Pate Brisee (Pie Crust) “Soaked”

Pâte Brisée [paht bree-ZAY] is a French term for "short pastry". It is a rich, flaky dough used for sweet and savory crusts for pies, tarts, quiches, etc. This dough is very forgiving and easy to work with, if it rips when rolling it out simply press it back together. This recipe has been updated to include a soaking … [Read more...]

No-Bake Chocolate-Coconut Cheesecake *

This sugar-free version of a no-bake cheesecake is every bit as satisfying as it's sugar-filled cousin. The coconut crust adds a lovely texture and taste along with the chocolate filling. If you are not on a sugar restricted diet, you may substitute 1/3 c.+ honey for the stevia powder, and instead of vanilla stevia - use … [Read more...]

Almond Pie Crust

This "press-in" pie crust is so easy to make and is perfect for tarts, cheesecakes, or other desserts...like key lime pie. 2 cups almond meal 1/2 cup arrow root 3/8 cup coconut oil or butter, melted 1/4 cup rapadura 1/4 teaspoon salt 1/2 teaspoon vanilla extract Combine all ingredients in a large bowl and … [Read more...]

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