Apple Pie

Today will conclude our Fall Baking Special for a while.  I’m nearing the end of my apple-picking extravaganza ingredients and am pretty broke as far as buying anymore nut flour, coconut flour, raw honey or other ingredients for baking.  Gotta start focusing on other things!  However, I was determined to make my apple pie and the apples were starting to get less fresh and nutritious so I gave this effort my all to go out with a bang!

I used recipes from three different sources, as every time so far that I have attempted a crust, it seems that my dough only makes enough crust for half a pie.  So I generally run out of the ingredients and end up having to make the top layer from different ingredients.  I’m not sure if this is because I’m doing something wrong with the crust or what, but it’s generally more of a pain than a real problem.

This time, for the dough I used this recipe form Elana’s Pantry:

  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes

*Note, I subbed hazelnut flour for the almond.

  • 5 medium-sized apples, peeled and diced (granny smith or honeycrisp)
  • 4 tablespoons coconut oil
  • 1/2 cup raw honey
  • 1 tablespoon coconut flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 tablespoon vanilla extract

And finally, for the Top:

2 tbsp extra virgin coconut oil, (30 mL)
1 tbsp raw honey, (15 mL)
2 large eggs
¼ cup + 2 tbsp coconut flour, sifted, (90 mL)
1/8 tsp salt, (0.5 mL)
Preheat oven to 350°F (177°C).
In a medium bowl, cream the coconut oil and honey until smooth and well
Add eggs and mix until smooth.
Add coconut flour and salt and mix until well incorporated.
Press the dough mixture into a pie dish, or tart dish.
Bake for 10 minutes or until done.

A few things happened in the making of this pie that lead it to come out like this:

Instead of this:


First of all, as I mentioned, there is something wrong with my pie crusts.  I swear I follow the recipe exactly, but my crust does NOT look like Elanas.  It was very nutty (in taste and appearance), and again, was not enough for both layers.  The filling was delicious, though again, everything seems to come out smaller in quantity.  The top layer was fine, but I’ve yet to perfect the latticing, and I didn’t even bother to check if I had a rolling pin, so I basically just lay it in a big ball on top and spread it out with a spoon.

I then baked it altogether for 8 minutes on 350.  The top was still basically raw so I decided to put it on broil for the last few minutes to brown up that thin layer (everything else was already cooked through).   So broiling a pie crust is not a great idea, I guess.

I took the pie out of the oven and I DEFINITELY got that brown top I was going for, but the crust was a little burnt around the edges and the top crust layer looked like mashed potatoes.  Which DOES, however, give me a good idea for my next cooking experiment!

Taste verdict:  While not classically beautiful, this pie DOES meet the following criteria, which I could not say for absolutely 100% of my previous efforts:  dairy free, sugar free, gluten and wheat free.  I could eat this pie for breakfast.  And I will.


Baking is hard!

Remember all that stuff I said about baking being kinda easy, just make slop, take a pic and bam, food blog?!  Well, baking is hard!

This morning I set out to complete the rest of my Fruit and Crockpot Mania by making chicken stock, apple pie and pear muffins.  For the pear muffins, I wanted to use the Hazelnut flour I bought (pear-hazelnut-cardamom, sounds good right?) and I was also determined not to make the same mistake with the coconut flour that I did yesterday, although when I brought those muffins to work, they were gone before lunch.

But, it was hard! Wah!

I first put the chicken stock on (still hope, there).  Then I started on the pie crust.  I found one recipe, that seemed like it was going to be good, but it wasn’t enough! It didn’t even cover the bottom of the pie tin.  But I didn’t have enough eggs to make another one!  So I used flax seed and corn starch to make a second, from this recipe from Jane’s Health Kitchen. AND, because I was in a rush, I used 1 tbsp. honey instead of the chicory, because, surprise! I didn’t have that either.


How the crust was supposed to look.

So the crust came out and in the meantime, I realized I didn’t want to waste my apples on it if it wasn’t good. So I took some of the fruit I had prepared for yesterdays pie and threw it in, even though it smelled kind of fermented.  Moving on.

So I put the first pie crust on top of the fruit in the hopes of having it be some kind of “crumble” and put the pie in.  It doesn’t “look” so bad, and actually doesn’t taste so bad either.  Though, you can see it’s definitely got more of the crumble consistency that I was going for! Win!

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This was hard.  I decided I need to step back and re-evaluate my pear muffin and apple pie plans and perhaps buy some more eggs.  Stayed tuned…


I decided to go with the more delicious looking zenbelly muffins, and substituted hazelnut flour for almond flour, corn starch for arrowroot starch, used butter instead of shortening and kept some whole diced pears in the mix, adding some cinnamon.  Check out this batter!

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And I am ECSTATIC to report that the muffins came out absolutely perfect:

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Pear Cardamom Muffins *Amended recipe

makes one dozen muffins

3 ripe pears (about 1 1/2 pounds), diced
3 eggs
¼ C soft butter
3 tablespoons honey
1 ¼  C hazelnut flour
½ C corn starch
3 T coconut flour
1 t baking soda
1 t ground cardamom (plus more for sprinkling on top, optional)
½ t ground cinnamon (plus more for sprinkling on top, optional)
⅛ teaspoon salt

  1. Preheat oven to 350 and grease muffin pans
  2. Dice the pears and sautee them all in some water, cardamom, cinnamon and honey until soft.
  3. Place HALF the pears in a blender with the eggs, honey and butter. Blend until smooth.
  4. In a large mixing bowl, whisk together the flours, starch, baking soda, cardamom, cinnamon and salt.
  5. Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.

I think the apple pie is going to have to wait for another day.  Whew, baking is tiring!!

Crockpot Chicken Mania!

So my wonderful and ever-loving mother bought me a crockpot when I started the Whole30, and I’ve just now gotten a chance to use it!  Hurray!

I’ve been wanting to slowcook something for a while now and was super excited to purchase a chicken a few days ago that I was gonna slowcook the shit out of today.

First, I took the crockpot out of its original packaging.

Then, I rolled up three balls of aluminum foil on the bottom of the pot.  Some recipes call for this. The chicken came out delicious and juicy, and I don’t have anything to compare it to, so I would recommend the foil.  I then cut up apples (!), carrots, onions and sweet potatoes and throw them on the bottom of the pan.  Then I threw on the chicken, took some of the veggies and STUFFED the chicken with it, and then liberally sprinkled sea salt, ground pepper and cinnamon.

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Here she is! Ready to be cooked up! Thanks, bird!

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Approximately 7 hours later…

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Check out this bird!

Thanks, mom!  Thanks, bird!

Fruit Mania!

Fall really is my favorite time of year and there’s no place like New England in which to experience it!  The colors, the foliage, and most of all the food!  Yesterday we went apple, pear, peach and plum picking at the Belkin Family Lookout Farms in Natick, MA.   I cannot wait to show you what I make with all of my delicious bounty!  Already I have a chicken stuffed with apple, sweet potato and onion simmering away in the slow cooker and who knows what wonders will await in the kitchen!

Here was finished product #1, breakfast! Yay! Breakfast!

Finished product 1: groundbeef and apple skillet for breakfast.

Groundbeef and apple skillet with chicken sausage and apple sauce.

All I had to do was dice 1/2 a small apple and heat in like, 1/2 tblsp. of coconut oil.  Then, I added the groundbeef, 1/2 a chicken sausage (pre-made and diced), and skilleted up in some olive oil.  I poured it on a plate and added some pre-made organic apple sauce that was a free sample I got at the gym.  And serve!  Hurrah!

Update! After breakfast, I spent the day sweating over a hot stove to try and make some more delicious fall treats with my copious bounty from yesterdays pick.  After going to Whole Foods and picking up some coconut flour, some hazelnut flour, some cardamom and some Vietnamese Cinnamon (I have no idea how this is different from regular cinnamon), I was super siked to try out some of my recipes.  I decided to start out with only two:

I started with the pie.  Specifically, making the filling, which calls for “ripe” peaches and plums, which should sit for three hours prior to baking, “if you have time.”  I didn’t.  From the beginning, I was a little skeptical that my fruit was ripe and juicy enough, but really wanted this pie, so soldiered on with the mix.  I next started on the pie crust so that my fruit mixture could rest together for at least a few minutes.

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Pie crust: is this supposed to look like this?

I then followed the remaining instructions of the recipe exactly as they were, and put the fruit into the pie crust, topped with the remaining crust crumble and baked at 375 for 15 minutes.  When the pie came out, it looked like this:

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I WILL say, that it looks very good.  However, the crust was a little bland and could have used some kind of sweetener.   Anyway, I put the pie in the “win” category, considering I never even really made a pie before, and moved on to my muffins.

Ohhhh, the muffins…

So, the recipe calls for 2 1/2 cups of almond flour.  I, being the genious that I am, did not realize that one could not directly substitute coconut flour for almond flour (which I had run out of during the pie crust and which I PROBABLY should have looked up before moving forward.  But, alas.)  Thus, I blissfully added 2 1/2 cups of coconut flour to the recipe as it was, and wondered why it looked like I had way more batter than I needed and why was it so dry, like sand?  Luckily, I realized this probably wasn’t quite right and decided to look up the coconut flour vs. almond flour ration.  Whoops.

So I took half the batter, added a couple eggs and some butter and baked it up (see exhibit 1).  The muffins were horrible and tasted like cardboard and I think will make a delicious stuffing to accompany my crockpot chicken!  Hurray!

So I took the remaining batter, smartened up, added three eggs, a bunch of butter, some honey and some chocolate chips.  I took the remaining streusel from the pie, added butter and brown sugar, TOTALLY de-paleofying these desserts and went for muffin attempt #2 (see exhibit, below).  You be the judge.

So, now I know that if you substitute coconut flour for almond flour, you need to either cut way back OR add like four more eggs and a cup of fat.   At least I found out before cooking my pear treats (TBD!)


Yum! Breakfast! Everyone’s favorite meal of the day.  For breakfast you can have sweet AND savory, and none of the crushing pain of life’s burdens that you’ll feel as the day wears on has sunk in yet so you get to enjoy your meal.  Here’s what I’ve been chowin’ down on the since I started eating healthy (that is, variations on eggs, meats, zucchini, sweet potatoes, and fruits).

Now, veggie pancakes are wicked good and even though I’m Jewish, it never occurred to me to regularly make sweet potato latkes for breakfast in the morning.  But, it’s super easy!  All you need to do is take your fave veg (preferably sweet potato or zucchini), and cut it in half.  Use about 1/2 the veg, grate into a bowl, add some diced onion, almond flour (about 1-2 tbsp) and 1 egg. Spice as you’d like (I prefer cinnamon and nutmeg for the sweeter ones, and salt and pepper for the zucchini ones).  Fry them in a pan using olive oil.    I’ve tried this recipe throwing all different kinds of things in the pancakes:  carrot or apple in the sweet potato (sweet!), or spinach and sausage in the zuke (savory)!   Now you have a healthy, gluten free, dairy free and sugar free breakfast for you and anyone else.

Here’s my batter for a recent sweet potato and apple fall pancake:



Why foo’d?

About a month ago, I started a (different) blog in order to track my progress on the healthy eating plan, the “Whole30.”  On the plan,  I stopped eating dairy, grains, legumes, soy, and sugar for 30 days.  I started cooking a lot, cooking healthier, and posting what I made on my blog.  But, it was way too time consuming and intense for me to keep up my old blog after the 30 days was over, and I decided it wasn’t good for me to keep thinking so much.

However, when I was on the the Whole30, I learned a lot of things.  For instance, one thing I learned was that people really like pictures of food.  Any kind of food and any quality photo. You don’t even have to make it look good. I was posting pictures of the disgusting leftovers I was eating for lunch and everyone on facebook was “liking” my dish and asking when was I coming to their house to cook?!  And I found out I really liked cooking healthy, blogging about it and that I really needed a hobby.

I also learned that everyone likes someone who bakes.  And, I want people to like me.

I thought of all the food blogs that I had read and  all their professional quality photos, pithy writing, snazzy graphics, and original recipes and realized it was all so unnecessary!  All you have to do is put some slop on a plate, capture it with your smart phone, and voila, food and lifestyle blog!  I thought, I could definitely do that!  I can even make it funny!  And now I even have three hobbies: baking, writing and photography! (I use all three of those terms very loosely.)

I thought, this is really what the celebrity chef/food blogging world is missing:  a total amateur.

And so, get foo’d was born.  I hope you like it!

Pumpkin Mania!

If it isn’t obvious, I bought a can of pumpkin that I had no idea what to do with.  I also had a bunch of other ingredients in my house, it turns out, that I didn’t know what to do with.  So, I baked!

Yesterday I started my paleo-ish pumpkin kitchen experience with pumpkin banana muffins.  Update: they’re all gone.

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Today, I still had pumpkin leftover, so I decided to make these pumpkin-sugar-chocolate-chip cookies to bring on my picnic with my family tomorrow at the Apple Orchard, since they already ate all the muffins.  How gay!   Half with chocolate chips, half without.  Guess which were better.   No really, guess.  I dare you.  Did you guess with? You sucker…. you’re right.  WITH!

Then, I STILL had pumpkin left.  So I made THESE cookies.


Except I might have been getting a little pumpkin high by this point so in making this third batch of cookies for the night,  I accidentally MAY have doubled the vanilla and the baking soda, and had too little pumpkin.   Whoops.  For some reason mine didn’t turn out like the ones from the recipe (above)…and instead looked like this:

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I’m pretty sure there was something wrong with my camera lens.

No matter.  After the old taste test/quality control, I determine: they got foo’d!   Here’s what my family ate right up when the cookies got transported to the picnic site:

Nothing says fall like a pile of cookie crumbles on a napkin!

Nothing says fall like a pile of cookie crumbles on a napkin! YUM!


Also, I had cooked up this rotten old peach in some coconut oil and cinnamon as a side.

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Looks pretty good, right!?

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