Pumpkin Spice Muffins

Let me tell you a story…

Once upon a time there was this Princess. She was of coarse the fairest of all and had control over all the house hold…um land, I mean land!

She danced, sang, and pranced around like most princesses do, but most of all she was known for her dramatic, and quite loud,  personality.

Often times you might walk into her living quarters to find jewelry, purses, and plastic heels strewed about the room. Then when you look up to see the Princess, you notice her standing against her table wearing an oversized tutu talking to a line up of her favorite princess dolls. She talks politely but demanding to them, and if one disappoints her she slaps them onto the floor…

Her mother, quite beautiful I might add, loved to watch this Princess grow on a daily basis but knew the more she grew the more independent she would become. Instead of request to be held and cuddled, it was more like, “Go away mom, I’m playing!”

 So, in her desperate efforts to hold onto her little princess just a little longer, before Teenage Charming comes along, her mother whisks her away into the kitchen to prepare a snack.

It’s where they connect every time and share stories, laugh, and learn.

And for that moment in time, nothing matters except the love in their hearts and the chocolate on their faces…

Oh…and the muffins in the oven. Those are pretty important too…

Pumpkin Spice Muffins

Ingredients:

1 1/2 c. spelt flour

1 tsp. baking soda

1 tsp. baking powder

dash of salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 c. homemade pumpkin puree, or puree from a can

1 egg-or 1 flax or chia egg

1 TB. vanilla

1/3 c. almond butter

1/3 c. melted coconut oil-cooled

1/4 c. packed finely shredded carrots, or 1 large carrot finely shredded

1/3 c. maple syrup

2 TB. non dairy milk

1/2 c. chocolate chips.

Directions:

1. Whisk dry ingredients together, (flour, salt, BP, BS, spices) in a medium bowl.

2. In a separate bowl whisk the rest of the ingredients together, besides chocolate chips. Add wet to dry and stir until incorporated. DO not overmix. Fold in chocolate chips.

3. Spoon batter into muffin liners in cupcake pan. Bake in a preheated oven of 350 degrees for 20-23 minutes.

As soon as the muffins are done and consumed, the little princess gives her mother a hug and a kiss and quickly runs off to her big girl duties.

The mother, grateful for the time they spent, realizes what a precious and polite angel that little princess really is and wants nothing more than to give her one last big hug before she goes about her duties.

Knowing this would be no easy task, the Princess’ mother bends down and says to the princess, “Can I tell you a secret?” In which the princess replies, “Sure!”

Her mother quietly whispers in her ear saying, “I Love You!”

At that moment, the Princess looked at her mom, rolled her eyes, and said…

“That’s no secret Mom!”

The end.

Hubby Meals: Baked Pumpkin French Toast AND Date Night Video!

Every saturday when my husband has the day off we always watch the food network in the morning together.

Our favorite show to watch together is The Pioneer Woman.

If you know anything about The Pioneer Woman, she’s a food blogger too, so right away I was drawn in. She has a quirky sense of humor and her food…although not healthy lol…looks mighty tasty.

Every time we watch it together my husband sits there with his mouth wide open in awe at the delicious food she makes…

And every time he say’s the same thing, ” Now why can’t you make that?!?”

In which I reply, “Shut up and drink your greens!”

Every once in a while, because I love him, I give in and make him something that he’s been begging for. One of those dishes just happened to be baked french toast.

I’ve talked about this on the blog before, and my husbands obsession with french toast, but when he saw Ree Drumond pour that buttery sugar egg mixture over that white sourdough bread he well…Practically sharted.

JK.Gross.

Let’s just say he got really excited. Ever since then, that’s all he can talk about, so I decided to show that boy I love him and make him the meal he’s been requesting for ages…

Of coarse I practically changed the whole recipe and added a vegetable…

It’s the thought that counts right…?

Baked Pumpkin French Toast

Adapted from: the pioneer woman

Ingredients:

1 loaf crusty whole wheat bread

coconut oil for brushing pan

3/4 c. pumpkin puree

6 eggs

1 1/2 c. coconut milk

2 TB. vanilla

1 tsp. cinnamon

3/4 tsp. garam masala

1/2 tsp. nutmeg

dash of ginger

3/4 c. coconut sugar

Topping:

1/2 c. coconut oil

1/3 c. whole wheat pastry flour

1/2 c. coconut sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

Directions:

1. Begin with your loaf bread. You want a sturdy crusty loaf bread so it won’t get soggy.

2. Rip pieces of bread up and pour into greased 9X13 pan.

3. Take the rest of the ingredients for the filling and whisk together until everything is incorporated.

4. Pour filling over bread pieces and distribute filling evenly.

5. Make your topping by mixing everything together. Your oil can be hard or liquid. If it’s hard just use a fork or pastry cutter to incorporate all ingredients. If it’s liquid stir it together until combined. Drop topping through out top of french toast. Cover and place in fridge for a few hours of over night…You can also put it in the oven right away if needed.

(This is a great make ahead dish!)

6. When ready to bake, preheat oven to 350. Bake for 45 min. for a bread pudding consistency, or an hour + for a harder crust. (We prefer an hour.)

7. Top with maple syrup…take a bite…

Welcome to heaven!

At first I didn’t tell my husband I changed the recipe. I waited till he ate THREE servings of it!

It’s safe to assume it was a hit!

Here’s to making our husbands healthy!

I mean, happy! :)

P.S.

If your bored, we filmed a family fun video of the a Surprise Date Night that the husband took me on!

Have a great rest of your week!!

Chocolate Peanut Butter Ice Cream Pretzel Pie

Let’s talk about dessert.

We’ve all been there.

8:30 at night, kids are asleep, husband is knee deep in his fantasy football draft, and you’ve plopped yourself down on the couch to watch some good ol’ trash tv.

Then it hits you…A craving like no other. First you start to itch, and then your right eye starts twitching.

Then before you know it  your legs begin to spasm and that craving for something sweet has sent you to loose all control.

It’s getting dangerous.

You try and hold yourself back from opening that package of M&M’s that somehow mysteriously ended up in your pantry, but each time you slap yourself in the face and say, “NO Dangit!,” a giant sized red M&M grabs you in the face and says…

“EAT ME!”

This is serious.

So then you do the worst thing possible because the stress is too much to handle.

You put on your stretchy pants and head to the kitchen to do some damage.

First the M&M’s, and then the Ding Dongs.

Oh Crap! Hubby bought Peanut Butter Oreos…Get in MA’ Belly!

An hour later your husband finds you in the fetal position lying on the kitchen floor cradling a package of Tums and a bottle of chocolate syrup.

He picks you up, wipes you off, pries the chocolate sauce from your hands, and puts you to bed.

As he is tucking you in, you can’t help but wish that the previous hour was all a dream, and drinking a carton of ice cream never happened…

But it did…Oh yes it did.

Wait…You mean that’s never happened to you.

Uh, ya me neither…

Dessert cravings can be a dangerous thing…OBVIOUSLY.

The stress of trying to beat those cravings and choose a healthier option can send you into full blown panic mode.

Which is why it’s almost a necessity to have a pie on hand.

One that’s naturally sweetened, packed with protein, boost of omegas, and well one that screams…

EAT  ME!

Chocolate Peanut Butter Ice Cream Pretzel Pie

Ingredients: (For the ice cream)

3 bananas

1 avocado

1/2 c. peanut butter, almond butter, sunflower butter for nut free version -make sure no sugar added, just nuts for ingredients

1/3 c. cocoa powder

1/8 c. coconut oil

1 TB. vanilla

(For the Crust)

2 1/2 c. salted pretzels

20 small/medium sized dates-pits removed

1/2 c. peanut butter, almond butter, sunflower butter for nut free version-make sure no sugar added, just nuts for ingredients

2 tsp. vanilla

(For the topping)

1/2 c. pretzels finely crushed into crumbs-the finer the better

Directions:

1. Prepare the crust first: In a food processor, process pretzels and dates first until fine crumbs appear. Add nut butter and vanilla until combined. Mixture will be crumbly..that’s ok! Press crust into spring form pan. (PRESS HARD)

2. Prepare the filling: Blend all ingredients in a blender until smooth. Pour on top of crust and spread out. Top with the 1/2.c finely grated pretzels. (The finer the better!)

3. Place covered in freezer for a couple hours until hardened. If it’s in freezer for a longer time, let thaw for a 3-4 minutes before cutting and serving.

Now..No need to be all lady like/gentleman-ish when eating this pie.

By all means, go crazy and shove this bad boy straight into your mouth…No hesitation!

SO next time that sweet tooth craving comes a creepin’, just slap your self on the hiney and remember there’s a nice delicious healthy pie waiting for you in the freezer!

Your welcome…

:)

Anytime (Veggie) Cookies

So I’ve got this child…

She’s 100% sassy and tell’s it how it is, and right now it’s completely working against me.

Literally every single morning when we wake up this is the conversation Boo and I have:

Me: “Boo, what would you like for breakfast?”

Boo: “I want chocolate milk.”

Me: “How about we start off with something different. Would you like a smoothie instead? “

Boo: “NOOOOOO! I WANT CHOCOLATE MIIIIIIIIIIIILLLLKKK!!!” (Followed by throwing herself onto the floor, screaming…louder…and louder…)

Did you know I start off everyday with a headache?

Despite my best efforts in trying to hide all things sugary and sweet from my wee littles, I know that the subject…and the food…is unavoidable.

So where do we draw the line? Do we say yes to a little bit of sugar? Or do we just avoid it at all cost?

Here’s my take on it:

Life is about living and enjoying. I would be lying if I didn’t say that eating a rich piece of chocolatey cake on a special occasion didn’t make me the happiest girl in the world. I definitely wouldn’t ever want to deprive my kids from experiencing the joy that comes from eating delicious food.

But to me what makes ‘treats’ so enjoyable is that they aren’t something you eat everyday, that’s why they are special.

My goal is to teach my children to not fear food, or worse yet…stuff their face with cheetos and ding dongs at school when I’m not looking because they have been deprived at home.

Hopefully I can teach my kids the value of food, and how it’s best when it’s natural and wholesome. But that on occasion, a cookie isn’t going to hurt.

That cookie is meant to be enjoyed and savored…

And if you are a mom like me, with a child like Boo, then you know that asking Mom for a cookie can sometimes be a daily battle.

Which is why we have things like ANYTIME cookies…

Something a little sweet that we don’t have to feel too guilty about.

And something that can help avoid any tantrums at all cost…

Let’s be honest…THAT alone is completely worth it!

Anytime (Veggie) Cookies

Ingredients:

2 1/4 c. spelt flour

1 1/2 c. oat flour

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. garam masala

dash of salt

1 egg

1/2 c. coconut oil

3/4 c. coconut sugar/date sugar

1 c. finely grated zucchini, or 1 c. finely grated carrot, or a combo of the two

1 TB. vanilla

1/2 c. of either the following: blueberries, chocolate chips, walnuts, raisins, etc.

Directions:

1. Whisk flours, oats, spices, baking soda, and salt together.

2. In a separate bowl whisk egg, oil, sugar, zucchini, and vanilla together. Pour into dry ingredients and stir until incorporated. Fold in 1/2c. desired add in. Using a large ice cream scoop, scoop cookie dough onto prepared baking sheet. Press down dough with fingers so it flattens a little bit.

3. Bake at 350 for 13-15 minutes.

My favorite way to eat these is to keep them in the freezer, then I reheat them, add some almond butter on top…and well…then I eat like 5 more.

It’s all about moderation.

Best.Example.For Boo.Ever!

Freezer Pesto Egg Breakfast Burritos

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I’ve found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren’t cheap and 1 box only last like…and hour.

Sadly we can’t live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I’ve tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both…

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it’s ready and cut when it comes time to cooking.

This week I’m going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It’s great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!

Ingredients:

Sauteed Veggies

(I used onions, shredded zucchini, garlic, and bell peppers)

Roasted Sweet Potatoes

Scrambled Eggs

Take a whole wheat tortilla and spread about a tsp. of pesto on it.

Add a spoonful of veggies.

Then add your eggs.

Top with cheese if desired. (I used pepper jack cheese for the hubby!)

Roll into burritos…

(Don’t ask me how to roll a burrito…This took me 45 times before I got it right.)

Roll the burritos in plastic wrap and store in a plastic bag or container in freezer.

To reheat, remove from plastic and warm for about 1-1 1/2 min. in microwave.

Top these bad boys with fresh guacamole, salsa, or better yet…Ketchup!

Here’s to makin’ life a little easier! :-)

Little Chickpea Food Wednesday: Snack Time- Banana Pudding

Guess who is getting their very first hair cut today?

That’s right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she’s no longer a baby and big headbands and bows can’t hide her baby rats nest hair forever…

Oddly enough I am actually excited for her newly styled hair…However, I am dreading the process.

Let’s just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, ” You’re bein’ naughty, Go on timeout!” All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya…

Which is why in honor of Little Chickpea Food Wednesday:

I’ve decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement…

Or bribery…However you want to put it.

Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy. 

If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn’t go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than…

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

Little Chickpea Food Wednesday: Deconstructed Omelet

I get a lot of questions about the type of food I feed Boo, and how she does with healthy choices.

(Let’s not forget she has her own opinion on healthy eating, which I wouldn’t suggest following.)

A while back I did a week long series all about toddler food and picky eaters. (If you haven’t checked it out, please do!)

But I feel like I need to do more than just a week long series and share some of the things that Boo eats on a weekly basis. That’s why Every Week on Wednesday, I’m going to have a toddler food post called:

I’m hoping that I can share some of the things that have worked for us each week, whether it be:

I can’t promise that it’s going to be all unicorns and roses, and everything I post that Boo likes your child will like. You see, most likely getting Boo to eat some of the food took some MaJoR convincing, and a little Mickey Mouse hot dog dance to get her to try at least one bite…

But alas I’ll share that all, and hopefully you will learn that there is no need to run to the nearest golden arches to save your sanity.

(Or in Boo’s case, the nearest self serve Fro-Yo…)

Ok, so let’s begin!

Today I’m going to start off with the most important meal of the day…

Boo is at that stage where she doesn’t like her food put together, if that makes sense.

So for example, she would refuse to eat an omelet because in her eyes it’s too un-familiar and complicated. So instead, I take everything that would be in her omelet and put it all separately on her plate.

Did I mention she’s 100% Diva?!?

(If your toddler is fine eating it all together than by all means do so!)

Before I talk about the omelet, I should mention I try and incorporate each of the following into each meal. (Key Word: Try)

In this meal I am missing the grains, but I usually will makeup for that in the snack a few hours later so that’s ok.

For the veggies and fat I used cherry tomatoes and avocado. Boo LOVES both, so I knew this would be easy to get her to eat!

(She’s been eating avocado since 6 months, and recently after introducing her to tomatoes multiple times, she loves tomatoes.)

Berries is another favorite of Boo’s. She could eat a whole flat of berries no problem…So could I.

(You can guess where our money goes…)

Obviously that was an easy one to get her to eat…

For the scrambled eggs, I cooked them in a little bit of coconut oil.

You must try eggs cooked in coconut oil!! It’s amazing!

She was a little hesitant at first to eat the eggs, but I offered her a ‘Big Girl‘ fork that was pink, and she was really excited to use it for her eggs. It’s the little things for Boo that make eating not so stressful for her.

There you have it!

If there is anything you would like to see on Wednesdays, let me know!!

P.S.

I just love this little girl… :-)

No Bake Dark Chocolate Almond Balls

Life has definitely changed in our little household since Sweet Pea made her arrival.

Luckily I’ve had my husband off work all week to help me, but today is his first day back and I’m worried that he’s going to come home and find me covered in breast milk and Boo’s lunch, wearing what I’ve worn since thursday. (Wait? I’ve been like that all week…)

For those of you wondering how Boo is doing, I would say she is adjusting as expected.

She has gotten WAY louder, and I find that she screams at the top of her lungs even when she is just playing. Not to mention she has refused to sit down and eat any meal, and today she told my husband he was ‘Pissing her off…’

Luckily she hasn’t taken her anger out on Sweet Pea, but instead her bedroom door, which she slams a few bazillion times a day. I swear she was two before the baby was born, and now she is 16 year old me. I’m almost tempted to take her door off the hinges, just like my mom did.

I’m just afraid to ‘Piss her off…’

Luckily, Sweet Pea is one sweet and innocent baby girl. She sleeps a lot, and I’m not really sure how to handle that. I keep expecting her to wake up all the time, but she just continues to sleep. I pray it continues, but I’m expecting it to stop once the husband goes back to work…Did I mention I never slept as a child?

Karma.

As for cooking and spending time in the kitchen, I haven’t really done much besides making quick breakfast and lunches. I’ve had a wonderful bunch of friends who have been bringing me dinner since we got home from the hospital, and I don’t want it to end. I’m considering paying them to bring me dinner every night.

I have however been craving chocolate like it’s nobody’s business, and I obviously blame it on the hormones. After giving birth, you basically go through ‘that time of the month’ symptoms times a bazillion. My husband can vouch for this because today I cried just reading stories to Boo.

Dang you Mickey Mouse books…So fllippin’ touching.

I think I need a long nap and chocolatey cookie.

It’s the right thing to do.

No Bake Dark Chocolate Almond Balls

Makes 12-16 mini balls

Ingredients:

1/2 c. honey

1/2 c. Dark Chocolate Almond Butter (or homemade nut butter of choice)

3/4 c. brown rice crisp cereal

1/2 c. chopped pretzels

1/4 c. diced craisins

1/4 c. cocoa powder (could sub chocolate protein powder)

(Optional to roll balls in: shredded coconut, cocoa nibs, cocoa powder, grated chocolate, etc.)

Directions:

1. In a microwave safe bowl, heat oil and nut butter for 45 seconds to a minute. Whisk together until creamy, then fold in the rest of the ingredients until fully combined.

(This will be an effort since it’s pretty thick and sticky.)

2. Using a small ice cream scoop, scoop mini balls and place on cookie sheet with parchment paper. The balls will be really sticky. To help with this, you can either roll them in cocoa nibs, cocoa powder, grated chocolate, shredded coconut, etc…

3. Place in the freezer for 10-15 min, then transfer to fridge and store in a covered plastic/glass container.

These have been a life saver! They are so rich and decadent, I almost feel like I’m eating a piece of Sees Candy.

Almost. :-)

Have a great start to your week! I’ll be back soon with a new series of Toddler food! Can’t wait to share the details!! :-)

Zucchini Bread

It’s been a while since I’ve spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I’ve had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I’ve been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady’s best friend!

Zucchini Bread

adapted from Baby Cakes

Ingredients:

2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips

Directions:

1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used  a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it’s ‘cool’…Am I right, or am I right? :)

By the look on her face, I’ll take that as a HECK yes! :)

Apple Pie with Spelt Crust

I’ve never been a HUGE fan of pie. The filling of pie’s aren’t something I die over…Really all that matters to me is the crust.

I mean, it’s a carb for crying out loud. Mommy loves carbs.

If it were up to me, I would eat pie crust for dessert and call it Heaven.

Actually, I lied. I would MUCH rather eat a piece of chocolate fudge cake and call THAT heaven…But, since this post is all about pie, I’ll budge just this once.

For the past month, I’ve had an abundance of untouched apples sitting in my fridge. I bought them thinking I was going to put them in the hubby’s lunches, but somehow his lunch apples kept returning back into the fridge after he comes home at night.

That hubby…

Anyways, I decided I should probably do something with those apples that might intrigue the hubby more. In all honestly, he’d probably just prefer something without apples…But If you know me, then you know I don’t really take into consideration what the hubby prefers when it comes to food choices.

Which is why come Monday morning I’m putting another apple in his lunch.

Best. Wife. Ever.

Apple Pie with Spelt Crust

Adapted from: The Pioneer Woman

Ingredients: (For the Crust)

1 1/4 c. spelt flour

1/2 c. coconut oil (cold/chilled)

1/2 TB. vinegar

dash of salt

1 TB. sugar

3 TB. cold water

1 egg, beaten

Ingredients: (For the Filling)

5-6 small medium apples, washed, peeled, sliced (thinly)

3/4 c. coconut milk, from a can

1/4 c. 100% pure maple syrup

1/2 c. date sugar

1 TB. spelt flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Begin by preparing the crust. In a medium bowl add your flour and coconut oil. Using a pastry cuter, break the coconut oil into the flour until fine crumbs appear and there are no large lumps left of oil. This may take some work, but that’s ok! Count it as an arm workout :)!

2. Next take your beaten egg, and take 2 TB from that egg and add it to the mixture, along with the other crust ingredients. (Save the extra beaten egg for later) Mix all ingredients together (you can do this with your hands!). Form into a ball. It will be a little sticky.

3. Divide the dough into two balls and place each one in a plastic bag.

4. Take a rolling pin and flatten the dough a little bit just to get it started. Then place in the fridge to let chill for about 10 minutes.

5. While the dough is chilling, make the filling for the pie. Peel and slice the apples and set aside.

6. Add the rest of the ingredients for the filling in a medium bowl and whisk together until thick and combined. Fold in the apples and set aside and get ready to prepare the crust.

7. Prepare your workspace by dusting with some spelt flour.

8. Add your crust and sprinkle flour on top.


9. Depending on how long you let the crust sit in the fridge,  (aka you had to change a diaper, feed the kiddo, play tea party, and dance to music), you may have left it in the fridge as longer than 10 minutes. In which case the dough may be a little tough, and crumble.  That’s ok, just start kneading the dough the best you can to loosen it up.

10. If you were smart, and left the dough in the fridge for a for only a few minutes, go ahead and still knead the dough with a few TB. of flour before you roll it out.

11. Once the dough is not as sticky and able to roll out, begin to roll it out. If the dough cracks as you roll, have a cry, and move on.

Simple add a little flour,

Push sides back together…

And continue to Roll baby…


12. Once you have the dough rolled out to a somewhat looking circle, use a spatula to lift up the dough and place in a pie pan.

13. Press the dough into the pie pan so it fits nicely. You can do fancy things with the edge of the crust…But I didn’t. I am challenged in that area…

14. Add your pie filling to the pie pan.

15. Do the same thing that you did to the first pie crust, to the second one. You can either place the whole crust on top, or you can try and get all crafty with the crust and cut it into strips and place them across the top. Press the crust and strips together.

Brush top of crust with extra beaten egg,

Then sprinkle with a little date sugar.

16. Cover the pie with foil and bake in a pre-heated oven for about an hour. After an hour, you can remove the foil and bake for an additional 10 minutes if needed. You want the crust golden brown.

17. Serve warm, and preferably with ice cream. :) Coconut ice cream is the best!

When ice cream melts over a warm pie…

Well, do I really have to say anything. It’s pretty self explanatory.

My advice would be to grab a piece, snuggle with the ones you love, and enjoy each and every moment.

And if those moments last say….3-4 pieces later, I won’t judge….

After all…I’ve eaten this pie for breakfast.

And lunch.

And dinner.

And dessert.

The End.