Sugar Free (almost) Strawberry Parfait

Hey Hey there Diva Friends! 

I recently made this strawberry parfait and not only was it a HIT, it was sugar free! Well....sorta :) There was ZERO refined sugar but a little bit of maple syrup and honey sprinkled throughout. For most that are not on a strict elimination diet this would make a really great treat and get this....it's healthy enough for breakfast if you would really want to do that :P

When I was thinking about what I wanted to make I googled (of course) 4th of July paleo desserts and lots of fun red white and blue treats come up - most of them using strawberries and blueberries for that patriotic look. Lots of parfait options came up which inspired me to make me own....

Enjoy!

Strawberry Tapioca Parfait

Ingredients:

• Against All Grain Shortbread Cookies
• 3 Pints fresh organic strawberries halved
• Honey
• Let's Do Organic Tapioca
• Full Fat Coconut Milk

Directions:

I made the shortbread, tapioca, and strawberry filling the day prior so they could cool completely. Then I assembled everything just before we ate them. I made 8 large parfaits and doubled the tapioca recipe but had leftovers. You may need to adjust amounts based on parfait serving sizes and number of people.

1. Make the shortbread cookies ahead of time. Making them pretty isn't a priority unless you care how the decorate topper ones look. About half of them will be crumbles up so I made 24 balls, flattened them out and baked according to the directions.
2. For the strawberry sauce I took 2 pints and cut them in half. Then I placed them in a saucepan over low-med heat with a few drizzles of honey and let them cook (stirring occasionally) until the broke down into a lumpy jam. You could continue to cook if you wanted a smoother sauce but I liked the lumps. Let cool in the refrigerator.
3. Make the tapioca according to the box except sub out the sugar for honey and let cool completely. 

To assemble:

1. Start with an ice scream scooper of tapioca pudding. Then scoop the strawberry sauce on top making a layer thick enough to see and differentiate on the side. 
2. Loosely chop about 8-12 of the shortbread cookies and layer them on top of the strawberry filling.
3. Spoon a little more tapioca on the cookie sprinkles and then garnish with a few slices of fresh strawberries and 1 full shortbread cookie.

*Kylene is an Amazon affiliate and the links provided are amazon affiliate links.

Easy Peach Pie

Hey hey Diva friends!!

WHEW!!! There has been SO MUCH happening these past few weeks.... I just needed some pie. Anyone with me? Sometimes a girl just needs some pie!

Turns out, last year, my Mom went to the Peach Truck and got a TON of peaches....We weren't able to use them fast enough so we have had several bags of frozen peaches in our freezer just begging to be used. (yesterday they were screaming Kylene!!! Turn me into a pie!! turn me into a pie!!!)  So, I had the bright idea to see if all my practice of following recipes has paid off by attempting my own pie recipe from scratch!

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Turns out, I'm not too shabby a cook...or dare I say...chef?! Ok, Ok, I won't go that far. But side note, I plan to make the crust into cookies someday too because I liked it that much!

Crust:

• 1 cup almond flour
• 2 eggs
• 6-8 large pitted medjool dates
• 1/4 cup coconut flour
• 2TBS maple syrup

Directions for Crust:

1. Heat oven 350. Grease your pie pan.
2. In a food processor blend 2 eggs with the dates. You'll probably still have some date chunks and that's ok.
3. Add in the rest of the ingredients and pulse until dough ball begins to form.
4. Place the dough into the pie pan and press it evenly across. 
5. Here is where you may need to do some personalization. Bake for 8-15minutes. I used a stone pie pan and cooked it for about 15 minutes. I would keep an eye on it because your goal isn't to cook it through, just to begin the baking process. Set aside.

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I had Frozen peaches and from past experience they get really watery, so this process is a little awkward and I would recommend making this with FRESH fruit. Because of that,I'm including 2 options:

Frozen Filling:

• Aprox 2 cups frozen peaches mostly thawed and drained
• 2TBS coconut sugar
• 2TBS coconut flour
• Honey (optional - to  taste)

Filling Directions:

•  Place the peaches in an oven safe dish. Bake at 350 until they thaw completely
• Drain the peaches and mix with the rest of the filling ingredients
• Place them in the prepared pie crust ad bake until bubbly and the crust has begun to brown.
• Enjoy!

Fresh Fruit Filling:

• 3-4 perfectly ripe peaches sliced
• Sprinkle with honey and coconut sugar for desired sweetness 
• Toss with 1TBS coconut flour and place in prepared pie crust
• Cook until bubble and crust begins to brown

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