The Perfect AIP/Paleo Halloween Party Menu

The Perfect AIP/Paleo Halloween Party Menu

Halloween is one of those things that people are either really into or really not into. Personally, I have always found it fun and I have fantastic childhood memories of my mom throwing us Halloween parties, carving pumpkins and going trick-or-treating in elaborate costumes that took months to decide on and make. I am looking forward to making similar memories with our little pumpkin in future years, but this year I will be happily staying at home resting my pumpkin-sized belly and not throwing a party.

That being said, I know many of you out there are probably missing the Halloween parties of your past that included loads of candy, sweets, and for the over 21 crowd… alcohol. Whether you are trying to throw a party for your little goblins or looking forward to a bewitching evening with your friends figuring out what to serve can be a challenge when you are sticking with paleo or AIP. Don’t worry though, I have you covered. Here is a simple and fun menu with plenty of opportunity for punny Halloween names and fall themed delight that won’t throw you off track.

Enjoy and have a spooktacular holiday!

The Perfect AIP Paleo Halloween Party Menu




Main Course


Pumpkin Bread (AIP/Paleo)

Pumpkin Bread (AIP/Paleo)

You all know that I love creating new recipes, and while creating a crock pot recipe or a new dinner skillet is useful it really doesn’t compare to the satisfaction I get from creating a new baked good. Obviously, baked goods only have a limited place in a healing diet, but when you have been following a healing diet for as long as I have (3 years AIP, almost 5 total paleo) you do still need to enjoy the occasional treat. That being said, creating paleo and AIP treats that are as satisfying or fun as their standard American diet counterparts can be a challenge.

With pumpkin-mania in full swing it is hard ti go a day without going into a store and being bombarded with all things cinnamon, caramel, pumpkin and maple… and let’s not even talk about the Halloween candy. I am not immune to the longing that comes from watching everyone around you sipping on PSLs and eating cinnamon buns, but this year I had something up my sleeve! I had an idea for a new recipe that was going to kick some serious fall A**. Pumpkin bread… AIP compliant pumpkin bread. Pumpkin bread that tasted like bread and looked like bread and was delicious and smelled like fall. I was prepared for the challenge!

I have been baking with AIP ingredients long enough to have a pretty good idea of how something will work before I try it, but sometimes there is still a little skepticism when a new recipe goes into the oven. With this recipe, I was unsure of how cakey the bread would get but I gave it a try. One try was all it took! It came out beautifully and you better believe that at 8 months pregnant I ate the whole dang pan and sent pictures to all of my paleo friends!

This is by far one of my favorite recipe creations and I am so excited to share it with you in time for you to enjoy it this fall! I made it with chocolate chips, but if you are still in the full elimination phase and haven;t reintroduced chocolate I would highly recommend adding in some raisins or just enjoying it plain.

Pumpkin Bread (AIP/Paleo)

Pumpkin Bread (AIP/Paleo)

(Yields 1 mini loaf)


1 Cup of Sweet Potato Flour

1 TBS Ground Cinnamon

1 ½ tsp Grain Free Baking Powder

¼ Sea Salt

½ Cup of Pureed Pumpkin

½ Cup Maple Syrup

½ Cup of Palm Shortening

1 tsp Vanilla Extract

1/2 tsp Ground Ginger

Optional Add Ins:  Enjoy Life Chocolate Chips (Omit For AIP), Raisins


Preheat oven to 350 degrees. In your food processor, combine your sweet potato flour, cinnamon, baking powder, sea salt, pumpkin, maple syrup, palm shortening, and vanilla extract and blend until smooth. Stir in your optional add ins. Grease a mini loaf pan and pour in your batter. Bake for 40-45 minutes or until a toothpick comes out clean. Allow it to cook slightly before gently flipping it out of the pan. Cool completely and enjoy. Store in the refrigerator.

Instant Pot “Chocolate” Cake (AIP/Paleo)

Instant Pot "Chocolate" Cake (AIP/Paleo)

I’ve never been a person that didn’t cook. I have always loved to experiment in the kitchen, try new recipes, look at yummy food pictures on Pinterest and learn about food. This means that I have also always had a fair amount of kitchen “stuff”. I have mini loaf pans and regular loaf bans, all sizes of bake ware, tins for muffins and mini muffins, two crockpots, a dutch oven, baking mats, a spiralizer, an apple corer, an egg separator, a toaster oven, two roasting pans, an iced tea maker, and ice cream maker… you get the idea. In fact the thing that sold me on the house we currently live in was the fact that it has a giant pantry under the stairs that is lined with shelves so I have lots of storage for all of my kitchen gadgets! The thing is I do actually use all of these gadgets because I do actually cook… a lot! However, it is often hard to justify bringing in another gadget, dish or utensil because its hard to believe that I would actually need anything new. This was the conundrum that I found myself in about a year ago when I was trying to decide whether or not to ask for an Instant Pot for Christmas.

The Instant Pot is an all-in-one kitchen tool that does everything from pressure cooking, to slow cooking, to yogurt making and beyond. However, its most loved feature is its simplified, safe pressure cooking ability. Now, one thing I did not have at this point was a pressure cooker. I had never grown up with a pressure cooker and I was honestly kind of scared to use one. Over and over again I heard people in the AIP community raving about how fast the Instant Pot cooked things, how much time it saved them, how useful it was…. so finally I decided that if all of these other people who clearly cooked just as much as me had found a use for this new tool then I probably needed to give it a try. So I put it on my Christmas list and low and behold on Christmas morning there it was. Large and shiny and begging to be used.

I have never looked back since, it makes bone broth in two hours, hard boils eggs perfectly in 8 minutes, steams salmon from frozen to perfection in 4 minutes… it is definitely as good as everyone says. I use it to make a lot and it saves me a lot of time.

However, earlier this summer I got an email from my friend Eileen the author of the blog Phoenix Helix letting me know that she had decided to put together a collaborative cookbook filled with AIP instant Pot recipes and she wanted my help. All of us AIP bloggers have our various niche passions within cooking and I am known to be “the baker”. So, she wanted me to try and come up with a way to BAKE in the Instant Pot…. After I picked up my jaw from the floor I knew I had to figure out a way to make this happen. First, because I did not want to let down Eileen, who clearly had more faith in my baking abilities than anyone in the world, and second, because I already loved my Instant Pot but I knew I would love it even more if I could bake in it!

So I set to work and after a lot of research and trying to make it work on paper, I was surprised to see that it actually worked! In went three mini pans filled with ingredients and decent dose of skepticism and out came three beautiful little mini cakes! Honestly, I was proud of myself and now after many months of waiting I am proud to share them with you. This recipe was chosen to be one of the preview recipes for the new Paleo AIP Instant Pot Cookbook! 37 of your favorite AIP bloggers came together, experimented and worked hard to come up with some fantastic new Instant Pot recipes for you to try… 141 recipes in fact!

That is 141 recipes that can all be made easily, conveniently and quickly and they are all AIP friendly! That is pretty amazing. The book is in an instant download e-book format and is currently available for $17.95… that is less than 13 cents a recipe…. Plus if you use This Link to go and check it out you will be entered into an awesome giveaway and you will be directly supporting myself and the community that works so hard to bring you all of these new recipes and the info that helps make your life healthier and easier. So click HERE and check out the new book and then go break out that Instant Pot and get cooking!


AIP Instant Pot Cookbook

Instant Pot “Chocolate” Cake (AIP/Paleo)


1 Green Plantain

1/2 Ripe Banana

1/4 Cup Mashed Avocado

2 TBS melted coconut oil, plus additional for greasing pan

5 TBS Carob Powder

1/2 tsp Apple Cider Vinegar

3/4 tsp Baking Soda

1/8 tsp Cream of Tartar

1 Cup of Water

Optional Garnishes: Coconut cream, coconut flakes, or fruit


Add the plantain, banana, avocado, coconut oil, honey, carob, vinegar, baking soda, and cream of tartar to a food processor and blend until smooth. Lightly grease three mini fluted pans or ramekins with additional coconut oil. Pour the batter into prepared pans until they are about ¾ of the way full. Pour the water into the Instant Pot® and add the steaming rack. Place the pans onto the steaming rack. Close and lock the lid. Press MANUAL for high pressure. Set cooking time to18 minutes. Once time is up, quick release the pressure. Garnish with coconut cream, coconut flakes,or fruit and serve warm.



Choosing an AIP/Paleo Prenatal Vitamin

Choosing an AIP/Paleo Prenatal Vitamin

Now that I am coming into the home stretch of my pregnancy I am at a point where I can start to form opinions on the trimesters that have past and the choices I have made. I am the type of person who researches everything. This wasn’t always the case, but since making the decision three years ago to take my health and the management of my autoimmune disease into my own hands, I have become an avid researcher. This mentality has definitely carried over into my pregnancy. I have researched just about everything from ovulation to gestational diabetes testing to optimal fetal positioning and beyond. One of the first things that I started researching, long before I got pregnant, was the vast realm of prenatal vitamins.

The day I found out I was pregnant I went to the doctor to get a confirmation blood test and on the way out the door they handed me a bag full of information on pregnancy and a a bunch of samples of prenatal vitamins. Talk about overwhelming…. I had literally known I was pregnant for all of about 2 minutes and already there were decisions to be made. Thankfully, I had already done my research but I was still incredibly overwhelmed. My goal in this post is to simplify the process for you and hopefully minimize your confusion and stress. So let’s go:

Should I take a prenatal vitamin?

It may seem like a given that you will take a prenatal vitamin, but it is still a question worth asking yourself. Some people prefer to take a number of separate supplements rather than one multi vitamin, other people decide to rely solely on diet.

As much as I am a huge advocate for getting your nutrients primarily from food, I feel that pregnancy is a special circumstance. There is a lot happening in your body at a fast rate, and in fact, your body is actually two bodies both of which are requiring a substantial amount of nutrients. Even women with the best diets and supplementation routines should expect to have some vitamin and mineral deficiencies by the end of pregnancy because, especially towards the end of pregnancy, it becomes next to impossible to eat enough to replenish what the baby and your body are requiring. As long as you are mindful of this you will be able to recover and replenish postpartum, but obviously the goal is to minimize the severity of any postpartum issues. As a result, I decided to go ahead and supplement my paleo/AIP diet with a prenatal vitamin as well as some other supplements that I will talk about later.

When Should I Start Taking My Prenatal Vitamin?

This is not a question that everyone may find themselves asking. If you were surprised by your pregnancy, you found out later in your first trimester, or you just didn’t think about this topic until the stick turned pink then that is just fine. However, if you, like me, find yourself researching this topic before trying to conceive than you might be wondering when to start supplementing.

I am a strong advocate of preconception health. Understanding your body, nurturing it with real food and minimizing inflammation before trying to conceive can save a lot of people a lot of heartache and it also helps set the stage for a healthy low risk pregnancy. Before pregnancy you should definitely be more focused on diet than on supplementation. A prenatal vitamin alone will not regulate your cycles, reduce inflammation or improve your egg quality, all of which diet and lifestyle changes can help with. That being said, if you are already following a real-food diet and paying attention to your overall health, than starting to supplement with a prenatal vitamin before conceiving may not be a bad idea.

The main reason for supplementing before conceiving has to do with your levels of folate, a substance your baby needs right from the start of pregnancy. I am going to go in depth on this topic in the next section but suffice it to say that there is really no harm in starting to take a good quality prenatal vitamin up to three months ahead of trying to conceive, as long as you are not using it in place of a healthy diet and lifestyle.

What is the Deal on Folate vs Folic Acid?

This is the big question that requires the research. In every single mainstream pregnancy book, website, resource, brochure… you will hear about the importance of folic acid. You may not see the word folate at all or you may see the terms used interchangeably. This alone is confusing. If you have spent much time on paleo, or holistic wellness sites you may have heard the term MTHFR thrown around and heard that folate and folic acid are not the same thing… cue more confusion. I am not a doctor but I will break down my understanding for you.

Folate is a natural vitamin found in food. It can sometimes be called vitamin b-9. Folic acid is a synthetic compound found in dietary supplements and fortified foods. Folic acid was not developed until 1943 and it was not introduced as a mandatory food fortification until 1998.

Folate has been found to play a role in minimizing neural tube defects in developing embryos.

Many people have no trouble turning synthetic folic acid into a useable form of folate in their bodies. However, people with a certain gene mutation known as the MTHFR gene mutation have trouble turning folic acid into a useable form of folate. As a result, they can end up with dangerously high levels of folic acid in their system but very low levels of useable folate. This can cause of a number of problems, but in regards to pregnancy, it can increase the risk of miscarriage and neural tube defects.

Some doctors and researchers are now starting to think that there may be a higher rate of the MTHFR gene mutation in people who have a history of autoimmune disease.

So what do you do? Well first you can go get tested for the gene mutation. Most functional medicine practitioners are aware of it and will test for it and knowing you status will give you a lot of information about your health beyond pregnancy.

However, regardless of your gene status there is nothing wrong or harmful in choosing to supplement with folate rather than folic acid in a prenatal vitamin (If you are not pregnant or trying to conceive do not supplement without consulting a doctor). Leafy greens, cauliflower, broccoli and beets are all good dietary sources of folate as are pastured calf’s liver and chicken liver.

You should aim to eat these foods regularly, but even with that it may be hard to get the recommended pregnancy amount of 800-1200 mcg per day. As a result, you should look for supplements that use the terms Metfolin, methyl-folate, 5-methyltetrahydrofolate, or 5-MTHF.

What are the AIP Friendly Brands and Ingredients?

If you have followed the autoimmune protocol for any length of time you know that finding compliant supplements can be tricky, sadly shopping for a prenatal is no different. There are two brands that I have found that are entirely AIP friendly and two that are just shy of hitting the mark.

Optimal Prenatal:


This is the best prenatal vitamin I have been able to find. It contains folate rather than folic acid, it doesn’t have any non AIP ingredients and it didn’t make me sick to my stomach at all. The downsides to this vitamin are the it is expensive, the capsules are small and easy to take but you have to take 8 per day which is annoying, and it does not contain iron or DHA. I took this vitamin before getting pregnant and through my first trimester, when I felt I needed the most supplementation and then I stopped it due to cost.


Thorne Basic Prenatal:


This is also a very high quality prenatal vitamin. It also contains folate rather than folic acid, and contains no non-AIP ingredients. The capsules are small and you only need to take 3 per day so that is also a big plus. This vitamin also contains iron which, if you need it, may be a benefit. It is also much more affordable than the Optimal brand. Most of the reviews I read on this product said that it did not bother people’s stomachs so I thought for sure this would be my go-to vitamin. I had also had great luck with Thorne supplements in the past. However, no matter when or how I took this vitamin it made me sick. I started taking it a few months before trying to conceive and every time I took it I got terribly nauseous. That being said, I have heard that the formula has been changed recently and I still think it is a great supplement and worth a try. It also does not contain DHA.


Mega Foods Baby and Me:


This is a food-based supplement which is great for anyone who has a sensitive stomach as it should not make you sick at all. Since this is food based, it contains folate also as well as iron. It is also affordable and easy to find in a lot of health food stores. However, the downsides are that the biotin in this brand is sourced from rice. 1 serving contains 60 mg of biotin and the biotin is extracted from the rice, however rice is not AIP friendly so if you are worried about that than you need to be aware. Also, these tablets are larger than the previous two supplements and may be difficult for some people to swallow. It does not contain DHA. I ended up switching to this vitamin in my second trimester because it was more affordable and it didn’t mess with my stomach. Personally, I have had no problems with it but again I must stress that it is not 100% AIP friendly.


Raise Them Well Prenatal:


This vitamin is actually formulated by the Dr. who runs the functional medicine practice I go to. It is easy to swallow, uses folate, and has iron. However, it does contain rice flour as an additional ingredient, s it is not entirely AIP compliant. It also does not contain DHA.



Additional Supplements:

In addition to taking a prenatal I chose to take a few additional supplements as well.

Since none of these prenatals contain DHA, which is important for baby’s brain development but also for your mood and pregnancy brain I supplement with this AIP friendly brand of DHA.

I also highly recommend taking a good quality probiotic throughout pregnancy to help reduce your chances of testing positive for group B strep in the third trimester. This is the one I have been taking.

Magnesium is my number one recommendation for a comfortable pregnancy. Taking oral magnesium will help keep you from getting constipated when progesterone slows down your digestion, it helps with pregnancy insomnia and it can help with morning sickness and restless leg syndrome.

Iron, if you decide on a prenatal without iron and you want to supplement or if you become anemic during pregnancy I highly recommend this iron supplement. I have taken it in the past and during pregnancy and it has never bothered my stomach or made my constipated.





Winter Squash Soup (AIP/Paleo)

Winter Squash Soup (AIP/Paleo)

I am going to complain for a minute. I want (read: need) cooler weather to arrive. I want to wear jeans and boots and scarves and I want to drink hot tea and kiss humidity good bye. I am usually all about the summer but this summer has done me in. I don’t think it has been under 90 since May and the humidity level is at a constant 1000%. My entire maternity wardrobe consists of shorts and tank tops and I haven’t stopped sweating since the minute I found out about our little bundle of joy. All of that being said, I am hopeful. I am hopeful that even though my phone tells me that the heat isn’t going anywhere in the next ten days that it will eventually go away and that I will eventually stop being sticky and hot. In the meantime, I am hopeful that if I eat enough pumpkin and bake with enough cinnamon that I might be able to trick myself into feeling fallish!

This recipe has quickly become one of my go to favorites for this season. It is easy, delicious and surprisingly filling. In fact, I have included it in my lunch for the past two weeks! The key to this recipe is seasoning it well. It should have a full flavor and should not be bland. I hope you enjoy it and, if you could, send up a little wish for cooler weather as you try it because my pregnant self needs a break! Enjoy!

Winter Squash Soup (AIP/Paleo)

Winter Squash Soup (AIP/Paleo)


1 TBS olive oil

1 onion minced

3 cloves of garlic

2 cups of pureed pumpkin

2 cups of pureed butternut squash

3 cups of bone broth


1 tsp sea salt

1/2 tsp black pepper (optional, omit for elimination AIP)

1 cup of full fat coconut milk

1 tsp ground sage

1/2 tsp ground ginger


In a stock pot or a large dutch oven sauté your onion and garlic in olive oil over medium/high heat until the onions are translucent. Add in your pumpkin and butternut squash along with your bone broth and coconut milk. Cover and bring to a simmer. Add in all of your seasonings and stir to combine. Finally, take an immersion blender and blend until smooth. Enjoy.


My AIP/Paleo Pregnancy: The Second Trimester

My AIP/Paleo Pregnancy: The second Trimester

It has been a while since I gave you all an update on how my AIP/Paleo pregnancy has been progressing. My last update came at the end of my first trimester and recapped the absolute craziness that those first 14 weeks had entailed. I am still overwhelmed thinking back on those months and all of the changes that happened so quickly both in our lives and to my body! However, I have now entered into the third trimester, believe it or not, so I decided it was time to give you all a recap of how the second trimester went.

Physically, the second trimester was fairly easy. However, we used that to our advantage and had a very busy summer. We celebrated my sister’s wedding, made two trips up north to visit family, I spent a week in Texas, and the hubby went on three work trips one of which took him to Guatemala. The summer is also a busy time for me, as a nanny, since all of the kiddos are home from school. Each day was jam packed and I needed every extra bit of energy I had to deal with the schedule and the 90 degree weather!


In contrast to the first trimester, the second trimester was easy in terms of diet. As soon as the morning sickness subsided I was able to easily go back to my pre pregnancy diet, which was AIP with a few reintroductions. I removed the white rice I had added in during the first trimester and ate a fairly normal amount of food. The only thing that got added was an extra snack before bed to help stabilize my blood sugar over night and keep me from waking up at 3am. I added kombucha back in, after abstaining during the first trimester, and I started drinking THIS pregnancy tea once a day to help prepare my uterus for birth and add in a few more good nutrients. All in all though, there were no big dietary changes to report, I didn’t have many cravings and all was well. I have still had consistent hormone-induced acid reflux though, which I have managed with medication, as I did in the first trimester.

Physical Self Care:

I didn’t have lots of physical complaints in the second trimester. Right at the beginning of the second trimester I had some hip and back pain, but that was managed through regular visits to the chiropractor. I have seen the chiropractor every two weeks throughout my pregnancy, which I would recommend to every pregnant woman. It helps tremendously with back pain and hip pain and it is a must for helping baby get into a good position for birth. I am carrying this baby very low so my pelvis and my hips easily get out of alignment and I don’t know what I would do without chiropractic care. I also take regular Epsom salt baths, which help to ease sore muscles and also help with my sleep. In terms of exercise, outside of running after 4 kiddos every day, I mostly walked for exercise. I tried to do at least three 4 mile walks each week around our local parks.

Medical Care:

The big second trimester medical event was the anatomy scan ultrasound. I have declined most ultrasounds during my pregnancy with the exception of ones used to check on the baby after some first trimester bleeding, but we did consent to this ultrasound since it gives the doctor’s good information about conditions that could impact the growth and delivery of the baby. We had this ultrasound at 19 weeks. This is typically where people find out the sex of the baby, but we declined finding out and decided to leave it as a surprise for delivery day! It was fun to see our little sweet potato on the screen, but it looks like he or she may be fairly strong willed since the little darling spent most of the time trying to hide and escape from the ultrasound wand. As a result, our one take home picture is of the baby doing a back flip… That being said baby passed with flying colors and looked healthy as could be!

It was around this point in the pregnancy that we made the decision to switch obstetric practices. Having an autoimmune disease has shown me the importance of advocating for myself and has shown me what a big difference having the right care team can make. After spending half of our pregnancy with my original practice I knew in my heart that I needed a different care team. I originally chose to be seen by midwives because the midwifery model of care emphasizes the importance of limiting unnecessary interventions, focusing on a well balanced lifestyle, and trusting women and their bodies to do what they were designed to do. My pregnancy has been very low risk so far and I am a good candidate for this type of care. That being said, just like all OBs are not the same neither are all midwives and it became clear to me that my original team of midwives was taking a much more medically and fear driven approach than I was comfortable with. As a result, I switched to a different practice around 23 weeks and have been very pleased with our decision ever since. I will be honest, this process was a pain, but it was well worth it and it reminded me again of the importance of self-advocacy and following your gut when it comes to who you trust with your care.


Baby Prep:

Because our summer was so busy we didn’t do tons of baby prep, but we did attend a class on water birth, which is an option that our hospital allows, we had a wonderful family baby shower, and we started setting up some of the baby’s things like the crib! We also used what little spare time we had to do some cleaning out and organizing around the house so that things weren’t too cluttered for baby’s arrival.


Overall, I would say the second trimester was much more similar to “normal” life than the first trimester. I felt well most of the time. My energy level was ok, although I didn’t get a big burst of energy like some do. I was able to keep up with AIP no problem, I had normal pregnancy weight gain, the baby continued to growth well and with some good self care I felt fine most days. That being said, the first few weeks of the third trimester have been another story entirely, but that is a post for a few weeks from now!

Sweet Potato Pie (AIP/Paleo)

Sweet Potato Pie (AIP/Paleo)

It is officially September and for me that brings a lot of excitement! Excitement over cooler weather (being pregnant in the summer has not been my favorite), excitement over being in my last trimester of pregnancy, and excitement about upcoming celebrations and holidays and special times. The past six months of my life have been filled with a lot of changes, some have been wonderful and some have been very difficult. As I look forward to the fall I can’t help but feel very hopeful that having some time at home, enjoying cooler days and relishing in some holiday traditions will help to bring some normalcy back into my life (as normal as life can be when welcoming a new baby).

With these hopes in mind, I decided to get a little jump on my fall recipe creations a few weeks ago by putting together this new pie recipe! Obviously, I am a huge fan of sweet potatoes in all forms so it seemed like it was time to finally create an AIP version of this Southern staple. The great thing about sweet potato pie is that it is not nearly as sweet at most pumpkin pies which makes it a great alternative to anyone who wants a fall dessert but doesn’t have a huge sweet tooth.

I want to give a special shout out to my fellow blogger Alaena over at Grazed and Enthused for inspiring the crust portion of this pie. In the past, I have stuck with coconut based crusts when pie baking, but they have their own flavor and aren’t quite the traditional neutral pastry type of crust that most people are used to. One of my biggest AIP pregnancy splurges has been making the Stromboli recipe from Grazed and Enthused which consists of a super simple, very workable dough that is actually made from sweet potatoes! I just couldn’t pass up the opportunity to make a sweet potato pie with a sweet potato crust so I am going to direct you to her site for the crust ingredients and instructions and then you can come back here to finish the pie! I hope you enjoy it!

Sweet Potato Pie (AIP/Paleo)

Sweet Potato Pie (AIP/Paleo)



Click HERE for the ingredients and instructions on making the dough from this recipe.

2 TBS melted coconut oil


2 cups of mashed orange sweet potato

½ cup of coconut oil

¼ cup of maple syrup

¼ cup of black strap molasses

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

¾ cup of coconut cream

2 ½ TBS gelatin


1 cup of sliced tigernuts

¼ cup of palm shortening

dash of salt

1 TBS maple syrup

1 TBS of coconut sugar

½ tsp cinnamon


Preheat oven to 375. Combine your dough ingredients as per the instructions from the link above. Roll out your dough until it is roughly large enough to fill a 10″ pie plate. Grease your pie plate well. Transfer the dough to the pie plate and press down the dough to form the crust. Brush with melted coconut oil. Bake your crust for 20 minutes, then broil it for 2 minutes to brown the edges. Remove from the oven and set aside. To make your filling, combine all of your filling ingredients except the gelatin into your food processor and puree until smooth. With the food processor running, slowly add in your gelatin and blend for another minute or so. Spoon your filling into your crust and smooth out the top. Place in the refrigerator until the pie has set, at least 3 hours. To make your topping, add all of your ingredients to your food processor and pulse until combined. Sprinkle the topping on the pie and serve.