Best Pumpkin Pie EVER!

Best Pumpkin Pie EVER!

With Thanksgiving coming up next week, and Christmas to follow, this seemed the perfect time to share my favorite pumpkin pie recipe.  This is a recipe I adapted from Saveur Magazine, and the recipe was originally called “Maple Pumpkin Brulee Pie.”  Truly, the consistency of this pie is more chiffon or creamy than usual pumpkin pie, but it’s not too wet or goopy at all.  I love the nice maple flavor and melt-in-your-mouth creaminess!  

Notes on ingredients:

#1 Use your favorite pie crust recipe.  If you are gluten free, dairy free, etc… you’ll likely have a favorite recipe.  I’m going to include my favorite butter spelt crust recipe at the bottom. 

#2 Coconut Cream comes in small 6oz cans.  I use Native Forest brand and purchase it by the case.  This brand works beautifully for whipping cream as well!  Native Forest Coconut Cream

#3 If you’ve followed me for a while, then you know I also grind my own cinnamon.  I’m insane about this—it’s AMAZING and I can’t go back to pre-ground cinnamon.  I use REAL cinnamon, not cassia cinnamon.  You can buy that from Amazon as well.  I grind mind in a coffee grinder.

#4 If you don’t eat eggs, you can replace those with your favorite egg replacer and enjoy an egg free version.

#5 Sea salt is IMPORTANT.  It’s vital.  Really, there are some things you can’t compromise if you want good flavor and I firmly believe this is critical. 😉

Maple Pumpkin PieThe Recipe

1 Pie Crust
1/2 Coconut Sugar or Maple Sugar (or 1/4 of each)
2 Eggs
1 15-oz can organic pumpkin puree
1 cup coconut cream (May use coconut milk if you don’t have coconut cream)
1/4 cup maple syrup, grade b is best
2 1/2 tablespoons potato starch
2 1/2 teaspoons (fresh) ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground clove
1/2 teaspoon sea salt

1/4 cup Demerara sugar (optional)

Heat oven the 375 degress. Prepare your pie crust, and place in pie pan. (My recipe for pie crust below). Chill 30 minutes.

Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, coconut cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour into pie shell, then bake just until the center is set, about 45-50 minutes. Cool on rack, then refrigerate. Before serving you may optionaly sprinkle with the Demerara sugar and fire with a blowtorch to create a crunchy, yummy caramelized top!

Serve with whipped coconut cream, sweetened with maple sugar & vanilla.  Chill coconut cream before whipping for best results. 

Kayla’s Buttery Spelt Crust

(enough for 2 crusts)

 2 1/4 cup white spelt flour (VitaSpelt brand is what I use)

1 heaping teaspoon sea salt

12 Tablespoons cold butter

6-ish Tablespoons cold water

Cut butter into dry ingredients, slow add water until a ball forms, shape on floured surface. 

Let me know what you think!

 

 

 


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 Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com

Einkorn, Emmer & Spelt Hamburger Buns

Einkorn, Emmer & Spelt Hamburger Buns

Hamburger Buns with Ancient Grains

(Einkhorn, Emmer, Spelt or Kamut)

We’ve always eaten 80% clean at our house.  When we are home, we make it from scratch.  Very lately I’ve been playing with Paleo, and other very, VERY clean recipes.  We are also branching out into using more Emmer and Einkhorn.  

If you’ve been here awhile, you know that up until know we use all spelt or kamut flour in breads here at our house.  But I have to tell you– both Einkhorn and Emmer are DELICIOUS!!  They have wonderful nutty flavors and make fabulous breads.

My favorite way to use these flours is in a mix. Personally, I grind my flour fresh, so I will grind a cup each of these flours all together to use in buns and breads.  

So If you’re itching to make homemade hamburger buns with AMAZING nutty flavor and texture for the coming BBQ season— try a batch of these!

Ancient Grain Hamburger Buns

4 c. warm water

1 c. oil (I prefer olive oil)

1/2 c. honey 

3/4 instant potatoes (or mashed potatoes.  You can also omit this entirely!)

6 Tablespoons (yes, tablespoons) yeast. (I will only use Saf Yeast)

Mix and allow to stand for 10-15 minutes.

Add:

3 Eggs (or the equivalent egg replacement)

1 tablespoon sea salt

8 c. flour (I used a mixture of Einkhorn, Emmer, & Spelt. I also added a couple cups of VitaSpelt White Flour)

Knead 5 minutes, do not over knead.  Allow to rise until doubled.  Roll out to half the desired thickness of finished bun.  Cut into rounds using a cookies cutter, biscuit cutter, measuring cup etc.. whatever size you want your buns.  Place on greased cookie sheets and allow to rise 10-15 minutes.  Bake in 400 degree oven for 15 minutes.  Cool, slice and enjoy a juice hamburger!  Also makes great sandwich buns. 

NOTE: This dough makes a great quick pizza dough…although as a dough lover, I prefer the tiniest big of yeast and a 12-24 hour rise on pizza dough for that FABULOUS developed flavor.  

profile829With Love,

Kayla

Spelt & Kamut Blueberry Muffins Recipe

imageI love muffins!  Of all breakfast foods, muffins are my favorite.  We also love spelt flour.  In fact, we've switched to 100% spelt (or Kamut) flour in our diet for about a year.  Now when we eat regular wheat products, we notice digestive upset.  

People have a lot of questions about using Spelt or Kamut flour as a replacement for regular wheat flour.  Questions like…

Is Spelt and Kamut gluten free?

The short answer to that question is, no. However, there is a long answer which explains why Spelt or Kamut may be more easily tolerated by people who are sensitive to wheat. A quick Google search will reveal copious amounts of information about the difference between spelt and wheat and why it's easier to digest. Really, I didn't believe it until I felt the effects in my own body!

Can you use spelt or kamut like regular wheat flour?

YES! FOR SURE!  It works cup for cup just like wheat flour!

That said, I posted a picture of my latest muffin creation on Facebook recently and had many requests for the recipe.  So whether your brand new to spelt, or looking to expand you usage of this delicious grain, I have a great recipe to share!

Spelt & Kamut Blueberry Muffins

1 1/2 cups Fresh Ground Spelt (or purchase at your local health food store)

1/2 cup Fresh Ground Kamut (or purchase at your local health food store)

1/2 cup Maple Sugar

2 teaspoons baking powder

1/2 teaspoon sea salt

Add:

1 Egg

1/4 melted butter

1 cup coconut milk

1 cup frozen or fresh blueberries

Mix all dry ingredients, then add wet ingredients and mix until all incorporated, but do not overmix.  Drop into greased muffin tins (we like muffin tops!) and bake at 400 degrees for 20 minutes.  Enjoy!

Apply Cinnamon Variation: Add 1 chopped apply & 1 teaspoon cinnamon in place of blueberries.

profile829Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com

Pesto Cheese Rolls

cheesepesto

Pesto Cheese Rolls -A Recipe

Locally we have the treasure of a great bakery inside our Food Co-oop.  One of our favorite things to get when we are shopping for groceries there is a Pesto Cheese Roll.  The cheesy yumminess coupled with fresh, full flavor of pesto is unbeateable!  

Personally, I like to recreate things when it comes to food.  If they can do it, I can do it too–right?  So a few years ago I set out to master first a amazing french bread dough, then a Pesto Cheese Roll.  And after many attempts, I did master it!!! 

I hope you enjoy these delicious rolls as much as we do!

To Make the Dough (this is my French Bread recipe):

5 cups cool water

5 teaspoons Saf yeast

5 teaspoons Sea Salt

10+ cups bread flour

Mix the yeast into the water, then add remainin ingredients, adding flour until a soft dough is reached.  Knead until the dough can be streched thin without breaking (window pane).  This will take a long time–by Bosch mixer it takes 20+ minutes, so by hand, expect it to take even longer.  Place dough in an oiled container, cover and allow to rise until doubled. 

Divide dough into 4 lumps, roll each lump into a rectangle, spread it with pesto, sprinkle it with Mozerlla cheese, then roll up (like cinnamon rolls).  Slice each roll into 6 pieces, the whole recipe will make 24 large cheese rolls. Place the rolls on a oiled cookie sheet and sprinkle with a little more cheese.  

Allow the rolls to rise for 60 minutes, or until puffy, bake at 400 degrees for 20-25 minutes. Enjoy! 

Sorry, I don't have a picture of the finished product yet, the one above is during the rising phase.  😉

profile829With Love,

Kayla

Lovely Sugar Scrub Recipe

Kayla Howard TV

Episode #17 -Lovely Sugar Scrub Recipe

1 Cup Sugar
1/3 Cup Sea Salt
1/2 Cup Coconut Oil
2-3 T. Jojoba, Almond, or Macadamia Nut Oil
1 T. Vitamin E or Olive Oil (or other oil of choice)
Essential Oils

Mix all ingredients in a bowl, then add more or less of the fatty oils to create the consistency you desire.  Some people like a dry scrub while others prefer it more soft and wet. 

Add essential oils of your choice (some combination suggestions below).

To use the scrub, place a teaspoon in your hand and massage it over the hands, making sure to scrub the back of the hands.  Rinse with warm water and pat dry.  Your hands will feel wonderfully soft!!!

Some great essential oil combinations are:

5 drops Lavender & 10 drops Lemon

5 drops each, Lemon, Orange, & Lime

5 drops Peppermint & 5 drops Cedarwood

5 drops Jasmine &  10 drops Lime

5 drops Cinnamon Bark & 10 drops Orange

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Kayla Howard is a stay at home wife and homeschooling mom who loves online business.  She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover . If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com

Creamy Caramel Apple Dip

Dipping sauceThis time of year usually includes parties & gatherings with family and friends. It also includes a lot of baking and sharing food.  In light of that, I’m pulling out one of my favorite, quick recipes that I grab when I’m asked to bring snacks–it’s always a big hit!   

Creamy Caramel Apple Dip

Ingredients

  • 1 pack of Cream Cheese (8 oz.)
  • 1⁄4 -1/3 cup of Brown Sugar (Kayla prefers coconut sugar) 
  • 1 teaspoon of Vanilla
  • 1⁄2 teaspoon of Caramel Extract
  • Toothpick Swirl of Cinnamon Essential Oil (optional)

Preparation

Beat all ingredients until smooth and serve with sliced apples! 

octoberKayla Howard is a stay at home wife and homeschooling mom who loves online business.  She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com