Sunday, April 22, 2012

Gluten Free Biscuits

Along with my love for chocolate, I admit I also love breads.  Biscuits, and buttery....YUM!  So when I was told that going Paleo meant breads made with almond flour or coconut flour could be made, I felt I wouldn't die.  Of course when we go out to nice dinners I may splurge on the hot crusty yeast breads on occasion but at home I still can have some breads.  I am still find it difficult to render a tall rising bread for a sandwich but when I'll be the first to know.  For know these little biscuits are nice and light and remind be of popovers.  Not too difficult to make either.

Basic Biscuits
from Paleo Comfort Foods

6 large egg whites (I use the carton of egg white sometimes as well)
3/4 cup blanched almond flour
1/4 cup coconut flour
1 tsp. baking powder
1 1/2 tsp organic butter or coconut oil

1.  In a bowl, beat the egg whites until they are very frothy.
2.  In a separate bowl, mix the flours and baking powder.  Cut in the cold butter with a two knives or a pastry blender.  You will be making a crumbly mixture.  Let sit in the fridge for 15-20 minutes.
3.  Preheat oven to 400 degrees.
4.  Remove flour mixture from fridge and gently fold in the egg whites, stirring to combine.
5.  Spoon the biscuit batter in a greased muffin cups.
6.  Bake for 12-15 minutes or until golden brown.
Makes 12.

Cook's Notes:
1.  These are very soft and fluffy.  They are not going to fall apart since they have egg in the them.
2.  These taste very much like popovers despite them not rising as tall.
3.  I have tried other biscuit recipes and there will be other versions to come.
4.  This batter will be 'soupy' at first.  Give it a moment for the coconut flour to absorb the liquid and it will be more manageable.
5.  Use a standard ice cream scoop to keep the biscuits consistently the same size.
6.  I don't know how these biscuits would work on a cookie sheet really....I think they would spread and be thinner.  The muffin cups hold the 'biscuit' shape nicely.
7.  Bits of Cheese and bacon was also suggested to mix in if you were splurging or allowing dairy in your Paleo life.  We use a little cheese now and then and since I had a Tbsp of some leftover organic shredded cheese, I used it up here.  It can be seen in the picture below.


Wednesday, April 18, 2012

Paleo Brownies

Whether you are on a diet or experiencing a new lifestyle of eating....sweets are always recommended to be in moderation.  I am a confessed 'chocoholic' and when I choose to go "Paleo" and found it was not on the 'forbidden' list like grains, sugar, legumes, etc; I was a happy camper.

I've trolled around the web a bit to find a good recipe as well as used a recommended one from a fellow Paleo co-worker who turned me onto this new way eating (forever in your gratitude Ginny!).  Alas, my first attempt was not a good one.  I blame it on the second type of coconut oil I was using; it was a highly scented and flavored of coconut.  I did not want my brownies to taste like Almond Joy (yet).

Since I think I've got a pretty good starting grasp on my use of Almond flour and baking in general....I made my own.  It's thin, yet fudgy.  I am happy with it....perhaps you will enjoy it too.  Let me know.

Yummo-Paleo Brownies
-created by Jenny Mac's Lipsmack

1/2 cup honey
3 (1 oz) squares unsweetened chocolate (or 1/2 cup cocoa powder and increase oil to 5 T)
2 T coconut oil, organic butter or favorite oil of choice
1 tsp. vanilla
2 eggs
1 cup almond flour

Preheat oven to 350 degrees.

Melt oil and chocolate in the microwave for 1 minute intervals, until melted.  Thoroughly stir in honey.  Blend in eggs one at a time.  Mix well.  Add vanilla.  Stir in flour.

Spread in a 8X8 baking pan (a disposable aluminum one works awesome without greasing).  Bake for 30 minutes or until a knife comes out clean.  Cool and cut into 16 squares.


Saturday, April 7, 2012

Looks like Oatmeal but is it?

We love cookies here and although K-man can eat whatever he wants, I am on the fun adventure of trying Paleo recipes.  Back in the day when I was using tons of splenda and other lowfat options....K-man always could tell.  He'd crinkle his nose after a bite and I'd end up having to all that I created or give it away.  With my new passion for finding tasty Paleo treats.  K-man is the standard...if he eats it and likes it then....WINNER!  I found these in my Primal Palate Cookbook. Tweaked a bit...they are awesome.

N'Oatmeal Cookies 
adapted from Food Lover's Kitchen (their new site)

2 cups almond flour (they used almond meal-makes the dough browner)
1/2 c. flax seed meal
1/2 unsweetened, shredded coconut (I toasted mine)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup coconut oil (I used grapeseed oil)
1/2 honey or pure maple syrup (I did 50/50 ratio)
2 eggs
1 cup raisins
1 tsp cinnamon (they suggest 1 Tbsp.)
1 tsp. vanilla
1 tsp. baking soda

1.  Preheat oven to 325 degrees.
2.  In a large bowl combine the dry ingredients.
3.  In a smaller bowl combine the eggs, honey, vanilla, extract, and oil with a hand mixer.
4.  Stir wet into dry ingredients
5.  Stir in raisins and seeds.
6.  On a parchment paper lined cookie sheet drop 1 Tbsp sized amount.  12 on a sheet will do. Slightly press each mound.
7.  Bake for 15 minutes.  Cool.

Cook's Notes:
-Remember the Paleolithic way of eating has NO GRAINS.  This is a fake out oatmeal cookie.  You are getting your fiber from the seeds and raisins.
-Parchment really works better here for they were harder to get off the silpat sheets.
-I would have used coconut oil but the current one I have in my cabinet smells and tastes of coconut.  I prefer the brand I used prior that was taste and coconut aroma free.  Sometimes I am in the mood for coconut flavor, sometimes not.  I didn't today.
-The difference between almond flour and meal is that the meal is brownish/beige and the brown almond skins are incorporated in it.  Almond flour uses blanched almonds where the skins are removed rendering a yellow/whitish flour.  No difference in taste or texture....