This website is an amazing resource for anyone following a gluten free or paleo diet.
I found this super easy recipe on Goop and have to say that I’m impressed!
It’s much healthier than my Grandma’s recipe, and has less ingredients than the Vegan recipe I tried before.
You will need:
- 3 cups almond meal
- 3 eggs, beaten
- 1/2 cup honey
- 2 mashed ripe bananas
- 1 tsp baking soda
- 1/4 cup coconut oil + extra for greasing a muffin or bread tin
Preheat your oven to 180 degrees Celsius (350 F) and then grease your pan. Mix all the ingredients together and then pour in the tin. Bake for 30-45 minutes or until a knife inserted in the cake comes out clean.
The last pie crust I made was great, but I didn’t have any cashews or walnuts sitting in my pantry. I figured I could use almond and coconut flour. And guess what? I was right!
For this, you will need:
- 6″ pie tin
- 1 1/2 cup ground almonds / flour
- 1 1/2 tbsp coconut flour
- 1 1/2 tbsp coconut oil (or rice bran oil, since it doesn’t have a taste)
- 1 egg
- pinch of salt
I combined all the ingredients in a bowl. It didn’t take long for it to get quite sticky.
Next week I will try to use this crust for a quiche. Will keep you posted!
I have been suffering from a lack of bread after spending the summer in Canada. While the breads I tried were hit and miss, it was nice to see how readily available they were at most shopping centres. Last week I made the Orgran Multigrain Bread Mix, and while it served its purpose, I don’t think I’ll be buying it again any time soon.
So I decided to try out another Paleo bread recipe that I found on Elana’s Pantry. I’ve made a few modifications as I found it was quite sweet and smelled like applesauce. At the end of the day, you want a bread that can go with jam, but also with humus and other savoury things.
The great thing about Paleo breads, is that I find they keep me fuller longer, unlike white flour breads. In addition, by using the flax seeds it tastes a bit more like a whole grain bread, without the annoying chunks of seeds!
I find that this freezes well and should be kept in the fridge.
After my detox, I vowed to give up soy and dairy. However, I have decided to keep eggs in the mix, as I need a good source of protein. This loaf, from Elana’s Pantry, has received a few accommodations. I’ve reduced the almond flour and added in buckwheat since it’s another great slow energy releasing source of carbohydrates. As well, I sometimes have difficulty finding arrowroot powder or starch, so I experimented with a few other starches and found that they all work here.
This bread is quite easy to pair with other things. Add in a bit more salt, take away the honey, and you have a more savoury bread. You could top with some sea salt and rosemary to have a great accompaniment to humus or soups. Add in a little more honey and you will have a sweeter bread that goes well with nut butters, jams and other sweet things.
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/4 cup potato starch, arrowroot starch, corn starch or ‘Yes You Can’ gluten free flour
- 1/4 cup ground flax
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 5 eggs
- 1/4 cup milk (almond, rice or soy is ok)
- 1 tsp honey or agave nectar
- 1 tsp apple cider vinegar
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
In one bowl, combine the dry ingredients: almond flour, buckwheat, starch, flax, salt and baking soda.
In a second bowl, whisk the eggs until frothy and then add the honey or agave, milk and vinegar.
Mix the dry ingredients into the wet ones. Combine well.
Grease a loaf pan and then pour in batter.
Bake for approx 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Be sure to cool and then serve.