Cheesy Garlic Rolls

_MG_5529Italian food is one of my all-time favorite things to eat, which is very hard to deal with in a paleo lifestyle as most of the staple foods are very-NOT-paleo breads and pastas.  Luckily, alternative flours exist and it is becoming more apparent to those of us experimenting with them how to make them work in our favor and bring back those awesome tastes and textures!

Upon receiving my Fair Trade box for Fair Trade Month, I knew I wanted to experiment with the coconut flour it included in some bread recipes.  I also conveniently have some leftover “No-tellini” Basil Pesto Chicken and Veggies left over from my mom’s birthday dinner a few days ago… so of course, this is the perfect time to make some dipping bread!  I am very satisfied with how this recipe turned out.  The rolls aren’t very puffy, but the texture is great and the flavor just how I wanted it.  Plus, I think making your own bread is one of the most satisfying things you can cook.  Give them a try with your next Italian dinner!

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Cheesy Garlic Bread Rolls

Prep time: 25 minutes   Cook time: 8 minutes   Total time: 33 minutes

Yield: 9 rolls

Ingredients

1 1/2 cups arrowroot starch

1/4 cup Arrowhead Mills Organic Coconut Flour

1/4 cup nutritional yeast

1/3 cup clarified butter, melted

4 eggs, separated into whites and yolks

1 tsp apple cider vinegar

1 tsp baking soda

1 tsp garlic powder

1/2 tsp ground Frontier Co-Op Black Peppercorns

1/2 tsp sea salt

Garlic Butter topping

3 tbsp melted clarified butter

1 tsp dry basil leaf flakes

2 garlic cloves, minced

1/2 tsp ground Frontier Co-Op Black Peppercorns

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Directions

  1. Preheat oven to 350ºF and grease a baking sheet with extra clarified butter or other oil of choice.
  2. In a large mixing bowl, stir together all dry ingredients and spices until well-combined.
  3. In a medium mixing bowl, whisk egg yolks, butter and apple cider vinegar together until the yolks are broken into an even liquid.
  4. In a small mixing bowl, beat egg whites until stiff peaks begin to form.  I’d HIGHLY recommend an electric mixer for this!
  5. Once egg whites are well-beaten, add them to the dry ingredients, stirring together as much as possible.
  6. Quickly incorporate the egg yolk mixture last.  The consistency of the mixture will be somewhat of a a stiff batter or loose dough.  Don’t worry – that’s how it should be!
  7. Scoop batter onto greased baking sheet in 3-inch rounds.  Bake for 10 minutes, or until the dough is risen and the top is golden.  While baking, mix together all ingredients for garlic butter topping.
  8. Remove from the oven and drizzle garlic butter on top.  Scoop rolls off of the baking sheet immediately following and place on a cooling rack.
  9. Enjoy right away with some garlic butter as a side to my Chicken Piccata or “No-Tellini” Basil Pesto Chicken and Veggies.  If you are not serving immediately, store in a sealed container in the fridge for a few days.

Banana Nut Bread

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If there’s one thing I’ve learned from cooking, it’s that mistakes will happen.  It’s not a maybe thing.  It’s a when and how bad will it be thing.  Luckily, sometimes the mistakes turn out to be something completely new and better than you could have hoped! Such is the case with this recipe.  I was making a batch of my Apple Cinnamon Banana Bread for our new neighbors when I realized that I’d completely forgotten to get the apples and maple syrup at the store 20 minutes before.  Well, since I was already mixing things together, I didn’t want to waste supplies.  So instead, I found what I did have in the kitchen and this bread was the result! _MG_5347

It is a dense, homestyle banana bread that is very good at seeming like it is made with traditional wheat flour.  I am very happy with this recipe and knew it was a keeper when it was easily replicated the next day.  My roommates, who have quickly become my newly-elected, non-paleo taste testers, chowed down on it with me and we all agreed that it is delicious!

Baking has always been a joy for me, and now I hope this recipe brings some smiles to you and those you love… without the bloating and allergies afterward! 🙂

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Banana Nut Bread

Prep time: 10 minutes   Cook time: 35-40 minutes   Total time: 50 minutes

Yield:  One 9″x5″ bread loaf  (one standard-sized large bread pan)

Ingredients

1 cup almond flour (fine almond meal works as well)

1/2 cup arrowroot starch

2 tbsp coconut flour, sifted

2 medium size, very ripe bananas

2 eggs

1/4 cup coconut oil

1/3 cup honey

1 tbsp vanilla extract

1/2 tsp almond extract

1 tsp baking soda

1/2 tsp sea salt

1 tbsp coconut sugar

1/4 cup pecan pieces

Directions

  1. Preheat the oven to 350ºF and grease your bread pan with baking oil of choice (I just use a little coconut oil straight from the jar and it works fine!)
  2. Mash the bananas in a large mixing bowl until they are more of a cream than banana-looking.
  3. In a separate bowl, mix together the dry ingredients, except for the coconut sugar and pecans (almond flour, arrowroot starch, coconut flour, baking soda, salt) until they are well-incorporated with one another.
  4. Add the dry mixture to the mixing bowl with the bananas and mix as well as possible.  The banana should separate into smaller pieces and begin to clump with the dry mix.
  5. Add the wet ingredients one at a time, stirring to mix each one in thoroughly.
  6. Once all ingredients, except for the pecans and coconut sugar, have been mixed together into a smooth batter, pour it into the greased bread pan.
  7. Sprinkle coconut sugar and pecan pieces on top of the batter, adjusting amounts of each to taste and appearance preferences.
  8. Place on the middle rack of the oven and bake for 35-40 minutes, or until the top is golden-brown and a toothpick comes out clean from the middle.  MAKE SURE to do the toothpick (or butter knife, fork, etc.) test, because the top of the bread gets golden-brown before the middle is completely done cooking.
  9. Enjoy… and try your best not to eat it all at once!  If not serving right away, store in the fridge for up to a week.

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Tortillas

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TexMex is food from the gods.  Especially when you live in Texas and have access to actual TexMex, not that stuff that every other state thinks they have.  While I really don’t miss bread that much, I do miss a good ol’ flour tortilla every now and then.  This recipe makes fluffy, delicious, grain-free tortillas that taste just like the traditional kind!

Tortillas

Prep Time: 10 minutes   Cook time: 5 minutes   Total time: 15 minutes

Yield: 3-4 tortillas

 

Ingredients

1 cup Cassava Flour (I use Otto’s Naturals)

1 tsp sea salt

1/2 tsp baking powder

2 tbsp chopped fresh cilantro

2 tbsp clarified butter, plus more for greasing pan

1/2 cup water

 

Directions

1.  Mix all dry ingredients together.  Melt butter and slowly add this and water to the dry mix.  You may need a little more or less water than 1/2 cup, so add the butter first and keep mixing as you integrate the water.  The final dough should be a moldable but soft consistency that you can roll.

2.  Roll dough into a large ball, then split in half.  Roll each pice into a ball and split each of those in half again (so you now have 4 balls of dough).  If you would like the tortillas to be a bit thicker, split dough into 3 equal pieces rather than 4.

3.  Spread some extra cassava flour onto the counter and roll out dough into tortillas, about 6-7 inches in diameter.

4.  Heat extra butter on medium heat in a pan over the stove.  Place one tortilla at a time onto the pan and cook each side for 1-2 minutes, until brown spots appear on the cooking side.  Remove each tortilla when it is done and repeat for each of them.  When all are cooked, they are ready to serve with whatever you’d like… Or just eat them alone.  They’re that good.

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Egg, Nut, and Yeast-free Pizza Crust

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Yep.  This happened.  My fourth attempt at a Paleo pizza crust that was simple enough to throw together on a busy night finally produced results.  And they’re awesome.  A main ingredient that makes this recipe possible is Otto’s Cassava Flour, which replaces wheat flour at a 1:1 ratio (AKA no crazy measurement conversions)!!  I hope you cook this recipe ASAP because pizza just makes life better.

Egg, Nut, and Yeast-Free Pizza Crust

Prep Time: 5 minutes   Bake time: 15 minutes   Total time: 20 minutes

Yield: 2 servings

 

Ingredients

1 cup Cassava Flour

1/2 cup water

2 tbsp clarified butter, melted

1/2 – 1 tbsp olive oil

1/3 tsp sea salt

1/3 tsp baking soda

Any spices, to taste (I used some garlic powder and dried Italian seasonings)

 

Directions

1.  Preheat oven to 400ºF.  Mix together all dry ingredients.

2.  Pour in melted butter and slowly integrate water as you mix with a whisk or spoon.  Continue pouring and mixing until a moldable dough is formed – 1/2 cup of water was perfect for me, but go slow in case you need less and feel free to add a bit more if necessary.

3.  Roll out the dough to 1/2-inch thickness onto a greased baking sheet or pizza pan.  Brush on olive oil and then add any desired toppings.

4.  Bake for 15 minutes, or until the crust is firm all the way to the middle of the pizza.  Remove from the heat, slice it up and enjoy!

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Butter Cream Noodles

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If someone talks about “zoodles,” they’re referring to zucchini noodles.  This is when you take a veggie spiralizer (I use this one and I LOVE IT) to some squash or simply slice them very thinly so as to make noodles out of them.  Zucchinis are quite common for this use because they are relatively flavorless and have an al dente texture when raw, and only take a minute or two on the stove to soften them up more if you so choose.

Butter Cream Noodles

Prep time: 15 minutes   Cook time: 0-2 minutes  Total time: 17 minutes

Yield: 3-4 servings

 

Ingredients

3 zucchini squash

1/2 cup clarified butter

1/4 cup raw cashews

1 tbsp nutritional yeast

1/4 cup sun-dried tomatoes

1/2 tsp sea salt

 

Directions

1.  Spiralize or thinly slice zucchinis according to manufacturer’s directions.

2.  Melt butter in microwave or on the stove, whichever you prefer.  Add melted butter, cashews, nutritional yeast, and salt to a food processor or high-powered blender.  Pulse until the cashews have been crushed enough to turn the butter into a creamier texture.  You may have to stop and scrape the sides several times.

3.  Add sun-dried tomatoes to the food processor and pulse a few more times, until the tomatoes are broken up to your liking.  I enjoy having them a bit chunkier, so I only pulsed a little bit.

4.  Mix the butter cream sauce together with your zucchini noodles.  If you want to soften the zucchini a little bit, add it all to a pan and sauté for 1-2 minutes.  Be careful – it can get soggy and less desirable very fast.  If you choose not to heat it all, the dish is ready to be served.

Sweet Potato Gnocchi

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My family should have been Italian.  That is by far the biggest cultural influence in a lot of our recipes, and working without pasta has been a huge challenge since going Paleo.  However, when I discovered that gnocchi’s main ingredient is potato (I know, I’m late to the party) I realized it would be very easy to Paleo-fy and add to dishes that I want to feel more “traditionally” Italian.  This stuff holds up VERY well and can be used with any of your favorite sauces.

Sweet Potato Gnocchi

Prep time: 1 hour   Cook time: 3-5 minutes   Total time: 1 hour, 5 minutes

Yield: 4-6 servings

Ingredients

4 medium sweet potatoes (I used purple Asian)

1 1/2 cups arrowroot starch

1/4 cup coconut flour

2 eggs

2 tsp sea salt

 

Directions

1.  Place potatoes in a large pot on the stove and cover with water.  Add 1 tsp sea salt and bring water to a boil.  Boil potatoes until completely soft, about 40 minutes.

2.  Remove potatoes from hot water and rinse in the sink with cool water.  When they have cooled to a temperature you’re comfortable with handling, peel off the skins and discard.

3.  Mash potatoes in a large bowl.  Crack eggs into the mashed potatoes and mix in thoroughly.  Add remaining 1 tsp sea salt and arrowroot starch, 1/4 cup at a time, mixing all the while.

4.  Once all starch is integrated, add coconut flour 1 tbsp at a time (it will be 4 tbsp total for 1/4 cup) and mix thoroughly.  You should now have a manageable dough that can be formed into balls and then ropes.  Form “ropes” of the dough with about a 1-cm diameter, and slice into 1-inch length pieces.  Wow, now I’m mixing up measurement systems.  Sorry.

5.  Heat another pot with about 2-3 cups of water on the stove.  Once it has reached a boil, drop the gnocchi pieces into the water.  They will sink to the bottom when first added.  When they begin to float, they are done and you should remove them from the water and into a bowl to cool.  They will only take about 2-3 minutes to float, so stay close!

6.  Once all pieces have been removed from the boiling water, top gnocchi with sauce of your choice and enjoy!

Apple Cinnamon Banana Bread

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Well I know what I’m making to give to neighbors this holiday season!  It’s a huge tradition with my family for us to do a baked-goods trade with people in the neighborhood and the go-to in my house is zucchini and/or banana bread.  However, I wanted to try something a bit different and since I was able to snag a few extra apples for very cheap, and we happened to have a very ripe banana sitting around, I went for an apple-cinnamon twist on the classic!

Apple Cinnamon Banana Bread

Prep time:  10 minutes   Bake time:  30 minutes   Total time:  40 minutes

Yield:  3 small bread loaves

 

Ingredients

1 cup almond flour

1/2 cup arrowroot starch (AKA arrowroot flour)

2 tbsp coconut flour

2 eggs

1/4 cup coconut oil

1/3 cup grade B maple syrup

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

1 large, very ripe banana, mashed

1 medium apple, cored and cubed

1 tsp cinnamon, plus more for garnish

1 tbsp coconut sugar

 

Directions

1.  Preheat oven to 350ºF (175ºC)

2.  Spray or coat 3 small bread pans with baking spray or oil of choice.

3.  In a large mixing bowl, mix together all dry ingredients (almond flour, arrowroot starch, coconut flour, salt, cinnamon and baking soda) until well-blended.

4.  In a separate mixing bowl, whisk together all wet ingredients (coconut oil, maple syrup, vanilla, and eggs) until egg yolks are well-separated and integrated.

5.  Add wet ingredient mix to dry ingredient mixing bowl and stir well until it is smooth.

6.  Add mashed banana and fold in as evenly as possible throughout the batter.

7.  Fold in 3/4 of the apple chunks, distributing evenly.

8.  Separate the batter equally among the 3 bread pans.

9.  Drop the remaining 1/4 of the apple pieces along the top of the batter.  Sprinkle tops of apples and batter with the 1 tbsp of coconut sugar, then add any extra cinnamon as desired.

10.  Bake for 25-30 minutes, until bread is slightly brown on the outside and a toothpick comes out clean when stuck in the middle.  Share among loved ones and enjoy! 🙂

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