For your Friday Fortification, I'm offering 2 of my own adapted fast, favorite and fortifying recipes and a link to a bomb diggety pecan pie that we couldn't get enough at our feast. Cranberry Kiesl and cocoa-almond crust are 2 recipes no holiday should be without and both are super easy, under 5 ingredients and massively nutritious.

I've been using natural, flavorful, health enhancing replacements for cane sugar for about 3 years now and personally love stevia, but I know it's not everyone's bag. Plus, there are some things that really benefit from a crystalline structure, and I'm not a fan of plain erythritol. Monk Fruit sugar is both health enhancing and natural as well as super yummy. With its crystalline structure, it's great for holiday baking.

This Pecan Pie recipe from The Wholesome Yum is my go to, with the substitution of coconut cream for the dairy cream and Lakanto Maple Flavored Syrup for the maple extract - the coconut cream because I try to sub for dairy where I can and the Lakanto because I had it on hand and didn't have maple extract.

I probably went overboard with the Cocoa Almond Pie Crust this year, but it's good on its own, with pumpkin pie and amazing with pecan pie! The best part: mix it IN the pie tin (I use glass or copper) and just press it in - easy and fast!

Ingredients:

  • almond flour
  • coconut oil
  • monk fruit sugar
  • cocoa
  • dash of salt

Steps:

  • melt a jar of coconut oil
  • put 1 3/4 cups of almond flour into the pie tin (don't worry, blanched, whole - it's all good)
  • ~5 T of unsweetened cocoa
  • an equal amount of monk fruit sugar
  • 5-10 T of melted coconut oil - enough to turn it into dough. We live at altitude in the high desert where humidity is rarely above 15% and I think that's why it took 10 T, but it wasn't greasy and it sure tastes amazing - and is amazing for you!
  • mash it all together
  • press it evenly into the pie tin and up the sides
  • fill with your favorite filling

Cranberry Kiesl is an old family favorite; I remember pressing the boiled cranberries through a strainer for my Mom at holiday time. It's a bit of an arm workout, but totally worth it. I've left the hulls in before and it's okay, but it's transcendent with them removed!

Cranberries are rich in antioxidants (like the cocoa the crust above) and enough fiber makes it through the strainer that this is the perfect acidic component to your rich holiday dinner.

Ingredients:

  • 16 oz organic cranberries
  • arrowroot powder
  • monk fruit sugar
  • water

Steps:

  • In enough water to cover them, boil 16 ounces (usually 2 packs) of organic cranberries until bursting plus about 5 minutes. Cool.
  • Set up another large pot with a strainer over it and pour the cranberry mush through it. Press with a spoon until all that's left are pale husks. You'll have a lovely puree in the pot.
  • Return to medium heat, mix in 1/4-1/2 cup monk fruit sugar (or the equivalent stevia, the acid keeps it in check, in my opinion) until dissolved.
  • Bring to a simmer.
  • Make a slurry of 3 T arrowroot powder in about equal water.
  • Add to cranberries and simmer for about another half hour.
  • Cool. Serve cool or hot with or without creme fraische. Mmmmmm!!!!

I usually make twice this and have it straight through the New Year - we put it on everything from salmon and crab to steak and turkey, potatoes, sweet potatoes, pumpkin and pecan pie, seed cereal, seed muffins, almond rolls... you name it, we've probably put cranberry kiesl on it. Pizza? Yep.

Here's to your holiday fun and health, and remembering they're NOT in competition.