Tag: paleo

Paleo Peach French Toast

Paleo Peach French Toast

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.

Paleo Peach French Toast

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!

Get Free Shipping with 6 or more milks at Elmhurst1925.com

Paleo Peach French Toast

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.

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 Paleo Peach Baked French Toast
Paleo Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Passive Time 24 hours
Servings
servings
Ingredients
Easy Almond Bread
Peach French Toast
Paleo Peach French Toast
Instructions
Easy Almond Bread
  1. Preheat oven to 350 degrees. Sift all dry ingredients into a medium bowl.
  2. Add eggs and milk and whisk to combine. Pour into greased loaf pan, or line it with parchment.
  3. Bake for 45-50 minutes until toothpick comes out clean. Cool for 10 minutes, then remove from pan and cool completely.
    almond bread
Peach Baked French Toast
  1. Grease 9X13 baking pan. Slice almond loaf into 1 inch slices and line flat in pan. You can squeeze them in to fit tight.
  2. Whisk eggs, milk, and vanilla together in a medium bowl. Pour over almond bread and sprinkle with cinnamon. Scatter peaches over bread.
  3. Cover and refrigerate overnight.
  4. Preheat oven to 350 degrees. Bake 40 minutes until cooked through and puffy. Serve hot.
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Paleo Peach French Toast
paleo almond bread
Fudgy Paleo Blondies

Fudgy Paleo Protein Blondies

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!

Fudgy Paleo Blondies

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!

fudgy paleo blondies

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……….

You've got to try these gooey Fudgy Paleo Protein Blondies! 

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 Fudgy Paleo Blondies
Fudgy Paleo Blondies
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Dry
Wet
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Dry
Wet
Fudgy Paleo Blondies
Instructions
  1. Preheat oven to 350 degrees. Line an 8X8 pan with parchment paper, or grease well with coconut oil.
  2. Whisk together all dry ingredients except chips.
  3. In a mixing bowl, mix together wet ingredients on medium speed, until almond butter is incorporated. Add dry ingredient to wet and mix well. Fold in chocolate chips. Batter will be thick.
  4. Spread batter into pan with spatula or oiled hands.
  5. Bake for 22-25 minutes. Cool completely before cutting.
    You've got to try these gooey Fudgy Paleo Protein Blondies! 
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Fudgy Paleo Protein Blondies

Triple Chocolate Triple Almond Paleo Cookies

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!

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 Triple Chocolate, Triple Almond Paleo Cookies
Servings
Cookies
Ingredients
Servings
Cookies
Ingredients
Instructions
  1. Place 8 ounces bittersweet chocolate in a double boiler and melt. Remove from heat and stir in almond butter and vanilla.
  2. In a medium bowl, sift together almond flour, coconut flour, sugar, raw cacao, baking soda, and 1/2 teaspoon salt. Add the eggs and stir to combine.
  3. Stir in chocolate mixture and 6 ounces chocolate chips. Chill dough for 20 minutes.
  4. Preheat oven to 350 degrees. Line baking pan with parchment paper. Place almonds on a plate.
  5. Roll dough into 1-tablespoon balls and press into almonds. Place on baking sheet, almond side up, and flatten each cookie to about 1/2-inch thick.
  6. Brush top with egg wash and sprinkle with coarse sea salt. Bake 11-13 minutes. Enjoy!
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Triple Chocolate Triple Almond Paleo Cookies
gluten-free almond biscotti

Gluten-Free Almond Biscotti

These Italian cookies are just as delicious made with almond flour as they are with wheat flour. In fact, I think the almond flavor really comes through better with almond flour.  These cookies take a little time since they have to go into the oven twice, but they are super simple to make! Twice baking these Almond Biscotti gives them a nice crispy crunch, perfect for dunking into a hot cup of tea or Dandy Blend!

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 Gluten-free Almond Biscotti
gluten-free almond biscotti
Servings
cookies
Ingredients
Servings
cookies
Ingredients
gluten-free almond biscotti
Instructions
  1. Preheat oven to 375 degrees.
  2. Sift together flours and baking powder in a medium bowl.
  3. In a large mixing bowl, beat the ghee on medium speed till softened. Add sugar, maple syrup, eggs, and vanilla. Beat until thoroughly combined.
  4. Add flour and mix until combined. Add almonds and stir.
  5. Divide dough in half. With wet hands, shape each portion into a loaf about 9 inches long and 2 inches wide and place on a parchment-lined baking sheet. Stir the egg yolk together with the water and brush it over each loaf.
  6. Bake for 25 minutes. Cool on the cookie sheet for 30 minutes. Reduce the oven temperature to 325 degrees.
  7. After 30 minutes of cooling, carefully cut each loaf into 1/2 inch slices. Lay slices cut side down back onto the cookie sheet. Bake in the oven 8 minutes. Turn slices over and bake another 8-10 minutes till dry and crisp. Cool cookies on a wire rack.
  8. Store in a cool dry place.
Recipe Notes

Optional: You can add in a teaspoon of anise extract or a 1/2 teaspoon of almond extract for a stronger flavor. You can also swap out the almonds for hazelnuts for a different variety.

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