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This cookbook is a wonderful Christmas gift to your loved ones. To request starter with your order please email me http:// aroundthefamilytablecookbook@gmail.com  or message me on  Around the Family Table Cookbook 

To purchase the cookbook, please use the link below. All cookbooks are shipped Priority mail and will be packaged and shipped in Tuesdays (12/18) mail.

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Walnut Frosties THM-S

Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.  I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.  

Walnut Frosties THM-S

Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned.  Store in refrigerator. 30 cookies.

*English walnuts are the typical shelled walnut you will find in most grocery stores across the US. They have been cultivated to produce a large, easy to shell, mild tasting walnut. These are what most people prefer. However, there is another walnut called the California Black Walnuts that is native to the US. They have a bold, earthier flavor with very hard shells that are tough to crack and will stain your hands black. My family prefers the English walnut as the Black Walnut seems to be an acquired taste.

*cookies will be very soft when baked but will set as they cool. These are the best not over-baked.

*Brown Sugar Sweetener Substitute is a homemade sweetener mix that tastes just like brown sugar. You can use THM Gentle Sweet if you prefer. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us as we move to a mission outreach in Northeastern PA with our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Trim Healthy Mama Store    Gentle Sweet  Baking Blend  

 Amazon    

This is my favorite mixer for cookie dough. My Kitchen Aid is 25+ years old and still works very well.

 

Walnut Frosties THM-S

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 30
Author Glenda Groff

Ingredients

Cookie dough:

  • 1 1/2 cups almond flour
  • 1 cup THM Baking Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup butter softened

Filling:

  • 1 cup chopped English Walnuts
  • 1/3 cup sour cream
  • 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.   

HG cookbook pic 25

Sourdough Pepperoni Pizza THM-XO

 The art of sourdough is a fascinating world and it is much easier to do than most people think. Sourdough pizza is the best and my family loves it. I kept this dough on the sticky side and did a number of stretch and folds. The dough was silky and made an incredible cheese stuffed crust.  

Sourdough Pizza Crust

  • 2/3 cup sourdough starter
  • 1/2 cup water
  • 2 teaspoons MCT oil
  • 1 teaspoon honey
  • 1 teaspoon garlic powder or 1 garlic clove, crushed
  • 1 teaspoon basil
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon yeast 

Toppings:

  •  pizza sauce
  • 8 mozzarella sticks, cut in half
  • 12-14 pepperonis
  • 1 1/2 cups shredded mozzarella cheese
  • basil and garlic powder

In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours counting from when you first mixed it; kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes. Press the dough out in a large circle. 

Take a note of the air pockets in the dough.

Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder.

Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. I used my favorite cast iron frying pan to make this pizza. It is a 1920 era Griswold #12 frying pan I bought at my late mother-in-law’s estate sale. I love it. 

This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving. 

If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.  Amazon

 

This is my favorite mixer for small batches of sourdough. My Kitchen Aid is 25 years old and still works great. 

Sourdough Pepperoni Pizza THM-XO

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 8
Author Glenda Groff

Ingredients

Crust

  • 2/3 cup sourdough starter
  • 1/2 cup water
  • 2 teaspoons MCT oil
  • 1 teaspoon honey
  • 1 teaspoon garlic powder or 1 garlic clove crushed
  • 1 teaspoon basil
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon yeast

Toppings:

  • pizza sauce
  • 8 mozzarella sticks cut in half
  • 12-14 pepperonis
  • 1 1/2 cups shredded mozzarella cheese
  • basil and garlic powder

Instructions

  1. In a mixer bowl , combine starter, water, oil, honey, garlic powder, basil, and 1 cup flour until smooth. Add remaining flour. Mix for 2-3 minutes. Lightly grease a bowl. Place dough into the bowl and cover with a lid. Every 30 minutes, take a hold of the dough, stretch it, and fold it in half. Turn the dough and repeat the stretch and folds. Repeat this 4-5 times. The dough will turn from a shaggy to a a silky smooth dough. Allow to rise 7 hours, kneading it down every 2 hours after the stretch and folds. Preheat oven to 450 degrees F. Place your oven rack in the lowest position. Grease a large frying pan or pizza pan. Place the dough in the pan and allow it to rest for 30 minutes. Press the dough out in a large circle. Stretch the edges of the dough and fold over the cheese sticks as shown below. Press the dough to and seal the edges. Spread pizza sauce on the crust to the edges of the rolled crust. Sprinkle on the shredded cheese and layer on pepperonis. Sprinkle the entire pizza with basil and garlic powder. Place the pizza in the oven on the lowest rack. Bake for 8-10 minutes or until crust is browned. Remove the pizza to a higher oven rack until the top is lightly browned. Remove from the oven and allow to rest for 8 minutes. Slice and enjoy…8 slices. THM–Crossover. This can be made into a THM-E by using fat-free ham and low-fat shredded cheese. ! slice would be an E serving.

We love to make Barbecue Chicken Pizza using sugar-free barbecue sauce, shredded, cooked chicken breast and low-fat cheese. One slice would be considered THM-E.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25
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Savory Venison Roast THM-FP

Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And,  yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be  made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.

Savory Venison Roast THM-FP

  • 3-4 pounds venison roast—we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt
  • Sauce:
  • 2 cups broth
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.

Venison Roast (1)

*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

*This recipe can also be used with a beef roast.

.

If you purchase items through these links, I receive a small commission yo assist in our move to a mission outreach of our church but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Insta-pot for quick easy meals. 

Amazon

Savory Venison Roast THM-FP

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Author Glenda Groff

Ingredients

  • 3-4 pounds venison roast-we use the a neck roast*
  • 1/2 teaspoon pepper
  • 2 tablespoons dry minced onion
  • 3 garlic cloves
  • 1 teaspoon salt

Sauce:

  • 2 cups broth strained
  • 2/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup vinegar
  • 2 tablespoon prepared mustard
  • 1/4 cup Brown Sweet Mix
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon xanthan gum

Instructions

  1. Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

Recipe Notes

*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Coconut Saffron Cauli-Rice THM-S

Our family loves rice made many different ways. There are times when I want rice with Sweet N Sour Fried chicken and that is where this recipe comes in. It is so delicious!! My nephew is in mission/relief work in Nepal and keeps me supplied with saffron. Saffron is an expensive spice but a little goes a long way and I do use it in certain dishes. Coconut Saffron Rice

Coconut Saffron Cauli-Rice THM-S

  • 2 teaspoons coconut oil or butter
  • 4 cups riced uncooked cauliflower
  • 3 tablespoons water
  • 10 strands saffron
  • 1 garlic clove, minced
  • 2 teaspoon minced onion
  • 1/3 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 cup fine unsweetened coconut
  • 1/2 teaspoon turmeric
  • green onions or chives for garnishing

Melt oil in a frying pan over medium heat. Add riced cauliflower, water, saffron, garlic, and onions . Saute until tender, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Garnish with green onions or chives.  Serves 3-4. THM S

This is a tasty side dish with grilled chicken or curry.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon
                            

Coconut Saffron Cauli-Rice THM-S

Servings 4
Author Glenda Groff

Ingredients

  • 2 teaspoons coconut oil or butter
  • 4 cups riced uncooked cauliflower
  • 3 tablespoons water
  • 10 strands saffron
  • 1 garlic clove minced
  • 2 teaspoon minced onion
  • 1/3 cup coconut milk
  • 1/2 teaspoon salt
  • 1/4 cup fine unsweetened coconut
  • 1/2 teaspoon turmeric
  • green onions or chives for garnishing

Instructions

  1. Melt oil in a frying pan. Add riced cauliflower, water, saffron, garlic, and onions . Saute until soft, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly.  Serves 3-4. THM fats category.

Recipe Notes

This is a tasty side dish with grilled chicken or curry.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

 

 

Pumpkin Cream Cheese Filled Cupcakes THM S

Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

 This post does include affiliate links. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love the hand blender to blend the liquid ingredients together for these cupcakes. 

Amazon 

                    

          

Trim Healthy Mama Store

THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

cupcake 2

Mexican Hamburger and Rice THM-S

Are you in need of a tasty budget-friendly meal? This dish combines ground turkey and beef  to cut down on the cost and you really don’t even notice it. Riced cauliflower is very easy to make with a food processor and you can use the entire head not just the florets. There are times that I will add cooked brown rice and corn to this dish for a THM Crossover for my working men.

Mexican Burger and Rice  THM-S

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound burger- I use 1/2 beef and 1/2 turkey
  • 3 cups riced cauliflower (I used Bird’s Eye frozen Riced Cauliflower)
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream, diced onions, tomatoes, and cilantro

Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us in moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I am a big fan of cast iron skillets. My favorite one is a Griswold era 1920 skillet it got from my late mother-in-law.


Mexican Burger and Rice  THM-S

Servings 6
Author Glenda Groff

Ingredients

  • 1 cup diced onions
  • 1/2 cup diced green peppers
  • 1 pound turkey burger
  • 3 cups riced cauliflower I used Bird's Eye frozen Riced Cauliflower
  • 1 1/2 cups salsa
  • 1 teaspoon chili powder
  • 12 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oat fiber
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely diced jalapenos
  • sour cream diced onions, tomatoes, and cilantro

Instructions

  1. Brown burger, onions, and peppers in a skillet until meat is no longer pink. Add rice, salsa, chili powder, garlic powder, salt, pepper, and oat fiber. Mix well. Sprinkle with cheese and jalapenos. Cover lid tightly and turn on low heat for 15 minutes. Garnish with sour cream, diced onions, tomatoes, and cilantro just before serving. Serve 4-6.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

 

Cranberry Pecan Scones THM-S

Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

cran 1

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix or Gentle Sweet
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoon orange zest
  • ½ cup cranberries, chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter, softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix, powdered or Gentle Sweet
  • cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

   

Trim Healthy Mama Store   Gentle Sweet

Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8
Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoons orange zest
  • ½ cup cranberries chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix powdered
  • cream

Instructions

  1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

To save this pin, click on the writing below the picture. That works the best for certain smartphones.

Candied Apple Pie THM-XO

A warm double-crust apple pie – bring back memories of my grandma and helping her make pie crust. This old timed favorite has been revised to a to a healthier option. I love to warm a slice and add a tablespoon of cream for a delicious THM crossover treat.

Candied Apple Pie

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Apple Filling:

Candied topping:

Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

             

Trim Healthy Mama Store   Baking Blend

Candied Apple Pie

Servings 8
Author Glenda Groff

Ingredients

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg beaten
  • 3-4 tablespoons cold water

Apple Filling:

  • 8 cups finely diced apples
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Candied topping:

  • 2 tablespoons butter
  • 3 tablespoons cream
  • 2 tablespoons  Brown Sugar Sweetener Substitute
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon Olive Nation Caramel extract
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

Recipe Notes

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

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