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[[ recipeID=recipe-8ksgj2ry7, title=Vegan Peach Crumble Pie ]]

[[ recipeID=recipe-8kpzyveo0, title=Curry Veggie Almond Crust Quiche ]]

[[ recipeID=recipe-8kq6vzb6v, title=Easy Chocolate Coconut Pie ]]

[[ recipeID=recipe-9krxlfhnr, title=Easy Spinach Quiche ]]

[[ recipeID=recipe-8ljcawy43, title=Gluten Free Reuben Pinwheel  ]] 

[[ recipeID=recipe-9kw40n7sw, title=Maple Pecan Pie ]]

[[ recipeID=recipe-9kq6s1p71, title=Tomato, Goat Cheese & Ricotta Pie ]]

[[ recipeID=recipe-9ksyqr9e4, title=Pesto Fig Tomato Tart ]]

[[ recipeID=recipe-8ktafa4wc, title=Maple Plum Crumb Pie ]]

[[ recipeID=recipe-8kux09gd7, title=Butternut, Balsamic Onion, Feta Pie ]]

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[[ recipeID=recipe-9ks0du1z7, title=Gluten-Free Lemon Meringue Pie ]]

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Vegan Peach Crumble Pie

Fresh peaches are one of the best things about late summer. There's nothing better than indulging in a slice of warm fresh peach pie with a scoop of vanilla ice cream on top while enjoying the sunset. We made our pie a little bit different by making it vegan and a little more Canadian with maple flakes in the crumble topping.

Servings: 4 slice

Keywords: Vegan, Peach, Almond Crust, Gluten-free, Pie, Crumble

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

Filling

  • 5 medium peaches, sliced
  • ¼ cup brown sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon or nutmeg
  • Pinch of salt

Topping

  • ½ cup almond flour
  • ¼ cup maple flakes (or brown sugar)
  • 1 ½ tablespoon vegan margarine or butter (add more or less depending on how dense you want the topping)

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
  3. Cut peaches into thin slices and place in large bowl. Add brown sugar, cornstarch, spice and salt. Mix well. Add peaches to cooled pie shell.
  4. Mix almond flour, maple flakes and margarine in medium bowl with a fork until you get a crumble texture. Top pie with crumble.
  5. Increase oven to 375°F and bake for 40 minutes or until pie is golden brown.
  6. Let cool for 20 minutes until filling is firm, slice and enjoy with out without a scoop of dairy-free vanilla ice cream!

Notes

Pre-baking the raw shells create a sturdier crust that reheats very well.

Curry Veggie Almond Crust Quiche

Our quick and easy Curry Veggie Quiche adds a touch of heat combined with Piccola Cucina Unsweetened Almond Pie Shell to create a unique take on a classic quiche.

Servings: 8 slice

Keywords: Quiche, Curry, Almond Crust, Healthy, Spicy, Vegetarian, Gluten-free

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shells (if using 1 crust, halve recipe, trust us, you'll want two)
  • 1 teaspoon olive oil
  • 1 cup asparagus, cooked, chopped
  • 1 cup red bell pepper, cooked, sliced
  • 1 cup yellow onion, cooked, sliced
  • 5 eggs, beaten
  • 2 tablespoons almond milk
  • ¼ teaspoon curry paste or powder (or to taste)

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well.
  3. In a large pan, add olive oil and saute asapragus, red bell pepper and onion over medium heat until tender (about 8 minutes).
  4. In a large bowl, whisk together eggs, almond milk and curry paste (or powder).
  5. Add half of vegetable mixture to each pie crust and pour the egg mixture over top.
  6. Bake for 35-40 minutes until the center is completely set. Let cool 5 minutes before slicing and serving.

Notes

This recipe uses two 8" pie shells and serves 8. To only make one quiche, halve the recipe and use two eggs.

Easy Chocolate Coconut Pie

Looking for a quick and easy dessert to whip up? Try our Easy Chocolate Coconut Pie with rich chocolate and creamy coconut.

Our friend over at the10centdesigner.com used our Sweetened Almond Pie Crust to create this quick and simple chocolate pie recipe. Make it vegan using our Unsweetened Pie Crust!

Servings: 4 slice

Keywords: Chocolate, Coconut, Almond Crust, Coconut Milk, Pie, Vegan

  • Prep Time: 20 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 Inch Almond Pie Shells
  • 1 400ml / 14 oz can regular coconut milk
  • 300 grams (1 1/2 cups) semi-sweet chocolate chips (dairy-free for vegans)
  • 1 cup shaved coconut for topping (1/2 cup per pie)

Instructions

  1. If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
  2. Melt chocolate chips in double boiler.
  3. Pour coconut milk into blender, add melted chocolate and blend until smooth.
  4. Pour chocolate mixture into pie crust and chill in refrigerator for 4 hours.
  5. Top with shaved coconut. Slice and serve.

Notes

To make a single pie, halve the recipe. Store extra coconut milk in the can in resealable bag for later use.

Easy Spinach Quiche

Our easy Spinach Quiche is the simple ingredient Brunch/Lunch recipe you've been searching for. Made with our Vegan Unsweetened Almond Pie Shell.

Servings: 8 slice

Keywords: Quiche, Spinach, Healthy, Almond Crust, Vegetrarian, Gluten-free

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shells
  • 1 teaspoon olive oil (for sautéing fresh spinach)
  • 283 grams fresh spinach (or approx 250 grams frozen, thawed, drained)
  • ¾ cup scallions, chopped
  • ¾ cup ricotta (or cheese of your choice) optional, if omitting add 2-3 more eggs
  • 3 eggs, beaten
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10 minutes in oven until crust is slightly golden. Remove and let cool. If using par-baked pie crust, set aside.
  3. In a large pan, add olive oil and sauté fresh spinach and scallions over medium heat until spinach is wilted (about 6 minutes). If using frozen spinach, defrost in microwave, drain and set aside in bowl with uncooked scallions.
  4. In a large bowl, whisk together eggs, ricotta and lemon juice, once mixed add spinach and scallions and mix thoroughly.
  5. Divide egg and spinach mixture between the two pie crusts.
  6. Bake for 35-40 minutes until the center is completely set. Let cool 5 minutes before slicing and serving.

Notes

This recipe uses two 8 inch pie shells and serves 8. To only make one quiche, halve the recipe.


Pre-baking the raw shells create a sturdier crust that reheats very well.

Gluten Free Reuben Pinwheel 

This whimsical take on a Reuben is a delicious and healthier recipe that combines the flavors of pastrami, sauerkraut, and Swiss cheese in a convenient pinwheel form. These wraps act as your bread or pastry replacement big on convenience and super big on taste.

Servings: rolls

Keywords: Thousand Island Dressing, Reuben Pinwheel, Almond Flour Wraps, Pastrami, Sauerkraut, Swiss Cheese, gluten free, high protein

  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins

Ingredients

Instructions

Ingredients

  • 4 Piccola Cucina Original Almond Flour Wraps
  • 4 tbsp dijon mustard
  • 300 grams pastrami or corned beef
  • ¾ cup sauerkraut, squeezed dry
  • 1 cup grated swiss cheese
  • 1 egg, beaten
  • 2 tbsp caraway seeds
  • thousand island dressing to serve

Instructions

  1. Lay wraps on flat surface slightly overlapping them slightly.
  2. Spread wraps with dijon mustard.  
  3. Lay out the pastrami on the wraps and top with sauerkraut and cheese. 
  4. Carefully roll into a log, tucking ingredients under as you roll.  
  5. Slice into pinwheels - the log should yield about 9 pieces.  
  6. Place on a parchment lined baking sheet, brush with egg and sprinkle with caraway seeds. 
  7. Bake at 375 F for 8-10 min or until browned.  
  8. Serve with side of thousand island dressing for dipping.

Maple Pecan Pie

Our Maple Pecan Pie recipe is a Canadian take on a southern classic. Most recipes we've seen have pecans floating on top and gooey syrup on the bottom. If you ask any good southerner, (who take their pecan pie very seriously I might add) the pecans are fully incorporated into the filling - there is absolutely be no gooey bottom.

We tried to make this recipe as true to tradition as possible but with a twist. Give this recipe a try, you might realize you're a southerner at heart.

PS. This recipe is fully endorsed by a southerner.

Servings: 6 slice

Keywords: Almond Crust, Pecan Pie, Gluten-Free, Maple Syrup, Dairy-Free, Baked Goods

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • 2 large eggs
  • ½ cup brown sugar
  • ⅓ cup maple syrup
  • 2 tbsp butter (or oat margarine)
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 1 ½ cup pecans, pieces or halves

Instructions

  1. Preheat oven to 350°F.
  2. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  3. In a medium saucepan, combine butter, maple syrup and sugar over medium heat, stirring frequently. Once butter melts add vanilla and salt. Bring mixture to a rolling boil, then turn off heat and add pecans. Stir until all pecan are covered in mixture.
  4. In a large bowl, whisk eggs until frothy. Stirring continuously, slowly add pecan mixture one spoonful at a time to eggs. Combine completely and pour into pie shell.
  5. Bake for 40-45 minutes at 350°F until center is set and a toothpick comes out clean. Let cool for 1 hour minimum before slicing. Store in fridge for up to 5 days. Enjoy!

Notes

If you like pecan butter tarts you'll love this recipe!

Tomato, Goat Cheese & Ricotta Pie

Our light but filling Tomato, Goat Cheese & Ricotta Pie is a savoury summer favorite. The Unsweetened Almond Crust beautifully compliments the goat cheese and balances the acidity of the tomatoes.

Servings: 4 slice

Keywords: Ricotta, Pie, Baked Goods, Goat Cheese, Tomato, Savoury

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Unsweetened Almond Pie Shell, baked
  • 250 grams ricotta
  • 200 grams goat cheese
  • Salt and pepper to taste
  • 300 grams (approx. 2 cups) sweet cherry tomatoes, quartered
  • 2 tablespoon basil pesto (divided)
  • 2 tablespoon white balsamic vinegar
  • 1 cup baby arugula

Instructions

  1. If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
  2. In medium bowl, combine ricotta, goat cheese, salt, pepper and half the pesto (1 tbsp). Set aside.
  3. In another medium bowl, toss tomatoes, remaining pesto (1 tbsp) and balsamic vinegar until mixed.
  4. Spread cheese mixture in bottom of pie shell.
  5. Top with tomato mixture and arugula. Serve.

Pesto Fig Tomato Tart

You can find the very best tomatoes in late summer. If you are lucky enough to grow or spot a few heirloom tomatoes at the store, a tomato tart is a great way to showcase the perfectly balanced sweetness and acidity of these unique tomatoes.

Depending on the variety, they are typically meatier than even beefsteak tomatoes, making them a perfect choice for tarts. Drizzle the tart with fig balsamic vinegar to elevate the flavours even more.

Servings: 4 slice

Keywords: Tomato, Fig Balsamic Vinegar, Pesto, Almond Crust, Gluten-Free, Parmesan, Smoked Gouda, Basil

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
  • 1 ½ - 2 medium tomatoes, cut 1/4 inch thick
  • Salt and pepper to taste
  • 3 tablespoon basil pesto
  • ½ cup smoked gouda, shredded
  • ¾ cup parmesan, petals or shredded
  • ¼ teaspoon dried basil (1 teaspoon fresh, finely chopped)
  • Fig balsamic vinegar (to taste)

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
  3. Cut tomatoes in 1/4 inch thick slices, lay on paper towels for 20 minutes. Dab tomatoes with paper towel to soap up excess liquid. Sprinkle tomatoes with salt and pepper.
  4. In a small bowl mix pesto and 1/4 cup shredded smoked gouda. Spread evenly on bottom of pie shell. Sprinkle remaining 1/4 cup gouda and 1/2 cup parmesan over pesto mixture.
  5. Lay tomatoes in pattern in pie shell. Sprinkle remaining 1/4 cup parmesan and dried basil over tomatoes (if using fresh basil, add basil after cooking tart). Lightly drizzle tart with fig balsamic vinegar.
  6. Bake for 55 minutes at 350°F until tomatoes look roasted. Let cool for 10 minutes to evaporate any left over moisture from tomatoes. Slice and serve.

Notes

Pre-baking the raw shells create a sturdier crust that reheats very well.

Maple Plum Crumb Pie

Stone fruit pies are some of my favourite pies to bake. You can add unique ingredients that enhance the flavours of each fruit, like maple syrup. I love a good sweet, ripe plum but prefer them to be a little bit tart when baking into a pie to balance the sweetness. The maple syrup adds a dark & rich flavour to the sweet yet tart plums and the almond crust gives it a nice nutty finish. Most of my fruit pies are vegan but you can easily swap out the oat margarine for butter.

Servings: 4 slice

Keywords: Maple, Plum, Almond, Pie, Gluten Free, Fruit Pie, Crumble, Vegan

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
  • 18 blue plums, de-stoned, quartered (peeled if preferred)
  • 3 tablespoons brown sugar
  • ¼ cup maple syrup
  • ¼ cup cassava flour
  • ¼ teaspoon pumpkin pie spice
  • Pinch of salt

Crumb Topping

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well).
  3. Cut plums in half, de-stone, quarter and place in large bowl. Add brown sugar, maple syrup, cassava flour, spice and salt. Mix well. Add plums to pie shell.
  4. Mix almond flour, maple flakes, oats and margarine in medium bowl with fork until you get a looose crumb texture. Top pie with crumb.
  5. Bake at 350°F for 45-50 minutes or until top is golden brown and plums are tender. Serve and enjoy.

Notes

Pre-baking the raw shells create a sturdier crust that reheats very well.

Butternut, Balsamic Onion, Feta Pie

Our Butternut, Balsamic Onion, Feta Pie recipe might not be as photogenic as other pies, but it's complex and rich flavours of balsamic caramelized onions, roasted squash and spices make it worth the effort. This healthy savoury pie is also a wonderful alternative to traditional bread filled stuffing, plus it has added protein and nutrients from the almond crust.

Servings: 4 slice

Keywords: Butternut Squash, Feta, Almond Crust, Gluten-Free, Pie, Savoury, Caramelized Onions

  • Prep Time: 55 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 40 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shell
  • 5 cups butternut squash, diced to 1/4 inch pieces
  • 2 tbsp olive oil
  • 4 medium yellow or white onions, sliced 1/4 inch thick
  • 2 eggs
  • ¾ cup evaporated milk
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup crumbled feta
  • ¼ tsp thyme
  • ¼ tsp rosemary
  • ¼ tsp sage
  • ¼ cup balsamic vinegar (can be left out of recipe and drizzled on top for a less brown filling)

Instructions

  1. Preheat oven to 400°F.
  2. Toss diced squash in medium bowl with 1 tbsp oil and season lightly with salt and pepper to taste. Make sure squash is evenly coated. Place on parchment lined baking tray and roast for 30 min. Reduce oven to 375°F once done.
  3. While squash is roasting, caramelize the sliced onions. Add onions to a large pan and sauté with 1 tbsp oil over medium heat. Stir every few minutes with flat spatula to ensure onions don't burn to pan. Once onions turn translucent, drizzle balsamic vinegar (or save and drizzle after pie cookies for a less brown pie) on onions and continue to stir every couple minutes. Once onions are dark and caramelized to your liking remove from heat and cool.
  4. In a large bowl whisk eggs, milk, lemon juice, spices and herbs together. Fold in squash, caramelized onions and feta.
  5. Take pie shells out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  6. Pour mixture into pie shells evenly and bake at 375°F for 45 minutes until pie is firm. Let cool for 10 minutes before slicing and enjoy!

Notes

For a less brown filling, do not add balsamic vinegar to caramelized onions. Drizzle on top of pie once it has been baked.

Almond Rum Balls

Rum Balls are a popular traditional dessert for many families, especially around the holidays. We made a gluten-free version that can easily be made vegan by using dairy free chocolate. These are great because you can change up the flavour by using other extracts like mint or coffee flavouring instead of traditional vanilla extract - or make them more elegant by rolling them in finely ground pistachios or crushed amaretti cookies.

Servings: 8

Keywords: Rum Ball, Dessert, No Bake, Chocolate, Almond Flour

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 1 cup icing sugar
  • 1 cup finely milled Piccola Cucina Almond Flour
  • 6 tablespoons grated bittersweet chocolate (can substitute for chocolate chips ground in food processor)
  • 5 tablespoons dark rum (amber or spiced works too)
  • 1 teaspoon vanilla extract (mint or coffee work great as well)
  • Pinch of salt
  • Toppings - optional (sprinkles, cocoa powder, ground chocolate, crushed amaretti, finely ground pistachios)

Instructions

  1. In large bowl, whisk icing sugar, almonds, salt and bittersweet chocolate.
  2. Stir in rum and vanilla until ingredients become a solid moist mass. Chill in bowl until firm enough to roll - about 15 minutes.
  3. Remove bowl from fridge, wet hands with water so mixture doesn't stick. Use a teaspoon to scoop a small amount of mixture and roll between hands until it forms a ball.
  4. Roll balls into the topping of your choice. Store in fridge or freezer until ready to serve.

Notes

Recipe makes approximately 20 balls.

Spanakopita Almond Crust Quiche

This Spanakopita Quiche recipe is by far the best dish I've ever made. It's packed full of nutrient-rich greens, fills your cheese craving and, you get the flavour of spanakopita without the hassle of phyllo pastry. The nuttiness and slight sweetness of the Unsweetened Almond crust compliments the greek flavours so well you might end up eating the whole quiche in one day (that's why I always make two!).

Servings: 8 slice

Keywords: Spanakopita, Quiche, Gluten-Free, Fusion, Almond Crust, Healthy, Ricotta, Feta

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

  • Piccola Cucina 8 inch Unsweetened Almond Pie Shells
  • 1 teaspoon olive oil (for sautéing fresh spinach)
  • 283 grams fresh spinach (or approx 250 grams frozen, thawed, drained)
  • ¾ cup scallions, chopped
  • 1 cup ricotta
  • ¾ cup feta, crumbled (1/4 cup + 1/2 cup for topping)
  • 3 eggs, beaten
  • 4 tablespoon tzatziki
  • 1 ½ tablespoon dill (more for sprinkling on top if desired)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10-15 minutes in oven until crust is slightly golden. Remove and let cool. If using par-baked pie crust, set aside.
  3. In a large pan, add olive oil and sauté fresh spinach and scallions over medium heat until spinach is wilted (about 6 minutes). If using frozen spinach, defrost in microwave, drain and set aside in bowl with uncooked scallions.
  4. In a large bowl, whisk together eggs, ricotta, 1/4 cup feta, tzatziki, dill and lemon juice. Once mixed add spinach and scallions and mix thoroughly.
  5. Divide mixture between the two pie crusts. Sprinkle remaining crumbled feta over top of pies.
  6. Optional - add more crumbled feta to top of quiches and sprinkle dill on top of feta
  7. Bake for 40-45 minutes until the center is completely set. Let cool 5 minutes before slicing and serving.

Notes

This recipe uses two 8" pie shells and serves 8. To only make one quiche, halve the recipe.


Pre-baking the raw shells create a sturdier crust that reheats very well.

Gluten-Free Lemon Meringue Pie

Use an almond crust for lemon meringue pie and we promise you'll never want to go back to regular pastry. Our scrumptious, gluten-free Lemon Meringue Pie recipe uses our Sweetened Almond Pie Crust. The slight nuttiness to the crust really enhances the flavour of the lemon making it a more complex taste we know you'll love.

Servings: 4 slice

Keywords: Lemon Meringue, Gluten-Free, Pie, Almond Crust

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

Lemon Curd

  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • ⅓ cup cornstarch
  • 1 cup granulated sugar
  • 1 ½ cup water (1/2 cup cold, 1 cup boiling)
  • ¼ teaspoon salt
  • 4 eggs (separated)
  • 1 tablespoon butter
  • ½ cup lemon juice
  • zest of lemon (optional)

Meringue

  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 3 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 15-20 minutes in oven until crust is golden. If using par-baked pie crust, bake for 10 minutes until crust is golden. Remove and let cool.
  3. Reduce oven to 325 F.

For Curd

  1. In a medium sized pot, mix sugar, cornstarch and salt. Blend in lemon juice and 1/2 cup cold water. When smooth, add in egg yolks and butter. Stirring constantly, blend in 1 cup boiling water. Bring mixture to a full boil, stirring. As it begins to thicken, reduce heat and simmer for 1 minute. Remove from heat and sieve if necessary. Stir in lemon zest.
  2. Pour into pre-baked shell.

For Meringue

  1. In a large bowl, whip egg whites until frothy. Add in cream of tartar. Beat in 1 tablespoon of sugar at a time, then vanilla. Whip meringue until stiff but not dry peaks form. Do not over-beat.
  2. Spread on the pie and bake 10 to 15 minutes until peaks are just golden.

Almond Crust Pumpkin Pie

Nothing says autumn holidays like a fresh out of the oven pumpkin pie. Our Sweetened Almond Crust elevates the flavour of the pumpkin like never before and enhances the slight nuttiness of the pumpkin. Combined with warm pumpkin pie spice and a creamy custard center, you'll be glad you made the full recipe instead of just one pie.

Servings: 8 slice

Keywords: Pumpkin, Pie, Gluten Free, Baked Goods, Almond Crust

  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Sweetened Pie Shell
  • 3 large eggs
  • 1 can (398ml) pureed pumpkin
  • ½ can (354ml) evaporated milk
  • ¾ cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp salt

Instructions

  1. Preheat oven to 425°F.
  2. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 25 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  3. In a large bowl, combine all ingredients except pie shell with whisk. The mixture will be similar in texture to pancake batter.
  4. Pour mixture into 2 pie shells evenly.
  5. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 35-40 minutes until toothpick in center comes out clean. Chill in fridge for 2 hours for pie to set. Serve and enjoy!

Notes

This recipe makes two 8 inch pies. Half recipe for only one pie and use 2 eggs with 1/3 cup sugar. For a less sweet pie, use 1/2 cup sugar and 3/4 can of evaporated milk and our unsweetened pie crust.

Gluten Free BBQ Chicken Quesadilla Recipe

Indulge in our flavourful BBQ Chicken Quesadilla, featuring succulent rotisserie chicken, tangy BBQ sauce, vibrant spring and red onions, all sandwiched between almond flour wraps and generously layered with smoky gouda and creamy mozzarella. A delectable treat that's toasted to perfection.

Servings: 4

Keywords: BBQ Chicken, Quesadilla, Almond Flour Wraps, Smoked Gouda, Mozzarella, keto, low carb, high protein

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina Original Almond Flour Wraps
  • 1 leftover rotisserie chicken breast - chopped
  • 3 sliced - spring onions
  • ½ sliced - red onion
  • ¼ cup - shredded smoked gouda
  • ¼ cup - grated mozzarella
  • ¼ cup - of your favourite BBQ Sauce

Instructions

  1. Combine chicken and both onions in a bowl with BBQ sauce and mix to combine.
  2. In a skillet heated to med heat
  3. Add the wrap
  4. Add gouda cheese
  5. Top with chicken mixture
  6. Top with mozzarella cheese and the second wrap.
  7. Once the bottom is toasted and cheese has melted
  8. Flip over and cook until melted through.
  9. Cut into wedges and enjoy!

Mascarpone Berry Almond Crust Pie

An elegant take on no-bake cheesecake that is absolutely gorgeous. Delicate mascarpone cheese combined with whipping cream creates a light and smooth filling topped with sweet and tart berries in a perfectly baked gluten free almond flour pie crust.

Servings: 4 slice

Keywords: Berry, Pie, Dessert, Cheesecake, Almond Crust

  • Prep Time: 15 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • 1 cup whipping cream
  • 8 oz (250 grams) mascarpone cheese or cream cheese
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice (1/2 lemon)
  • 1 teaspoon (1/2 lemon) lemon zest, finely grated
  • ¼ cup seedless raspberry jam
  • 1 tablespoon berry-flavoured liqueur
  • 2 pints fresh assorted berries (or other fruit of your choice!)

Instructions

  1. If using frozen raw pie crust; preheat oven to 350°F. Take frozen pie shell, place on cookie sheet and bake for 10-15 minutes or until lightly golden. Cool before filling. If using par-baked pie; no need to bake as it's already partially baked for shipping purposes. Leave on counter to thaw at room temp.
  2. In large bowl, whip whipping cream and vanilla extract on high speed with an electric mixer until stiff peaks form. Set aside.
  3. In another bowl, beat mascarpone cheese and sugar with electric mixer on medium speed until smooth. Add lemon juice and zest, mix until incorporated.
  4. Gently fold the whipped cream into the cheese mixture.
  5. Use spoon to add filling to pie crust, cover lightly with plastic wrap or in reusable container and let chill for 8 hours minimum. Can be made a day ahead.
  6. Just before serving, heap berries on top of pie.
  7. Stir the jam and liqueur together and drizzle over fruit. Buon Appetito!

Notes

This non bake cheesecake pie must set for a minimum of 8 hours after prepped. Not included in Prep time.

Sweet Potato Pecan Pie

A Canadian take on a classic American Thanksgiving dessert. Our gluten-free Sweet Potato Pie Recipe features a maple syrup candied pecan topping paired with a Piccola Cucina Almond Pie Crust for a warm and comforting flavour pairing.

Servings: 4 slice

Keywords: Sweet Potato, Almond Crust, Gluten-free, Pecan topped, Baked Goods

  • Prep Time: 15 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 1 hours 45 mins

Ingredients

Instructions

Ingredients

Filling

  • 1 ⅓ cup mashed sweet potato, (approx. 1 medium sweet potato)
  • 1 tbsp butter (or oat margarine)
  • 2 eggs
  • ⅓ cup brown sugar
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup almond milk

Topping

  • ½ cup pecan pieces
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup

Instructions

  1. Preheat oven to 400°F.
  2. Prick sweet potato with fork. Place on parchment lined baking sheet and roast until soft & juicy, about 45-60 min. Let cool, cut in half and scoop out filling into a medium bowl. Add butter and mash together until smooth. Reduce oven to 350°F.
  3. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  4. In medium bowl wisk eggs, sugar, salt, milk and nutmeg until smooth. Add sweet potato mixture and combine. Pour into shell. Bake at 350°F for 45 minutes.
  5. While pie is baking, make topping. Combine pecans, sugar and maple syrup in medium bowl. After 45 minutes of pie baking, remove and spread pecan topping over pie evenly. Bake for another 15 minutes.
  6. Remove from oven, cool for 2 hours minimum and serve. Enjoy!

Notes

Sweet potato can be cooked in microwave instead of roasting (for approx. 5-10 min) until juices are coming out and potato is cooked through.


Craving something a little sweeter? Add 1/2 cup mini marshmallows to the pecan topping.

Gluten Free Wowbutter and Fruit Breakfast Wrap

Indulge in the delightful combination of flavours with this Wowbutter and Fruit Wrap. This almond flour wrap is filled with slightly thawed, roughly chopped strawberries, sliced bananas, a generous spread of Wowbutter or almond butter, and a touch of fig jam. Simply place each ingredient on a quarter of each part of the wrap, fold it into a triangle and savour the deliciousness!

Servings: 1

Keywords: Wowbutter and Fruit Wrap, Piccola Cucina Original Almond Flour Wrap, Frozen Strawberries, Sliced Banana, Wowbutter or Almond Butter, Jam, high protein, healthy, Gluten Free, Vegan, Breakfast, Dairy Free

  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Original Almond Flour Wrap
  • 4-5 frozen strawberries, slightly thawed and roughly chopped
  • ¼ sliced banana
  • 1 tbsp Wowbutter or almond butter
  • 1 tbsp Jam (we used fig)

Instructions

  1. Lay wrap on a flat surface.
  2. With a knife cut a slit from the middle of the wrap to the outside.  
  3. Place ingredients on each quarter of the wrap starting with the strawberries on the bottom left, then the Wowbutter, then the bananas and finally the jam.  
  4. Fold each quarter onto itself into a final triangle and enjoy!   

Gluten Free Strawberry, Banana Breakfast Wrap

Indulge in this delightful Strawberry, Banana Breakfast Wrap! A Piccola Cucina Original Almond Flour Wrap filled with juicy, slightly thawed strawberries, sliced banana, a generous dollop of Nutella, and a sprinkle of crushed Piccola Cucina Amaretti or Walnutti Macaroons. Simply fold, bite, and savor the perfect breakfast treat!

Servings: 1

Keywords: Strawberry, Banana, Breakfast, Wrap, Nutella, Almond Flour Wrap, Macaroons, gluten free, indulgent, vegetarian

  • Prep Time: 5 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Original Almond Flour Wrap
  • 5 frozen strawberries, slightly thawed and roughly chopped
  • ¼ sliced banana
  • 1 tbsp Nutella
  • 1-2 Piccola Cucina Amaretti or Walnutti macaroons

Instructions

  1. Lay wrap on a flat surface.
  2. With a knife cut a slit from the middle of the wrap to the outside.
  3. Place ingredients on each quarter of the wrap starting with the strawberries on the bottom left, then the banana, then the Nutella with sprinkled crushed macaroons.  
  4. Fold each quarter onto itself into a final triangle and enjoy!  

Gluten Free Pizza Rolls

Delicious pizza rolls filled with tomato sauce, Italian sausage, black olives, and mozzarella cheese, wrapped in our Tomato Herb Wrap. Air-fried until the sausage is cooked, then topped with mozzarella and oregano. Garnished with fresh basil. An irresistible appetizer with a burst of flavors. Buon Appetito!

Watch the recipe video

Servings: 8 rolls

Keywords: Pizza Rolls, Tomato Sauce, Italian Sausage, Sundried Black Olives, Mozzarella Cheese, Oregano, Fresh Basil, gluten free, snack, air fryer

  • Prep Time: 5 mins
  • Cook Time: 14 mins
  • Total Time: 19 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Tomato Herb Wrap
  • 3 tbsp tomato sauce
  • 1 Italian sausage, casing removed
  • 3 tbsp sundried black olives, pitted
  • ¼ cup mozzarella cheese, shredded
  • 1 tsp oregano
  • 1 tbsp fresh minced basil for serving

Instructions

  1. Smooth out the tomato sauce over the wrap to the edges, top with sausage pieces, olives and mozzarella cheese.
  2. Roll the wrap up into a log and cut into 2" pieces.  
  3. Place in an air fryer heated to 325 F for 9-10 min until the sausage is cooked through.
  4. Take out of the air fryer, top with additional mozzarella and rubbed dried oregano. 
  5. Put back into the air fryer at 375F for 3-4 min until cheese has melted. 
  6. Serve topped with fresh basil and side of tomato sauce for dipping.

Almond Apple Oven Pancake

Have you ever tried an Oven Pancake? If not, you're missing out. It's similar to stovetop pancakes but more dense and flavourful, especially if you layer apples undernearth. Our recipe is made with our almond flour so it's packed with protein, making it perfect for breakfast on cool autumn weekends and special occasions.

Servings: 4 slice

Keywords: Gluten Free, Dairy Free, Oven Pancake, Apple, Almond Flour

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 tbsp oat margarine or butter
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 1 large apple (or 2 small), cored, sliced 1/4 inch thick
  • 2 large eggs
  • ½ cup almond milk
  • ½ tsp salt
  • ¾ cup almond flour

Instructions

  1. Start preheating oven to 425°F. As it's warming up, melt butter in 9 inch oven safe dish. While margarine melts, cut apple in 1/4 inch slices. You can leave the peel on if you'd like.
  2. Remove dish from oven and stir in brown sugar. Place apples in single layer in dish. Overlapping is fine. Cook for 15 minutes until liquid is bubbling and apples are slightly soft.
  3. While apples are cooking, beat eggs in medium bowl. Stir in almond milk, salt and almond flour. Remove dish from oven and pour batter over apples in circular motion.
  4. Return dish to oven for 25-30 minutes until entire top is golden brown. Slice and serve with or without maple syrup. Enjoy!

Notes

Bonus Recipe! If you add 2 tsp baking powder, double the apples and brown sugar, you'll have a delicious almond apple upside down cake! Make sure to flip onto plate to serve.

Savoury Arugula Almond Crust Pie

Our Savoury Arugula Almond Crust Pie is a Mediterranean style pie with a beautiful caramelized onion base and balsamic glaze. The saltiness of the Kalamata olives and goat cheese balance out the sweetness to create a perfect blend of Mediterranean flavours.

Servings: 4 slice

Keywords: Arugula, Almond Crust, Savoury Pie, Olives, Cherry Tomatoes, Goat Cheese

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8" Unsweetened Almond Pie Shells
  • 3 medium onions (sliced)
  • 2 tablespoon + 4 teaspoon olive oil
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • ¼ cup cherry tomatoes (sliced in half - more to taste)
  • ¼ cup goat cheese, crumbled
  • 1 cup arugula
  • kalamata olives, pitted (optional)
  • Salt & pepper to taste

Instructions

  1. In a heavy bottomed saucepan, over medium to low heat, combine balsamic vinegar and honey. Bring to a low boil, reduce the heat and maintain a steady simmer, allowing the vinegar to reduce slowly. This will take about half an hour or so, until the desired thickness is reached.
  2. Meanwhile slice onions and sauté with 2 tbsp. olive oil in a saucepan over medium to low heat. This will take about 20-30 min. The onions will caramelize, and natural sugars will be released, making them a golden brown colour. Season with salt and pepper and set aside to cool.
  3. Lay out the pie shell and spread onions across them all evenly. Layer the arugula on top of the onions. Sprinkle tomatoes, olives, goat cheese. Drizzle with cool balsamic reduction and a drizzling of good olive oil and serve.

Gluten-Free One Minute Mug Bread (Keto)

Piccola Cucina's recipe for One Minute Mug Bread that is Keto Friendly, Gluten-Free and extremely simple to make. You'll be surprised how amazing this high protein, simple ingredient bread is for being cooked in the microwave. Our mug bread can even be used as a sandwich bun!

Servings: 2 slice

Keywords: Keto, Gluten-Free, Sandwich Bread, Almond Flour

  • Prep Time: 3 mins
  • Cook Time: 1 mins
  • Total Time: 4 mins

Ingredients

Instructions

Ingredients

  • 4 tablespoon Piccola Cucina finely-milled Almond Flour
  • ½ teaspoon baking powder
  • 1 egg
  • 1 tablespoon olive oil
  • Pinch of salt

Instructions

  1. Mix all ingredients in a microwave safe mug and mix with a fork until well blended. The mixture will be very wet.
  2. Microwave on HIGH for 1 minute. Tap the top to make sure it's fully cooked through. If it seems at all under cooked, return to microwave for another 20-30 seconds.
  3. Turn mug upside down to release the bread, and cool slightly before slicing.
  4. Enjoy immediately, or toast for a crispier texture.
  5. Serve alone, or as a sandwich bun!

Almond Crust Tourtière

You've never had a Tourtière quite like this before. Our Unsweetened Almond Crust transforms this traditional meat pie into a unique, one-of-a-kind showstopper that will warm the hearts of everyone at your dinner table. This recipe can easily be made vegan by using meatless ground round and omitting the butter for more olive oil.

Servings: 6 slice

Keywords: Almond Crust, Meat Pie, Gluten-Free, Tourtière

  • Prep Time: 15 mins
  • Cook Time: 1 hours 5 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shells
  • 1 ¼ tablespoon olive oil
  • 1 tablespoon butter
  • ¾ lbs ground beef, pork, chicken (1/4 lb of each preferred) or meatless ground round to make it vegetarian
  • Salt and pepper to taste
  • ¼ lb cremini mushrooms, finely chopped (approx. 1 1/4 cup sliced)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • pinch ground cloves
  • pinch nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 small potato, grated
  • ¼ cup white wine (or water)

Instructions

  1. In large skillet over medium heat, add olive oil, butter and ground meats. Cook until meat is browned and just cooked through, about 8-10 minutes. Season with salt and pepper to taste.
  2. Add mushrooms, onions, garlic, spices and grated potatoes to meat mixture. Let veggies sweat, cooking until softened, about 5-10 minutes.
  3. Add white wine(or water) and cook until mixture is dry, about 5-10 minutes. Taste the filling and adjust seasoning to preference. Let cool completely.
  4. Preheat oven to 350°F.
  5. Add tourtière filling to pie shell and cover with overturned second pie shell. Crimp and seal edges with a fork. Brush top with egg yolk (optional) and score the top of the tourtière with a knife to allow steam to escape.
  6. Bake for 15 minutes at 350°F, reduce temperature to 300°F and bake until crust is golden brown and filling is steaming, about 20 minutes. Cover loosely with foil if crust browns too quickly.
  7. Let tourtière cool for 10 minutes before slicing and serving. Enjoy!

Notes

This recipe works best with raw almond pie shell as the top pastry needs to be pinched together with the bottom crust sides.

Almond Flour Pumpkin Pancakes

Spice up your pancakes this autumn with Almond Flour Pumpkin Pancakes. Our recipe is gluten and dairy free, uses ingredients you'll likely already have in the kitchen, is rich in plant-protein and vitamin A and so simple you'll have breakfast ready in 20 minutes. Plus, they might be the best pancakes you'll ever eat.

Servings: 9 medium pancakes

Keywords: Pumpkin, Pancakes, Gluten Free, Almond Flour, Easy, Brunch, Dairy Free

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 1 cup Piccola Cucina Almond Flour
  • 2 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin spice
  • ½ cup pure pumpkin
  • 6 eggs

Instructions

  1. In a medium bowl, combine almond flour, sugar, baking powder and spice. Add pumpkin and eggs and whisk until smooth.
  2. Heat skillet under medium heat and spray lightly with oil.
  3. Use 1/3 measuring cup to scoop and pour batter on skillet. When pancake forms bubbles, flip and cook until golden. Serve plain or with butter and maple syrup. Enjoy!

Notes

Recipe makes approximately 9 medium pancakes.

Dark Chocolate Almond Flour Brownies

These decadent dark chocolate brownies are so delicious, tasty and chewy and perfect texture. They are also gluten free. Serve as is or topped with some ice cream for a real treat.

Servings: 24 slices

Keywords: Brownie, Chocolate Brownie, Baked goods

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins

Ingredients

Instructions

Ingredients

  • 2 cups almond flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 11 ounces dark chocolate (chocolate chips, wafers or chopped)
  • 1 cup coconut oil
  • 1 teaspoon instant espresso powder
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 deg F. line 9x13 pan with a bit of coconut oil & parchment paper (the oil helps the parchment paper stay in place).
  2. In a medium bowl, whisk the flour, salt, & cocoa powder together.
  3. Put chocolate, oil & instant espresso powder in a large heatproof bowl; set it over a pot of simmering water. (keep bowl from touching water) Stir occasionally until chocolate & oil are completely melted.
  4. Tum off heat, whisk in sugars to chocolate until combined; remove bowl from water. Cool completely.
  5. Whisk in 3 eggs to the chocolate mixture until combined. Add remaining eggs & vanilla until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, rotating the pan halfway through the baking time.
  8. Let cool completely at room temperature, lifting out using parchment paper. Cut into squares and serve.
  9. Chef Notes: add 1 cup of chocolate chips, or walnuts. Baking time is an estimate it may take longer or shorter depending on your oven, so keep an eye on it while baking.

Rhubarb Blueberry Amaretti Crumble Pie

Rhubarb season is a short one; take advantage of it while you can with our Rhubarb Blueberry Amaretti Crumble Pie using our Sweetened Almond Pie Crust.

Servings: 5 slice

Keywords: Rhubarb, Blueberry, Pie, Almond Crust, Limonetti, Amaretti

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Sweetened Almond Pie Shells
  • 6 stalks (approx 6 cups) rhubarb, chopped about 1/2 - 1 inch thick
  • 1 cup fresh or frozen blueberries
  • ¼ cup cornstarch
  • 1 teaspoon cinnamon
  • ½ cup cane or granulated sugar
  • 2 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Take frozen raw or par-baked pie shells from freezer, place on cookie sheet and set aside. Preheat oven to 325°F.
  2. In a large mixing bowl, add all ingredients and stir until mixed well. Let sit for 10 minutes on counter to allow juices to start releasing from the rhubarb and blueberries.
  3. Transfer mixture into pie crusts, distributing the mixture evenly between pie crusts. Pies should be heaping as it will condense as it bakes.
  4. If using par-baked crusts; use foil to loosely cover each pie. If using frozen raw crusts; no need to cover with foil.
  5. Take pies out of oven after 30 minutes (removing foil if used), top pies with crushed Limonetti or Amaretti cookies. Use as much or as few as desired. We used about 4-5 per pie.
  6. Place back in oven to bake for remaining 15 minutes or until filling is bubbling and amaretti and crust is golden (leave longer if you like a crispier topping and crust).
  7. Take pies out of oven and let cool for 10 minutes and serve. Store in fridge for up to 3 days.

Notes

To make a single pie, halve the recipe.

Healthy Breakfast Wrap

Spread the almond butter on the wrap and top with fresh fruit (Any seasonal fruit can be substituted). Roll it up, slice and enjoy. Super high fiber and protein to keep the kiddos satisfied until their next meal.

Servings: 1

Keywords: Breakfast, banana, wrap, keto, pear, gluten free, vegan, low carb, snack, high protein

  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina almond flour wrap
  • 2 tbsp of almond butter or spread of your choice
  • ½ banana sliced
  • ½ peach sliced
  • ½ pear silced

Instructions

  1. Spread the almond butter on the wrap and top with fresh fruit (Any seasonal fruit can be substituted).
  2. Roll it up
  3. Slice and enjoy.
  4. Super high fiber and protein to keep the kiddos satisfied until their next meal.

Apple Butter Almond Crust Pie

Apple Butter Pie is a new take on apple pie. Apple butter is a thick, delicious spiced apple sauce. When baked in a almond pie shell, the texture is similar to pumpkin pie but the flavour is all apple, cinnamon and almond. Add a drizzle of caramel sauce and it's heaven to your tastebuds.

Servings: 4 slice

Keywords: Almond Crust, Gluten Free, Pie, Apple Pie, Apple Butter

  • Prep Time: 40 mins
  • Cook Time: 50 mins
  • Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • ½ cup apple butter (see notes for recipe if needed)
  • 2 large eggs
  • ¾ cup evaporated milk
  • ⅓ cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375°F.
  2. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  3. In a large bowl combine all ingredients with whisk.
  4. Pour mixture into pie shell and bake at 375°F for 45-50 minutes until center is set. Chill pie for at least 1 hour before slicing for pie to set. Can be served warm or cold. Add a caramel drizzle to make this recipe even more mouthwatering. Slice and enjoy or store in fridge.

Notes

Apple Butter Recipe

Ingredients: 1 jar of sweetened or unsweetened apple sauce (21 oz) and 2 tbsp pumpkin pie spice.

Instructions: In tall pot combine all ingredients. Bring to a medium boil and reduce temp to medium. Using a silicone spatula stir mixture every couple minutes so bottom doesn't burn.

It will sputter in the beginning while the water evaporates, consider using a lid in between stirs. Continue to heat mixture for about 30 minutes. You'll know the apple butter is done when you drag a spatula across the bottom and the sauce doesn't immediately fill in.

Take off heat and store in sealed container for up to 3 weeks.

Pumpkin Cream Cheese Muffins

Autumn, that magical time of year when the world is flooded with pumpkin everything. I love the warmth and comforting flavour combination of nutmeg, cinnamon, allspice, ginger and clove. Pumpkin is also an amazing source of vitamin A and Almond Flour is rich in protein. This easy blender recipe adds a touch of cream cheese for a more intense flavour profile that will make a pumpkin spice fan out of anyone.

Servings: 12 Muffins

Keywords: Pumpkin, Muffin, Cream Cheese, Baked Goods, Gluten Free, Almond Flour, Pumpkin Spice, Healthy

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Ingredients

Instructions

Ingredients

  • 1 cup pumpkin puree
  • 5 large eggs
  • 2 tablespoons canola oil
  • ½ cup brown sugar
  • ½ cup almond milk
  • 2 teaspoons vanilla extract
  • 2 ¼ cups Piccola Cucina Almond Flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 - 6 tablespoons cream cheese, whipped (adjust amount of cream cheese to your liking)
  • 1 tablespoon cane sugar

Instructions

  1. Preheat oven to 350°F.
  2. In blender or large bowl, combine and mix all ingredients except for cream cheese and cane sugar. Batter needs to be thick, depending on egg size you might need to add a bit more almond flour if it's too thin.
  3. Line muffin tray with baking cups and spray lightly with cooking oil. Alternatively, use sprayed muffin tray or silicone tray. Divide and fill each cup 5/6 full.
  4. Mix cream cheese and sugar until smooth. Spoon nickel sized dollop of mixture onto each muffin and push it down into batter. Spoon left over mixture in small amounts on top of each muffin and swirl with toothpick.
  5. Bake at 350°F for 40 minutes or until tops are golden and toothpick come out smooth. Cool for 10 minutes and enjoy!

Notes

Be sure to use a bakery quality, finely milled almond flour such as Piccola Cucina's. If it's not fine enough the muffin will be less fluffy and more dense with excess moisture.

Gluten-Free Sweet Potato Pie Recipe

Gluten-Free Sweet Potato Pie Recipe


Sweet potato pie is a traditional dessert, originating in the Southern United States including being popular among the African American community. It is often served during the American holiday season, especially at Thanksgiving.


Our Sweetened Almond Pie Shell is used in our gluten-free sweet potato pie recipe. We are sure that you will love the crunchy texture, sweet potato sweetness, and sweet almond pie's delicious combination.

Servings: 12 Slices

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 15 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina Sweetened Almond Pie Shells
  • 2 Medium sweet potatoes (will yield approximately 2 cups purée)
  • 1 Can coconut milk 
  • ¼ Cup corn starch
  • 1 Cup brown sugar
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon ground cloves
  • ¼ Teaspoon ground ginger
  • 1 Teaspoon salt
  • 1 Teaspoon vanilla
  • ½ Cup pecan pieces (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. Peel and chop sweet potato into 1” chunks
  3. Place on a baking sheet lined with parchment paper
  4. Bake for 30 - 35 min until potatoes are soft
  5. Remove from oven and cool
  6. Reduce oven heat to 325 degrees
  7. Mash potatoes by hand or place in blender to purée
  8. In a bowl combine the sweet potato purée with remaining ingredients. Stir until combined- this step can also be done in a blender
  9. Remove pie shells from freezer and place on baking sheet - evenly fill each crust with purée - sprinkle with pecans
  10. Bake at 325 for 30 minutes
  11. Cool completely before serving
  12. Refrigerate overnight for optimum flavor

Keto Gluten Free Tuna Mayo Wrap Recipe

A delightful blend of flavours awaits in this easy-to-make recipe. Start with a Piccola Cucina peppered kale wrap and spread a generous amount of mayo. Layer with sliced romaine lettuce, diced dill pickle, half a can of tuna, and green onions. Squeeze fresh lemon juice and sprinkle pepper to taste. Roll it up, tucking the ingredients as you go, and savour this delectable wrap!

Servings: 1 wrap

Keywords: Tuna Mayo Wrap, Piccola Cucina Peppered Kale Wrap, Mayonnaise, Romaine Lettuce, Dill Pickle, Tuna, Green Onion, high protein, low carb, keto, healthy

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins

Ingredients

Instructions

Ingredients

  • 1 Piccola Cucina Peppered Kale Wrap
  • 1 tbsp mayonnaise
  • 1-2 leaves of romaine lettuce, sliced
  • 1 dill pickle, diced
  • ½ can of tuna
  • 1 green onion sliced
  • squeeze of fresh lemon
  • pepper to taste

Instructions

  1. Lay wrap on a flat surface.  
  2. Spread mayo on half of the wrap, top with lettuce, pickle, tuna, onions and squeeze of lemon & pepper. 
  3. Roll and tuck ingredients while rolling, and enjoy!  

Gluten-Free & Vegan Pumpkin Pie Recipe

This traditional dessert is the perfect ending to a Thanksgiving feast.

If you have the time, use a fresh sugar pumpkin for pumpkin puree and we guarantee you that it will be the most mouthwatering pumpkin pie you have ever tasted.

Our Unsweetened Almond Pie Crust is used in our vegan pumpkin pie recipe. We are sure that you will adore the slightly nutty flavor that the crust adds, which really brings out the pumpkin's flavour.

Servings: 16

Keywords: Pumpkin Puree, Gluten-Free, Vegan, Pie, Almond Crust

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 1 SUGAR PUMPKIN
  • 1 can coconut milk
  • 1 cup brown sugar
  • 2 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice & cloves)
  • ½ teaspoon salt
  • 3 tablespoon cornstarch
  • 2 unsweetened piccola cucina almond pie shells

Instructions

  1. Mise en place!
  1. Preheat oven to 425°f
  2. Cut pumpkin in half, remove seeds (can be saved for roasting) and place cut side down on a cookie sheet with about an inch of water.
  3. Roast for 30 min, pumpkin will be ready when pressed and a dent remains.
  4. Remove from oven, set aside and cool.
  5. Reduce oven temperature to 325°F
  6. When pumpkin is cool enough to handle, remove inside and place in a bowl and discard the peel.
  7. Break the pumpkin down with the back of a spoon
  8. Add remaining ingredients to the bowl.
  9. If using a hand mixer, mix until well combined - you may also use a blender for this step, it will yield a much smoother filling – but we like the texture of the pumpkin.
  10. Remove pie shells from packaging and place on a baking sheet.
  11. Fill shells with pumpkin filling
  12. Place in oven for 35-40 min
  13. Remove from oven, cool and enjoy - can be topped with vegan whipped cream if desired.