Almond Bread

This candida friendly, paleo friendly, gluten free bread is to-fucking-die-for! It's nothing crazy exciting for those of you who can eat bread and pastries, but I am over the moon! One of my students made it for me last night and I have eaten the whole loaf...enjoying the slices with everything from almond butter, smashed strawberries, and ghee! It's amazing. And apparently quite easy to make!! I can't wait to bake my own...and perhaps enjoy a bit more slowly next time!

Celery Root Purée

Boom.
So good.
Kelly and I made this last week when I was visiting.

2 celery roots, peeled and diced
Tossed into a pot and covered with vegtable broth
Boil until soft
Strain and reserve liquid
Purée in a food processor or vitamix with salt, pepper and 1/2 cup organic sour cream (so this is candida friendly). Add in reserved broth as needed for desired consistency.

So. Good. So. Easy.

The Best Pumpkin Pie Ever.

Okay, maybe not the best in the world, but it's pretty freaking amazing...and WAY healthier than any pumpkin pie you all are eating. This is candida friendly, paleo friendly, and gluten free. I made up the recipe and am happy to stamp my name on it :) I was going for a crunchy, creamy - salty, sweet pie...and I got it.

Here is a recipe that'll make two pies...

Preheat oven to 350.

Crust:
-One cup almond meal
-Two cups raw walnuts
(Soak them and wash them a half dozen times...nuts are filthy. Then rub them with a towel. If you skip these steps you'll have bitter tasting walnuts, instead of sweet and delicious. Don't skip! Put the walnuts in a pan and toast for a few minutes on a medium low heat, seasoning with a touch of cayenne, cinnamon, nutmeg and salt. Let cool)
-Pulse walnuts in food processor until they are a bit chunkier than the almond meal
-In a bowl mix almond meal and pulverized walnuts, add a tablespoon of good chunky sea salt or kosher salt, drizzle with a tablespoon of coconut oil and mix together.
-Press this mixture down into a pie dish...there's no crust up the sides of this pie, just the bottom, so just keep packing it down.
-Bake in the oven on 350 for ten minutes

Filling:
-Two cans pumpkin purée
-One can (unsweetened) coconut cream
-1/2 can (unsweetened) coconut milk
-1 cup Xylitol
-4 eggs
-Lots of cinnamon and "pumpkin" spice, some nutmeg and a pinch of ground ginger
Mix, mix, mix and then pour overtop of your crusts, filling to the brim.
Bake in oven on 350 for 50minutes

Remove from oven and ALLOW THE PIE TO SIT FOR 3 HOURS before you slice it. It needs to set.

This pie is freaking delicious.
Boom.