Recipes

Before you bake....An ongoing treatise on Paleo cooking...

 

Here’s the thing about non-wheat flours. They’ll never act like wheat, so you have to figure out the right combinations. I like to use less almond flour because it has a high fat content (it’s ground up almonds!). I usually stay away from coconut flour because it does affect the flavor (no surprise, it tastes like coconut). I don’t mind coconut, but my S.O. isn’t a fan, so I’ve learned to use different combinations. For most recipes, I cut the coconut out, limit the almond, and add tapioca flour. Tapioca flour helps you get that lightness, but it also absorbs liquid. A lot. So be prepared to add in some extra almond milk or water. Ground psyllium husk is interesting (also a sponge) as is ground flax seed.

 

One more thing about these flours...if you want more of a light, bready texture, add in some xanthan gum. I use about ½ teaspoon per cup of flour. It makes all the difference in the world in these recipes!

Paleo Pumpkin Bread

Ingredients

  • 1 cup almond flour

  • 1 cup tapioca flour

  • 5 teaspoons pumpkin pie spice

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 (15) ounce can pumpkin puree (I like to use organic)

  • 2 large eggs (the original recipe called for 4, but I cut it down to 2 to help avoid an overly eggy taste and texture. If extra moisture is needed, add some plain almond milk to get to a batter-like consistency).

  • ½ cup maple syrup

  • 5 tablespoons coconut oil, melted (if you want to skip the coconut taste, use melted butter...if you want to lose the extra fat, skip this step altogether and add in a little more almond milk or another egg)

  • 2 teaspoons pure vanilla extract

As you probably noticed from the picture, I added in walnuts and raisins. I mean, what's pumpkin without those two ingredients? The raisins add sweetness, so if you'd like a less sweet bread, use less maple syrup.

 

Putting it together

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.

 

Stir all the dry ingredients together. I like to use a whisk as it breaks up any almond flour chunks.

 

Beat pumpkin puree, eggs, maple syrup, melted butter, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.

Bake until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

 

Make sure and remove the parchment from the loaf as it retains moisture. I also recommend NOT cutting into this loaf until it’s mostly cooled. Otherwise, it could sink in the middle (another hazard of paleo baking!)

Paleo Thanksgiving Stuffing

Ingredients

  • 1 pound ground pork (I used breakfast sausage because it’s sage-y)

  • 2 cups diced onions

  • 2 cups diced bell peppers (I used red, yellow, and orange peppers – much more festive and a milder flavor)

  • 2-4 cups diced mushrooms (I like Baby Bellas)

  • 2 cups diced apples

  • 8 oz fresh cranberries

  • 1 cup chopped pecans (or walnuts, depending on which flavor you prefer)

  • 2-4 T organic butter (if you’re not doing dairy, you can use your favorite sautéing oil)

  • Sage (I like to buy the dried leaves and crumble them up in my hands; smells so good!)

  • sea salt and pepper to season

  • 4 eggs

  • 1/4 cup chicken or turkey stock

  1. Prepare all of your ingredients and preheat your oven to 350°.

  2. Melt about 2 teaspoons butter in a skillet over medium-high heat.

  3. Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.

  4. Turn the heat down to medium and add the onions. Sauté until golden brown and soft, Add to the bowl with the pork.

  5. Add another teaspoon of butter, and sauté bell peppers, stirring often. Add to the bowl with the other ingredients.

  6. Add more butter if needed and add the slice mushrooms. Saute, stirring often. Add to the bowl with the other ingredients.

  7. To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.

  8. In a medium bowl, beat together the eggs, chicken or turkey stock.

  9. Pour the liquid into the large bowl and mix together.

  10. Pour all the ingredients into an oven safe casserole and bake for one hour.

  11. Allow to cool for 10 minutes before eating. It will firm up a bit.

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© 2019 Teri Barnett

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