Comments on: Primal Pies: Fill ‘er Up

By: Strawberries

Strawberries — Mon, 04 Jan 2010 21:13:20 +0000

Agave Syrup is advertised as “low glycemic” and marketed towards diabetics. It is true, that agave itself is low glycemic. We have to consider why agave syrup is “low glycemic.” It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%). Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda(HFCS 55), which only contains 55% fructose. Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners
[http://www.living-foods.com/articles/agave.html]

By: GG

GG — Fri, 01 Jan 2010 01:10:55 +0000

You know, when doing the pumpkin pie… all you really need is the pureed pumpkin and the spices… no need to add the other extras like coconut milk and maple sugar flakes… you can simply sweeten the mixture with stevia. I eat that mixture every morning for breakfast and it tastes just like the real thing… with even less calories then what your recipe calls for.

By: Seriina

Seriina — Wed, 02 Dec 2009 05:48:25 +0000

Why maple flakes and not agave? I know I’ve seen some of the posts saying that agave is bad… but honestly agave has a lower glycemic index. I’ve had to use it because my hypoglycemic and it really doesn’t spike my blood sugar.

By: T-Day « radiant times

T-Day « radiant times — Fri, 20 Nov 2009 02:52:10 +0000

[...] Pumpkin and/or Sweet Potato Pie: I’m using a pie recipe from MDA for the pumpkin and a sweet potato recipe from Catalyst. For the sweet potato I’ll use the [...]

By: Jeremy

Jeremy — Mon, 12 Oct 2009 15:15:56 +0000

I know this post comes a year late, but I’m hoping for some feedback anyway. I tried making the nut crust last night, and it was a bit of a disaster!

With 2/3rds cup of coconut oil, the mixture was so wet, it was impossible to form dough. We had to add twice as much almond flour just to make it somewhat solid, and even then, the crust is just dripping with oil. (Almost too heavy to eat!) Besides that, coconut oil dripped all over the oven and burned. Quite a toxic evening!

In any case, I wanted to check if the proportions were right, or if others might have had this problem. Because the pie came out quite nicely, otherwise!

(Incidentally, for our pie, we just used unsweetened pumpkin, spices, and some currants for sweetness. I don’t know why everyone else is all up in arms: I think the taste of unsweetened pumpkin is quite sweet, all on its own — I suppose some people are only comfortable eating what they’re used to…)

By: julie anne

julie anne — Sun, 04 Oct 2009 00:54:03 +0000

I recently ate a piece of fruit tart in Colorado Springs where the crust was made with almond meal, butter, sugar etc. The chef was kind enough to volunteer the ingredients but not the amounts. I certainly understand. But if any of you know the tart recipe, I would love to have it. Thanks! julie anne

By: Ultimate Low-Carb Thanksgiving Recipes | Mark's Daily Apple

Ultimate Low-Carb Thanksgiving Recipes | Mark's Daily Apple — Mon, 18 May 2009 22:22:17 +0000

[...] Primal Pumpkin and Apple Pies [...]

By: Spinach Bread | Mark's Daily Apple

Spinach Bread | Mark's Daily Apple — Thu, 14 May 2009 21:07:32 +0000

[...] Primal Pie Recipes [...]

By: Coconut Oil Health Benefits | Mark's Daily Apple

Coconut Oil Health Benefits | Mark's Daily Apple — Mon, 11 May 2009 21:02:32 +0000

[...] for visiting!We’ve written about the nutritional benefits of coconut, shared recipes that include coconut milk, and discussed the merits of coconut flour, but we’ve never actually fully covered one of the [...]

By: Kristy Bachman

Kristy Bachman — Fri, 27 Mar 2009 19:54:34 +0000

Looking for a good Rhubarb and strawberry recipe