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Posts Tagged ‘paleo’

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What do you do when your beloved waffle iron suddenly has an identity crisis, and can’t decide if it wants to be a cool iron or a smoking hot iron? You turn your beloved waffles into pancakes naturally.

Seriously, the first time I realized my cherished waffle iron had serious problems, I was in a hurry and decided to make pancakes from the waffle batter just so I wouldn’t have to waste all those good ingredients. However, we love our “waffle pancakes” so much that we regularly make them now. Granted, there’s nothing like the light crisp and chewy center of waffles, so even though I’ve titled this post “waffle pancakes,” you can use this batter in the waffle maker or skillet. (And truth be told, I haven’t replaced my waffle iron yet, because I secretly keep hoping someone will fix it for me.) The recipe is a slightly altered version of Brittany Angell’s “extra-crispy paleo waffles” recipe from her cookbook Every Last Crumb, which is a very valuable book if you’re following a paleo diet and love to bake.

 

Ingredients

3/4 cup almond flour

1/2 cup tapioca starch

1 tbsp coconut flour

2 tsp double-acting, aluminum-free baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1 large egg

1 tsp pure vanilla extract

3/4 cup dairy-free milk

1 tbsp coconut sugar

3 tbsp coconut oil, melted and cooled slightly*

1 tsp apple cider vinegar

*Increase to 1/4 cup if making waffles

 

Preparation

In a medium bowl, whisk together the flours, baking powder, salt and cinnamon. Add in everything else except the oil and vinegar. Whisk until smooth. Slowly whisk in the oil, followed by the vinegar. Let stand for 5 minutes. Add a little more milk if the batter isn’t runny enough to pour.

Heat your skillet or waffle iron. Brush your iron or pan with oil, and pour the batter into 4-inch rounds or into your waffle maker. Cook until light golden brown on both sides.

Top with fresh berries, compote and maple syrup.

Enjoy!

 

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I can’t seem to get enough of this bread, and I have to confess, I’ve been making it at least once a week. The kids ask to have a slice the second they’re home from school, so we blaze through a regular-size loaf in just a couple days!

Loaded with tons of goodness, just one slice feels like a meal. This bread gives you natural sweetness (just 3 tbsp of coconut sugar in the whole loaf!), an addictive mix of flavors from the cherry and chocolate, and the best part is… You can prepare it in about 10 minutes if you have a high-powered blender like my Vitamix!!

(Recipe adapted from the Zenbelly Cookbook–one of my favorites for simple to prepare, grain-free and dairy-free, tasty dishes.)

Ingredients

1 1/2 cups mashed very ripe bananas (about 3)

3 large eggs

1/4 cup palm shortening or unsalted butter, room temperature

3 tbsp almond or coconut milk

1 tbsp pure vanilla extract

3/4 cup almond flour

1 cup gluten-free flour (I like a blend of arrowroot and cassava)

2 tbsp coconut flour

3 tbsp coconut sugar

1 tsp baking soda

1/2 tsp finely ground sea salt

1/2 cup finely shredded unsweetened coconut

1/2 cup raw pecans, finely chopped

1/3 cup mini dark chocolate chips (I like this brand)

1/2 cup dried cherries or cranberries

 

Preparation

Preheat oven to 350F. Grease a 7-inch loaf pan.

Place the bananas, shortening, vanilla extract, eggs and milk in the blender. Blend until completely mixed and creamy.

In a medium-size bowl, toss together the coconut, chopped pecans, chocolate chips and dried fruit. Set aside.

In another medium-size bowl, whisk together the flours, salt and baking soda. Pour the contents of the blender into the the flour mixture and mix until just combined. Fold in the coconut, pecans, chips and fruit. Spoon into the prepared loaf pan, and even out using the back of a spoon on spatula.

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Bake in the center of the oven for 50-55 minutes, or until the toothpick inserted in the middle comes out clean and the bread has a nice, light brown crust. Allow to cool for 10 minutes. Run a knife along the edges before inverted onto a cutting board. Best served warm with a little butter or fruit spread, although it really needs nothing.

Store wrapped in foil or airtight container for 3-4 days.

Enjoy!

 

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I don’t know what’s at the root of my latest obsession with zucchini, but I find myself wanting to discover more and more ways to cook the tender, dark green squash. Maybe it’s because I feel they’re an under-appreciated vegetable. Zucchini may not provide a lot of protein or fiber, but they’re very low in fat and carbs (for people watching their weight) and are a rich source of poly-phenolic antioxidants which help fight damage from free radicals. We all can remember someone serving us slices of zucchini, horribly over-cooked in a steamer to the point of sogginess, with absolutely zero flavor. But when zucchini is cooked properly, it’s delicious and goes with any number of meats or other vegetables. Zucchini soup is one of my family’s favorites, as is zucchini bread, and I regularly make zucchini and potato pancakes as a base for smoked salmon and apply chutney.

These fritters are so flavorful, you don’t need to top them with anything except a dollop of spiced yogurt. A fried egg served on top would also be delicious (probably not with the spiced yogurt though). I appreciate that you can eat these for breakfast, lunch or dinner–they’re very versatile! And I like that this recipe is gluten- and grain-free–perfect for people following a Paleo diet or simply trying to reduce the amount of grain they consume.

 

Ingredients

2 small to medium zucchini, washed and ends removed

Coarse-ground salt

1 organic egg

1/4 cup almond flour/meal

1 tbsp fresh parsley, finely chopped

2 scallions, white parts only, thinly sliced

2-3 tbsp extra-virgin olive oil

Fresh-ground pepper

2 tbsp grated Parmesan cheese, optional

 

Spiced yogurt

1/2 cup plain Greek yogurt

2 small garlic cloves, crushed

1/2 tsp sea salt

1 tbsp extra-virgin olive oil

2 tsp fresh lemon juice

Fresh-ground pepper

 

Preparation

Grate the zucchini on the large, round setting. Spread out on a colander, sprinkle with salt and allow to sit for 10 minutes. Squeeze out the excess liquid and place in a medium bowl. Stir in the egg, parsley, scallions and almond flour. Season with salt and pepper and stir until well-mixed.

 

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Heat olive oil in a large cast-iron or other skillet over medium heat. Make sure there’s enough oil to cover the bottom with a shiny layer. Spoon the zucchini mixture into the skillet using a large tablespoon or soup spoon. It should make 4-6 fritters depending on how big a spoonful you use. You may need to cook them in batches. Fry for 4-5 minutes on each side or until golden brown (or even slightly browner so you get a nice crunch on the outer edges). Transfer to a plate lined with a paper-towel.

While the first batch of fritters is cooking, mix together the spiced yogurt mixture in a small bowl.

When the fritters are done, serve them warm with a dollop of spiced yogurt on top.

 

Enjoy!

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orange above2orange sideWith fruit trees blossoming everywhere, I set my mind on the idea of a simple orange almond cake that holds the promise of summer and tastes as delicious as it smells.

It’s been easier said than done. I have been playing around with it the past few weeks, but my first attempts just didn’t turn out as I envisioned.

Making an orange-flavored cake is ridiculously easy. For the most part, you just add lots of orange zest and use orange juice in place of whatever liquid your recipe calls for. However, making a orange flavored cake using almond flour turned out to be a tad tricky.

If you Google “orange almond cake,” the majority of recipes instruct you to use two whole oranges, boiled then pureed, and a ton of sugar to offset the bitterness of all that pith you now have from using two unpeeled oranges. Seeing as I’m fairly averse to sugar, I set out to create a recipe that still uses a whole orange, and almond flour as its base, without requiring 1+ cups of sugar.

Try this cake. It received rave reviews from friends at our dinner party last weekend, and it’s so simple to make a child can do it–or at least help you make it!

If you’re celebrating Easter this Sunday, this cake would work for brunch, tea or dessert.

I use a little sorghum flour in my recipe, but you can easily make this cake Paleo by using all almond flour or a little coconut flour in place of the sorghum. Serve slices of cake with vanilla ice cream or a fat dollop of plain Greek yogurt. My preference is the later, because Greek-style yogurt is so wonderfully thick, rich and creamy that it balances nicely with the dense, moist orangeness of the cake.

 

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Ingredients

2 organic oranges, washed and dried

2 cups almond flour (I like Honeyville)

1/2 cup rice or sorghum flour

1 (generous) tsp baking powder

1/2 tsp sea salt

3 eggs

1/2 cup honey

1/4 cup coconut, olive or macadamia nut oil*

1 tsp pure vanilla extract

2 tbsp cane sugar

*Olive oil makes this cake feel like more of a tea cake, while macadamia nut and coconut oil sweeten it slightly.

 

Preparation

Place one orange in a saucepan, cover with water, bring to a boil and simmer, covered, for 2 hours. Allow to cool. Remove the orange, slice and remove any seeds and puree the orange, skin and all. Set aside and reserve the cooking liquid.

Preheat oven to 350F.

Grease a 9-inch springform cake pan or regular 9-inch cake pan if you don’t have a spring-form. I also like to cut out a disk of parchment paper to lay on the bottom, but it’s not essential. It just makes it easier to remove your slices when you’re ready to serve.

In a large bowl, beat the eggs until they’re pale yellow. (I use a large metal whisk for this part.) Whisk in the honey, oil, vanilla and orange puree. Remove the zest from the non-cooked orange and whisk into the egg mixture. Juice the now “zestless” orange. You should get about 1/3-1/2 cup juice depending on the size and ripeness of your orange. Set the juice aside.

Work in progress with orange zest getting everywhere.

Work in progress with orange zest getting everywhere.

Cake batter in pan ready for the oven.

Cake batter in pan ready for the oven.

In a medium bowl, whisk together the flours, baking powder and salt. Stir the dry mixture into the egg mixture until combined. Note: Since this cake is gluten-free, you theoretically shouldn’t have to worry about over-mixing, but since I think over-mixing is the number 1 killer of any cake, please mix until just combined. Pour out into the prepared pan, place in the center of your oven and cook for 50-55 minutes or until a toothpick inserted in the center comes out cleanly.

While the cake is cooking, put the 2 tbsp of sugar and orange juice, along with a 1/4-1/2 cup of the liquid the orange was cooked in, in a small saucepan and heat to boiling. Reduce the heat to simmer, and cook for 15-20 minutes, stirring occasionally, until the liquid is reduced by at about half. Remove from heat and let it cool until the cake is finished baking. It should become thick and syrupy as it cools.

When the cake is done baking, remove it from the oven. Use a toothpick to poke a few holes in the top middle section, and carefully spoon the thickened orange juice mixture over the top. Allow the cake to cool in the pan for two hours.

Cake fresh from the oven unglazed.

Cake fresh from the oven unglazed.

Cake glazed and ready to cool for a few hours.

Cake glazed and ready to cool for a few hours.

Serve at room temperature with a scoop of vanilla ice cream or a big dollop of plain Greek yogurt.

 

Enjoy!

 

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