Saturday, December 29, 2012

Baked Omelette with Ham - Against All Grain

Ingredients (serves 6)
10 eggs
1 cup shredded gruyere
3/4 cup almond milk
1/2 cup diced ham
1/4 teaspoon sea salt
1/4 teaspoon grated nutmeg

Preheat oven to 350 degrees and lightly grease a baking dish (9-inch or around 1.5qt) with butter or coconut oil.
Whisk the eggs with the milk then add the cheese, ham, salt, and nutmeg and stir to incorporate. Pour into the prepared baking dish.
Bake for 35 minutes, until puffed and set in the center.

Paleo Breakfast Bread - Elana's Pantry

Paleo Breakfast Bread

printer friendly
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8 x 8 inch baking dish
  6. Bake at 325° for 12 to 15 minutes
  7. Serve
Serves 4

Fried Green Tomatoes - Paleo Effect

Fried Green Tomatoes
3-4 Green Tomatoes
¼ cup Almond Flour
1 Egg
2 Tbsp Coconut Milk
¾ tsp Adobo Seasoning
¼ tsp Onion Powder
¼ tsp Cayenne Powder
4 Tbsp Walnut Oil
2 Tbsp Olive Oil
Paleo Remoulade Sauce
Diced Red Tomatoes
Cilantro or Parsley
Turn the oven to broil (500 degrees Fahrenheit, with heat from the top).
Slice the tomatoes about 1/4 “ slices.
In one bowl, combine the egg and coconut milk. In another bowl, combine the almond flour, adobo seasoning, onion powder and cayenne powder.
Dip the tomato slices in the egg mixture, then dredge them in the almond flour mixture.
Put the slices onto a greased baking sheet. Combine the oils and drizzle over the tomatoes.
Broil on the middle rack for 6-7 minutes, or until browned, then flip and bake for another 5-6 minutes or until browned.
You can pan fry these as well. Heat 3-4 Tbsp oil in a pan over medium-high heat and cook for 3-4 minutes on each side. Garnish with diced red tomatoes, remoulade sauce and chopped cilantro or parsley.

Grain-Free Cinnamon Coffee Cake - Simply Living Healthy

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):
2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.
To make the cake:
Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.
To make the topping:
Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.
This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.
Maple Drizzle:
3/4 cup coconut butter
1/4 cup pure maple syrup (or more to taste)
1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk
pinch of salt
In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.
***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

Tuesday, December 18, 2012

Peppermint Chocolate Macaroons - Against All Grain

Peppermint Chocolate Macaroons – Against All Grain
Ingredients (makes 2 dozen)
3 cups shredded coconut (I prefer Let’s Do Organic brand for these cookies)
1/2 cup cacao powder
1/2 cup honey
1/2 cup coconut milk
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
1 egg white
dash of sea salt
Preheat oven to 325 degrees F.
Combine the first 6 ingredients in a bowl.
In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out.
Fold the egg white into the coconut mixture and mix gently until fully combined.
Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through.
Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week.
Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with 1/4 teaspoon peppermint extract for an even more decadent treat!

Tuesday, December 11, 2012

Sweet Potato Chips Snack - Michele Summers

For a yummy snack or side dish: Sweet Potato Chips

Take a large sweet potato and peel it. Then use the same vegetable peeler and make thin strips. Toss in olive oil, salt, and a little bit of cayenne pepper. Lay strips without overlapping on a parchment paper lined pan. Bake at 350 for 20 min until crisp but not burnt.