Last, but most certainly not least on our menu is our favorites …..Desserts and Cocktails!
These are some delicious recipes,that will be the icing on the cake (literally)!
Paleo Pumpkin Pie:
2 1/2 cups walnuts
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons butter, melted
Instructions:
Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
Scrape the batter into a 9-inch tart pan. You can use a rubber spatula to smooth the batter over the bottom and up the sides, but ultimately your fingers will be the best tool. Take your time smoothing and patting the batter out evenly. It’s better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust. Place the pie on a cookie sheet (helps to keep the bottom from burning) and bake for 15 minutes at 350 degrees Fahrenheit. Remove the crust from the oven and pour your filling of choice inside. Bake again until filling is done.
Pumpkin Filling:
Ingredients:
One 15-ounce can of pumpkin
1 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground pumpkin spice
pinch of sea salt
3 tablespoons maple syrup
1 tablespoon coconut flour
3 eggs, whisked
Instructions:
Mix together all ingredients. Pour into the pre-baked crust. Don’t overfill the crust – you might have a little batter leftover.
Bake for 50 minutes. The center of the pie should be fairly firm and only jiggle a tiny bit if you shake the pan. Let the pie cool completely before cutting into it. Serve with a dollop of whipped cream.
Paleo Apple Crisp
Ingredients
2 cups blanched almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil or butter
¼ cup honey
1 tablespoon vanilla extract
5 medium apples, peeled, sliced , then chopped in half width-wise
Instructions:
In a large bowl, combine almond flour, salt, cinnamon and nutmeg. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 8×8 pyrex baking dish. Crumble topping over the apples. Cover and bake at 350° for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy. Serve warm
Pecan Bars
Ingredients
Crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached almond flour
2/3 cup palm sugar
1 teaspoon kosher salt
Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup palm sugar
Pinch salt
1/3 cup honey
1/4 cup unbleached coconut flour
3 cups coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
Sangria:
Ingredients
1 bottle Spanish red table wine
1/4 cup Lite Orange Juice
1/4 cup brandy
3 tablespoons of palm sugar
1 orange, thinly sliced
1 lemon, thinly sliced
Directions
Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
Coconut Cocktail
Ingredients:
2 oz. Chivas Regal 12 Year
4 oz. coconut water
3/4 oz. fresh lemon juice
1 tbsp. organic light agave nectar
Directions:
Dry shake (no ice) and pour ice in a highball glass. Garnish with lemon slice.
Pumpkin Martini
Ingredients:
2 oz. TY KU Sake
1 oz vanilla rum
1/2 oz. pumpkin syrup
Whipped cream
Cinnamon stick garnish
Directions:
Mix ingredients together. Top with whipped cream and garnish with cinnamon stick.
Champagne with Pear Liqueur
Ingredients
3/4 cup (6 tablespoons) pear liqueur (recommended: Poire William)
1 bottle Champagne or sparkling wine (750ml), chilled
1 ripe pear, cored, cut into thin slices
Directions
Pour 1 tablespoon of pear liqueur in each of 6 glasses. Top each glass with Champagne.
Garnish with a pear slice or drop the pear slice gently into the glass.
I hope you all have a fabulous Thanksgiving, and I hope these recipes help make it the best Thanksgiving yet!
Enjoy!
Fit Chic