you-can't-be-allergic-to-this-PUMPKIN PIE

OK, well, someone could be, I'm sure.  You can always try to use an egg replacer like ener-G if that's the issue.

I'm feeling really smug about this pumpkin pie recipe, as no one hasd been able to tell the difference between it and 'real' pumpkin pie. 

Start with your crust.  You can use whatever.  Ground almonds make a really yummy 'graham cracker' style crust which is a nice change from a regular crust.  And most any cookbook will have an 'easy oil crust' type recipe which you can use with coconut or spelt flour and coconut oil or sunflower oil or whatever.  Our tester pies were spelt with coconut oil, but our Christmas pie is a gluten-free pie crust mix from Whole Paycheck Foods.

Then, the pumpkin!

you-can't-be-allergic-to-this-PUMPKIN PIE
1 can pumpkin
1 can coconut milk, full fat NOT lite
2 eggs
3/4c coconut sugar, 1/2c maple sugar, or 2/3c agave
1/2t salt
1t cinnamon
1/2t ginger
1/4t cloves

Toss all this in the blender and pour into your crust.  Bake at 425 for 15 minutes.  Turn down the oven to 350 and bake 35 more minutes.  That's it.  I'll add some pictures when ours is done!

"Love is what's in the room with you at Christmas if you stop opening presents and listen. " ~Author unknown, attributed to a 7-year-old named Bobby

Peanut Butter Cookies! gluten-free, dairy-free

I'd like to say I've used my blogging break in some uberprofitable or at least ubercool way, but I haven't.  Nope.  Just life and Advent as usual, but a little more unplugged.  I love blogging but I'm not really that fond of the internet.  Go figure.

I have, at least, come up with some smashingly delicious holiday treats, though probably putting them up 3 days before Christmas is not overly helpful.

Ah, well, happy new year!

My first recipe is these utterly perfect, allergen-free peanut butter cookies.  If you happen to be allergic to peanuts?  Hold on till tomorrow for the perfect pumpkin pie.

Peanut Butter Cookies
1c natural peanut butter
1c coconut oil, softened but not totally melted
3/4c maple sugar or coconut sugar (you can sub any sweetener you like)
2 eggs
2t vanilla
3/4c coconut flour (or sub 2c spelt flour)
1/4t salt
2t baking soda
1c peanuts, if desired

Cream first three ingredients.  Add eggs and vanilla and mix well.  Add flour, salt, soda, and peanuts and mix well.

  Form tablespoon-sized balls and place on ungreased cookie sheet or cookie sheet covered in parchment paper.  You may need to add another Tablespoon or two of flour if dough is sticky.  You may need to do some extra forming of the balls if they are crumbling.  Smash with a fork in a criss-cross and bake at 350 for 10-12 minutes.

Now, COOL COOKIES COMPLETELY ON THE SHEETS.  Do NOT move these cookies till they are good and cool, or they will be very crumbly.  They firm up as they sit.

So good with hot tea or hot chocolate.  Our tester batches were inhaled in minutes.

                                                               And my amazing helper:

I couldn't get anything accomplished without my wonderful babysitter.

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas."  ~Peg Bracken