It is officially March 14, which means that I officially have an excuse to make a pie (as if I needed one anyways). I’m sure tons of other food bloggers out there are posting recipes/pictures/etc. in honor of the occasion so I figured, why not jump on the bandwagon?
Instead of posting an original pie recipe (but if you want one, check out my Hazelnut Fudge Pie here), I’ve decided to shake things up and highlight a recipe from a fellow blogger. Today’s featured recipe comes to the blog courtesy of Bre’anna Emmitt from He Won’t Know It’s Paleo. I emailed her asking if I could post a review and imagine my excitement when she emailed me right back! Starstruck. I’m a total nerd and fangirl when it comes to food bloggers – I have no shame. Anyways, I recently ordered her new cookbook in the mail and it’s gorgeous! The cool thing about this book is that all of the recipes follow the autoimmune protocol, which eliminates a lot of foods and spices that can exacerbate inflammatory symptoms. For more information, check out this site. I don’t follow that protocol, but since I can’t have tomatoes (a member of the nightshade family), I got this book to see what “nomato” options and substitutions I could use instead. Plus, there was this strawberry layer cake floating around on instagram that I just had to have the recipe for. Obviously.
Actually, the AIP desserts were a big part of what convinced me to get the book – having several dietary restrictions myself, I love being able to see how other people can take a limited diet and still create a variety of flavorful, sweet and savory dishes. This book has a lot of both – it is filled with over 100 recipes and mouth-watering pictures that are beautifully put together to create a masterpiece. Plus, there is a chart at the beginning of the book that includes a large list of AIP ingredients, and non-AIP substitutions that can be used instead (I found this part extra helpful).
On that note, I’ll go ahead and mention that I used a lot of non-AIP substitutions for the recipes I tried, just because I like using eggs in baking and chocolate doesn’t bother me (praise the Lord!). So these recipes aren’t 100% the same as in the book, but they still turned out great. I haven’t used the gelatin egg substitute yet, but based on the reviews I’ve seen on social media, it seems like a great option for people who can’t tolerate eggs. Also, I apologize in advance for the lack of pictures…but just take my word for it, they were good haha.
I’ve made four of the recipes from this book, and all of them have turned out great! The first one I tried was the Strawberry Layer Cake, except I used blueberries in place of the strawberries and used a banana glaze instead of the frosting because I didn’t have palm shortening. I also used an egg instead of the gelatin egg substitute just for simplicity’s sake. The banana glaze was kind of overpowering at first, but after letting the cake sit for a while, the flavors molded together very nicely. I’ve been enjoying this little beauty for dessert and/or a mid-afternoon snack for the past week and even one of my non-GFDF friends said it was good!
The second recipe I tried was an actual entree: the Stacked Chicken Enchiladas Verdes. This recipe was basically just several layers of sweet potato, shredded chicken and a REALLY good salsa verde baked into a juicy casserole of yum. Next time I make this recipe, I’m going to add some non-AIP seasonings like red pepper flakes to give it that extra kick, but even without those flavors it was delicious.
We’ve had a lot of gross, cold, rainy weather recently so the obvious solution to that is Hot Cocoa. Bre’anna’s version uses carob instead of cocoa, since cocoa is not AIP. I used cocoa instead, and it turned out perfect. I also added a shot of espresso to make it into a mocha. Good call. It was the perfect pick-me-up for a lazy day.
Okay, all of those recipes bring me to the actual point of writing this review: the pie recipe. There are a couple of pie crusts, and a few different pie recipes in the book, but I decided to go with the Coconut Cream Pie, which was paired with the graham crust recipe. First of all, this was a very straightforward recipe to make. I subbed an egg for the gelatin substitute again. The crust smelled SO good coming out of the oven (and the batter tasted pretty good too…). The filling was a little tricker because it involved mixing all the ingredients in a saucepan and boiling them for just the right amount of time before transferring them to the pie crust. I actually ended up having extra filling, which I put into a couple of ramekins for some crustless mini pies/custards. Oh well haha, maybe next time I’ll get it right!
Overall, I love love LOVE this book and I can’t wait to try even more recipes (Guacamole, White Lasagna, and N’Oatmeal Creme Pies, I’m looking at you!).