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Plant Paradox Compliant

Holiday Recipes

Plant Paradox Compliant

Holiday Recipes

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Title Page

Salads & Soups

Salad, Harvest .............................................................................................................. 3

Slaw, Brussels Sprouts, Cabbage, and Carrot ............................................................. 3

Slaw, Honey Mustard Brussels Sprouts ...................................................................... 4

Soup, Cream of Mushroom ......................................................................................... 4

Soup, Cream of Wild Mushroom .................................................................................5

Main Dish

Turkey Breast w/ Spinach-Feta Stuffing .................................................................... 6

Side Dishes

Asparagus or Brussels Sprouts Casserole .................................................................... 7

Asparagus, Parmesan Prosciutto ................................................................................. 7

Brussels Sprouts w/ Bacon & Pecans .......................................................................... 8

Brussels Sprouts w/ Bacon & Pistachios .................................................................... 8

Cranberry Sauce ........................................................................................................... 9

Onion Rings ................................................................................................................. 9

Root Vegetables, Savory Mashed ............................................................................... 10

Spinach, Creamed ....................................................................................................... 10

Stuffing, Cauliflower ................................................................................................... 11

Stuffing, Mock Cornbread .......................................................................................... 12

Sweet Potato Casserole ............................................................................................... 13

Sweet Potatoes, Scalloped .......................................................................................... 13

Three Mashed Potato Alternatives ............................................................................. 14

Turnips, Scalloped ...................................................................................................... 15

Desserts

Cake, Ginger w/ Cinnamon Cream Cheese Icing ...................................................... 16

Cheesecake, Mini ........................................................................................................ 17

Cheesecake, No-bake Sweet Potato............................................................................ 18

Crust, Pecan ................................................................................................................ 18

Crust, Pie or Quiche .................................................................................................... 19

Crust & Pie, Sweet Potato .......................................................................................... 20

Crust & Pie, Sweet Potato Bourbon .......................................................................... 20

Pie, Sweet Potato ........................................................................................................ 21

Pie, Sweet Potato Bars ............................................................................................... 22

Whipped Cream w/ Cinnamon ................................................................................. 22

Replacements & Conversions

Egg Substitutions ....................................................................................................... 23

Natural Sweeteners .................................................................................................... 23

UK-US Measurement Conversions ........................................................................... 23

Cauliflower Size to Cup Equivalent ........................................................................... 23

This book was complied by Darlene Lindholm, and unless otherwise noted, the recipes are hers.

Index

3

(Recipe submitted by Joanne Reilly)

arugula

sliced apples

walnuts

shaved Parmesan

salt and cracked peppercorns

All amounts according to preference

Dressing

10 sprigs of cilantro

6 lg basil leaves, chopped

1/4 cup flat leafed parsley, chopped

1/2 peeled apple

4 tablespoons EVOO

2 tablespoons apple balsamic vinegar

Put all dressing ingredients in a blender and blend well.

Taste and adjust with more olive oil and vinegar until you get desired consistency.

Dress salad and toss well before serving.

(Recipe submitted by Stacy Witt Hennis)

1/2 cup goat yogurt

2 tablespoons apple cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon dry mustard powder

1 cup Brussels sprouts, shredded

1 cup purple cabbage, shredded

1 cup carrots, shredded

1/4 cup green onion, chopped

In a medium serving bowl whisk yogurt, vinegar, salt,

pepper and mustard powder until smooth. Toss in the

Brussels sprouts, cabbage, carrots and green onion just

before serving.

Slaw, Brussels Sprouts, Cabbage & Carrot

Image from realhousemoms.com

Salad, Harvest

4

(Recipe submitted by Elizabeth Sager Swank)

Coleslaw:

1 pound Brussels sprouts

1/3 cup slivered blanched almonds, toasted

1/3 cup tart dried cherries or cranberries, chopped

1/3 cup finely shredded Parmesan cheese

Honey mustard dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 garlic clove, pressed or minced

1/4 teaspoon sea salt

Slaw: Cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a

food processor using the slicing blade, pressing the sprouts against the blade with the provided

plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp

chef’s knife, then give them a few extra chops for good measure. If you are using raw almonds,

toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant

and turning golden on the edges. In a medium serving bowl, toss the shredded sprouts with the

almonds, chopped dried fruit, and Parmesan.

Dressing: Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. Put all

dressing ingredients in a blender and blend well. Taste and adjust with more olive oil and vinegar

until you get desired consistency.

Dress salad and toss well before serving.

8 oz. package fresh mushrooms of choice, chopped

1/4 cup yellow onion, minced

1 large garlic clove, finely minced

2 tablespoons butter

2 tablespoons arrowroot flour

1 cup chicken broth

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

Continued on next page.

Slaw, Honey Mustard Brussels Sprouts

Image from cookieandkate.com

Soup, Cream of Mushroom

5

Cream of Mushroom Soup continued from previous page.

Melt the butter in a saucepan over medium heat. Add the onions and mushrooms, stirring to coat.

Sauté until the mushrooms have released their liquid and start to brown. Add the garlic and sauté

until fragrant, about 1 minute. Stir the flour into the broth and blend until lump free. Poor into the

pan and cook for 2 minutes. Add the cream, salt and pepper. Bring up to a low simmer and cook

uncovered for 5 to 6 minutes until thickened to your desired consistency.

(Recipe submitted by Elizabeth Kyle)

5 ounces ea. fresh shiitake, Portobello and cremini

mushrooms

1 tablespoon EVOO

1/4 pound (1 stick) plus 1 tablespoon unsalted butter,

divided

1 cup chopped yellow onion

1 sprig fresh thyme plus 1 teaspoon minced thyme leaves

Kosher salt

Freshly ground black pepper

2 cups chopped leeks, white and light green parts

1/4 cup arrowroot starch

1 teaspoon salt

1/2 teaspoon pepper

6 cups water

1 cup dry white wine

1 cup milk

1 cup heavy cream

1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the

stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch

thick and, if they are big, cut them into bite-sized pieces. Set aside. To make the stock, heat the

olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the

onion, the sprig of thyme, salt and pepper and cook over medium-low heat for 10 to 15 minutes,

until the vegetables are soft. Add the water, bring to a boil, reduce heat, and simmer uncovered for

30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add

some water. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the

leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced

mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the arrowroot

and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the

pot. Add the mushroom stock, minced thyme leaves, and bring to a boil. Reduce the heat and

simmer for 15 minutes. Add the milk, cream, and parsley, season with salt and pepper, to taste,

and heat through but do not boil. Serve hot.

Soup, Cream of Wild Mushroom

6

(Recipe submitted by Barbara Friske Fisch)

4 tablespoons water, divided

1 (6-ounce) package prewashed baby spinach

1 tablespoon olive oil, divided

1/4 cup finely chopped shallots, divided

1 garlic clove, minced

1/2 cup (2 ounces) crumbled feta cheese

1 tablespoon almond meal

1/2 teaspoon dried oregano

3/4 teaspoon salt, divided

3/8 teaspoon freshly ground black pepper, divided

1 large egg white, lightly beaten

3/4-pound boneless turkey breast

1/2 cup dry white wine

3/4 cup chicken broth

1-1/2 teaspoons arrowroot starch

1 tablespoon butter

Heat a large saucepan over medium-high heat. Add 1 tablespoon water and spinach; cover and

cook 5 minutes or until spinach wilts, stirring occasionally. Place spinach mixture in a colander,

pressing until barely moist.

Heat 1 teaspoon of oil in a small saucepan over medium-high heat. Add 2 tablespoons chopped

shallots, 2 tablespoons water, and garlic; cover and cook 3 minutes or until moisture evaporates.

Spoon shallot mixture into a medium bowl. Add the spinach, feta, almond meal, oregano, 1/4

teaspoon salt, 1/8 teaspoon pepper, and egg white.

Cut horizontally through center of breast, cutting to, but not through, other side using a sharp

knife; open flat as you would a book. Place breast between 2 sheets of plastic wrap; pound to an

even 1/2-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Spread spinach

mixture over turkey, leaving a 1-inch border. Roll up breast, jelly-roll fashion, starting with one

short side. Secure at 2-inch intervals with twine. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper

evenly over turkey. Preheat oven to 325°.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add the turkey; cook 5

minutes, browning on all sides. Remove turkey from pan. Add 2 tablespoons shallots to pan;

sauté 30 seconds. Stir in wine, scraping pan to loosen browned bits. Add turkey and broth to pan;

bring to a boil. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest

portion of turkey registers 170°. Remove turkey from pan; keep warm.

Place pan on stovetop over high heat. Combine arrowroot starch and 1 tablespoon water, stirring

with a whisk. Add mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring

constantly. Remove from heat. Add butter, stirring with a whisk. Remove and discard twine from

turkey. Cut turkey into 8 slices. Serve sauce with the turkey.

Turkey Breast w/ Spinach-Feta Stuffing

Image from myrecipes.com

7

(Modified from a Betty Crocker green bean casserole recipe)

2 pounds fresh asparagus, cut into 3 to 4 inch lengths.

Put cut up asparagus into a casserole dish.

Spread cream of mushroom soup over asparagus.

(recipe on pg. 4)

Top with whole or chopped onion rings. (recipe on pg. 9)

Sprinkle grated cheese of choice on top. (optional)

Cover and bake at 350 degrees for 30 to 35 minutes.

Remove lid and bake an additional 10 minutes.

NOTE: This works equally as well with Brussels sprouts

that have been halved.

(Recipe submitted by Ben Hosford)

6 ounces sliced prosciutto

1/2 pound asparagus, trimmed

1/3 cup shredded parmesan cheese

1 tablespoon olive oil

1 tablespoon butter

Heat the olive oil and butter in a large skillet over medium high heat. Once the oil is hot, add the

asparagus and cook until prosciutto is crisp and the asparagus is tender, about 4-5 minutes.

Take them out of the hot pan and wrap 2 to 3 spears with the prosciutto. In the meantime, preheat

your broiler to 500 degrees. Pile the parmesan cheese on top of the bundles. Place the baking

sheet under the broiler for 2-3 minutes. You’ll need to watch these very carefully when broiling

them. Pull them out as soon as the cheese starts to bubble and brown.

Asparagus Casserole

Both images from the internet

Asparagus, Parmesan Prosciutto

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(Recipe submitted by Lisa Hardy Hamill)

2 pounds Brussels sprouts, trimmed, halved and

quartered depending on size

10-12 ounces or 1 package uncured bacon

1 cup shallots, diced fine

2/3 cup pecans, roasted and chopped

1 cup chicken broth

Salt and pepper to taste

Over medium to high heat, cook bacon in a large skillet

until done (remove bacon, set aside, let cool and

crumble). Add shallots and sauté in the bacon grease on

medium heat, stirring periodically for about 3 minutes.

Add Brussels sprouts and cook on medium high heat until

they turn bright green and some turn slightly golden.

Cook for about 7 minutes using a spatula to turn so they

don’t burn. Add salt and pepper. On medium high heat

add chicken broth and stir until broth has evaporated and

the Brussels sprouts are al dente (you may have to add extra broth), about 3 minutes. Toss in

toasted pecans and bacon. Add more salt and pepper if needed. Transfer to a bowl and serve

warm.

(Recipe submitted by Stephanie Wilbur)

3 pounds Brussels sprouts, rinsed, stem cut, and halved

8 ounces uncured bacon

1/4 cup pistachios

Zest of 1 large orange

Sea salt to taste

Heat oven to convection roast 375 (400 to 425 on non

convection ovens).

Cut bacon in small 1/2” pieces and spread on the bottom

of a large cast iron skillet. Put Brussels sprouts on top and

put pan in oven. 8-10 minutes later, open oven door and

stir, so that bacon fat coats the vegetables. Finish roasting

(25-35 minutes total). Salt to taste, add fresh orange zest,

and stir thoroughly. Top with pistachios.

Brussels Sprouts w/ Bacon & Pecans

Brussels Sprouts w/ Bacon & Pistachios

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3 cups fresh cranberries

3 packets SweetLeaf or other compliant sweetener

1/2 cup water

2 tablespoons orange zest

1 teaspoon fresh grated ginger

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 to 1 skinned and de-seeded roasted jalapeño, finely

chopped (optional)

Mix all ingredients together in a large pot. Bring to a boil and cook 10 - 15 minutes or until all

berries have burst. Remove from heat and allow to cool 1/2 hour. Refrigerate until well chilled

before serving.

Onion slices, 1/8" thick

1/4 cup almond flour

2 tablespoons coconut flour

2 tablespoons arrowroot flour

2 eggs, beaten

2 to 4 tablespoons cream (more for a thinner batter)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

Dip onion slices in batter and pan fry in small amount of compliant oil of choice, flipping once to

brown both sides.

Cranberry Sauce

Onion Rings

10

(Submitted by Elzabeth Sager Swank)

3 pounds assorted root vegetables, such as parsnips,

turnips, and rutabaga, coarsely chopped

4 garlic cloves

1 teaspoon salt

2 cups heavy cream

1/2 cup (1 stick) unsalted butter

1 handful fresh thyme sprigs

1 handful fresh rosemary sprigs

2 bay leaves

Kosher salt and freshly ground black pepper

1 bunch fresh chives, chopped

Extra-virgin olive oil

Fresh grated parmesan cheese (optional)

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a

teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the

vegetables are very tender.

While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat

over low flame to melt the butter and infuse the herb flavor into the cream - do not allow to boil.

Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and

the bay leaves.

Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the

warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season

with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped

chives and drizzle with a healthy dose of olive oil.

(Recipe submitted by Ben Hosford)

2 10-ounce bags of spinach

1/2 cup butter

1/2 cup cream cheese

1/2 cup parmesan cheese

Cook the spinach, stirring until it’s all wilted. Clear a spot

in the pan, add the butter and cream cheese. Mix until

well combined then sprinkle Parmesan over the top.

Root Vegetables, Savory Mashed

Image from Food Network

Spinach, Creamed

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(Recipe submitted by Ben Hosford)

1 small head (approx. 3 cups) cauliflower, chopped

1 cup mushrooms, chopped

1 medium onion, chopped

2 celery stalks, chopped or thinly sliced

4 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1/2 cup vegetable or chicken broth

In a large skillet over medium heat, melt butter. Add

onion and celery and sauté until soft, 7 to 8 minutes. Add

cauliflower and mushrooms and season with salt and

pepper. Cook until tender, 8 to 10 minutes more. Add

parsley, rosemary, and sage and stir until combined, then

add the broth. Cover with a lid, and cook until tender and

liquid is absorbed, approximately 15 minutes.

Stuffing, Cauliflower

Image from the internet Please note, the image shows carrots,

which were omitted from the recipe.

12

1 cup + 2 tablespoons almond flour

1/4 cup coconut flour

2 tablespoons arrowroot flour

1/2 teaspoons baking powder

1/2 teaspoons salt

1/4 cup heavy cream

2 tablespoons melted butter

2 tablespoons EVOO

2 tablespoons honey (other sweetener if not in Phase 3)

3 eggs, lightly beaten

2 tablespoons chopped jalapenos (optional)

Mix dry ingredients. Add liquid ingredients and mix well. Spread in an oiled 9x9 baking pan. Bake

at 350 degrees for 20-25 minutes or until a knife inserted in the center comes out clean.

Stuffing (Modified from a Betty Crocker recipe)

One batch of mock cornbread from above. Crumble or

cube, spread on a cookie sheet, and dry in the oven at 225

degrees. Turn the pieces every 15 minutes until dry;

approx. 45 minutes.

3/4 cup butter

3/4 cup celery (chopped)

1/2 cup mushrooms (chopped)

1/2 cup onion (minced)

1 teaspoon salt

1/2 teaspoon each ground thyme

1/2 teaspoon ground sage

1/4 teaspoon rosemary

1/4 teaspoon pepper

1/4 to 3/4 cup chicken broth, depending on how moist you

prefer stuffing

Melt butter in a large skillet over medium heat and sauté

the onion, celery, and mushrooms until the onion is soft,

stirring occasionally. Stir in seasonings and cook an

additional 3 minutes. Place cubes/crumbs in a large bowl.

Pour the butter/celery mixture over the cubes/crumbs,

and toss well. Add chicken broth a little at a time, and toss

well.

Makes about 8-1/2 cups; enough stuffing for a 10-11

pound bird.

Stuffing, Mock Cornbread

Bottom image from the internet

13

(Recipe submitted by Rene' Lord Galloway)

3 cups sweet potatoes, cubed

1/4 to 1/2 cup Monkfruit (to taste)

1/2 cup butter

1 tablespoon vanilla

2 eggs, beaten

Add all to a casserole dish and mix well.

1/4 to 1/2 cup Monkfruit golden (to taste)

1 cup pecans

1/3 cup cassava flour

Blend with a fork and sprinkle over casserole.

Bake at 350 degrees for 30 to 40 minutes.

(Recipe by Dr. Steven Gundry)

2 heads of garlic, cloves removed and peeled

1/4 cup fresh sage leaves

1/4 cup extra virgin olive oil

1 large yellow onion, finely chopped

2 cups coconut milk

1 cup vegetable broth

1-1/2 tablespoons tapioca starch

1 teaspoon sea salt

1/4 teaspoon black pepper

2 pounds sweet potatoes, peeled and thinly sliced

1/4 cup grated parmesan cheese or nutritional yeast

(optional)

Preheat oven to 400 degrees. Brush 2-quart casserole

with olive oil and set aside. Heat olive oil in a small

saucepan over medium heat. Add sage and garlic . Reduce

heat to low and cook for 20 minutes until the garlic is tender and the oil is fragrant. Use a slotted

spoon to remove the sage and garlic from the oil. Chop and set aside. Add onion to oil and cook

until it’s fragrant and translucent. Add coconut milk, broth, all seasonings and tapioca starch.

Cook, stirring frequently, until mixture thickens, then remove from heat. Arrange sweet potatoes

in a casserole dish and pour the mixture over the top. Add optional topping, cover, and bake for

40 minutes or until the sweet potatoes are tender. Remove the cover and bake an additional 5

minutes until top is crispy. Let rest for 5 minutes before serving.

Sweet Potato Casserole

Sweet Potatos, Scalloped

Image from agirlworthsaving.net

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(Submitted by Autumn Boyle, lectinfreemama)

MASHED SWEET POTATOES

2 pounds sweet potatoes, peeled, diced, and steamed

1/4 cup almond milk*

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon cinnamon

pinch of allspice

chopped scallions and pecans

MASH steamed sweet potatoes with almond milk and

butter until smooth; mix in salt, cinnamon, and allspice.

Serve topped with scallions and pecans.

MASHED CAULIFLOWER

2 pounds cauliflower florets, steamed

2 tablespoons butter

1-1/2 cups shredded pecorino/parmesan cheese

chopped fresh chives and rosemary

MASH steamed florets with butter until smooth; mix in cheese. Serve topped with fresh herbs.

MASHED PARSNIPS

2 pounds parsnips, peeled, diced, and steamed

1/4 cup full fat coconut milk**

4 tablespoons butter

2 cloves garlic, minced

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

chopped fresh herbs (mint, thyme, sage, rosemary)

MASH steamed parsnips with coconut milk and butter until smooth; mix in garlic, coriander, salt,

and pepper. Serve topped with fresh herbs.

Editor’s Notes:

*Coconut milk or heavy cream can be substituted for almond milk.

**Heavy cream can be substituted for coconut milk.

Three Mashed Potato Alternatives

15

(Modified from a Betty Crocker scalloped potato recipe)

3 medium turnips, thinly sliced

1/3 cup onion, finely diced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons arrowroot flour

3/4 cup heavy cream

4 tablespoons butter

Arrange 1/3 of the turnips in the bottom of an oiled baking dish. Sprinkle the potatoes with salt

and pepper. Repeat layering until all of turnips have been used. Mix flour with cream and pour

over the turnips. Slice butter into pieces and dot across top of turnips. Bake covered in a 350

degree oven for 45 minutes. Remove cover and bake an additional 15 minutes.

Turnips, Scalloped

16

(Submitted by Autumn Boyle, lectinfreemama)

CAKE: 3/4 cup unsweetened coconut milk

1 tablespoon apple cider vinegar

3/4 cup cassava flour

1/3 cup superfine almond flour

1-1/2 teaspoons ground ginger

2 teaspoons pumpkin pie spice

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, softened

1/2 cup granular erythritol

2 large eggs

1 teaspoon pure vanilla extract

ICING: 4 ounces unsalted butter, softened

4 ounces full-fat cream cheese, softened

3/4 cup confectioners erythritol

1 teaspoon pure vanilla extract

cinnamon for sprinkling

cinnamon sticks and cloves for serving (optional)

CAKE

POSITION a rack in the center of the oven, and preheat to 300 degrees. Liberally grease a 9x13-

inch glass pan. MIX the coconut milk and apple cider vinegar together in a liquid measuring cup.

Set aside. WHISK the flour, ginger, pumpkin pie spice, baking soda, baking powder, and salt

together in a large bowl. BEAT the eggs, butter, and sugar together in a separate bowl. Add the

prepared coconut milk and vanilla, and whisk to combine. COMBINE the wet ingredients and dry

ingredients in the larger of the two bowls, using a spatula to stir and make a thick batter. POUR

the batter into the pan. Spread the batter evenly across the pan with the spatula. Give the pan a

few gentle shakes side to side or bang gently on the counter to settle the batter. BAKE until a

toothpick comes out clean, about 40 minutes. Cool completely.

ICING

BEAT together the butter and cream cheese with an electric hand or stand mixer. Beating on

low, slowly add the confectioners erythritol, and beat to combine. Beat in the vanilla extract.

ICING should be thin enough to spread with a knife, but not so thin that it drips off a spoon. If

icing is too thick, add 1 tablespoon of water at a time until desired consistency is reached.

SPREAD frosting evenly or drizzle over cake with a pastry icing bag. Sprinkle liberally with

cinnamon and serve decorated with cinnamon sticks and cloves (optional).

Cake, Ginger w/ Cinnamon Cream Cheese Icing

17

(Recipe submitted by Elizabeth Kyle)

Crust: 1-1/4 cups almond flour

1/4 cup or slightly less of Swerve

pinch of salt

1 tablespoon lemon zest

3 tablespoons unsalted butter, melted and

cooled slightly

Filling: 1 pound (2 packages) cream cheese

1/2 cup or slightly less of Swerve

1 teaspoon vanilla extract

pinch of salt

2 large eggs, room temperature

Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.

Crust: Stir together all the dry ingredients in a mixing bowl, then stir in the butter and mix until

thoroughly combined. Divide the mixture between the liners (3-1/2 teaspoons of mixture per

liner) and lightly press down with the bottom of a shot glass. Bake for 10 minutes or until very

lightly browned. Remove from the oven and cool for at least 10 minutes.

Filling: Beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla

and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well

incorporated. Do not over mix!

Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the

cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let

the cheesecakes cool to room temperature - about 1-1/2 hours. For easiest removal, remove the

paper liners now. They can also be removed after chilling, though a little more cheesecake may

stick to the liners then.

Chill for at least 2 hours before serving. Decorate with cacao and cinnamon, if desired. Refrigerate

for up to 4 days.

Cheesecakes, Mini

18

(Recipe submitted by Jennifer Daniels)

1 8 oz. package cream cheese, softened

1 cup cooked and mashed sweet potato

1/3 to 1/2 cup monkfruit golden sweetener, or other

compliant sweetener to taste

1/2 tsp. pumpkin pie spice

Optional topping: 1/2 cup chopped pecans, sautéed with a

tablespoon butter and a sprinkle of monkfruit.

Beat the cream cheese, sweet potato, sweetener and spices

with mixer until fluffy. Gently stir in 2-1/2 cups whipped cream. Spoon into pie tin. Refrigerate 3

hours or until firm. Serve topped with additional whipped cream and optional pecans.

Shown here with optional crust. Would work well with the pecan crust shown below.

2 cups pecans

2 teaspoons butter, melted

1⁄2 teaspoon vanilla

2 to 3 tablespoons monkfruit golden or other sweetener

1 tablespoon water

Place pecans in food processor; grind until fine. Add

melted butter, sweetener, vanilla and water. Continue

processing until the mixture begins falling off sides of

bowl. Press into 9-inch pie pan. Bake at 325 degrees for

20 minutes.

Cheesecake, No-bake Sweet Potato

Image from the internet

Crust, Pecan

19

1 cup almond flour

1/2 cup coconut flour

1/2 cup tapioca or arrowroot flour

1/2 teaspoon salt

5 tablespoons cold butter

1 large egg, lightly beaten

1 to 2 tablespoons cold water

1/8 teaspoon baking powder (optional)

1/8 teaspoon xanthan gum (optional)

NOTE: For a sweet pie crust, add a small amount of

compliant sweetener to taste. For a savory crust, add

garlic powder and herbs of choice.

Mix dry ingredients in a large mixing bowl. Cut in the butter using a pastry cutter or your fingers

until you have a crumbly mixture. Whisk in the egg and one tablespoon of water. Using your

hands, knead together until you can form a ball. If it's too dry and crumbly, add the second

tablespoon of water. Wrap the ball of dough with plastic wrap or parchment paper and place in

the refrigerator for at least one hour. Remove the dough from the refrigerator and roll it out

between two pieces of parchment paper, remove top paper, invert pie tin on the crust and flip, or

use your fingers to push the dough into a 9-inch pie pan. Flute as desired. Use a fork to pierce a

few holes in the bottom of the dough. Crimp strips of aluminum foil around the edges to prevent

them from over-browning. Remove 15-20 minutes prior to finished baking time.

If your recipe calls for a pre-cooked crust, preheat the oven to 350 degrees and bake for 10

minutes. Remove from the oven and set aside.

Crust, Pie or Quiche

20

(Recipe submitted by Gigi Crummett)

Crust: 2 cups almond flour

1/2 teaspoon salt

2 tablespoons coconut oil melted

1 egg

Filling: 2 cups cooked and mashed sweet potato

1/2 cup cream

1/2 cup unsalted butter (room temp)

1 cup Swerve

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

Crust: Mix all ingredients well and press the dough into pie dish. No need to pre-bake the crust.

Use a cookie sheet under the pie plate because the coconut oil leaks out.

Filling: Cream butter and Swerve until thoroughly mixed. Add sweet potato and seasonings and

mix well. Add eggs and cream. Mix well. Pour into unbaked pie shell. Bake at 350 for 50-60

minutes.

(Recipe submitted by Elizabeth Kyle)

Crust: 1/4 cup coconut oil

1/4 cup butter

3/4 cup ground pecans

1 cup cassava flour

3 to 4 tablespoons tapioca starch

Filling: 2 cups of mashed sweet potatoes

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

2 tablespoons bourbon

2 large eggs

1 can coconut cream or 2 cups heavy cream

Continued on next page.

Crust & Pie, Sweet Potato

Crust & Pie, Sweet Potato Bourbon

21

Sweet Potato Bourbon Pie continued from previous page.

Crust: Cut shortenings into the flours and nuts. Add 4 to 6 tablespoons hot water to form ball of

dough. Pat into pie pan and crimp edges.

Filling: Thoroughly mix all of the ingredients, pour into crust. Bake in preheated 425 oven for 15

minutes covered loosely with foil. Uncover, reduce heat to 350 and bake another 45 minutes.

Optional: Serve with whipped cream.

2 cups mashed sweet potatoes

1/2 cup Just Like Sugar or sweetener of choice

1 tablespoon tapioca flour

1/2 stick butter, melted

2 eggs, beaten

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup heavy cream

Boil the sweet potato with skin on until tender. Remove

from water and allow to cool. Remove skin and mash.

Measure two cups out to use for the pie.

Mash the potatoes in large mixing bowl. Add melted

butter, sweetener, seasonings, vanilla, salt and flour and mix well. Add eggs and beat with a mixer

until well combined, gradually adding cream. Carefully pour filling into pie crust (shown on page

19). Cover pie crust edges with foil to prevent over browning. Bake at 375 degrees for 50 to 65

minutes or until a knife inserted in center comes out clean. Cool one hour, then refrigerate.

Shown served with Cinnamon Whipped Cream from page 22.

Pie, Sweet Potato

22

(Recipe submitted by Karen Pike)

Crust: 1-1/2 cups almond flour

1/4 cup coconut flour

1 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons ghee, room temperature

Filling: 2 cups cooked, mashed sweet potato

3/4 cup Just Like Sugar or other sweetener

1/2 cup full-fat coconut milk

2 eggs, room temperature

1 teaspoon cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Crust: Preheat oven to 325 degrees and line a 9 x 9 inch

pan with parchment paper. Combine all ingredients in a

medium bowl and mix well. Press the dough into the

bottom of the pan and bake for 8 minutes.

Filling: While crust is baking, combine the filling

ingredients in a large bowl. Whisk until completely

smooth. Pour over baked crust and bake for 55 to 60

minutes. Let cool completely at room temperature, then

refrigerate.

1 cup heavy whipping cream

1 teaspoon vanilla

1 packet SweatLeaf or sweetener of choice

1/2 teaspoon ground cinnamon

Chill the bowl and beaters in the freezer for 30 minutes or

more. Put all ingredients into the bowl and whip on low

speed to prevent splashing until the cream begins to

thicken. Increase speed a bit if you wish, and continue to

whip until hard peaks form. Chill well before serving.

Pie, Sweet Potato Bars

Whipped Cream, Cinnamon

23

Replacements & Conversions

2/3 cup