Kitchen Experiments

So for our Shabbat meal tonight we decided to go with homemade (grain-free) pizza and the kids picked a Peanut Butter Pie (also grain-free) for dessert. They both turned out super delish!

Peanut Butter Pie (Grain-Free)
- 6 eggs
- 2 tbsp butter
- 1 cup peanut butter
- 2 cups carrot pulp (leftover pulp from juicing carrots) OR grind up 2 cups of carrots in the food processor until they make a "carrot meal"
- 1/2 cup honey
- 1 cup ground almonds
- 2 lg. cooking apples
- handful of raisins

Core and cut the apples into small pieces and layer in bottom of greased pie pan. Top with the raisins. Blend all the remaining ingredients together and pour over top the apples and raisins. Bake at 300 degrees for 50-60 minutes, or until it is baked through in the middle.

We thought it tasted a bit like peanut butter and jelly sandwiches with the raisins in there! Yum!


Grain-Free Pizza

- 2 1/2 cups ground almonds (or other walnuts, pecans or hazelnuts)
- 1/4 cup softened butter
- 3 eggs
- 1 tbsp pizza seasoning
- 1/4 - 1/2 tsp salt
- 1 jar organic pizza sauce
- favorite pizza toppings (we like red onions, garlic, olives, red and green bell peppers, turkey sausage or venison summer sausage, and peccorano romano cheese)

Stir together almonds, butter, eggs, pizza seasoning and salt. Add a little water if necessary to make a spreadable consistency. Spread on greased pizza pan (we love stoneware for a chewy/crunchy texture). Bake crust at 300 degrees for 20 minutes or so, until baked in the middle. Top with pizza sauce and favorite pizza toppings. Put back in the oven at 325 and bake for 20-25 minutes or until pizza toppings are heated and melted.

Both recipes are taken from "Gut and Psychology Syndrome" by Dr. Natasha Campbell-McBride. They're both absolutely worth the effort it takes to make them!!