Breads/crackers
Red crackers:
One red bell pepper
3/4-1 c. crispy cashews - properly prepared-soaked for no more than 6 hours in salted water, drained, rinsed and dehydrated
(use a full cup for a large bell pepper and less for a smaller
one)
1 cup garbanzo beans - properly prepared - soaked overnight, drained and rinsed
1/2 tsp. celtic sea
salt
Process the beans in a food processor until smooth. Roast a red pepper**, allow to sweat in a covered bowl, and remove the skin once cool. When removing the skin, resist the urge to rinse the pepper under water as this will remove lots of good flavor. Instead, just use your fingers to remove all of the skin. Pull the pepper open, and be ready for a fair amount of liquid to come out. I just open the pepper over my food processor bowl so all the good liquid will pour straight into it. Remove and discard the seeds, stem, and stringy bits from the inside of the pepper.
Add 3/4 to 1 cup of crispy cashews in food processor (more nuts for a large pepper, or less nuts for a small one).
Also add salt. Process until smooth.
Scoop the mixture onto dehydrator trays, lined with parchment paper or a cookie sheet lined with parchment paper.
Use a spoon or small rolling pin to flatten the mixture to cracker thickness (~1/4-inch); try to achieve a uniform thickness, but they don't have to be perfect. Then
dehydrate or in oven about 12-24 hours (I use the max temp of 155 degrees F on my dehydrator). To check for doneness, break off a small piece and look on the
underside. If it looks like there is still some moisture, dehydrate for a bit longer. Once done, allow to cool and then break or cut into crackers. Store in the refrigerator.
Grain Free Beet Crackers
Servings: 4
Preparation Time: 15 minutes
1 cup raw beets, diced
2 egg whites*
3 tablespoons coconut flour
3 tablespoons arrowroot powder
1 tablespoon coconut oil**
1/2 teaspoon sea salt and any other spices you desire
Sea salt to sprinkle on top
Preheat oven to 350 degrees ºF.
In a food processor, process the beets until they are pureed
or close to it.
Add in the remaining ingredients and pulse until
combined.
Pour mixture into a pile onto a piece of parchment paper and
place an additional piece of parchment over the top.
Roll out the "dough" until about 1/8 inch thick or more for
thicker crackers. Sprinkle the top with kosher salt or other salt of choice.
Bake at 350 for 40-50 minutes. As crackers harden, use a
knife or pizza cutter to score the crackers into the desired size. Thinner
pieces will be done faster, remove those and continue to cook the rest. You can
turn off the oven and let the crackers sit in it until they become completely
crunchy.
Quick notes
*I always have extra egg whites, but it may work to use the
entire egg. Yolks make things more tender so you may only need one full egg if
you do use the yolk.
**Any oil or grass-fed butter will work
here. I used expeller press coconut oil to
avoid coconut flavor. Olive oil would be good along
with macadamia nut or walnut oil.
Recipe submitted by Kate, Highlands Ranch, CO
Baked Rutabaga Chips
Ingredients
1 large rutabaga, peeled and sliced thinly (can use a mandoline or a food processor)
1 1/2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh rosemary, chopped finely
Directions
Preheat the oven to 375 degrees.
Cover a large baking sheet with aluminum foil.
In a bowl, toss the rutabaga with the olive oil. Sprinkle with 1 teaspoon of salt and the black pepper. Spread the rutabaga across the baking sheet so it fits in one layer.
Bake for 30-35 minutes, flipping the pieces every 10 minutes. They will curl and turn crispy. If they need more time, put them in for another 5 minutes and check again until they are your desired consistency. Take them out of the oven.
Transfer the chips in a bowl and toss with the remaining salt, maybe a touch of pepper, and the fresh rosemary. Serve as is or with a bowl of hummus.
Great pizza crust (grain free)
Ingredients for the Crust:
2. Grate the head of cauliflower with a box grater or food processor with grating blade, put in microwave safe bowl and microwave for 8 minutes, or roast in the oven in a foil covered bowl until done. Here’s what it looks like completely cooked, just like cauliflower rice:
3. Let the cauliflower cool until it’s just barely warm, then dump it in a flat cotton napkin or kitchen towel. Pick up the corners of the towel and squeeze as much water out of it that you can. You’ll have to do this over the sink, and more water will come out of it than you think! Twist it in the napkin/towel to get even more water out.
4. Dump the squeezed cauliflower in a bowl and add the egg, the 1 cup of mozzarella cheese, 1/2 teaspoon of salt, 2 Tablespoons of grated parmesan and 1 Tablespoon of dried Italian seasoning. Mix thoroughly.
5. Line your first baking sheet with a silpat liner (or greased parchment paper) and dump the bowl of cauliflower / cheese mix onto it. Pat the mixture into a crust that’s fairly thin but with no holes. My pizza in the picture is 13 inches across.
6. Blot the top of the raw cauliflower crust with paper towels, then cook the crust for 15 minutes at 425 degrees.
7. Take the crust out of the oven and let cool a bit. Blot the top with paper towels (be careful not to burn yourself). The top of the crust should be browned, if it isn’t turn your oven to broil and broil it for about 4 minutes. The browned top of the crust will eventually become the bottom of your pizza.
8. Blot again with paper towels if necessary. Now you will need to flip the pizza crust onto the other baking sheet with silpat liner. After flipping, blot the steaming crust and put back under the broiler for 5-10 minutes, watch closely until it browns without the edges burning.
9. You now have a completed cauliflower crust! Add the sauce, then mozzarella, then meat/vegetables, then a bit more mozzarella, then parmesan, and top with a sprinkling of the dried Italian herbs.
10. Broil for 5 minutes until the cheese is browned. Let the pizza cool for at least 10 minutes on a rack (you should be able to easily slide it now) before cutting it with a pizza cutter.
GAPS Sandwich Bread
2/3cup coconut flour
3/4 cup crispy almond flour (this is properly prepared almonds - soaked and dehydrated and then processed in a food processor into flour)
1/2 cup (1 stick) plus 2 TBSP. butter
8 eggs, perferably from pastured chickens
1 TBSP. mild flavored honey
1.5 tsp. apple cider vinegar
1 tsp. celtic sea salt
3/4 tsp. baking soda
Melt butter in small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in honey and vinegar.
Break the eggs into med. bowl. Add salt, baking soda, almond flour and butter mixture. Mix together with an immersion blender or hand mixer.
Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender.
Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since ther is no gluten in it.
Pour batter into a well greased loaf pan. I use a 9 x 5 glass pan.
Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle.(You can lightly touch it or check to see if a toothpick comes out clean).
Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely.
Wrap tightly with plastic wrap. Store in fridge or freezer. I like to slice it fairly thin with bread knife, place parchment paper between the slices, and store in freezer.
Zucchini Pizza Crust
2 cups shredded zucchini
2 eggs
1/2 shredded cheese (I use goat)
1 tsp salt
1 tsp pepper
I put this all in my Vitamix and shred and pour it in my 9 x 13 pan. Bake at 350 for 15 minutes until crust is "set". Take out and add sauce and your favorite toppings. Super simple!! Sometime I will add shredded carrots and adjust the ratio. If you do potatos, this recipe can be substituted for 2 cups of shredded potatoes instead of zucchini...that is my hubby's favorite way.
Sauce and for a 9 x 13 pan I use
1 shredded carrot
1/2 chopped pepper
1/2 medium onion
3 chopped tomatoes
1/2 cup chopped kale, spinach or other greens
1 tsp salt
1 tsp pepper
3 T fresh basil
2 T fresh oregano
Saute' onions, peppers and carrots in sauce pan until slightly tender. Add tomatoes and continue cooking until soft. Then add salt, pepper, kale, basil and oregano and cook for 5 more minutes until spices are fused a bit. I then place all ingredients in my Vitamix and blend until smooth and then spread over my pizza crust. You don't have to blend the ingredients, but I do so no one complains or picks out the onions and etc... :-). Blending is a mom's (and wife's) best friend when it comes to incorporating more veggies...especially onions and green things!!
Lynne’s Best Carrot Muffins
1 ½ dozen 400 degrees
12 oz organic carrots baby pureed
2 egg whites
3 TBSP Coconut oil (melted)
1 ¾ cups Spelt or Whole wheat or oat (Add 1 TBSP =Arrow Root if using non gluten grain)
1 cup Rolled Oats
½ cup raisons (optional)
½ cup sugar (rapasarda or coconut palm or a healthy alternative)
1 TBSP Baking soda
1 tsp. cinnamon
1 tsp. nutmeg
½ cup kefir or plain high fat yogurt
½ toasted coconut flakes
½ cup cacao chips or flakes or carob chips
¼ cup maple syrup
¾ cup shredded carrots
Mix dry ingredients together
Mix wet ingredients together
Mix all together lightly until blended
Bake into Muffins or bread loaf @ 400
Muffins about 20 + minutes
Bread approx. 1 + hour
Test with toothpick
Enjoy!
Grain Free Butternut (or Sweet Potato) Flatbread
Yield: Makes about 5 small rounds (1 serving)
Ingredients
Grain-Free Biscuits Served With Bacon, Egg, & Cheese
Yield: 4 breakfast sandwiches
For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.
To Assemble:
Slice the biscuits in 1/2, smear the top or bottom with some jam (add butter too, if you’d like). Place the egg on next followed by the cheese and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch away.
*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.
Flourless Cheesy Bread Recipe
by Elizabeth Walling
Today’s recipe is by Sarah Smith of Nourished and Nurtured from her new cookbook Nourished Cooking. I made this cheesy bread today and it was simply divine. Of course, I love all things cheese so I’m hardly impartial, but I have a feeling you’ll love it too. This is a handy, healthful snack to keep around for a quick bite, so I’ll probably be revisiting this recipe quite often!
Feel free to experiment with different cheeses in this recipe. We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low-moisture mozzarella.
Serves 4
Ingredients:
1. Preheat the oven to 350 degrees F.
2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]
3. Spread the mixture onto a baking sheet lined with parchment paper or anExopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer--I don't think I spread it quite thin enough!]
5. Remove from the oven and cool for a few minutes. Then use a pizza cutteror knife to cut the bread into wedges or pieces.
6. Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
* Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.
GRAIN FREE BREAD
thank you Alyssa Harvey Khraich and for the almond milk recipe below
Ingredients
Coconut oil for greasing pan
4 large eggs separated
1 cup smooth, raw, unsweetened cashew butter
(I made my own soaking raw organic cashews in water 4-6 hours, lay on sheet pan ,
Turn oven on 200 and dry nuts. Put nuts in food processor and blend 5 or more minutes until creamy.
Store in a mason jar)
1 TBS of raw organic honey
2 and ½ tsp. or Braggs raw apple cider vinegar
¼ Cup of almond milk (made my own)
¼ Cup of Coconut Flour
1 tsp. baking soda
½ tsp. unrefined sea salt
Method cook time is 50 minutes
1. Preheat the oven to 300 degrees. Place a small heat proof dish of water on bottom rack while oven heats (this helps bread rise)
2. Line the bottom 8 & ½ –by-4 & ½ - inch loaf pan with parchment paper, then grease the sides of the pan with a thin layer of coconut oil.
3. Place egg whites in the bowl of a stand mixer and beat until soft peaks form, you can use a hand mixer too.
4. Beat egg yolks and cashew butter in a separate bowl until combined, then mix in the honey, vinegar, and almond milk.
5. Sift the coconut flour, baking soda and salt into the cashew butter mixture. Beat until combined.
6. Add 2 TBS of the whipped egg whites to the cashew butter mixture on low speed, beat in until smooth. Do not over mix. Add remaining egg whites and beat on low till combined. Once again do not over mix
7. Pour the batter into prepared loaf pan, then immediately put it into the oven.
8. Bake at 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven, let cool 20 minutes. Use a knife to free sides from loaf pan, flip the pan upside don to release the bread onto a cooling rack. Cool right side up and let stand 1 hour before serving.
Bread - hamburger buns
Ingredients (makes 4 buns)
1 1/2 cup raw cashews
3 eggs, divided
3/4 teaspoon apple cider vinegar
1/4 cup almond milk (or other non-dairy milk)
4 tablespoons melted butter or ghee (coconut oil will work too, I just like the richness of the butter)
1/3 cup coconut flour
1/4 cup blanched almond flour
1 teaspoon salt
1 teaspoon baking soda
Directions
Preheat oven to 325 degrees.
Place the cashews, egg yolks, vinegar, milk, and butter in a food processor, and process until very smooth. Add the coconut flour, almond flour, and salt and process again until a smooth and a sticky dough has formed.
Beat the egg whites in a separate bowl until stiff peaks have formed.
Add the baking soda and egg whites to the food processor, then pulse 8-10 times until everything is incorporated.
Using very wet hands, shape the dough into 4 buns, almost like hamburger patties. Re-wet your hands in between each bun to ensure the dough doesn’t stick to your hands and to achieve the smooth exterior you see on mine. I think this step is kind of like making mud pies. Remember those?
Bake on a cookie sheet lined with parchment paper or a SilPat for 25 minutes.
These are best eaten within a day, but can be frozen and toasted for later use.
Coconut Flour Tortillas
Makes: Four 8″ Paleo tortillas
Ingredients:
Cauliflower 'bread' Sticks:
1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste
1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown
Cut into bread sticks
Grain-Free Crusty RollsAUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 4 buns
Ingredients:
Coconut Bread Recipe
Ingredients
1/2 cup coconut flour
1/2 cup buckwheat flour or other GF flour mix
1/2 cup coconut milk (use only the creamy part on the top)
5 eggs
2 Tbsp. coconut oil
1/2 tsp. sea salt
1 tsp. aluminum-free baking powder
Stevia, to taste (optional)
Method
Blend together the eggs, coconut oil, stevia and salt. Now add the coconut flour, coconut milk, buckwheat flour and baking powder, and whisk until you don’t see any lumps. Pour into a loaf pan greased with coconut oil and bake at 175C (350F) for 30 minutes. Now the top of the loaf should be firm and a light golden color, and you can remove from the oven and allow it to cool.
Another Coconut Bread Recipe
6 eggs
1/2 cup melted butter
2 T honey
1/2 t salt
3/4 Cup coconut flour
Food process all, bake at 350 degrees in greased bread pan for 40 minutes.
Great for grilled cheese, pb & J or brie/jam/apple sandwich.
Red crackers:
One red bell pepper
3/4-1 c. crispy cashews - properly prepared-soaked for no more than 6 hours in salted water, drained, rinsed and dehydrated
(use a full cup for a large bell pepper and less for a smaller
one)
1 cup garbanzo beans - properly prepared - soaked overnight, drained and rinsed
1/2 tsp. celtic sea
salt
Process the beans in a food processor until smooth. Roast a red pepper**, allow to sweat in a covered bowl, and remove the skin once cool. When removing the skin, resist the urge to rinse the pepper under water as this will remove lots of good flavor. Instead, just use your fingers to remove all of the skin. Pull the pepper open, and be ready for a fair amount of liquid to come out. I just open the pepper over my food processor bowl so all the good liquid will pour straight into it. Remove and discard the seeds, stem, and stringy bits from the inside of the pepper.
Add 3/4 to 1 cup of crispy cashews in food processor (more nuts for a large pepper, or less nuts for a small one).
Also add salt. Process until smooth.
Scoop the mixture onto dehydrator trays, lined with parchment paper or a cookie sheet lined with parchment paper.
Use a spoon or small rolling pin to flatten the mixture to cracker thickness (~1/4-inch); try to achieve a uniform thickness, but they don't have to be perfect. Then
dehydrate or in oven about 12-24 hours (I use the max temp of 155 degrees F on my dehydrator). To check for doneness, break off a small piece and look on the
underside. If it looks like there is still some moisture, dehydrate for a bit longer. Once done, allow to cool and then break or cut into crackers. Store in the refrigerator.
Grain Free Beet Crackers
Servings: 4
Preparation Time: 15 minutes
1 cup raw beets, diced
2 egg whites*
3 tablespoons coconut flour
3 tablespoons arrowroot powder
1 tablespoon coconut oil**
1/2 teaspoon sea salt and any other spices you desire
Sea salt to sprinkle on top
Preheat oven to 350 degrees ºF.
In a food processor, process the beets until they are pureed
or close to it.
Add in the remaining ingredients and pulse until
combined.
Pour mixture into a pile onto a piece of parchment paper and
place an additional piece of parchment over the top.
Roll out the "dough" until about 1/8 inch thick or more for
thicker crackers. Sprinkle the top with kosher salt or other salt of choice.
Bake at 350 for 40-50 minutes. As crackers harden, use a
knife or pizza cutter to score the crackers into the desired size. Thinner
pieces will be done faster, remove those and continue to cook the rest. You can
turn off the oven and let the crackers sit in it until they become completely
crunchy.
Quick notes
*I always have extra egg whites, but it may work to use the
entire egg. Yolks make things more tender so you may only need one full egg if
you do use the yolk.
**Any oil or grass-fed butter will work
here. I used expeller press coconut oil to
avoid coconut flavor. Olive oil would be good along
with macadamia nut or walnut oil.
Recipe submitted by Kate, Highlands Ranch, CO
Baked Rutabaga Chips
Ingredients
1 large rutabaga, peeled and sliced thinly (can use a mandoline or a food processor)
1 1/2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh rosemary, chopped finely
Directions
Preheat the oven to 375 degrees.
Cover a large baking sheet with aluminum foil.
In a bowl, toss the rutabaga with the olive oil. Sprinkle with 1 teaspoon of salt and the black pepper. Spread the rutabaga across the baking sheet so it fits in one layer.
Bake for 30-35 minutes, flipping the pieces every 10 minutes. They will curl and turn crispy. If they need more time, put them in for another 5 minutes and check again until they are your desired consistency. Take them out of the oven.
Transfer the chips in a bowl and toss with the remaining salt, maybe a touch of pepper, and the fresh rosemary. Serve as is or with a bowl of hummus.
Great pizza crust (grain free)
Ingredients for the Crust:
- 1 medium head of raw cauliflower (5-6 inches in diameter), grated in a box grater (you should have 2-3 cups raw cauliflower ‘rice’ after grating)
- 1 cup shredded mozzarella cheese (not packed, but not loose either)
- 2 Tablespoons finely grated parmesan or romano cheese
- 1 large egg
- 1/2 teaspoon salt
- 1 Tablespoon dried Italian seasoning (containing: garlic, onion, basil, oregano, thyme, rosemary, savory)
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella, divided
- For carnivores: pizza meat of your choice: pepperoni, cooked ground sausage
- vegetables of your choice: onions, mushrooms, peppers – PRE-COOKED if possible
- 1/4 cup parmesan cheese
- dried Italian seasoning for dusting the top
2. Grate the head of cauliflower with a box grater or food processor with grating blade, put in microwave safe bowl and microwave for 8 minutes, or roast in the oven in a foil covered bowl until done. Here’s what it looks like completely cooked, just like cauliflower rice:
3. Let the cauliflower cool until it’s just barely warm, then dump it in a flat cotton napkin or kitchen towel. Pick up the corners of the towel and squeeze as much water out of it that you can. You’ll have to do this over the sink, and more water will come out of it than you think! Twist it in the napkin/towel to get even more water out.
4. Dump the squeezed cauliflower in a bowl and add the egg, the 1 cup of mozzarella cheese, 1/2 teaspoon of salt, 2 Tablespoons of grated parmesan and 1 Tablespoon of dried Italian seasoning. Mix thoroughly.
5. Line your first baking sheet with a silpat liner (or greased parchment paper) and dump the bowl of cauliflower / cheese mix onto it. Pat the mixture into a crust that’s fairly thin but with no holes. My pizza in the picture is 13 inches across.
6. Blot the top of the raw cauliflower crust with paper towels, then cook the crust for 15 minutes at 425 degrees.
7. Take the crust out of the oven and let cool a bit. Blot the top with paper towels (be careful not to burn yourself). The top of the crust should be browned, if it isn’t turn your oven to broil and broil it for about 4 minutes. The browned top of the crust will eventually become the bottom of your pizza.
8. Blot again with paper towels if necessary. Now you will need to flip the pizza crust onto the other baking sheet with silpat liner. After flipping, blot the steaming crust and put back under the broiler for 5-10 minutes, watch closely until it browns without the edges burning.
9. You now have a completed cauliflower crust! Add the sauce, then mozzarella, then meat/vegetables, then a bit more mozzarella, then parmesan, and top with a sprinkling of the dried Italian herbs.
10. Broil for 5 minutes until the cheese is browned. Let the pizza cool for at least 10 minutes on a rack (you should be able to easily slide it now) before cutting it with a pizza cutter.
GAPS Sandwich Bread
2/3cup coconut flour
3/4 cup crispy almond flour (this is properly prepared almonds - soaked and dehydrated and then processed in a food processor into flour)
1/2 cup (1 stick) plus 2 TBSP. butter
8 eggs, perferably from pastured chickens
1 TBSP. mild flavored honey
1.5 tsp. apple cider vinegar
1 tsp. celtic sea salt
3/4 tsp. baking soda
Melt butter in small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in honey and vinegar.
Break the eggs into med. bowl. Add salt, baking soda, almond flour and butter mixture. Mix together with an immersion blender or hand mixer.
Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender.
Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since ther is no gluten in it.
Pour batter into a well greased loaf pan. I use a 9 x 5 glass pan.
Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle.(You can lightly touch it or check to see if a toothpick comes out clean).
Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely.
Wrap tightly with plastic wrap. Store in fridge or freezer. I like to slice it fairly thin with bread knife, place parchment paper between the slices, and store in freezer.
Zucchini Pizza Crust
2 cups shredded zucchini
2 eggs
1/2 shredded cheese (I use goat)
1 tsp salt
1 tsp pepper
I put this all in my Vitamix and shred and pour it in my 9 x 13 pan. Bake at 350 for 15 minutes until crust is "set". Take out and add sauce and your favorite toppings. Super simple!! Sometime I will add shredded carrots and adjust the ratio. If you do potatos, this recipe can be substituted for 2 cups of shredded potatoes instead of zucchini...that is my hubby's favorite way.
Sauce and for a 9 x 13 pan I use
1 shredded carrot
1/2 chopped pepper
1/2 medium onion
3 chopped tomatoes
1/2 cup chopped kale, spinach or other greens
1 tsp salt
1 tsp pepper
3 T fresh basil
2 T fresh oregano
Saute' onions, peppers and carrots in sauce pan until slightly tender. Add tomatoes and continue cooking until soft. Then add salt, pepper, kale, basil and oregano and cook for 5 more minutes until spices are fused a bit. I then place all ingredients in my Vitamix and blend until smooth and then spread over my pizza crust. You don't have to blend the ingredients, but I do so no one complains or picks out the onions and etc... :-). Blending is a mom's (and wife's) best friend when it comes to incorporating more veggies...especially onions and green things!!
Lynne’s Best Carrot Muffins
1 ½ dozen 400 degrees
12 oz organic carrots baby pureed
2 egg whites
3 TBSP Coconut oil (melted)
1 ¾ cups Spelt or Whole wheat or oat (Add 1 TBSP =Arrow Root if using non gluten grain)
1 cup Rolled Oats
½ cup raisons (optional)
½ cup sugar (rapasarda or coconut palm or a healthy alternative)
1 TBSP Baking soda
1 tsp. cinnamon
1 tsp. nutmeg
½ cup kefir or plain high fat yogurt
½ toasted coconut flakes
½ cup cacao chips or flakes or carob chips
¼ cup maple syrup
¾ cup shredded carrots
Mix dry ingredients together
Mix wet ingredients together
Mix all together lightly until blended
Bake into Muffins or bread loaf @ 400
Muffins about 20 + minutes
Bread approx. 1 + hour
Test with toothpick
Enjoy!
Grain Free Butternut (or Sweet Potato) Flatbread
Yield: Makes about 5 small rounds (1 serving)
Ingredients
- 1 Tbs. coconut flour
- 1 1/2 tsp. grassfed gelatin
- 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
- 1 Tbs. butter, ghee or coconut oil
- 1 egg
- 1/4 tsp. sea salt (more or less to taste)
- (You can double the recipe if desired)
- Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
- Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
- Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
- Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
- Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.
Grain-Free Biscuits Served With Bacon, Egg, & Cheese
Yield: 4 breakfast sandwiches
- 1 cup almond flour (where to find almond flour)
- 4 egg whites
- 1/3 cup grass-fed butter (where to find grass-fed butter)
- 1 t baking powder
- 1/2 t salt (where to find real sea salt)
- 4 pieces of speck, prosciutto, pancetta, bacon or sausage patties, crisped up*
- 4 eggs, fried
- 4 slices raw, grass-fed sharp cheddar cheese
- 4 T of your favorite jam (grape & strawberry work great)
For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.
To Assemble:
Slice the biscuits in 1/2, smear the top or bottom with some jam (add butter too, if you’d like). Place the egg on next followed by the cheese and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch away.
*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.
Flourless Cheesy Bread Recipe
by Elizabeth Walling
Today’s recipe is by Sarah Smith of Nourished and Nurtured from her new cookbook Nourished Cooking. I made this cheesy bread today and it was simply divine. Of course, I love all things cheese so I’m hardly impartial, but I have a feeling you’ll love it too. This is a handy, healthful snack to keep around for a quick bite, so I’ll probably be revisiting this recipe quite often!
Feel free to experiment with different cheeses in this recipe. We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low-moisture mozzarella.
Serves 4
Ingredients:
- 1 egg, preferably from pastured hens
- 1/2 cup packed grated Parmesan cheese
- 1 cup packed shredded cheddar cheese
- 2 tb plain whole milk yogurt
- 1/4 cup arrowroot*
- pinch cayenne pepper
- pinch fine ground celtic sea salt
- 1/4 tsp baking soda
1. Preheat the oven to 350 degrees F.
2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]
3. Spread the mixture onto a baking sheet lined with parchment paper or anExopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer--I don't think I spread it quite thin enough!]
5. Remove from the oven and cool for a few minutes. Then use a pizza cutteror knife to cut the bread into wedges or pieces.
6. Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.
* Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.
GRAIN FREE BREAD
thank you Alyssa Harvey Khraich and for the almond milk recipe below
Ingredients
Coconut oil for greasing pan
4 large eggs separated
1 cup smooth, raw, unsweetened cashew butter
(I made my own soaking raw organic cashews in water 4-6 hours, lay on sheet pan ,
Turn oven on 200 and dry nuts. Put nuts in food processor and blend 5 or more minutes until creamy.
Store in a mason jar)
1 TBS of raw organic honey
2 and ½ tsp. or Braggs raw apple cider vinegar
¼ Cup of almond milk (made my own)
¼ Cup of Coconut Flour
1 tsp. baking soda
½ tsp. unrefined sea salt
Method cook time is 50 minutes
1. Preheat the oven to 300 degrees. Place a small heat proof dish of water on bottom rack while oven heats (this helps bread rise)
2. Line the bottom 8 & ½ –by-4 & ½ - inch loaf pan with parchment paper, then grease the sides of the pan with a thin layer of coconut oil.
3. Place egg whites in the bowl of a stand mixer and beat until soft peaks form, you can use a hand mixer too.
4. Beat egg yolks and cashew butter in a separate bowl until combined, then mix in the honey, vinegar, and almond milk.
5. Sift the coconut flour, baking soda and salt into the cashew butter mixture. Beat until combined.
6. Add 2 TBS of the whipped egg whites to the cashew butter mixture on low speed, beat in until smooth. Do not over mix. Add remaining egg whites and beat on low till combined. Once again do not over mix
7. Pour the batter into prepared loaf pan, then immediately put it into the oven.
8. Bake at 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Remove from the oven, let cool 20 minutes. Use a knife to free sides from loaf pan, flip the pan upside don to release the bread onto a cooling rack. Cool right side up and let stand 1 hour before serving.
Bread - hamburger buns
Ingredients (makes 4 buns)
1 1/2 cup raw cashews
3 eggs, divided
3/4 teaspoon apple cider vinegar
1/4 cup almond milk (or other non-dairy milk)
4 tablespoons melted butter or ghee (coconut oil will work too, I just like the richness of the butter)
1/3 cup coconut flour
1/4 cup blanched almond flour
1 teaspoon salt
1 teaspoon baking soda
Directions
Preheat oven to 325 degrees.
Place the cashews, egg yolks, vinegar, milk, and butter in a food processor, and process until very smooth. Add the coconut flour, almond flour, and salt and process again until a smooth and a sticky dough has formed.
Beat the egg whites in a separate bowl until stiff peaks have formed.
Add the baking soda and egg whites to the food processor, then pulse 8-10 times until everything is incorporated.
Using very wet hands, shape the dough into 4 buns, almost like hamburger patties. Re-wet your hands in between each bun to ensure the dough doesn’t stick to your hands and to achieve the smooth exterior you see on mine. I think this step is kind of like making mud pies. Remember those?
Bake on a cookie sheet lined with parchment paper or a SilPat for 25 minutes.
These are best eaten within a day, but can be frozen and toasted for later use.
Coconut Flour Tortillas
Makes: Four 8″ Paleo tortillas
Ingredients:
- 2 eggs
- 1 teaspoon melted ghee (sub: melted coconut oil)
- 1/8 teaspoon baking soda
- 1/4 cup arrowroot powder
- 1 teaspoon coconut flour
- Pinch of salt
- If making crepes for a sweet application, add 1/4 teaspoon vanilla extract
- Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
- Add the dry ingredients and beat well to combine.
- In a small (8″) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
- Cook for 1 minute on each side.
- If saving for later, cool completely and store in a plastic bag or airtight glass container
Cauliflower 'bread' Sticks:
1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste
1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown
Cut into bread sticks
Grain-Free Crusty RollsAUTHOR: Danielle Walker - AgainstAllGrain.com
SERVES: 4 buns
Ingredients:
- 1-3/4 cups almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter, softened (or coconut oil)
- 2 eggs, separated
- 1/2 teaspoon honey
- 1 teaspoon virgin olive oil + 1/2 teaspoon coarse salt
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a large bowl. Add the wet ingredients (butter, egg yolks, honey) and mix until just combined.
- Beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the dough, then divide into four balls.
- Place the dough balls onto a cookie sheet lined with parchment paper, then use the palm of your hand to lightly flatten the balls.
- Brush with olive oil, then sprinkle with course salt.
- Bake at 350 degrees for 15 minutes.
Coconut Bread Recipe
Ingredients
1/2 cup coconut flour
1/2 cup buckwheat flour or other GF flour mix
1/2 cup coconut milk (use only the creamy part on the top)
5 eggs
2 Tbsp. coconut oil
1/2 tsp. sea salt
1 tsp. aluminum-free baking powder
Stevia, to taste (optional)
Method
Blend together the eggs, coconut oil, stevia and salt. Now add the coconut flour, coconut milk, buckwheat flour and baking powder, and whisk until you don’t see any lumps. Pour into a loaf pan greased with coconut oil and bake at 175C (350F) for 30 minutes. Now the top of the loaf should be firm and a light golden color, and you can remove from the oven and allow it to cool.
Another Coconut Bread Recipe
6 eggs
1/2 cup melted butter
2 T honey
1/2 t salt
3/4 Cup coconut flour
Food process all, bake at 350 degrees in greased bread pan for 40 minutes.
Great for grilled cheese, pb & J or brie/jam/apple sandwich.