Maybe you have time for just one more, teensy-weensy, itsy-bitsy Paleo recipe on your Thanksgiving menu?
Screw pumpkin and finish off the night with a Paleo Cranberry Pie! :)
And if you don’t have any more time or energy to make this today, not to worry. You can save this recipe for next week when you’re living off leftovers and looking for something a little extra for dessert.
Last year I made a simple cranberry sauce, but not for Thanksgiving. I made it after Thanksgiving when we had all the leftover turkey and no more leftover sauce. But cranberries are not just for saucing.
I was curious what else I could make with all the leftover bags of whole cranberries I had. So I froze them until I thought of something better to do with them.
I pulled some whole cranberries out of the freezer to make Paleo ice cream and that was a pleasant surprise.
And this year I experimented a bit more to make this Paleo Cranberry Pie.
The dates blend so well with the almond flour to create that perfect ratio of sweet to tart when pared with the whole cranberries, that you forget that you may have never liked cranberries in the first place. Or maybe that’s just me. :)
It doesn’t take long to prep and only 30 minutes to bake.
Plus it’s good cold as leftovers…for breakfast!
Don’t believe me? I guess you’ll need to make it and see for yourself. ;)