“BL&D” Coconut Custard Pie

The chickens have been doing their jobs lately, and we have an abundance of eggs at the house! Mom asked me to bake/cook/eat/use them so they don’t spoil, so a custard pie was in order. Being me, I decided to make it a healthy custard pie, of course! (To the disgust of certain friends… =P ) I wasn’t sure how the custard would set using no sugar, but decided to give it a go. The results? Wonderful. It’s not overly sweet or rich, but doesn’t taste like a “healthy dessert” in the least. It’s not low in fat or super low calorie, but it is made with 100% healthy fats, no sugar, and is gluten free.

I adapted a recipe from my grammajane for a coconut custard pie that you whip up in the blender. The original recipe uses Bisquick, which falls to the bottom and bakes into a crust. It’s waaay to easy.

BL&D Coconut Custard Pie
(Breakfast, Lunch and Dinner Coconut Custard Pie… Because I have eaten it for all three meals. =) ) 

• 1 tsp Stevia
• 1/2c. Xylitol
• 1.5 tsp Vanila
• 4 Eggs
• 1/4c. Extra Virgin Coconut Oil
• 1/2c. Oat Flour
• 1/2 tsp. Salt
• Scant 1/2 tsp Baking Powder
• Scant 2c. 2% Milk

Blend in the blender on high for 2-3 minutes, then pour into a greased 9″ pie pan. On top, sprinkle:

• 1 1/4c. Unsweetened, Shredded Coconut, Toasted

Bake at 350 degree for 40 minutes, or until a knife comes out clean.

Oatmeal Raisin Protein Cookies

These tasty little protein cookies are, in my opinion, even better than the chocolate almond bites I posted the other day. I’m a big fan of oatmeal rasin cookies to begin with, so making them over into a healthy cookie packed with protein was sure to be a hit =) The only comment from the peanut gallery (Yes, that’s you dad! ;) ), besides that they were tasty, was that they were lacking chocolate chips. =P These are incredibly tasty and very easy to make… Not to mention sugar free and with only healthy fats! (AND made with white beans, which add a ton of extra protein!)

Oatmeal Raisin Protein Cookies

In the blender or food processor puree:

• 1 14.5 oz can of Great Northern Beans, drained and rinsed
• 2 TB Raw Honey
• 1.5 TB Extra Virgin Coconut Oil
• 1 teaspoon (to taste) Stevia
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1/4 tsp Ground Ginger
• Dash nutmeg
• 1/2 tsp Salt
• 1 teaspoon Molasses
• 1 Egg
• 1 TB Ground Flaxseed
• 1 TB Ground Chia Seed

Scrape contents of blender into a medium sized bowl and mix in by hand:

• 1c. Oat Flour (grind oats in a coffee grinder, cleaned of course! =) )
• 1/4c. Peanut Flour

Then stir in:

• 1/3c. Walnut Peices
• 1/2c. Raisins

Form the batter, which should be quite firm, into small balls. (1-2 TB size?) If you like, roll them in Sesame Seeds and or Chia Seeds. Roll them in the seeds, then in your palm to make them stick. Bake at 350 degrees for about 12-14 minutes, until the cookies start to crack just a little and have a dry exterior. Break one open if you need to, to check the doneness.

Coming next: A healthy coconut custard pie!

Chocolate Almond Bites

My alarm sounded at 6:30am, and I rolled around in bed for a few moments trying to warm my toes up and glanced out the window…. White, white, white. So much snow. Not only snow, but it felt like the cold was soaked through my walls. My first thought was “It’s going to be a crummy fight out the driveway this morning”, my little Honda Civic wasn’t built for Michigan winters. My second thought: “Check the college website!” Sure enough, classes were cancelled today. Needless to say I curled back up in bed and went to sleep until my mom greeted me with a cup of coffee, which I set by my bedside with the best of intentions to enjoy but as soon as I blinked I was out cold. I woke up to a luke warm cup of coffee and headed down the stairs, groggily, to heat it up and turn it into a cafe au lait.

It’s been so nice to have a day to catch up and relax. I nibbled on toast with honey and sliced a grapefruit for breakfast, then sat down to do some reading. After that, I conquered my algebra homework, organized some things that I had been putting off and puttered about like a little old lady for a while.

I needed some quick snacks to throw in my backpack for school, and decided to make some high-protein cookies. I was going to make some more Oatmeal Rasin but still have a few of them to eat, and decided on chocolate almond, rolled in coconut. They turned out great, even approved as tasty by the picky little brother.

Chocolate Almond Bites

• 1 14oz can Great Northern/White Beans
• 1 sm Egg
• 1/2c. Oats, ground
• 1/4c. Unsweetened Coconut, ground
• 1/4c. Whole Wheat Flour (sub oat flour for gluten free)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 TB Honey
• Stevia and Xylitol to taste
• 2.5 TB Cocoa
• 1/2 tsp Vanilla
• 1/2c. Chopped Almonds
• 3 TB Chocolate chunks (*See below)

• 1/2c. Finely shredded coconut

mixed with:

• 1 tsp Xylitol or 1/2 tsp Stevia

Blend egg, vanilla, honey and beans until smooth in a food processor or with a hand blender. Add dry ingredients and stir until combined. Add almonds and chocolate chunks. Shape into small balls, then roll in coconut mixture. Bake at 350 for about 8-10 minutes.

 *I like to make my own sugar free chocolate… It’s super easy and not bad for you! Here’s how…In a sauce pan on medium heat mix about 1 TB of extra virgin coconut oil with 1 tsp Stevia or sweetener of your choice. Add unsweetened cocoa powder by the heaping teaspoon full until it is the consistency of cookie dough. Place the mixture on a large sheet of parchment paper and fold or cover with another sheet. Roll it out thin with a rolling pin and pop it in the freezer for a few minutes until cooled. Easy as that! Chop it up into chunks or bars, depending on how you want to use it.