Since I’ve been eating less almond flour – I find it difficult to digest anything but small amounts – I’ve searched for some dessert recipes that go lighter with nut flours. I noticed Danielle Walker’s new book discusses the same problem but I haven’t tried her dessert recipes yet. I did find one for Pecan Apple Crisp at Elana’s Pantry – permanently linked on my Blog Roll – and it was so good my husband asked me to fix it again soon. Since he doesn’t restrict himself to Gluten Free or Paleo, that’s quite a compliment.
I do have a couple of gripes. The recipe calls for palm shortening, which I cannot find locally and is expensive anywhere I buy it. I used some red palm oil I had on hand, which didn’t seem to affect the taste but does stain some dishes and my white food processor blade, plus it’s not especially attractive in the finished crisp. It’s easy to overspend and buy a lot of stuff when you go GF or paleo, so my advice is buy as little exotic stuff, such as red palm oil or cocao nibs, as possible, adding a little at a time. Grass fed meats, dairy, raw nuts, exotic chocolate, GF flours, and arrowroot powder are very expensive.
I love Elana Amsterdam’s recipes and own 2 of her cookbooks but she uses the food processor a lot, which I find annoying. I hate to clean a food processor plus mine is a heavy monster. I realize this isn’t Elana’s fault but nevertheless I hate using it for small pastry amounts or the like. Having said that, I was surprised to learn that pulsing the chopped pecans a bit for the crisp topping makes them much easier to digest. Here’s a pic – on the left side – of Pecan Apple Crisp with whipped topping; I think this is whipped cream but I sometimes use whipped coconut milk, which is more paleo.
There’s nothing easier or healthier than a quick Pumpkin Mousse. Using a hand mixer, mix 8-oz pkg of softened full-fat cream cheese with a 15-oz can of pure pumpkin puree. Add about 1/2 tsp pumpkin pie spice and 1/4 tsp ground nutmeg with liquid stevia – I like to use toffee flavored or vanilla cream flavored stevia – to taste. Mix 1/2 c whipping cream or chilled full-fat coconut milk till stiff. Add half to mousse, use remaining as topping for the mousse. Adjust any of these amounts as desired. Less cream cheese works fine and the spices are all to taste. Adding toasted pecans is a nice touch. Pic on the right. I have also added orange curls for a little color.
Eating more fish was particularly hard for me at first because it’s the healthiest and tastiest when it ‘s basically just fish with very little added. Tuna was the easiest because you can mix it with lots of ingredients for Tuna Salad or for a Nicoise Salad, which cover the taste plus don’t look like a fish. Salmon Croquettes work well for salmon. I’m trying to be less wimpy and am now eating more fish as filets, although I don’t see me eating shelled fish or trout with its head on. That’s okay. I’m eating white fishes with simple toppings and happy with that. Here’s a recipe I’ve eaten a few times that’s tasty and simple; I got the recipe from the package of frozen cod, Orca Bay Foods
Lemon Thyme Cod
1. Preheat oven 450
2. Spray non-stick cooking oil in baking dish.
3. Mix 1 minced garlic, 1 tsp fresh thyme [can substitute 1/2 tsp dried], 1 tsp grated lemon peel, salt and pepper to taste, 1 tsp minced green onion, 1/4 c [gluten free] bread crumbs.
4. Whisk in 1 T egg whites.
5. Pat dry cod filets.
6, Place in prepared baking dish. Brush with 2 T fresh lemon juice. Sprinkle bread crumb mixture on top filets, press lightly to hold.
7. Drizzle with melted butter, about 1/4 cup.
8. Bake 15-20 minutes.