This delicious Paleo Pudding Pie harnesses the benefits of paleo desserts that focus on using whole vegetables, healthy fats, and nuts to deliver Clean, whole-food nourishment.
Paleo isn’t just about eating only meat and fat, it’s an anti-inflammatory diet just like our Clean Diet. A Paleo diet is a great option for clean eating that works for well for people who need to eliminate grains, processed sugars, dairy, and processed foods altogether. This paleo pudding pie sneaks extra fiber and nutrients in via a secret ingredient – parsnips!
Parsnips are a natural weight loss food and contain a wide variety of vitamins and nutrients including a potassium for the heart, vitamin C for stressed immune systems, and dietary fiber. The soluble fiber in parsnips aid in reducing chronic inflammation and help you feel satisfied longer. We maximized the health benefits of parsnips by steaming — a low-fat cooking method.
The coconut milk in this Paleo Pudding Pie is an ingredient widely used in Paleo cooking as a delicious vegan dairy-substitute. The creamy decadent taste of coconut milk might lead you to think it could be unhealthy, but it actually one the healthiest foods available in supermarkets today. Lauric Acid found in coconuts is easily broken down and used in the body as energy. This medium chain fatty acid can even increase your metabolism, helping your body burn fat. Additionally, fats found in coconuts can help you lower cholesterol, prevent heart attack or stroke, and improve blood pressure.
This is a great recipe to help in the transition to cleaner desserts that will make you feel less deprived. So stock up on parsnips while they are in season and if you have any leftovers on hand, be sure to try out one of our favorite clean snack recipes, Parsnip Hummus.
prep time: 30 minutes
cooking time: 45 minutes – 1 hour
2 lb. parsnips, peeled, cut into medium dice
2 large eggs
½ cup packed coconut palm sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or 1 teaspoon freshly grated ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1-1/2 cups coconut milk
For the Crust:
3 cups almonds
5 pitted dates (softer the better)
1 teaspoon vanilla
Peel and cut the parsnips then place in a pot with a steamer tray if available. Add a bit of water then steam for about 10 minutes until the parsnips are soft. Remove from the pan and let cool to room temperature.
Meanwhile, prepare the crust by blending the almonds, dates, and vanilla in a food processor until crumbly but form a ball in your hand when squeezed.
Pack the mixture out into a 9 inch pie pan. The crust should be about ¼-½ inch thick. Set aside.
Once the parsnips have cooled down, place them in a food processor and and blend until smooth and creamy. Transfer the mash into a bowl and whisk in the eggs one by one, followed by the spices, and coconut milk. Scoop the batter into the pie shell then bake for about 45 minutes to 1 hour in a 350°F oven.
Let cool completely before serving.
Recipe by Frank Giglio
Photography by Lynn Karlin
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