#redipe

[gorilla-picnic-blog]

This and more @ Gorilla Picnic

[thescoutguide]

While one might feel compelled to take a hiatus from baking during the summer, some desserts are worth turning on the oven for—like Lemon Shaker Pie. Greenville, South Carolina-based sugar artist @jonathan_caleb_cake shares his recipe for the sweet, tart, and satisfying confection here: https://thescoutguide.com/what-were-making-lemon-shaker-pie/

[thepaleodragon-blog]

Pumpkin Pie Coconut Flour Pancakes

INGREDIENTS:

1/4 cup coconut flour

4 pastured eggs

1/4 cup pumpkin puree

1/8 cup coconut cream

1 tsp vanilla extract

1 tsp pumpkin pie spice

         (My pie spice blend consists of 2 tsp cinnamon, 2 tsp nutmeg, 1 tsp               coriander, 1/2 tsp cardamom, 1/4 tsp allspice, t/4 tsp ginger powder,           1/4 tsp cloves. These measurements can be adjusted to taste.)

1 tbsp raw honey

DIRECTIONS:

  Mix flour and eggs in a medium-sized bowl and blend well. Add all other ingredients, mix and let sit for at least 5 minutes. Check for clumps and break up with a fork. Heat pan or griddle to medium-low and grease with butter or coconut oil. Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results. Cook about 2-4 minutes on each side or until golden brown. Serve with maple syrup or homemade whipped cream (dairy or coconut milk).