Paleo Sweet Potato Apple Pie — no refined sugar, no flour! And delicious!

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend.

This Sweet Potato Apple Pie is scrump-dillyicious! I used the recipe created by Paleo On a Budget, a blog I highly recommend.

I love the blog Paleo on a Budget! Liz does a fabulous job with her fun and funny content, her recipes, and most especially her easy and budget-friendly paleo meal planning — Just seven meals a week, and then the other meals fall into place as leftovers or leftovers-recreated-as-tastebud-tantalizing-new-meals! Ya gotta love THAT!

Well, yesterday was colder, rainy, and dreary and I had a crazy yen to BAKE. So I made Liz’s Sweet Potato Apple Pie and it is not only scrump-dillyicious (thanks, Marc D., for reminding me of that word!), it was easy, and The Hub loved it, too.

Between the two of us, we ate half the pie (hey, it’s THIN, so I’m not feeling guilty about it). As you can see, it was extra tasty.

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, smell it, and applaud it!

See how fabulous this Sweet Potato Apple Pie from Paleo On a Budget is?? I wish you were here to taste it, revel in its cinnamon-y aroma, and applaud it!

The only two things I’d do differently next time are:

1 – Use more apples — the recipe called for five, but the pie plate I use is a 10-incher, so it needs a tad more filling. I think I’d bump the recipe up to eight or nine apples.

2 – Bake it longer to make the topping a bit drier. The recipe calls for 15 – 25 minutes; I did 20 minutes because I don’t trust my oven. But I think 25 minutes to 30 minutes might be even better, especially since the filling will be thicker with more apples in it.

3 – Oops! I thought of a third thing! I’d serve it with a couple of tablespoons of thick, creamy coconut milk on it as an extra, added attraction.

Here’s the recipe, copied from Paleo on a Budget. Click the link to visit the blog and see what Liz says about why she uses the egg and lemon juice, and other tips she has. But please remember to come back here and read more of Choice Fare! 

  1. – 1 Medium Sweet Potato, Peeled and Diced
  2. – Pinch of Salt
  3. – Fat of Choice {I like butter here}
  4. – 1 tsp. Raw Honey, melted
  5. – 1 tsp. Cinnamon
  6. – 1 tsp. Vanilla Extract
  7. – 1 Eggs, slightly beaten {optional}
  1. – Fat of Choice {I used Butter, but you can rock bacon fat, ghee or coconut oil here!}
  2. – Around 5 Medium sized apples, peeled and sliced {I used Macs and Cortlands but your favorite apple will totally do fine here 🙂 }
  3. – 1 tsp. Cinnamon
  4. – 1 tsp. Vanilla Extract
  5. – Pinch of Salt
  6. – Spritz of fresh Lemon Juice {Optional}
  1. 1.) Get your oven rocking and rolling at 350 {F}
  2. 2.) Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
  3. 3.) While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
  4. — Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
  5. 4.) When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter 😉 }. Mix it all together well and let your apples finish cooking.
  6. 5.) When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
  7. 6.) By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
  8. 7.) Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
  9. 8.) Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
  10. 9.) Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah 🙂
  11. Enjoy!
Quick Tip
  1. -I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!
By Liz

Paleo Bread — Ready-made, ready-to-eat grain-free, gluten-free, dairy-free sandwich bread!

Is it too good to be true? Maybe. But Julian Bakery says its Paleo Bread – Coconut and Paleo Bread – Almond is sandwich-ready Paleo perfection. I haven’t tried it yet, but plan to as soon as I can. In the meantime, I thought I’d post a link here in case anyone else is interested in visiting Julian Bakery’s website for more information, finding local stores that carry the bread, or want a way to order it online.

If you’re in West Michigan, Julian Bakery breads are available at Harvest Health Foods in Hudsonville and at Nature’s Market in Holland, but the bakery website doesn’t say which breads, so you might want to call first. The website has a great zip code tool to locate the bakery’s breads, here

Have you already tried the Paleo Bread? What do you think of it? Let us know, fill us in, give us the meat on whether it’s worth our money.


Paleo Almond Flour Crackers with Cracked Black Pepper and Country Herbs

Almond Flour Crackers from Pure Home and Body 4

Ever since my Super Bowl posts on Facebook, people have been asking me for my recipe for these crunchy, salty, EASY, wonderful Almond Flour Crackers. (Did I use enough adjectives? I think not. I forgot QUICK.) Man, do I wish I could take the credit for this recipe, but I have to give credit to Pure Home and Body.

I did make some modifications, though, because I had problems with the first batch I tried to make, so here is the modified recipe:

2  3/4 C Almond Meal Flour

2  egg whites

2 Tbs. organic olive oil

Salt to taste

Seasonings (I used cracked black pepper and Stonemill Essentials Country Herb Grinder – Aldi’s brand.)

Preheat oven to 325 degrees F.

  1. Mix all the ingredients except the seasonings in a bowl until the mix is crumbly.
  2. Form the dough into a ball and place on a sheet of baking/parchment paper the size of your baking sheet.
  3. Place another sheet of parchment paper the same size on top of the dough.
  4. Using a rolling pin, roll the dough between the parchment papers until about 1/4-inch thick.
  5. Peel the top paper off the dough, sprinkle the dough with the seasonings and a little extra salt, place the paper back on the dough and roll it with the rolling pin to push the seasonings into the dough.
  6. Peel off the top paper and discard it.
  7. Slide the bottom paper onto your cookie sheet and place it in the oven.
  8. The crackers will take from 10 to 20 minutes, depending on how thick you rolled the dough. Check the dough periodically and remove it from the oven when all the dough is golden brown.
  9. Cut it into crackers immediately before it cools. I cut mine about 1.5-inches square, a nice size for holding lots of toppings.

    Almond Flour Crackers from Pure Home and Body 1

    This is what they looked like fresh out of the oven and cut into squares. I wish you could smell them!

  10. Wait until the crackers are completely cooled before using or placing into an airtight container for later.

For our Super Bowl feast, I put out a tray of the sliced organic Fuji apples, the smoked salmon, the sliced avocado (make sure you sprinkle the avocado and fruit with lemon juice to keep it from turning brown), a bowl of Kalamata olives, and a side tray of shrimp and cocktail sauce.

Almond Flour Crackers from Pure Home and Body 2

This might be “snack food,” but snack food is my favorite kind of meal. This definitely hit the spot for both the hub and me (he even bragged up the crackers at work the next day). Can a girl ask for more than that?

Almond Flour Crackers from Pure Home and Body 3