My recipes are grain free, refined sugar free, and many are dairy free. My recipes are good for everyone but especially those who suffer from autoimmune diseases such as celiac and Hashimoto’s. I don’t have as much inflammation or exhaustion since I started this dietary journey.
Tonight was a fun family night as we decorated the tree and started decorating the house. I put 3 Swedish candelabras up in my windows. The candelabra has 7 electric candles that I put on timers and go on when it gets dark. These candelabras are very popular in Sweden. Sweden is very close to the North Pole. There are parts of the country that are dark almost all winter long and light almost all summer long. Sweden has a long history of putting candles in the windows. The lights seem to glisten off the snow and make them appear brighter. Every window in Sweden during the Christmas season has light streaming from them. Years ago it was also meant as a way to be hospitable to your neighbor and helping everyone find their way home. You can not understand how beautiful seeing all these apartment houses with electric candelabras that resemble white candles (nowadays) glowing with white light beaming and reflecting their light off the beautiful white snow. It truly is a beautiful and calming sight to see.
I remember my mother putting the candelabras up and the advent candles. Christmastime is a time for reflection and a time of reminiscing. It is a time that we reflect on past Christmas’s from our youth and with friends and family who are no longer on this earth. These beautiful window lights remind me of my family in Sweden, my childhood and the many memories I have created with my family. I hope this is a tradition that my children will carry on. I hope that when they have homes of their own that they will replay these memories that we are making at Christmas time.
Our Christmas tree was put up yesterday by my husband and son. We have a tradition in my family of purchasing a family ornament with every family members name on it. It is a tradition I started with my family. I become nostalgic with every ornament that I remove from the box and gently place on our Christmas tree. I reflect and remember my daughter’s first Christmas, my son’s first year, or “Oh that’s the year we went to Disneyland in November and I purchased this ornament from there. Or this ornament is one from my childhood. I tend to think most people tend to have more vivid memories that we love to replay again and again.
I went to the gym today and when I came back my loving husband had put up my Swedish valences in my windows. Yes, I have special Christmas valences that come from Sweden. They have Jul Tomte or Swedish Santa clauses on them along with some hearts. It always makes my house feel more like Christmas.
I made Pecan tarts for Thanksgiving. I decided I needed to have a tart dough recipe. So I went to work. I already had pecan milk in my fridge so I decided to use it. I followed Kate’s recipe for pecan milk. Thanks, Kate for helping me create a new tart dough recipe. This crust is really flakey and crumbly. The texture is nice and slightly sweet. I guess you know what tomorrow’s recipe is then. Use with my Pecan Filling. This makes six 4 inch tarts. If not using all the dough at once. Freeze the remaining dough. Bring to room temperate before rolling it out.
Nutritional Facts is based on six 4 inch tarts.
4 oz cream cheese
1 tablespoon maple sugar
1 1/4 cup cassava flour
2 teaspoons pecan milk or milk
Bring butter and cream cheese to room temperature. Blend together softened butter and cream cheese, and maple sugar.
Blend in the cassava flour and pecan milk. If too sticky add a teaspoon of pecan milk at a time until you get the correct texture and the dough sticks together and is not crumbly. Make a dough ball.
Oil tart pans or tins. Makes one large tart or six 4 inch tarts.
Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size. Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
*Notes: If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 8-12 minutes.
If making filled with tarts add tart filling and bake at 250 for 15 – 30 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||10 %|
|Saturated Fat 4 g||20 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 70 mg||3 %|
|Potassium 5 mg||0 %|
|Total Carbohydrate 24 g||8 %|
|Dietary Fiber 2 g||7 %|
|Sugars 2 g|
|Protein 1 g||3 %|
|Vitamin A||4 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|