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Paleo Bread

14 Aug

My first attempt at baking Paleo bread for sandwiches. (Meaning not dessert sweet bread)

I went and found a site where all the guess work was done for me. Thank you Elana’s Pantry! paleo-bread

Here’s the thing though:

I’m in Denver. Baking at High altitude is tricky. I did nothing to alter the recipe for high altitude which I knew could result in a bread disaster. But I went ahead with it (Besides, I am new to this game and really have no idea on how to alter it. HAHA! Figuring that out is next on the list or maybe like 10th on the list).

 

 

 

 

 

The bread is tasty. Because of the high altitude it was very “short”. Surprisingly enough though two small slices of this stuff made into a sandwich filled everyone up. Must be the GOOD FOR YOU ingredients. While this would never work to take out picnicking it was excellent to serve at lunch to the kiddos right here at home. I stuffed it with chicken salad made from last night’s left over cranberry chicken. I would totally make this again.

Paleo Bread from Elana’s Pantry

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup golden flax seed meal
  • ¼ teaspoon Celtic sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a greased 7.5″ x 3.5″ Loaf Pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.

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Lime Poppy Seed Muffins

8 Jun

OK! So I had my doubts about this whole Coconut Flour thing. To my surprise these healthy little suckers are quite good. And they better be. Eating good is not cheap. Hahahahaha!!!! ;op The kiddos loved them. I even had to tell them; no more for now. Keep in mind though, that if you are just getting started using different flours it is NOT the same as eating a regular flour muffin. Also these little guys are only lime because it wasn’t until half way into it I realized I only had fresh limes and not lemons. So really you could use lemon if that is what you have. But the lime was awesome!

Lime Poppy Seed Muffins

Ingredients:

½ cup coconut flour
6 eggs
1/3 cup coconut oil
½ cup pure maple syrup
½ tbsp vanilla extract
¼ tsp baking soda
¼ tsp salt
2 tbsp fresh lime juice
zest of 1 lime
1 tbsp poppy seeds

Procedure:

Preheat oven 350 F

With hand mixer mix coconut flour, eggs, coconut oil, maple syrup, vanilla, baking soda, salt & lime juice. If your oil is hard when you pour it in just make sure you blend it well.

Stir in zest and poppy seeds.

Fill each cup ½ way full. If in high altitude go ahead and fill it up! ;o)

Bake at 350 F for 35 minutes.

For the teeny tiny cups bake for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Inspired by the Make it Paleo Cookbook.

Silly French Toast -Dairy Free

3 Feb

Silly French Toast – Dairy Free

A healthier spin on this long time favorite breakfast toast. The kids loved it! They didn’t care that there was no added sugar into the batter or that it was a healthy tasting bread.  They still really enjoyed it! I mean, after all you will be adding pure maple syrup! ;o) If you do not like Ezekiel bread you could use any kind.

Ingredients:

4 eggs
2/3 cup almond milk
1/2 tsp vanilla extract
2 teaspoons of cinnamon
8 slices of Ezekiel bread
coconut oil

Maple syrup
blueberries
watermelon
cantaloupe
fresh mint
organic chocolate syrup

Procedure:

Beat eggs, almond milk, vanilla and cinnamon together. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture, (until it gets a bit soggy). Melt some coconut oil on your griddle on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

 

 

 

 

 

 

 

 

Decorate the toast! I cutout little flowers and “hair” from watermelon and cantaloupe slices. Now I probably could have spent more than 2 minutes putting the faces on, but??? Who has time for that? LOL! The kids don’t care! The toasts are not perfectly shaped faces but the kids were giggling and laughing! They thought it was the coolest breakfast!

Pumpkin Chocolate Chip Muffins

1 Sep

Pumpkin Chocolate Chip Muffins

Ingredients:

3 ½ cp flour
½ tsp salt
2 tsp baking soda
½ tsp ground cloves
1tsp all spice
2 cups brown sugar
1 cp vegetable oil
4 eggs
2/3 cup water
1 large 29 0z can pumpkin
2 cups chocolate chips

Procedure:

1. Preheat the oven to 350 degrees . Grease and flour muffin pan or use paper liners.
2. Mix it all together. fold in chocolate
3. Fill muffin cups 2/3 full with batter. Bake for 20 to 25 minutes.

Yeilds
36 muffins