I have a gigantic bag of frozen blackberries currently taking up way too much space in my freezer, so sorry for all the blackberry recipes this summer. Anyway, I’m a big fan of gelatin. I made a lot of gelatin desserts when my blog first started, but I got into a pie frame of mind for while. I wanted to revisit this technique, just kidding, pinterest made me crave dessert. This was delicious, but I had issues with the homemade almond milk separating. I read if you add more gelatin or if you let the liquid get to room temp then whisk before pouring in the bowls it helps with that issue, plus I blended in blackberries too. I can’t tell you which one worked, but they did and dessert was saved!

Is there anything tastier than summer peaches? I don’t think so. Which is why I kept this recipe as minimal as possible. If you want to add a sweetener I recommend grade b maple syrup or honey, although I personally feel that’s unnecessary. I’m so happy with the new mold I bought at World Market. With the popsicle sticks, it came out to about $20. So I feel it was definitely worth it for healthy popsicles all through summer.

 

I know.. another pie, but I’m kinda obsessed. For me, pies scream comfort food and rustic charm. Plus, They are ridiculously easy with my food processor. I used a paleo friendly almond flour crust. Honestly, I’m so used to eating an almond flour crust, I think pies would taste strange (and not in a good way) without it.

 

This did cave in a little the next day, but it was fluffy when it came right out of the oven, which in my opinion is the best time to eat it. Baking with almond flour can be a little tricky since it’s much heavier, and your finished product will be denser. However, since it’s made with eggs and almonds it will be much more filing compared to many baked good recipes. In fact, I think of a slice of this as a cleaner alternative to a protein bar. I’ve been working out more, so I’ve upped the amount of gluten free baking in my diet so I don’t lose more weight. I got fitted for my wedding dress and I need it to fit me. Which can be difficult on a low sugar paleo diet, since this diet tends to make people lose weight…obviously 🙂 That’s why it’s so popular right now.

 

These beautiful strawberries were on sale at Whole Foods, so I had to grab them. I’ve been wanting to attempt a berry pie for a while now. Thankfully, it’s practically summer here is LA and strawberries are back in season. This was my first attempt with tapioca flour and I’m really happy with the way it thickened up the filing. It’s made from the roots of manioc plants, which are sometimes called cassava, yuca, and singkong and are native to South America. I bought the Let Do…Organic Brand, and was very happy with the results.

 

This recipe is from the Naturally Sweetened Desserts Community Cookbook, which I am loving! It was submitted by Amy from Real Food Whole Health. Check out her awesome site. She’s a real food based nutritional therapist and certified GAPS practitioner.

I used to eat a lot of chocolate chia seed pudding when I was vegan, so I was feeling nostalgic when I made this. Plus, I’m a sucker for easy recipes. Cooking as often as I do is hard enough. I also liked how this recipe can easily be adapted for different flavors, which makes it more like a cooking technique than just a recipe. This recipe doesn’t use much maple syrup, which is fine by me, I prefer to eat less sugar anyway. But, if you have a sweet tooth you may need to add more sweetener.

Notes: You can add spices like cinnamon, nutmeg, Garam masala or Five Spice Powder—blend in before adding chia seeds. Serve pudding with fun toppings—like nuts, dried fruit, chocolate chips, etc. Raw honey may replace maple syrup.