Golden Flax Bread » The Medicine Woman's Roots For those of us unable to eat grains in any form, bread can seem like a thing of the past. I went years without eating bread, much to my great sadness. And then, I discovered flax! I’d made flax crackers before and they’re great but I had no idea flax could become something firm, fluffy and yummy — something very like bread! This is my basic recipe, it’s very simple and any part can be modified to suit you needs, it’s really not the kind of thing that falls apart with any variation or omission. Amazingly, this bread is really really good. Be sure to get high quality flax seed. A word of wisdom: you must understand that flax has a LOT of fiber in it. Mix dry ingredients together well. The recipe will work for a regular sized pie tin or small loaf pan. Get your oven nice and hot (I have wood cookstove, I have no idea what the degrees are, but cooler than for biscuits, more like cornbread temp). Cook for appr. 20-25 minutes or until golden brown on top. Variations:
Paleo Grubs | Your Guide to the Paleo Diet Paleo Breakfast Bars | Gluten Free Granola Bar Recipe Paleo breakfast bars made with almond flour, coconut oil, shredded coconut, pumpkin seeds, sunflower seeds, and raisins. This recipe for Paleo Breakfast Bars is an amended version of a recipe I posted in 2009. I have rewritten this recipe for several reasons. First, although a number of people swore by it, others commented that the bars came out crumbly for them. In any event, this simple gluten-free homemade breakfast bar recipe is a favorite in our house as it is easy to pack for a hike and delicious enough to serve as a healthy dessert after lunch or dinner. Paleo Breakfast Bars print In a food processor combine almond flour and saltPulse in coconut oil, honey, water and vanillaPulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisinsPress dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough downBake at 350° for 20 minutesCool bars in pan for 2 hours, then serve Makes 16 bars . Just a reminder, my book Paleo Cooking from Elana’s Pantry Related
Crackers I tried my hand at a Paleo Chili last night, and wanted some kind of cracker to go with it. This is what I came up with on the fly, and it turned out really good. I will be trying the same recipe and mixing up the spices I put in it. I am thinking these would be a great alternative on a meat and cheese platter for the upcoming holiday parties! Crackers 1 C Almond Flour 1/4 C Coconut Flour 1 Egg 1/2 tsp Salt 1 Tbsp Onion Powder 1/8 C Avocado Oil + extra to grease pan Preheat oven to 325. Liberally grease a baking stone, or parchment a baking sheet. Mine covered the whole 9X13 stone. Mine took 22 minutes, but will probably be 4-6 minutes less if you are using a traditional sheet pan instead of the baking stone.
Pumpkin and Almond Bread | Wholefood SimplyWholefood Simply Roast pumpkin and roasted almond butter are two foods I thoroughly enjoy, combined and delivered as cake, oh my, I am one happy lady. You may find me hiding in the pantry with this one; some things are hard to share. Pumpkin and Almond Bread 2 cups (500 grams) cooled roast pumpkin or pumpkin puree 3 heaped tablespoons almond butter (alternatively use hulled tahini and honey for a nut free option) 1 teaspoon of cinnamon 1 teaspoon Chinese 5 spice 1 teaspoon vanilla 1/2 cup coconut flour, sifted 1 teaspoon baking powder 3 eggs pinch of salt Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Place the ingredients into your blender or food processor and blend until well combined.
Pancakes Revisted • Gluten Free Breakfast Recipe These gluten free, grain free and dairy free pancakes are a healthy breakfast treat. The feedback pertaining to the Pancake and Flapjack recipes on my website has been interesting to watch. Many people have loved and had great success with these recipes and many have had trouble with them as well. Since these 2 recipes seemed to be more troublesome then most, I decided to re-work them in this post. Here’s a comment from a helpful reader: I had problems, like other comments have mentioned, that the flapjacks weren’t firm enough to flip. Pancakes Revisited printer friendly Yields 12 pancakeseditor’s note: I use a cast iron skillet to make these pancakes Some of you have asked for a lower GI alternative to maple syrup –my boys are really enjoying Sohgave’s agave based “maple” syrup, which I have found to be quite tasty as well. I am thrilled to let you all know that as I was reading the New York Times Book Review last weekend, I saw that the Pioneer Woman’s cookbook ↑ back to top
Cauliflower cheese - comfort food with class Last updated 11:41 05/09/2011 The first month of spring is often a little sad as not much has really changed. Outside is still gusty and chilly, often wet. Perhaps the earth has warmed as the green growth has started to get a wriggle on but all those leaves still hide no fruit. My little patch of veges is particularly behind because of our recent move to our new house. I sit on my hands waiting for everything to burst forth and fill my plate. The soaring price of dairy and a few special organic additions has taken this dish from the humble to the decadent. The milk can be spiced with anything appropriate. There is one more twist in the nomenclature of the white sauce; the roux becomes a bechamel, but when cheese (traditionally gruyere) is then added it becomes a mornay sauce. If you want to be flash, rather than just tuck in with your mates, you could say you are having baked cauliflower and prosciutto in mornay sauce. I'm happy to stick with good old cauliflower cheese. 25g butter 2T flour
How to make coconut milk & coconut flour using desiccated coconut | The Mindful Foodie | Lesh Karan | Mindful lessons on being nourished A couple of weekends ago I had the most fun you could possibly have with 2 cups of desiccated coconut (other than turning it into coconut butter). First I made milk with it. Then I dried the left over pulp and whizzed it into flour. (Thanks Jo for the tip!) Next, I made some choc paleo muffins using the coconut flour. And, finally, I turned the coconut milk into yoghurt. To say the least, I saved myself some money, didn’t waste anything, and had a lot of fun! I started making coconut milk using desiccated coconut earlier this year. You will need: 2 cups pure desiccated coconut (make sure it has not additives or other ingredients)4 cups of freshly boiled filtered watera good blender. Pour the desiccated coconut and hot water into your blender (if your blender has a plastic jug do this step in a stainless steel or glass bowl). Let it sit for at least 2 hours, allowing the coconut to soften and the water to cool. Use the milk in curries, smoothies, porridges, soups – or make yoghurt!