French Coconut Pie

*Choose from pie crust below

2 1/4 cups turbinado sugar

2 T. whole wheat pastry flour

6 eggs

1 cup buttermilk

1/2 cup coconut oil, melted

1 cup macaroon style coconut (unsweetened)

1 cup chopped pecans

Preheat oven to 350 degrees.

In a small bowl, mix together the sugar and flour.

In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into the eggs until smooth. Stir in buttermilk, coconut oil, coconut and pecans. Pour into unbaked pie crust.

Bake in a 9 inch deep dish pie pan for 1 hour.

Easy Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)

2 tsp turbinado sugar

3/4 tsp sea salt

1/2 cup melted coconut oil

2 T. milk

Preheat oven to 400 degrees.

Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture in the bottom and up the sides of pan. Poke holes in bottom and sides of crust with a fork. Bake for 15 minutes or until light brown.

*Bake prior to filling the crust if the recipe calls for it.

Almond Pie Crust

1 1/2 cups almond meal

4 T. coconut oil

2 T. turbinado sugar

Press in the bottom and sides of a 9 inch pie pan.

Almond/Coconut Pie Crust

1 cup almond flour/meal

1 cup (unsweetened) macaroon style coconut

1/4 cup melted butter or coconut oil
3 T. Milk

2 T. turbinado sugar.

Press in the bottom and sides of a 9 inch pie pan.

Pecan Pie

*Choose from pie crust below.

Pecan Pie Filling

2 tsp butter

1 1/2 cup chopped pecans

3 eggs, beaten

1 cup real maple syrup

1/4 cup turbinado sugar

1/4 cup sucanat

1/3 cup melted coconut oil

1 tsp vanilla

1/2 tsp sea salt

1 T. whole wheat pastry flour

Preheat oven to 350 degrees.

On the stovetop, melt the butter in a pan on low heat. Add the pecans and stir for about 5 minutes or until nuts are toasted.

Mix together beaten eggs, maple syrup, turbinado, sucanat, coconut oil, vanilla, sea salt and flour. Stir in nuts. Pour filling into uncooked pie crust. Bake for 45-50 minutes or until filling is set. Cool on a wire rack.

Easy Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)

2 tsp turbinado sugar

3/4 tsp sea salt

1/2 cup melted coconut oil

2 T. milk

For all pie crusts below, bake before adding pie filling if the pie recipe does NOT require cooking. For all pies that require to be cooked, place filling in the unbaked crust.

Preheat oven to 400 degrees. Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture in the bottom and up the sides of pan. Poke holes in bottom and sides of crust with a fork. Bake for 15 minutes or until light brown.

Almond Pie Crust

1 1/2 cups almond meal

4 T. coconut oil or butter

2 T. turbinado sugar

Press in the bottom and sides of a 9 inch pie pan.

Almond/Coconut Pie Crust

1 cup almond flour/meal

1 cup (unsweetened) macaroon style coconut

1/4 cup melted butter

2 T. turbinado sugar
2 T. Milk

Press in the bottom and sides of a 9 inch pie pan.

Easy Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)

2 tsp turbinado sugar

3/4 tsp sea salt

1/2 cup melted coconut oil

2 T. milk

Preheat oven to 400 degrees.

Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture in the bottom and up the sides of pan. Poke holes in bottom and sides of crust with a fork. Bake for 15 minutes or until light brown.

Pumpkin Pie

3/4 cup turbinado sugar (you can use 1/2 cup turbinado and 1/4 cup sucanat for a richer flavor)
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 (15 oz) can Libby's 100% Pure Pumpkin
1 (12 oz) can evaporated milk

Preheat oven to 425 degrees.

Combine sugar, cinnamon, salt and spices. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Stir in evaporated milk. Pour over unbaked pie crust.

Bake for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 minutes or until knife inserted in the center, comes out clean. Cool on wire rack for 2 hours.

Almond Pie Crust

1 1/2 cups almond meal

3 T. coconut oil or butter

2 T. turbinado sugar

Press in the bottom and sides of a 9 inch pie pan.

Cheescake with Almond Flour/Coconut Crust

4 (8oz) packages of cream cheese

1 1/2 cups turbinado sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 T. vanilla

1/4 cup whole wheat pastry flour (also known as soft white wheat)

Preheat oven to 350 degrees. Grease a 9 inch springform pan with coconut oil.

For the crust, in a medium bowl, mix together 1 cup almond flour/meal, 1 cup (unsweetened) macaroon style coconut, 1/4 cup coconut oil 2 T. turbinado sugar, 2 T. milk. Press in springform pan.

In a large bowl mix the cream cheese with sugar until smooth. Blend in milk and mix in eggs one at a time. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 50 minutes. Turn the oven off and let cake cool in the oven, with the door closed, for 1-2 hours. This prevents cracking.

Chill in refrigerator until ready to serve.

Chicken & Rice Casserole

2 cups cooked chicken
2 cups cooked brown rice
1 cup slivered almonds (for added flavor, toast the almonds)
2 cups chopped celery
1 1/2 cup olive oil mayonnaise
1 can Health Valley Cream of Chicken Soup (you can find this at your local health food store)
1/2 onion, diced
1 tsp sea salt
1 cup evaporated milk

Preheat oven to 375 degrees. Cut chicken into small pieces. Mix all the ingredients together. Place in a 9x13 pan, top with shredded cheese and cook for 30 minutes.

*Optional - add steamed broccoli or spinach to the mix.

Whole Wheat Bread

3 cup warm water
1/4 cup honey or agave
1/4 cup olive oil
1 T. sea salt
1 - 12 oz can evaporated milk

Blend above ingredients together.

In a separate bowl, mix together 4 cups hard white whole wheat flour, 1/4 cup gluten and 2 T. yeast. Add to wet mixture above. Add up to 8 more cups of flour, 1 cup at a time, until dough pulls away from sides of the bowl. Let knead for 8 minutes.

Let dough rasie until double in size. Punch down and shape into loaves and let raise again.

Bake at 350 degrees for 30 minutes.

Tartar Sauce

1 cup olive oil mayonnaise
1 T. dill pickle relish
1 T. minced onion
2 T. Lemon Juice
Sea Salt and pepper to taste

Mix all ingredients together and enjoy!

Fish Tacos

For replacement of the beer in the fish batter, take 1 cup chicken broth and mix it with 1 teaspoon yeast. Let sit on the counter at room temperature for a few hours or until ready to make the batter.

Before preparing the fish batter make the white sauce as listed below.

White Sauce:
1/2 olive oil mayonnaise
1/2 cup plain yogurt
Juice of 1 lime
1 Jalepeno pepper, minced
1 tsp minced capers
1/2 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp dried dill weed
1 tsp ground cayenne pepper
Mix all ingredients together.

Fish Batter
In a large bowl mix the following:
1 cup whole wheat pastry flour
1 tsp sea salt
1 tsp baking powder
1/2 tsp guar gum (thickener)
1 cup fermented chicken broth
1 egg


Cut up 1 pound of fresh cod fillets into 1-2 inch portions. Place 1 cup coconut oil in a med sized saute pan. Warm the oil on med-high heat. Dip fish in the fish batter and fry until crisp and golden brown. Drain on paper towels.

Lightly oil a separate pan with coconut oil and warm the corn tortillas until nice and soft.

To serve, place fish in corn tortilla topped with shredded cabbage and white sauce.