Almond Flour Crackers

IMG_2160These crackers are paleo friendly and gluten free. One batch makes about 50-60 crackers so you will be able to enjoy these for a while (unless you live with my kid, who is a little cracker thief). Another bonus–they are easy to store! Add the crackers and a paper towel into a ziplock bag or bowl with a lid, and leave on the counter. You definitely don’t want to store these in the fridge or they will become chewy. I love to spread butter and jelly on top, but I’ve also been known to use them with dips and lunch meat. I hope you love them!

 Ingredients:

2 cups almond flour
1 cup tapioca flour
1 tsp sea salt
1 tsp honey
1/4 tsp baking soda
1/3 cup oil (I prefer avocado, olive, and sunflower seed oils the best for this recipe)
2 eggs

Preheat the oven to 350 degrees. Using your food processor, add the almond flour, tapioca flour, sea salt, and baking soda. Pulse together for 15 seconds. Add in the remaining ingredients and blend together for another 20-30 seconds.

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Next, lay down a piece of parchment paper onto the counter that is the same size as your cookie sheet. Form the dough into 2 balls and place one of these on the parchment paper. Put another piece of the same sized parchment paper on top of the dough. Using your hands gently flatten the dough down. With your rolling pin, roll the dough out to 1/8 inch thickness (rolling over the top piece of parchment paper so that the dough won’t stick to the rolling pin).

When I do this step I try to keep a rectangular shape by trimming the sides of the dough and filling in the gaps with the trimmings. Keep rolling until the consistency is even throughout the rectangle.IMG_2133Remove the top piece of parchment paper and cut the cracker shapes using a pizza cutter. A knife works too but it will take more time and your crackers won’t come out as even.IMG_2141

I like to cut squares that are about 2” X 2”. Slide the crackers with the parchment paper onto your cookie sheet and bake for 8 minutes. Repeat this process with the second ball of cracker dough.IMG_2144Let cool for 10 minutes and enjoy! Make sure they are 100 percent cool before storing them.

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Vanilla Pudding Cake

IMG_2567This recipe started out as a horse of a different color. I was working on a banana cream pie and made a vanilla pudding base that wouldn’t set right. I realized half way through that I used the wrong amount of gelatin.

But it tasted too amazing to just throw it out!  Instead, I added a blend of flours to the “vanilla pudding” that I have found to be a great base for cakes and muffins: almond flour, tapioca flour, and coconut flour (the trifecta). I love it when a unfortunate mistake turns into something delicious! Enjoy!

Ingredients:

Dry:
2 tbsp coconut flour
2 cups almond flour
1/3 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt

Wet:
1 can of full fat coconut milk
1/2 cup honey
1 tbsp vanilla
6 egg yolks
1 & 1/2 tsp gelatin

In a 2 quart sauce pan, heat the honey and coconut milk over medium heat while whisking.  In a separate bowl whisk the egg yolks.  Add into the sauce pan the vanilla and egg yolks while stirring.  Bring to a low boil and remove from the heat.  Slowly whisk in the gelatin.  IMG_2439

Once fully incorporated, pour the mixture into a bowl and let cool in the refrigerator for 2 hours to set, stirring occasionally.  It will become thicker but not firm.  .  IMG_2446Preheat the oven to 350 degrees. Using a medium sized bowl, mix the dry ingredients together until well incorporated. Add the dry ingredients into the wet.

Using 2 round 8 inch cake pans, grease with either coconut oil or shortening, and lightly sprinkle with about a tablespoon of almond flour. You also can cut 2 circles of parchment paper and line the bottom of the cake pans to help the cakes fall away from the pan easier.

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Bake the cakes for 35-40 minutes. Run a knife around the perimeter of the cake pans to loosen the sides. Tip upside down over a clean counter surface and give light taps on the bottom until the cakes fall away. IMG_2574

Drizzle with a lemon glaze (recipe here) and fresh berries. Simply to die for.

Gluten Free Bread

IMG_2185If you are making the choice to go gluten free and/or paleo you need to have a great bread recipe that is versatile and holds up under pressure (and by that I mean can stick together when your BLT is a little heavy on the B).

This bread has a great texture, taste, and fluffiness.  And better yet, you mix all your ingredients together in the food processor so you’ll have less to wash after you bake. Enjoy!

Ingredients:

Dry:
2 and 1/2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp sea salt

Wet:
1 cup almond butter
1/2 cup full fat coconut milk
1/4 cup oil (I used avocado)
6 eggs
1 tbsp Apple Cider Vinegar
1 tbsp honey

Preheat your oven to 350 degrees.

Add all of your dry ingredients to the food processor and blend for 30 seconds.  Add the wet ingredients and blend until the batter is fully mixed and smooth.

Using a 9”x5” loaf pan, lightly coat it with coconut oil or shortening and add the batter. Bake for 60-70 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

Remove from the bread pan by running a knife around the edge (between the bread and the pan) and turning it upside down over a cooling rack. Give it a gentle shake and the bread should fall out easily.

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Paleo All Purpose Biscuits

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Sometimes I just want to eat bread.  Soft, warm, chewy bread.  Just thinking of the smell of bread toasting makes my mouth water.  Especially when you slather on some butter and jam. I absolutely refuse to give it up.  So because we can’t eat everyday store bought bread loaded with gluten, corn, sugar, yeast, etc. it was 100% necessary to create a basic paleo recipe that would be versatile and deliver on taste.  That is why I decided to go the route of biscuits.  You will see when you make these that you can use them for different meal choices.  Of course they work great as a biscuit but they also can be used as hamburger buns and sandwich bread (I like to make scrambled egg sandwiches with them- yum!).  Enjoy!

Ingredients:

dry-
2 cups almond flour
1/2 cup tapioca flour
1/2 cup arrowroot flour
2 tsp baking soda
1/2 tsp sea salt

wet-
4 eggs
1 tbsp honey
1 tsp apple cider vinegar

Instructions:
Preheat the oven to 350 degrees. In a large food processor blend together the dry ingredients for 20 seconds. IMG_1821

Add in the wet ingredients and blend for another 15-20 seconds. IMG_1825

Line a cookie sheet with parchment paper. Place a 3 inch round cookie cutter or biscuit shaper onto the cookie sheet and spoon in the dough, filling half way. Lift up the cookie cutter. Space 2-3 inches apart and repeat until out of dough.IMG_1832

Bake for 12-15 minutes. Make sure to check on them frequently after 10 minutes of baking. Once fully baked they will darken quickly and that will change the flavor from light to overdone.

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Makes 8 large biscuits.

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Paleo Tortillas/Pita Bread

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I make these regularly, not just for tacos. I make scrambled egg burritos and sandwich wraps regularly. My daughter likes to eat these rolled up with almond butter and jelly. Just remember to take into account that they are a little higher in carbs from the tapioca flour so if your goal is to loose weight- eat these sparingly.

Ingredients:
1 cup almond flour
1/2 cup tapioca
1/2 tsp salt
1/4 cup oil (I use walnut or avocado)
3/4 cup water
1-2 tbsp high heat oil (reserved for cooking)

Heat the 1-2 tbsp oil in a medium sized pan on medium-high. Using your blender, mix the rest of the ingredients together for about 30 seconds (the batter should be thin).

Once the pan and oil are hot pour 1/4 cup of batter into the pan. Spread the batter out by picking up the pan (remember your pot holder!) and slowly swirl the batter around by rotating your wrist clockwise.

Let cook for about 2 minutes and flip. Cook for another minute. The tortillas should be lightly golden in color and somewhat crispy.  You can eat these hot or store them in the fridge for 2-3 days.

Makes 6 tortillas

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Paleo Cupboard: Setting Up Your Kitchen

Paleo CupboardMost often when I talk to people about the Paleo lifestyle I hear comments about how hard it must be to prepare every meal by hand—all of the prep work, shopping, cutting, cleaning, ect… and I agree! It is hard to constantly plan ahead and prepare these amazingly gourmet and healthy meals, especially with a modern work schedule and the many demands on our time.

But here is my secret—

I cheat.

Rarely do I have to think about and pre-plan meals because I buy mass quantities of food ahead of time. I shop online for the stuff that isn’t at my local store. I get my produced delivered to my house, DELIVERED! I own all sorts of gadgets that cut, dice, and prepare the food for me. I am more of a cruise director in this process: Mr. Kale, have you met my dearest friend the Vitamix? Jump on in and enjoy the entertainment!

When my husband and I first decided to eat Paleo we started very slowly. During the process of transitioning over, my collection of essentials has grown, my routine of ordering and preparing food has become established and we purchased an extra fridge/freezer combo to help carry some of the burden of my obsessive meat shopping. I definitely have some cupboard essentials that make my lifestyle a lot easier to manage and are super fun to play with! Here is a list to help get you started.

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The Must-Have Equipment:

The Must-Have Foods:

This will help you prepare your assortment of paleo meals. Think of it as your dream team. I buy them online and in bulk from http://www.nuts.com.   It is not essential to purchase them in bulk, but for me it saves me the headache of remembering what I have/don’t have.

More Food—The It’s-Really-Great-To-Have-On-Hand Foods:

(Try to buy them organic.  It will cost a little more but is worth the investment.)

And that folks is it! There will occasionally be a recipe that calls for something you don’t have on hand but no matter what style of food you’re making that will come up from time to time.

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