Sweet Potato Pie

Yield: 8 servings

Base:

1 1/2 cups almond flour 

1 1/2 tbsp coconut oil

3/4 tbsp butter

5 tbsp Swerve

Filling:

15-oz can sweet potato puree

1/3 cup coconut oil, softened

1/3 cup coconut butter, softened

5 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.

2. Press into a 9-inch pie plate.

3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.

4. Pour in the flax egg and blend briefly until well combined.

5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.

6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.

7. Remove from freezer and place in refrigerator until ready to serve.

https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Cauliflower Porridge

Yield: 4 servings

1 large head cauliflower

3/4 cup finely shredded coconut

2 tbsp coconut butter

3 cups coconut milk

zest of 1 lemon

generous pinch salt

optional for serving: mixed berries, nuts, seeds, toasted coconut

1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.

2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.

3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.

4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.

5. Garnish as desired.

https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/

Vanilla Macaroons

Yield: 15

1 cup almond flour

1 1/2 cups unsweetened shredded coconut

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup maple syrup

1/4 cup coconut butter, melted

2 tsp vanilla extract

3 1/2 oz dark chocolate

1 tsp coconut oil

1. Preheat the oven to 275F. Line a baking sheet with parchment paper. Line a large plate with parchment paper.

2. In a large bowl, stir together almond flour, coconut, salt, cinnamon, maple syrup, coconut butter, and vanilla extract until throughly combined. The dough will be thick and sticky.

3. Scoop a tablespoon of dough and roll into a ball. Place onto prepared baking sheet. Repeat with the rest of the dough, setting about 2 inches apart on the baking sheet.

4. Bake for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until the macaroons are a bit golden around the edges. Watch them closely during the last 5 to 10 minutes.

5. Let cool on the baking sheet for 10 minutes, then carefully transfer to a cooling rack to cool completely.

6. Using a double boiler, melt the chocolate and coconut oil together over low-medium heat, stirring frequently until smooth.

7. Dip the flat base of each cooled macaroon into the chocolate and twirl the macaroon until the base is coated in chocolate. As you dip them, place each macaroon onto the parchment paper-lined plate, upside down, so the chocolate coating is facing upward. Freeze the macaroons for 10 to 15 minutes, or until the chocolate has hardened.

8. Flip each macaroon chocolate-side down and drizzle the remaining chocolate on top (reheat the chocolate until liquid, if necessary). Freeze for 5 to 10 minutes, until the chocolate drizzle is firm.

9. Store leftover macaroons in an airtight container in the fridge for up to 1 week. Freeze for up to 1 month.

https://www.loveandlemons.com/chocolate-dipped-vanilla-bean-macaroons/