#1. Peanut Butter or Almond Butter Bread
This versatile bread is perfect for small sandwiches. You can grill it, toast it or eat it plain.
- 3 eggs, separated
- pinch of salt
- 1 cup almond butter or 1 cup peanut butter
- 1 whole egg
- 1 Tsp. baking soda
- Heat the oven to 325 degrees F. and line to bottom of an 8”x4” loaf pan.
- Beat the egg whites with a pinch of salt until stiff, but not dry
- In a large mixing bowl, combine the almond butter (or peanut butter) 3 egg yolks, 1 whole egg and baking soda. Beat with an electric mixer. This mixture will be stiff.
- Fold 1/3 of the egg whites into the nut butter mixture to soften it.
- Gently fold the remaining egg whites into the nut butter mixture. Try not to deflate the egg whites.
- Pour the batter into the prepared loaf pan and bake for approximately 30 minutes,(or until a toothpick comes out clean). Cool and run a butter knife along the inside of the pan to loosen the bread before removing it from the pan.
If you want to spread something sweet on this bread, make some cinnamon butter by adding some cinnamon and xylitol,(blended into icing sugar with a coffee grinder or bullet) to some softened butter.
#2. Cauliflower Pizza Crust
- 1 cup “ riced” cauliflower
- 1 cup shredded mozzarella cheese
- 2 eggs, beaten
- 2 Tbls. flax meal
- 2 Tbls. coconut flour
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. Salt
- To “rice” the cauliflower: Take a head of cauliflower, remove stems and leaves and chop the florets into chunks. Add to food processor and pulse until it looks like a grain. If you don’t have a food processor, grate the cauliflower with a cheese grater.
- Preheat the oven to 450 degrees F. and line 2 cookie sheets with parchment paper.
- In a medium bowl, stir together the cauliflower, shredded cheese and egg. Add the spices and stir. Transfer to one of the cookie sheets and spread the dough using your hands or a spatula. You may want to cover the dough with another piece of parchment paper to roll it and smooth it out a bit more.
- Bake for 15 minutes, then remove from oven and flip the crust over into the second parchment –lined cookie sheet. Return to the oven and bake for another 15 minutes.
- Top the pizza with a thin layer of pesto sauce and a sprinkling of parmesan cheese or use your favourite pizza sauce and toppings. Bake in the oven until the cheese melts.
To make the crust:
Note: If you don’t want cauliflower in the crust, use the following ingredients but bake the crust using the same instructions as above.
- 2 cups shredded mozzarella cheese
- 2 large eggs
- 2 Tbls. flax meal
- 2 TBls. organic flour
- 1/2 Tsp. baking powder
#3. Focaccia Bread
- Combine and Blend:
- 2 cups flax meal (ground flax seeds)
- 1 Tbls. baking powder
- 1 Tsp. sea salt
- Combine and Blend:
- 5 eggs
- 1/4 cup olive or grape seed oil
- 1/2 cup water
- Add egg mixture to dry ingredients and blend. Then allow mixture to thicken, approximately 10 minutes.
- Line 1 cookie sheet with parchment paper or silicon sheets. Spread the mixture evenly onto the cookie sheet, covering the entire surface. Note: to make the dough smooth, lighly brush the surface with oil and use a small rolling pin.
- Bake at 350 degrees F. for about 20 – 30 minutes. The bread is finished when the dough “springs back” when lightly touched with your finger.
Note: To add more flavour to this bread add a combination of dried rosemary and sun-dried tomatoes, or a combination of garlic powder, onion powder, sesame seeds and poppy seeds for a savoury taste. For a sweet bread, sprinkle the surface with cinnamon and xylitol.
#4. Coconut Bread:
- 3/4 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup coconut oil, melted and slightly cooled
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 6 eggs
- Combine and blend the dry ingredients
- In a large bowl, with a mixer, beat the eggs until frothy. Slowly beat in the coconut oil, honey and cider vinegar.
- Using a spoon, slowly add the dry ingredients to the wet ingredients, and blend well. The mixture will be thick and a little lumpy.
- Pour into a greased loaf pan and bake at 350 F. for approximately 30 minutes. The loaf will have a golden colour and the loaf will be firm to the touch.
- Remove from oven and cool before cutting. Loosen sides with a butter knife.
Note: This bread is slightly sweet. It is better served with nut butters or you could use it as a sponge cake and serve it with plain yogurt and berries.
For a lemon cake, add 1 more tablespoon honey, 1 tablespoon poppy seeds, zest of a lemon, 5 tablespoons lemon juice.
#5. Quinoa Spinach “Bread” (Core Recipe)
- 2 cups cooked quinoa
- 5 large eggs, beaten
- 4 cups packed spinach, finely chopped
- ½ cup grated parmesan cheese
- ¾ cup sliced sundried tomatoes packaged in olive oil
- 2 small onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons prepared mustard
- 1 & ½ teaspoons curry powder
- ¼ teaspoon salt
- pinch of cayenne powder
- Optional: add ½ cup chopped walnuts or peacans
Combined all ingredients and blend well. Line an 8×8 in baking dish with parchement paper and grease the inner edges. Pour mixture into the pan and bake at 375 F for approximately 30 – 40 minutes or until the centre is firm to the touch
#6. Cornbread Muffins
- 2 cups organic cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons xylitol (or stevia equivalent)
- 2 eggs
- 1 & 1/2 cups plain kefir or plain yogurt (not greek)
- 1/4 cup melted butter or coconut oil
- Preheat oven @350 F.
- Grease (or use paper liners) one standard muffin baking tin
- Combine and blend all the dry ingredients in a bowl
- In a separate bowl, combine the wet ingredients
- Add the dry ingredients to the wet ingredients, add stir until both are combined
- Pour the batter into the muffin tins.
- Bake for about 25 minutes or until a toothpick comes out clean.
Note: The muffins should be eaten in a day or two as they tend to dry out quickly
#7. Spicy Pumpkin Bean Bread
- 1&1/2 cups cooked chickpeas (canned is okay – just rinse first)
- 1/2 cup pumpkin puree
- 1/2 cup smooth nut butter of choice (peanut, almond etc.)
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons Srirachi sauce
- 1 teaspoon chilli powder
- Preheat oven to 350 F.
- Grease an 8×8 baking dish with coconut oil
- Place all ingredients into a food processor and blend until completely smooth. You can also use a hand blender or a hand potato masher, (it will just take a little more work).
- Spread the dough evenly into the baking dish and smooth with a spatula.
- Bake in the oven for about 45-50 minutes. Check with a tooth pick to make sure the dough is baked.
- Allow to cool completely before cutting.
(Recipe from Damy Health)
#8. Dark Rye Bread
(Recipe from elanaspantry) grain free, gluten free, advanced diet, paleo
- 1 cup almond flour
- 3/4 cup flax meal
- 1/2 tsp. sea or Himalayan salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon cream of tartar
- 2 teaspoons caraway seeds
- 3 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- In a large bowl combine the almond flour, flax meal, salt, baking powder, cream of tartar and caraway seeds.
- In a separate bowl, combine the eggs, oil and water.
- Stir wet ingredients into the dry ingredients and mix well.
- Allow the batter to sit for 2 minutes to thicken, then transfer the batter into a greased loaf pan.
- Bake at 350 F. for approximately 35 minutes.
- Cool, slice and serve
#9. Onion Herb Coconut Flour Biscuits
(empoweredsustenance.com) grain free, gluten free, advanced diet, paleo
- 6 tablespoons coconut flour
- 6 tablespoons coconut oil, melted
- 2 eggs
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 2 tablespoons yogurt or additive free coconut milk
- 1 tablespoon fresh parsley or 3/4 teaspoon dried parsley
- 1/2 teaspoon sea salt or Himalayan salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
- Preheat oven to 350 F. and line a baking sheet with parchment paper or silicone baking mats.
- In a large bowl, mix together the first 8 ingredients. Allow the batter to sit for 5 minutes to thicken slightly.
- Mix in the baking soda and the vinegar.
- Drop the batter by the spoonful, (i.e., tablespoon), spreading the batter into circles about 1/2 inch thick. The batter will not spread much when baking.
- Bake for 12-15 minutes, until the edges are a slightly brown. Cool at least 10 minutes before handling.
- Recipe makes 10-12 biscuits
#10. White Bean Biscuits
(Nerissa Oden) grain free, gluten free, advanced diet
- 2 tablespoons unsweetened coconut
- 4 eggs
- 1 can cooked white beans, (540 ml), about 2 cups
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 2 tablespoons flax meal
- Preheat oven to 425 F.
- In a food processor, combine the coconut, eggs and beans and blend well until you see a smooth texture.
- Transfer the batter to a mixing bowl.
- Combine the coconut flour, baking powder and the flax meal and blend well.
- Add the dry mixture to the wet mixture and blend well.
- Spoon the batter into a greased muffin tin, filling each cup half-full.
- Bake for 20 minutes, the top of the biscuits should be a light golden brown colour.
- Allow to cool slightly before handling the biscuits.
*Makes 6-7 good-sized biscuits.
#11. Paleo Sandwich Rounds or Hamburger Buns
(empoweredsustenance.com) grain free, gluten free, advanced plan
- 1/2 cup coconut flour
- 1/2 cup flax meal
- 3 medium carrots, peeled
- 1/2 cup milk of choice (I used almond milk)
- 4 eggs
- 1 teaspoon Herbamare seasoning salt
- Preheat oven to 400 F. and line two baking sheets with parchment paper or silicone mats
- Put the carrots and the coconut in a food processor and blend until the mixture looks like orange crumbs. Add the remaining ingredients and blend until smooth.
- Divide the dough into about 14 – 16 rounds on the baking sheets. Flatten the rounds to about 1/4 inch thick, forming a circle to the size of a hamburger bun.
- Bake for about 15 minutes until the tops are dry to the touch. Let them cool before handling.
*If you want to freeze the rounds, put wax or parchment paper between them.
French Onion Soup:
Add to crock pot:
- Peel and slice 8 medium onions
- 1/4 cup butter
- 1 tsp. salt
- 2 Tbls. balsamic vinegar
Cook in crock pot on low for about 8 hours
- Add 1 container of broth(about 4 cups) I used org. chicken broth from Costco
- 1/4 – 1/2 tsp. thyme
- 2 bay leaves
- 1/2 tsp. black pepper
Cook in crock pot on high for about 1 more hour
- Ladle soup into oven proof bowls.
- Sprinkle with cheese. (I used mozzarella and asiago, but traditionally they use gruyere cheese)
- (Optional – Float a slice of toasted bread, (buttered) in each bowl)
- Broil in oven until cheese melts