A most decadent recipe for pumpkin pie, but surprisingly healthy. Grain-free, gluten-free and GAPS friendly, this pie is so rich you might think you were eating Reece's Pieces peanut butter cups!
I was meaning to post this recipe a while ago. This is a delicious recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic with fresh wild crab caught by someone you know!
Makes one 9″ quiche
- 1/2 crab’s meat (or use 1 tin crab)
- 1/4 roasted pumpkin diced (I had leftover roasted pumpkin, which was lucky because this is a great combination!)
- 6 eggs
- 1/2 c home-made yogurt
- 1t salt
- pinch of pepper
- 1/2 – 1 c zucchini, grated
- 2 toes of garlic, minced or mashed
- 1/2 – 1 c cheddar cheese, grated
Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.
This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.
- 1c curds (ground)
- 1c pumpkin seeds (soaked, toasted and ground)
- 1/2 c sunflower seeds (ST&G)
- 2T butter or other fat (coconut, tallow, goose)
- 1/2c parmesan
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.
Continued from here. We went on a trip to Cleveland in September, just when the first cold and misty weather-change hit the Catskills. The deer, worried winter was coming early, and glad to find my garden unattended with the open invitation of a fence that only went half way 'round, quickly gorged themselves on my veggies and herbs. It was…