Let the aroma of cinnamon and peaches wake your family up in the morning with this overnight Paleo Peach French Toast. This recipe contains no grains and the almond flour makes it super moist and delicious! It’s great to make ahead for a brunch crowd as it has to sit overnight in the fridge.
The Easy Almond Bread is so versatile, you can eat it on its own, or toast it and have it with jam, or even make a sandwich with it. You can make the loaf ahead and keep it in the freezer until you are ready to use it. You’ll need lots of eggs for this recipe. This is a protein filled breakfast.
I also recently discover Elmhurst Nut Milks because let’s face it, sometimes it’s just convenient to buy nut milk already made, but unfortunately most are loaded with unhealthy ingredients like carraganeen. Unsweetened Elmhurst milks are just nuts and water, and they taste delicious!
No need for syrup on these! The peaches give it just the right sweetness. Try adding some chopped pecans for a bit of a crunch! Let me know how it turns out in the comments below.
It’s chocolate this week! These oatmeal cacao nib cookies are made with cacao nibs instead of chocolate chips for an intense chocolate flavor with a crispy crunch!
What are Cacao Nibs?
Cacao nibs are from the cacao beans that grow inside the cacao plant. The beans are dried and fermented. The dried beans are ground up into chocolate tasting nibs. They still contain all of their nutrients with no added sugar before they are heated and made into cocoa powder which is used for chocolate bars.
If you needed an excuse to eat more chocolate, raw cacao has four times the amount of anti-oxidants than dark chocolate. It contains several nutrients such as magnesium, calcium, thiamin, carotene, calcium, protein, and riboflavin. It has been found to lower cholesterol, prevent heart disease, and reduce your risk of cancer.
You probably know that chocolate also affects your mood. That is because of the phenylethylamine, which is a natural chemical that can elevate your mood. That’s why so many of us reach for chocolate when we are sad or feeling stressed. Cacao also causes the brain to release endorphins which is why chocolate gives you a feeling of pleasure. It certainly does for me:)
If you think chocolate is a guilty pleasure, rest assured, consuming raw cacao is a health food. It contains less than one gram of sugar and is the perfect addition to smoothies, hot tea, or your Dandy Blend drink.
You can use cacao nibs as a topping for smoothies or acai bowls. They’re also great in muffins or quick breads or as a crunchy topping for myCHOCOLATE AVOCADO MOUSSE! You can find cacao nibs at Whole Foods, HomeGoods, or online.
Let me know what you think in the comments below and don’t forget to check out my Pistachio Gogo Bark made of raw cacao powder!
Looking for a guilt-free chocolate snack? This homemade pistachio gogi bark takes only 5 minutes and serves up some super power goodness like raw cacao powder and gogi berries. Cacao is high in magnesium, minerals, and antioxidants and gogi berries have amazing anti-inflammatory power and protect against cancer and heart disease.
Heat cocoa butter and coconut oil over a double boiler. Once melted add cacao, honey, and salt and whisk until smooth.
Line an 8X8 baking pan with parchment paper. Pour the melted chocolate into the pan and spread the chocolate into a thin, even layer. Sprinkle the pistachios and goji berries on top of the chocolate. Freeze for about 10 minutes to harden and then break into pieces. Keep refrigerated.
You can have this meal on the table in 15 minutes, paired with a side salad. This is a great use for that leftover almond meal from your homemade almond milk. You can dry the pulp in the oven at 150 degrees for about 4 hours. Process them in a blender to break up the clumps. You could also use gluten-free bread crumbs for this easy baked fish.
These Gluten-Free Pull Apart Rolls are so good, my son panicked as he thought I gave him a wheat roll! Just in time for the holidays, I finally mastered my recipe. The secret…almond flour. I have been adding more almond flour to my gluten-free bread recipes and getting great results!
Last week, I told you not to eat gluten. This week, I’m showing you how you can make delicious bread and never even miss the wheat! I like to use my own gluten-free flour blends, so we can skip the xantham gum. Xantham gum is usually genetically modified and can cause stomach irritation. Instead, I use psyllium husk, which not only helps bind the dough, it adds heart-healthy fiber!
These rolls are so quick and easy! They only take 45 minutes to rise and 25 minutes to bake, so you can have fresh rolls on the table in just a little over an hour!
Another beautiful thing about gluten-free bread is there is no kneading. Just mix your dough, rise, and bake! These gluten-free pull-apart rolls are crisp on the outside and super soft on the inside. Give them a try! You’re gonna love ’em! Let me know what you think in the comment below!
Whisk all dry ingredients together in mixing bowl of your electric mixer.
Combine all wet ingredients, except butter and add to dry ingredients in bowl. Mix on medium speed for 3 1/2 minutes. This help dough build structure without the gluten.
Grease a round 9-inch pie plate or cake pin. Using an ice cream scoop, or 1/3 cup measuring cup, drop dough in mounds into the pan in a circle. Place one in the center. Smooth dough with wet fingers, if necessary. You should get about 8-9 rolls.
Cover with dry towel and let rise for 45 minutes until doubled in size. Preheat oven to 375º.
Bake at 375º for 25-28 minutes. Remove from oven and brush the tops of the hot rolls with the melted butter, if desired. Use a large spatula to carefully lift the rolls out of the pan and place them on a cooling rack. Cool completely.
To reheat, cover completely in tin foil and warm in the oven at 350º for 10 minutes.
Chicken Pot Pie seems like something you have to give up if you are going gluten and dairy free. Not true! I made this super easy Chicken Pot Pie Crumble recipe that is savory and delicious! I opted for a crumble, as gluten-free pie crust can be a little sticky when you are working with a warm filling. Plus this makes it a quick, weeknight meal. But the crumble topping recipe will work just fine as a pie crust too if you want to go for it!
My inspiration for this recipe came from America’s Test Kitchen. They added just a tiny bit of soy sauce (I used Tamari) and tomato paste to boost the savory flavor. To skip the original dairy in this recipe, I just upped the chicken stock for a creamy sauce. Turmeric and mushrooms give it nice color along with their anti-inflammatory properties. For the crust, I opted for rich coconut milk. This adds silkiness without any trace of coconut flavor. I also added some nutritional yeast for its high Vitamin B content along with its cheesy flavor.
What is ghee?
For the crust, I used ghee instead of butter, but coconut oil will work fine too. Although ghee is derived from dairy, it is pure butterfat, and therefore doesn’t contain the components that cause problems with dairy. It is similar to clarified butter but has more of a nutty flavor. As it is heated, the casein and lactose are removed, which is why it doesn’t cause problems for most people with dairy allergies. If you are sensitive to dairy, try cultured ghee.
I always use grass-fed ghee which is a vibrant yellow color. That’s how you know you are getting a good quality. It contains beta-carotene, Vitamin K2, conjugated linoleic acid, Vitamin A, and Omega-3 fats. These nutrients help the body burn fat, prevent cancer, and reduce inflammation.
I also love how this is a one-dish meal, that you can easily freeze as a ready-made meal. Classic, simple, delicious…without gluten or dairy. Enjoy!
Combine flour, baking powder, salt, and nutritional yeast. Using a fork or pastry cutter, cut in ghee or coconut oil until mixture resembles coarse peas. Add coconut milk and stir to combine.
Spread the topping in pieces on your baking sheet. I find using a scissor to break off pieces of dough makes this quick and easy. Bake for 12-15 minutes until just starting to brown. Set aside.
To cook the chicken, simmer it in the broth, covered, for about 12 minutes. Remove chicken and allow to cool. Reserve broth. While vegetables are cooking, shred the chicken.
Heat 2 tablespoons ghee or olive oil to a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and 1/4 teaspoon salt. Cover and cook for about 5 minutes. Remove lid and add the mushrooms. Cook for about 5 minutes, until their liquid is released. Add the tamari, tomato paste, thyme, and turmeric and cook until just starting to brown.
Add 1/2 cup brown rice flour. Stir and cook for about 1 minutes. Stir in broth. Bring to a boil, reduce heat and simmer for 1 minute until thickened. Remove from heat and stir in lemon juice, shredded chicken and peas. Spread into a 13X9 baking dish or large casserole. Spread crumble topping over filling and bake until bubbly, 15 minutes.
This recipe freezes really great. Freeze it before your final bake.
I just love these Gluten Free Banana Oat Blender Pancakes! Throw everything in the blender and pour them onto the griddle! Who doesn’t love pancakes for breakfast? But we don’t want to eat your typical wheat flour pancakes as gluten is what is making you all feel like you have no energy! There are so many delicious alternatives with no unusual ingredients!
These pancakes are naturally sweet and kid-friendly. Skip the sugary maple syrup and instead heat up some frozen organic berries for a naturally sweet moist topping. You can also cook up some sliced apples with cinnamon. Or just eat them plain! Yum!
Any kind of gluten-free oats will do. Here’s a tip: I buy lots of organic bananas at one time from Costco or Trader Joes. When a bunch ripens, I peel them and freeze them so they are ready to go for smoothies, muffins, and especially these pancakes! Since we are putting them in the blender, you don’t even have to defrost them!
Any blender will work fine, but my absolute favorite is the Vitamix, especially if you are making your own nut milks. This thing is a workhorse and nothing grinds food up better. It comes with a ten-year warranty, but I don’t think I can possibly kill this thing and believe me, I should have by now. I even have the grain attachment so I can grind up my own gluten-free flours which can be a big money-saver!
You’ve got to try these gooey Fudgy Paleo Protein Blondies! Blondies have always been one of my favorites! I wanted to see if could convert my almond butter chocolate chip cookie recipe into a blondie. I still don’t know the science behind it, but baking with nut butter gives an awesome rise and a super moist texture without using any xanthum gum!
The coconut flour in this recipes gives it added protein and the coconut oil gives it that nice shiny, crackly surface that every good brownie should have. Without any grains, these blondies are gluten-free. Also using coconut sugar and honey makes healthier baking possible and just as delicious!
So my five children are the true testers in this house and they loved them! I went upstairs for a minute and came back down to the kitchen to find an empty plate. Good thing I hid one in the freezer for me for later! Shhhhhh……….
Since Valentine’s Day is coming up, I’m thinking chocolate! These Triple Chocolate, Triple Almond Cookies, are almost like a brownie. Three different types of chocolate give them intense flavor. Almond flour and almond butter make them super-moist, and the almonds on top give them a nice crunch. A bite of sea salt at the end makes these a real treat!
I have an old recipe from a friend for an almond poppy seed cake that has been a staple in my house for years. I always had one in the freezer ready for unexpected guests, or to take to a friend’s house for cake and coffee. But since I don’t eat wheat or dairy anymore, I had forgotten about it, until I came across the old recipe recently. I decided to try to change the recipe up by omitting the wheat and the dairy to see if I could get a replacement just as good as the original.
It took a few tries to get this right because the pound cake-like texture is challenging without the gluten. The addition of almond flour added moisture, and I swapped out canola oil for coconut oil and applesauce. This allowed me to lighten up on the sugar as the original recipe called for 1 3/4 cups of it. I baked these in my mini bundt pan, which makes these come out adorable, and are the perfect little bite. It also works great in a loaf pan or a full-size bundt. This Gluten-Free Almond Poppy Seed Cake is really something special!
Combine lemon juice with almond milk and let sit for 5 minutes. Sift together flours, baking powder, baking soda, and salt in a mixing bowl. Add remaining ingredients and blend on medium speed for 2 minutes.
Pour into paper lined muffin tins or greased pans.
For muffins/mini bundts: Bake 18-20 minutes
For loaf pan: Bake 55 minutes.