almond fudge dice - raw, paleo

2 cups almond paste
2 tbsp coconut oil ( melted )
1cup shredded coconut unsweetened( dessicated)
1-2 tbsp organic molasses
1 tbsp coconut flour
real vanilla
chopped dates( optional )
 raw cacao mass

xxx

Paleo Italian Focaccia Bread

Paleo Italian Focaccia Bread: 

1 egg

1/4 cup full-fat canned coconut milk

2 tablespoons coconut flour

1/8 teaspoon baking soda

Pinch salt

Pinch dried oregano

Pinch garlic powder

Extra Virgin Olive Oil

Handful mini cherry tomatoes

1 tablespoon fresh rosemary 

1. Preheat oven to 350°F. Liberally grease a bread pan*.

2. Whisk the egg and the coconut milk together. Add the coconut flour, baking soda, salt, oregano, and garlic powder, and continue whisking until everything is combined. Spread the batter in an even layer in the prepared baking pan. 

3. Sprinkle rosemary over the batter and arrange the tomatoes evenly on the top of the bread. Drizzle with olive oil.

4. Place on the center rack of the oven and bake for 15-20 minutes, until the bread is cooked through and golden. Optional: I wanted to toast the top of the bread a bit more, so after it was done cooking I turned the oven to a low broil for just a minute. 

5. Remove from oven, cook for at least 5 minute, and serve plain, with Figgy Olive Tapenade (recipe follows) or dipping oil. 

*I have this habit of collecting odd-sized baking dishes. I baked this bread in 2 ramekins that are 4 inches in diameter and about 1 inch tall. If you're the sort of person that has normal sized pans, I recommend using a standard bread pan. The bread will still only be about 1-inch tall, but this is fine since Focaccia is a type of flat bread.

Figgy Olive Tapenade Spread

1/2 cup water
1/4 cup dried figs
1 tablespoon Dijon Mustard
1 garlic clove
1 tablespoon parsley
1 cup black California olives

1. Bring the water to a boil. Place the figs in a small bowl, and pour the hot water over the figs to soften them for 10-15 minutes.
2. Once the figs are softened, drain out the water and place the figs in a blend. Add the remaining ingredients.
3. Blend all of the ingredient together until well combined. Use a spatula between blends to scrape the sides of the blender and ensure everything mixes together.
4. Serve with fresh vegetables, Paleo focaccia bread, or other "dippables".

Seeded Almond Cracker

Seeded Almond Cracker | Comfy Belly

Ingredients (makes about 30 crackers)

• 2 cups of blanched ground almond flour ( I replaced half of  almond flour with 2 tbsp coconut flour, 2 tbsp flax meal & 2-3 tbsp various seeds ( chia, sesame, poppyseed, onion seed, crushed sunflower and pumpkin). Also, I used some pecan meal for dusting.
• 1/2 teaspoon of sea salt
• 1 large egg ( used 2 in my modified version)
• 1 egg white in a bowl with a brush
• 1 tablespoon of olive oil (or butter)
• 1 tablespoon of poppy seeds
• 1 tablespoon of sesame seeds
• extra salt to sprinkle on top of the crackers

Preparation

1. Preheat oven to 350 degrees F.
2. Combine the flours ( + seeds) and salt in a bowl and blend well.
3. Add the eggs and oil, and blend and shape the mixture into two balls
   of dough.
4. Place each dough ball on a non-stick baking mat, then place a piece
   of parchment paper (or other non-stick mat) over the ball and roll the
   dough into a thin layer.
5. Score the crackers with a pizza cutter and sprinkle extra sea salt
   lightly across the cracker sheet.
6. Brush the top of the cracker sheets with egg white, and then sprinkle
   the seeds (and a small amount of sea salt) evenly over each sheet.
7. Bake for about 15 minutes, or until they start to lightly brown.
8. Cool for about 15 minutes and break apart into crackers. Store in a
   sealed container.

Skladniki ( na 30 krakersow )

• 2 szkl (250ml ) zblanszowanych mielonych migdalow (  zastapilam polowe maki migdalowej  2ma lyzkami kokosowej, 2ma lyzkami mielonego lnu i 2-ma lyzkami roznych nasion ( chia, sezam, mak, nasiona czarnuszki, grubo zmielony slonecznik i dynia.  Dodartkowo troche mielonego pekanu do podsypania.
  1/2 lyzeczki soli himalajskiej/celtyckiej/ innej o duzej zawartosci mineralow
• 1 duze jajko ( po zmodyfikowaniu przepisu( uzywajac maki kokosowej jako dodatku) dalam 2 jajka)
• 1 bialko ( roztrzepane z odrobina wody, do posmarowania )
• 1 lyzka oliwy z oliwek lub masla/oleju kokosowego/ smalcu ( odrobine wiecej jesli ciasto sie nie trzyma)
• 1 lyzka maku
• 1 lyzka sezamu
• dodatkowo sol do posypania

Sposob przygotowania

1. nagrzac piekarnik do temp 180 st.
2. polaczyc wszystkie suche skladniki
   
3. dodac jajka, tluszcz i ulepic kule  ktora nastepnie dzielimy na dwie czesci i kazda z nich splaszczamy
   
4.  kazda czesc ukladamy na papierze podsypanym pekanem czy migdalami , przykrywamy druga warstwa papieru i rozwalkowyjemy do grubosci ok 3 mm
    
5.  Zdejmujemy wierzchnia warstwe papieru i nozem czy kolkiem do krojenia pizzy naznaczamy kwadraty, nastepnie smarujemy bialkiem i posypujemy nasionami i odrobina soli ( grube krysztalki najlepiej )
   
    wstawiamy do piekarnika i pieczemy ok 15 min. Po wyjeciu odstawiamy do wystygniecia na ok kwadrans, nastepnie rozdzielamy ( powinny sie dac polamac wzdluz zaznaczonych linii ) i przekladamy na kratke.

sweet and salty almond clusters

  1 cup roasted almonds
 1/2 cup raw cacao liquor
 2 TBSP raw honey
sesame seed( optional)
vanilla extract
Hymalayan salt ( natural, not fine type)

 melt cacao liquor over hot water( bain mari)
remove from heat and add raw honey and vanilla
 mix well to combine
 add almonds and cover well with chocolate mixture

 Using tablespoon scoop a spoonful and place on baking paper/ metal tray shaping clusters
 Sprinkle with sesame seed and salt
 Place in refrigerator for approx 1/2h

The Best Pesto Recipe!

How To Grow Basil & The Best Pesto Recipe!

Ingredients

• 2 cups fresh basil leaves, packed
• 1/4 cup shredded parmesan
• 1/2 cup olive oil
• 3 tbsp raw walnuts or pine nuts ( almonds work fine too)
• 3 cloves of garlic, minced

Instructions

1. Place all ingredients in food processor and blend until well blended.

Coconut & chocolate

Mr. Peanut Bread, Almond Style

24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style

 Almond Butter Bread

1 cup almond butter
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 packet stevia (optional)

Blend almond butter and eggs until smooth. Add in remaining ingredients. Pour into a sprayed 8 1/2" by 4 1/2" loaf pan and smooth the top. Bake at 350 degrees for 30-40 minutes. Let cool before slicing. Can also be baked in muffin tins for slider buns.
 



                                                                 and my own variation

» Grain-free Sandwich Bread (Paleo and SCD) Against All Grain

» Grain-free Sandwich Bread (Paleo and SCD) Against All Grain

» Not-A-Grain Bars (GlutenFree ‘Cereal’ Breakfast Bars) Against All Grain

» Not-A-Grain Bars (GlutenFree ‘Cereal’ Breakfast Bars) Against All Grain

Against All Grain

Against All Grain

 great grain free recipe source

24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style

24/7 Low Carb Diner: Mr. Peanut Bread, Almond Style

Photo source : 24/7 Low Carbs Diner

Waffle recipes

                                                          some unusual waffle recipes

   Cashew waffles

(makes 6 large Belgian waffles, will make more in a smaller iron)

3 eggs
1 cup raw cashews
1/3 cup almond milk (or any non-dairy milk)
3 tablespoons honey or maple syrup/xylitol/stevia
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
3 tablespoons coconut flour

1. Preheat your waffle iron.
2. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary (I use a simple Waring blender), although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
6. Repeat until the batter has been used up.

Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.

Enjoy!

chiminea and waffles :)

Almond Crusted Butter Cake (Low Carb and Gluten-Free) | All Day I Dream About Food

Almond Crusted Butter Cake (Low Carb and Gluten-Free) | All Day I Dream About Food