Leading up to christmas I will be sharing a few recipes I have been knocking together in the kitchen which are not only amazingly delicious but very healthy too. Hope it gives you some inspiration to get creative in the kitchen!
Here is a recipe for coconut berry pie, it is devine! It fits well into my diet sans allergens, intols and pro inflammatory foods, hope it will be suitable for you also.
Recipe: Coconut Berry Pie
1/2 cup coconut flour
1/2 cup of shredded coconut unsweetened
1/4 cup of melted coconut oil
Pinch of unrefined salt
2 cans of coconut cream
3 egg yolks
1 tablespoon of pure bovine gelatin
1 tablespoon of coconut flour
1 tablespoon of coconut oil
Pinch of unrefined salt
Combine coconut flour and coconut shreds (I blended them a bit in the food processor as the shreds were large.) Combine the rest of the ingredients mixing well. Add the coconut flour and shreds. Mix well. The mixture should be like dough and slightly pliable. Roll into a ball and flatten out onto a piece of baking paper. Roll and mold it out into a large circle (that will fit your chosen pie dish.) It does tend to break if rolled with a rolling pin but just continue to mold with fingers. Grease pie dish with coconut oil. When the round of crust is achieved place the pie dish upside down on top of the dough and carefully flip over so the crust is in the pie dish. Then mold it into place.
Place into a preheated oven at 160 degrees celsius for about 15 minutes. Cool on bench.
Place 2 cans of coconut cream in a pot and heat until simmering, simmer for about 10 minutes whisking constantly. Whisk 2 egg yolks in a medium bowl. Add one quarter of the coconut cream to the egg yolks whisking constantly, then add the rest of the coconut cream as you continue to whisk it into the yolks. Add the mixture back into the pot and onto a medium hot plate, simmer for another 10 minutes whisking continuously. It will begin to thicken. Add the gelatine, coconut flour, coconut oil, stevia, vanilla and salt still whisking.
Take off the heat and place in an ice bath or into the freezer to cool whisking every few minutes. When thicker take one quarter of the coconut custard and blend roughly with 1/2 a cup of your choice of berries. Pour plain coconut custard into the pie crust. Pour the berry and custard mixture onto the top of the pie crust and swirl around with the custard. Place some more berries into the top of the pie.
You can serve it slightly warm, place it in the fridge for an hour and it will be cool or leave it over night in the fridge and the filling becomes very firm, a bit like cheesecake! Yuum.