HOW TO FLIP A RECIPE!

Flipping a “normal” recipe to paleo or Whole 30 has become a fun and challenging way of cooking.   From gumbo, chili, casseroles, breads, cakes, cookies and everything else, it all can be changed into super easy and healthy meals.   Yes, it does take practice and knowledge of ingredients but it can happen.

What about fettuccini? I’m like, yes! What about ice cream? Yes! Coconut cake? Yes! Bread pudding? Yes! Banana nut bread? Yes! Gumbo? Yes!   EVERYTHING.

Here is an example.

I took my mother’s award winning, delicious, to die for pecan pie recipe and flipped it to paleo. Pecan Pie was a staple dessert in my home growing up. The recipe has been passed down from one generation to the next. I have a hard time saying no to these pies. About 3 years, I decided to swap some ingredients and see what came out of it. Let’s just say… YOU COULD NOT TELL THE DIFFERENCE.

My Mother’s Pies

Frozen mini pie shells

1 cup sugar; 3 TBLS butter; 3 eggs; 1 cup Karo syrup; 1 tsp vinegar; 1 tsp vanilla; 3 TBLS flour; 1 cup pecans – Mix together

Pour in pie shells – Bake at 350 until they are bubbling on top and golden brown

My Paleo Pecan Pies

Crust: 2 cups almond flour; 1 egg yolk; pinch of salt; ¼ cup of ghee

Mold into pie shells in a cupcake pan or mini pie pan Bake 10-12 minutes on 400 – Take out

Filling: 1 cup coconut sugar; 3 TBLS ghee; 3 eggs; 1 cup maple syrup or honey; 1 tsp vinegar; 1 tsp vanilla; 3 TBLS arrowroot; 1 cup pecans

Pour mixture in pie shells

Bake at 350 until bubbling and golden brown

Ask me and I’ll be glad to help flip your next family meal.

Mitzi