Paleo Thanksgiving Recipes (Vegan, SCD options) - Lila Ruth Grain Free (2024)

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1. Preheat oven to 350 degrees
2. Start with your crust. In a large bowl, whisk together almond flour, coconut flour, gelatin + salt.
3. Cut butter into flour.
4. Add water. Work into flour until dough forms. Dough will be sticky. Use the dough right away.
5. Press the ball of dough with the palm of your hand into the middle of the pie tin. Work dough up the sides and flute edges if desired. You can mend any cracks with a touch of water.
6. In a large, separate bowl, add pumpkin, eggs, honey, coconut milk, vanilla and pumpkin pie spice. Blend until smooth. Sprinkle 1 tsp gelatin over top, blend again until smooth.
7. Place pie shell onto cookie sheet. Pour filling into shell. Wrap the edges of the pie all the way around with aluminum foil to prevent the crust from burning. Place into oven and bake at 350 degrees for approximately 50-60 minutes. You will know pie is done when filling has a soft set. The film (skin) will not be as pronounced as with traditional pumpkin pie and will look a touch softer. The gelatin will firm it just the right amount during refrigeration.
8. Let the pie cool 20 minutes, then chill in refrigerator overnight (if you want to serve it same day, place it in the freezer for 3 hours + then transfer to the fridge for another 3 hours before serving).
9. Whip your coconut cream topping together right before serving: Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.

Scale

• Crust:
• 2 2/3cupsalmond flour (Bob’s Red Mill)
• 1cup+ 1 tbsp tapioca starch
• 1teaspoonsalt
• 1/2cupbutter, cubed (Earth Balance for Vegan, Ghee for Paleo version)
• 1/4cup+ 1tbsp cold water
• Filling:
• 4large apples, or 6 small (peeled, cored and sliced).
• 1/2cup + 2 tbsp coconut sugar
• 3 tablespoonstapioca starch
• 2teaspoonscinnamon
• 1/2teaspoongelatin (agar powder for vegan version)
• 1teaspoonlemon zest
• 1tablespoonlemon juice
• 1teaspoonvanilla
• Coconut Whipped Topping: (Optional)
• The solid cream from two cans of chilled coconut milk (view instructions for details)
• 1/4teaspoongelatin
• 1/8teaspoonvanilla extract
• drizzle of honey or tiny pinch of stevia

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1. Preheat oven to 350 degrees
2. Peel, core and slice apples and place them into large bowl. Add vanilla, lemon juice and zest. In a separate bowl, whisk together your coconut sugar, 3 tbsp of tapioca starch, cinnamon and 1/2 tsp gelatin (or agar powder). Add into apple mixture and toss well until distributed evenly. Set bowl aside.
3. Now start on your crust: In another large bowl, whisk together your almond flour, tapioca starch and salt. Cut butter into flour with pastry cutter, making sure no pieces are larger than pea size.
4. Slowly add your cold water into your flour/butter blend until dough has formed. (You can mix by hand or food processor if preferred). It will be stickier and more pliable than traditional dough–similar to play-doh. Let dough rest for a few minutes, it will thicken slightly.
5. Press half of your dough into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments.
6. Then pour apple filling into the prepared pan.
7. Roll out the remaining half of the dough in between two pieces of parchment paper. Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. (View instructional photos above for guidance). It’s ok if there are cracks, they can be fixed easily by dipping your fingers into water and mending.
8. Make a few vent holes, apply egg wash (we brush coconut milk on the pie for a vegan sub), flute or crimp edges with a fork. Carefully place pie into oven for 45-60 minutes (my oven takes closer to 60 minutes, but start checking in at 30 minutes. I like to place aluminum foil or a pie crust shield around the edges at this point to avoid outer edge burning. Make sure to let pie cool before serving, filling will set during cooling process.
9. Make your coconut whipped topping right before serving the pie. Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream. Place in piping bag with star tip or spoon a dollop on each pie serving. Serve and enjoy! Cover and refrigerate leftovers.

Scale

• CRUST:
• 2 2/3cupsalmond flour (Bob’s Red Mill)
• 1cup+ 1 tbsp tapioca starch
• 1teaspoonsalt
• 1/2cupbutter, ghee or (Earth Balance for vegan version)
• 1/4cup+ 1 tbsp cold water
• FILLING:
• 3cupsFrozen Cherries
• 1 1/2cupsFresh Cranberries
• 3/4cupCoconutSugar
• 2.5 tablespoonsTapiocaStarch
• 1teaspoonGround Cinnamon
• 1.5teaspoons gelatin (or 1 tsp agar powder for vegan)
• zest of one half an orange
• 1 tablespoon fresh orange juice
• 1/2teaspoonVanilla Extract

**full fat coconut milk to be used as “egg” wash (optional)

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***You can use our Paleo BreadorSCD/Keto Bread in this recipe and skip straight to the vegetable mix below once you have your croutons made, just make sure to add the 2 tablespoons of Italian Seasoning to your bread mix before baking).

For The Vegan Croutons:

• 2 cups almond flour (Bob’s Red Mill)
• 1 cup + 2 Tbsp potato starch, (not potato flour).
• 2 tablespoons Italian Seasoning
• 1/2 teaspoon guar gum
• 1teaspoon baking powder (Hain brand is grain-free)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 + 1/4 cups milk or any plain milk substitute
• 3 tablespoons olive oil
• 2tablespoons apple cider vinegar
• For The Vegetable Mix:
• 1 + 1/2 onions, sliced
• 5 celery stalks, diced
• 2 cups mushrooms, sliced
• 2 tablespoons butter or vegan butter (Earth Balance)
• 2 tablespoons olive oil
• 1 3/4 cups chicken or vegetable stock
• 1/3 cup dried cranberries (or more if desired)
• 1/2 cup cooked + crumbled sausage or vegan sausage (optional)
• salt and pepper to taste

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1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together almond flour, potato starch, Italian seasoning, guar gum, baking soda, baking powder and salt. (Or skip this step and swap in your bread of choice, SCD/Keto+ Paleo Bread links above).
3. Blend in milk, olive oil and apple cider vinegar until batter is smooth.
4. Immediately pour batter into parchment paper lined 8×8 baking dish. Bake for 35 minutes or until firm. It will resemble cornbread.
5. Remove from oven and let cool COMPLETELY before cutting. When cooled, cut into crouton size cubes. Place cubes on parchment paper lined baking sheet and bake at 350 degrees until crisp-turning them over as each side browns, about every 8 minutes or so–this process takes about 25-30 minutes altogether. Remove from the oven and let them cool and dry out.
6. While you’re waiting for the croutons to cool, chop and then sauté vegetables in olive oil and butter at medium heat, starting with the celery then adding in the onions and mushrooms last. Add a little salt and pepper to taste. Do not overcook as they will continue to cook when stuffing is in the oven.
7. Once your croutons have baked, and cooled completely, –Place croutons in a large bowl and pour sautéd vegetables overtop. Toss mix until vegetable are evenly distributed, salt to taste. Add dried cranberries and combine evenly.
8. Add a little chicken stock at a time and toss again. Let mix stand for 5 minutes while croutons absorb some of the moisture. Toss again lightly and pour into casserole dish and bake at 375 degrees for about 35 minutes or until cooked through and crusty on top.
9. Stuffing may be prepped and stored in the fridge the day before. Feel free to add sausage and pecans, or your family’s favorite stuffing ingredients! Leftovers should be refrigerated and will keep for three days. Enjoy!

Scale

• 3 tablespoons tapioca starch (3.5 tbsp potato starch for non paleo)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons melted butter or turkey drippings (Earth Balance Spread for vegan butter)
• 2 cups milk (or any plain dairy-free sub). Chicken or Vegetable Stock can also work.
• 2 tablespoons additional butter
• additional salt to taste

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1. In a medium to large bowl, whisk together tapioca starch, salt and pepper.
2. Slowly whisk in your milk until combined evenly. Pour melted butter (or drippings) over top and combine again.
3. Pour milk mixture into a large pan. (The pan needs to be large, as the whisking can cause splatter in a smaller pan). Cook on medium heat, whisking the entire time so the tapioca does not stick to the bottom of the pan.
4. At about 3 minutes in, the liquid will start to thicken, continue to whisk vigorously. You will notice that soon the liquid will start to thicken more quickly. As soon as it hits the thickness you desire, take it off the heat.
5. Add in your pats of butter and stir the gravy while it melts and add additional salt to taste. If the gravy has thickened past the point you like, whisk in one or two tablespoons of milk or stock until you have the consistency you desire. (If for any reason you want to thicken the gravy, add 1 tbsp of tapioca starch to a small dish and whisk in 2 tbsp milk or stock. Add this mixture into the gravy and heat until gravy thickens).
6. Leftover gravy can be refrigerated. It will solidify somewhat in the fridge, so reheat with a bit of milk or stock to thin it out. Enjoy!