Alisa Fleming ~ One of the biggest new trends in the health and diet arena is the paleo or primal diet. The two have their own intricacies, but in general, both the paleo and primal diet focus on what is believed to be the "caveman" diet. No legumes or grains are allowed (we're talking well beyond gluten-free here!), and (*gasp*) added sugars are forbidden. This may sound like a death sentence to dessert, but don't think for a minute that paleo dieters don't crave a little indulgence now and then. Like so many other types of diets, people get creative with ingredients, and the results can be surprisingly delicious.
Take for example my friend Lori. She is a personal trainer in California who primarily follows the paleo diet, but has an immense sweet tooth. She is constantly coming up with sweet snack and treat recipes that happen to be paleo, and one of her latest creations was a perfect-for-summer pie. Lori uses nut flours and coconut flour for the crust and thickening power in place of grains and starches, and for the sugar, she calls upon the natural sweetness of ripe seasonal fruit and a little stevia (seen as an herb or spice rather than an alternative sweetener). Both paleo and primal dieters do say that a little honey is okay from time to time, so Lori offers a honey or maple syrup option should you not have the stevia baking blend.
Enjoy this nutritious recipe from What Runs Lori for breakfast or dessert! …
Paleo Plum and Peach Pie
This Recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and optionally Sugar-Free.
- 5 Cups of Sliced, Ripe Plums and Peaches (keep the juices)
- 1/3 Cup Coconut Flour or Vanilla Protein Powder (egg white protein powder to keep it relatively paleo, otherwise you can use a brown rice or soy version)
- 1/4 Cup NuNaturals Baking Blend (can substitute honey or maple syrup)
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 1 Prepared Paleo Pie Crust (recipe here), reserve 1/2 cup of the pie crust mixture for topping
Combine the fruit, flour or protein powder, sweetener, cinnamon, and salt in a mixing bowl, along with the juices. If you have the time, let the mixture sit in the refrigerator for 3 hours prior to using. It allows the flavors time to meld together.
Bake the pie crust. After it is done, reduce the heat of the oven to 375ºF.
Pour the fruit mixture into baked pie crust, and sprinkle the reserved crust mixture on top. Place the pie back into the oven and bake for an additional 15 minutes or until the crumble on top has browned slightly.
Makes one 9-inch round pie
Recipe and Photos by Lori of What Runs Lori. Article by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.