow summer squash.

In addition to pureed pumpkin, you'll need a paleo friendly low carb sweetener like monk fruit extract or stevia extract. My preference is to use Lakanto monk fruit liquid sweetener.

Other ingredients needed for the paleo pumpkin custard recipe are cinnamon, ginger, clove, egg yolks, and coconut cream. If you aren't dairy-free or paleo, heavy cream can be used in place of the coconut cream. Almond milk might work too if you want to avoid dairy and don't like the taste of the coconut.

How to make this healthy pumpkin dessert

Once you've gathered the ingredients, it's time to grab a large mixing bowl to blend it all together. First, the pumpkin puree is combined with the liquid sweetener extract of your choice and spices (photos 1-3). Then, you'll beat in the egg yolks until well incorporated (photos 4 & 5).

The final steps are to stir in the coconut cream (photos 6 & 7), divide into ramekins (photo 8), and then bake until set (photo 9). You can tell when it's done by how jiggly it is in the center. I like to take them out when there's just a slight jiggle.

When the pumpkin custard is done, you'll want to cool each ramekin on a rack before storing in the refrigerator. Although you can eat it warm, it's typically served chilled with whipped cream. To keep things dairy-free, you'll want to use a non-dairy whipped topping like whipped coconut cream. However, I prefer to eat mine plain.

Paleo Pumpkin Custard with Coconut Milk

If you can't find coconut cream, you can use place a couple cans of coconut milk in the refrigerator and take out the hardened part after it's chilled. This is the high fat coconut cream.

Although I didn't test it out, high fat coconut milk should be an acceptable replacement for coconut cream. But the custard won't be as thick and rich as there will be less fat in it.

Keto Pumpkin Custard Recipe

Dividing the paleo custard into six small ramekins results in single servings that that have about 8 grams of total carbs. The net carbs are 6 grams after subtracting the fiber. Pumpkin does have natural sugar which gives it a slightly sweet taste so 2 grams of the total carbs comes from sugar.

If you are on a strict keto diet, you may want to skip this treat or make half size servings to get it down to 4 grams of total carbs. However, if you're on a less strict low carb eating plan in a maintenance phase like I am, pumpkin treats shouldn't be an issue here and there.

There's plenty of low carb pumpkin recipes to choose from here at Low Carb Yum for those wanting more. Some of my personal favorites are the low carb pumpkin bars, low carb pumpkin pie, and the coconut flour pumpkin bread.

Printable Recipe

Healthy Paleo Pumpkin Custard

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Healthy Paleo Pumpkin Custard Recipe (Keto)

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Giving up dairy and sugar doesn't mean you can't enjoy fall treats. Check out this healthy paleo pumpkin custard recipe that's also low carb and keto. This year, my usual fall and holiday desserts are going to be dairy-free. However, I know that a lot of people on ketogenic diets are okay with using things like heavy cream, cheese and butter.

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I'm thankful for my friends and the community I've surrounded myself with.

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Mmmmmmm!

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https://www.campbells.com/recipes/green-bean-casserole/

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Puppies, but not at 4:30am.

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I am grateful for the goofiness my kids have to keep things light-hearted in our household.

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#craftycleaning
I have the vacuum but not the baby... enjoy!!!