Fall is here!
In the past week or so, the temperatures have really plummeted. The trees are losing their color and Thanksgiving is right around the corner.
I love Thanksgiving.
I love the togetherness, and the attitude of gratitude. It really is just a wonderful time of the year, and I am beyond thrilled to experience all the firsts with little A.
This will be our second Thanksgiving since big A was diagnosed with Celiac Disease. And, while we are able to be a little more relaxed with our paleo standards, having our family 100% gluten-free is a must.
Why settle for gluten-free, when there is a clean and healthy option available though?
So, here it is. One of my guiltiest pleasures turned grain, sugar, and dairy free. (Besides that whipped cream on top- that’s ALL guilty.)
I debated back and forth a bit on whether I wanted a coconut or almond flour, but decided on the coconut. This is such an easy pie crust recipe, and one that really comes out well. It holds together beautifully, and tastes delicious.
Author: Savannah Baker
Savannah is a full-time mom of one, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.