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Grain-Free Pie Crust

Grain-Free Pie Crust

Grain-Free Pie Crust

Ingredients

  • 1 cup Nut Flour of your choice
  • 2 T Coconut Flour
  • 2/3 cup Tapioca Flour
  • 1/2 c Grass-fed Butter (cold)
  • ½ tsp Pink Himalayan Salt
  • 1 Large Pasture-Raised Egg
  • ¼ cup Cold Filtered Water

Instructions

    1. Using a cheese grater, grate the cold butter and set aside.
    2. Combine the flours and the salt by stirring them together.
    3. Add the egg and mix in well.
    4. Add the cold, grated butter and using either a fork or a pastry blender, mix well into the flour mixture.
    5. Add the cold water and using your hands begin to work the crumbly dough into a ball.
    6. When you get ready to roll out the pie crust, place the dough ball between two pieces of parchment paper. Dust the bottom piece with tapioca flour, place the dough on the bottom piece and dust the dough with a little more tapioca flour. (This will make it much easier to get the pie crust off the parchment paper.
    7. For a partially baked crust, bake at 375 degrees for about 6-8 minutes, or until barely set.
    8. For a fully baked crust, bake at 375 degrees for 15 mins or until very lightly browned. (You can use foil around the edges to avoid them from browning too much or a pie crust shield.)
    9. This recipe doubles easily for a pie with both a top and bottom crust.

© © Balsam Institute
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Grain-Free Thanksgiving Gravy

Grain-Free Thanksgiving Gravy

Grain-Free Thanksgiving Gravy

Ingredients

  • 2 cups Savory stock from your turkey OR store-bought Organic Turkey Stock
  • ¼ cup Grass-fed Organic Butter OR Ghee
  • ¼ cup Tapioca Flour OR Arrowroot Flour
  • ¼ tsp Pink Himalayan Salt
  • 1/8 tsp Ground Black Pepper

Instructions

    Place the butter or ghee in a medium saucepan and warm on medium to melt the butter. Slowly pour in the stock and begin to stir. Add the salt & pepper. Slowly pour in the tapioca or arrowroot flour, whisking constantly to get rid of any clumps. As the gravy begins to thicken, remove from the burner and cover.

    Whisk again before serving.

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George’s Pumpkin Bread

George's Pumpkin Bread

George's Pumpkin Bread

Ingredients

  • 3 Pasture-Raised Eggs, room temperature
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Organic Whole Milk or Organic Almond Milk
  • 1/3 cup Pure Maple Syrup OR Raw Honey
  • 1 tsp Pure Vanilla Extract
  • 1 3/4 cups Blanched Almond Flour OR Nut Flour of Choice
  • 1/4 cup Tapioca Flour
  • 1 T Coconut Flour
  • 1 tsp Baking Soda
  • 1 T Pumpkin Pie Spice
  • ½ tsp Ground Cinnamon
  • Pinch Pink Himalayan Salt

Instructions

    1. Preheat your oven to 350 degrees and line a loaf pan with parchment paper and grease the sides of the pan with grass-fed butter.
    2. In a large bowl, whisk together the eggs, pumpkin puree, milk, maple syrup or honey, and vanilla extract.
    3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt.
    4. Slowly and gently mix the dry ingredients into the wet until just combined.
    5. Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
    6. Remove from oven and allow to sit in the loaf pan for about 5-10 minutes. Then, remove to cool on a wire rack.
    7. Allow the loaf to cool untouched for 2 hours before slicing. (I never wait this long)

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Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes

Ingredients

  • 2 heads Organic Cauliflower OR 1 package Organic Riced Cauliflower
  • ½ cup Grated Organic White Cheddar Cheese
  • ¼ cup Organic Sour Cream
  • 2 T Butter, melted
  • 1 tsp Pink Himalayan Salt
  • 1/8 tsp Ground Black Pepper
  • 1 tsp Organic Onion Powder
  • 2 T Chopped Organic Chives (optional)

Instructions

    1. Cut the cauliflower heads down into florets OR open the frozen package of riced cauliflower. Boil for 10 minutes, until completely fork tender and soft.
    2. Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove most of the water in the cauliflower. You can always use tongs or rubber gloves to squeeze out the cauliflower while it's still hot. Don't use your bare hands...the cauliflower will be HOT!
    3. For a chunkier version of mashed cauliflower, mix the cauliflower with all the ingredients by hand with a potato masher.
    4. For a smoother texture, puree the squeezed cauliflower in a food processor or a blender with everything but the chives, for about one minutes, until smooth.
    5. Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!

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Garlic & Herb Roasted Turkey

Garlic & Herb Roasted Turkey

Garlic & Herb Roasted Turkey

Ingredients

  • 1 12-14 lb. Turkey, thawed (if frozen)
  • 2 heads Garlic, sliced down the middle
  • 1 Lemon, cut in half
  • 4 Small Onions, cut into quarters
  • 1 T Ground Thyme
  • 2 T Grass-fed Butter, melted
  • 1 tsp Himalayan Pink Salt
  • 4 large Carrots, cut into 2” pieces
  • 4 stalks Celery, cut into 2” pieces
  • 1 c Chicken Stock, Homemade or Organic Store-bought
  • Fresh herbs, for serving (½ tsp of any of the following: sage, rosemary, thyme, parsley)

Instructions

    1. Heat oven to 375 degrees. Working on a baking sheet, remove the giblets and neck of the turkey from the cavity of the turkey. Using paper towels, pat the turkey dry. Toss the garlic, lemon, and half of the onions in the ground thyme.
    2. Stuff the garlic, lemon, and the onions into the main cavity.
    3. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Pour the melted butter over the turkey and sprinkle with 1 teaspoon salt and extra Thyme if desired.
    4. Set the carrots, celery and remaining onions aside while the turkey cooks for 2 hours.
    5. Keep roasting the turkey, but add the vegetables and the broth around the bird in the roasting pan. Cover the roasting pan loosely with foil and cook for ½ to 1 more hours until the turkey reaches 165 degrees. You will want to stick a meat thermometer into the thickest part of the breast to make sure the turkey is at least up to 165-170 degrees.
    6. Remove the turkey pan from the oven. Carefully tilt the turkey to empty the juices from the cavity into the pan. There should not be any pink color to the juices. If there is, the turkey may not be fully cooked.
    7. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes.
    8. Scoop out the vegetables that are in the turkey cavity into the pan with the carrots and celery. Cover the vegetables and the liquid in the pan with foil to keep them warm. Reserve the liquid in the pan for making gravy. Carve the turkey, garnish with herbs as desired and arrange the vegetables alongside the carved turkey. Make gravy if desired.
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Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Grain-Free Mock Cornbread Dressing

Ingredients

  • 1 cup Nut Flour of your choice
  • 1 tsp Baking Powder
  • 2 Pasture-Raised Eggs, lightly beaten
  • 2 T Organic Full-Fat Whip Cream OR Full-Fat Coconut Cream
  • 2 T Filtered Water
  • ¼ cup Grass-fed Butter or Ghee, melted
  • 1 tsp Raw Honey (optional)

Instructions

    1. Preheat oven to 350 degrees.
    2. Combine the dry ingredients in a large bowl.
    3. Combine the wet ingredients in medium bowl.
    4. Combine the wet ingredients into the dry ingredients and stir together well.
    5. Butter a small glass casserole dish or an iron skillet and pour the batter into it.
    6. Bake for 20 minutes or until the top of the “cornbread” is firm to the touch.
    7. Allow to cool so you can break up the mock cornbread without burning your hands. Once cooled, break up the mock cornbread into the large bowl.
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Grain-Free “Cornbread” Dressing

Grain-Free "Cornbread" Dressing

Ingredients

  • 1 batch Mock Cornbread (cooked and cooled)
  • 2 cups Almond Flour (toasted)
  • 2 cups Organic Onion, diced
  • 1 cup Organic Celery, diced
  • ½ cup Grass-fed Butter, melted
  • 1 T Poultry Seasoning (recipe attached if you’d like to make your own)*
  • 1 T Sage Powder
  • ¾ tsp Pink Himalayan Salt
  • ½ tsp Ground Black Pepper
  • 4 cups Homemade or Store-bought Chicken Stock
  • 2 Eggs, beaten
  • 2 T Baking Powder

Instructions

    1. Preheat oven to broil 500 degrees and move the shelf up to top rung.
    2. Line a shallow baking dish with parchment and spread the 2 cups of almond flour in the pan. Broil, to toast, the almond flour for 1-2 minutes, but stay close and check on it so it doesn’t burn. Take the pan out of the oven and allow to cool.
    3. Take the cooked and cooled mock cornbread and break it up by hand until crumbly in a large bowl. Add the toasted almond flour and set aside.
    4. Dice the onions and celery. Melt ½ cup butter in a large skillet and saute the onions and celery until the onion is transparent.
    5. Add the onions, celery and butter to the dry ingredients and mix well.
    6. Add all the other ingredients and mix together well. (The batter will be “gloppy” and that is good!)
    7. Pour the dressing into a 9x13 casserole dish and bake at 350 degrees for an hour. If the dressing is not browned on top or firm to the touch in the center, cook the dressing a bit longer.
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Home-Made Poultry Seasoning

Home-Made Poultry Seasoning

Home-Made Poultry Seasoning

Ingredients

  • 2 tsp Sage Powder
  • 1 ½ tsp Ground Thyme
  • 1 tsp Ground Marjoram
  • ¾ tsp Rosemary
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Black Pepper

Instructions

    Mix all the ingredients together and store in a glass airtight container. For the above recipe, measure out 1 tablespoonful

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