The Perfect Pie Crust

One of my biggest challenges with this allergy was to make a pie crust that not only tasted good but had that perfect flakiness to it.  I had been trying for about a year using olive oil and I was extremely unhappy with how the crust was turning out.  It was dry and hard to roll and was never pretty looking.  So one day I decided to give coconut oil a try. 

For the first time since the allergy I made a perfect crust.  It rolled out well , went in the pie plate with out issues and tasted just like a regular crust like my Baba used to make.  It was so easy to do that I actually now enjoy making the crusts.  (Before it was liking having my teeth pulled with out freezing!!)

The Perfect Pie Crust

1 1/2 cups flour
1/2 cup firm coconut oil
1/2 tsp sea salt
8-10 tbsp. cold water

Mix together the flour and salt.  Cut in the coconut oil with a knife until crumbly.  Add water a tbsp. at a time until a dough forms.  Refrigerate about 10 minutes and then roll the dough out on wax paper.  Place the pie plate upside down over the dough and flip.  Fill with your favourite fillings!!

So the favourite pie in our house is apple pie.  This recipe tastes so good you just may want to eat the entire pie.

Apple Pie Filling

6 large apples peeled and chopped (we love to use gala apples)
3 tbsp. brown sugar
1 tbsp. cinnamon
2 tbsp. lemon juice
3 tbsp. flour

Mix all the ingredients together and pour into the crust.  Top with another crust.  Brush with egg and bake at 375 F until golden brown.

Chocolate Bark

For anyone that knows me, they know that I love chocolate.  It is one of my most favourite things to eat and if that is all Kevin ever bought me as a gift I would be content.  Since changing how we eat, where we get our food and they type of footprint we want to leave behind I have started to make my own chocolates.

The first one I made was not corn safe for Ry because of the cranberries but the second one I made him - peanut butter and sea salt he loved and devoured.

Cranberry Sunflower Chocolate Bark

1 bar semi sweet baking chocolate
1 bag bitter sweet chocolate chips
1/2 cup dried cranberries
1/2 cup raw sunflower seeds
1 tsp sea salt

Melt the chocolate over a double boiler.  Once melted pour on a wax paper lined sheet and spread out.  Top with the cranberries, seeds and salt and allow to set in the fridge.  Break into pieces and store in a container in the fridge or freezer.

For Ry's I added organic peanut butter to the chocolate and topped with sea salt.

Cucumber Dill Relish & Dill Pickles

So what do you do when you have an awesome sister in law who gives you a huge back of cucumbers from their garden? Well first you thank her endlessly and then you start turning them into something that will last the winter.  I used the cucumbers to make dill pickles and cucumber and dill relish.  It is so nice to have pickles to snack on and so very nice to have another condiment to add to burgers when we make them.

So many people stray away from canning since they figure it is too hard or could be dangerous but once you get the hang of it you can create a lot of different goodies that you can enjoy year round (not that anything ever lasts that long in our house).

Cucumber Dill Relish

4lbs cucumbers
1 tsp turmeric
1/4 cup sea salt
2 onions
1 tbsp. sugar
1 tbsp. dill
1/2 cup coconut vinegar

Chop the cucumber in larger pieces and place in the food processor.  Pulse until shredded.  Place the cucumbers in a bowl with the salt and turmeric and allow to sit for 1 hour.  Pulse the onions in the food processor.  Drain the cucumbers and combine all the ingredients together in a pot.  Bring to a boil and let simmer for 10 minutes.  Pour into jars and water bath can.

Garlic Dill Pickles

3lbs cucumbers
4 cups water
1 cup coconut vinegar
1/4 cup sugar
1/4 cup sea salt
dill
garlic cloves

Scrub the cucumbers and cut into quarters.  Pack into sterilized jars and add dill and garlic cloves.  Heat the water, vinegar, sugar and salt.  Pour the liquid in the jars and seal.  Water bath can for about 10 minutes.  Let sit for 7 days before opening.

Coconut Flour Breakfast Muffins

My wonderful shift working husband was getting tired of having the same old breakfast options every day and was looking for something he could throw in his lunch that was quick and packed with protein.  These breakfast muffins are full of protein and are so easy to throw in your lunch.  They freeze well too.  I currently have 2 dozen frozen to pull out as needed.

Coconut Flour Breakfast Muffins

4 eggs
1/4 cup of water
4 tbsp. coconut flour
1/4 tsp sea salt
1/4 tsp baking powder
1 cup leftover cooked ground beef or 1 -2 cans of salmon or tuna
1 tsp paprika
1/4 cup green onion

Mix together all the ingredients.  Pour into silicone muffin cups and bake at 375 F for 15-18 minutes.

I freeze them in baggies of two which makes a perfect breakfast or snack.

Dehydrators and Beef Jerky

I remember when I was trying to convince my husband that not only did we need a dehydrator but we need the Excalibur I had my work cut out for me.  He did not see the point of apple chips or fruit leather so when I told him I could make beef jerky we got the Excalibur pretty quick.

My husband has had to give up a lot of foods since the allergy and he really missed beef jerky.  It was a go to snack when he went fishing, quading or out on the snowmobile.  After I made the first batch of beef jerky he was in love and very happy that we now owned a dehydrator.

The beef jerky recipe is super simple, quick to do and makes a great snack.  I make a big batch and try and vacuum seal some to save but it never seems to last that long.

Beef Jerky

2 steaks, I prefer sirloin or tenderloin but any will do
2 tbsp. coconut aminos
1 tbsp. sea salt
1 tbsp. pepper

Allow the steaks to slightly thaw out and then slice into think pieces.  Place all the pieces in a bowl and combine with the aminos and spices.  Allow to marinate in the fridge overnight.  In the morning put it in the dehydrator and dehydrate on the highest setting for 3-4 hours depending on the thickness of the meat.  Enjoy!!

Hearty Stew

Well now that the weather is starting to get cooler I am getting the requests to make stew.  Nothing tastes better then a big bowl of stew on a cold day.  My stew is basic but tasty and very filling.  I always make a triple batch and freeze the rest.  It freezes well and is great to pull out when you need something to eat.

Hearty Stew

6 potatoes, chopped
6 sweet potatoes, peeled and chopped
5 carrots, peeled and chopped
2 cups water
2 cloves garlic, minced
3 tbsp. Purest Gravy Thickner
salt and pepper to taste

Simmer the vegetables with the water until tender.  Add the garlic, salt and pepper and stir well.  Add in the gravy thickner and stir well.  Let simmer for 10 minutes and then serve.

Easy Whole Wheat Bread

I remember the first time I tried to make bread - it was a disaster.  The bread was gross and just looked so sad.  Instead of giving up I pushed through.  I played around with ingredients, learned how dough and bread was to feel uncooked and baked.  Soon I started churning out bread that made everyone happy including myself.

There is something so tasty of warm homemade bread right out of the oven.  Both my boys love it and tend to fight over who gets the first piece.  The best part of this recipe is that it makes two loaves.  I slice the loaves up and freeze them in bags.  The hubby can pull out two slices, pop them in the toaster and enjoy a sandwich anytime.

Easy Whole Wheat Bread

2 cups whole wheat flour
1/4 cup sugar
1 tsp sea salt
2 packages active dry yeast
1 cup warm water
1/2 cup coconut oil
3 eggs
2 cups all purpose flour

In the mixer add all the ingredients together except for the all purpose flour.  Mix together.  Add in the all purpose flour until dough forms.  Pull the dough out of the mixer and knead for about 2 minutes.  Cut the dough in half and shape each half into a ball.  Place on a greased sheet to rise for 1 1/2 hours.  After the bread has risen make criss cross marks across the top and bake at 375 for 20 to 25 minutes.