Paleo Baking

I've been on a mission to find bread alternatives for my non Gluten Free, carb addicts of the family. My Husband loves his Gluten, but he and my older kids devoured everything I made.


Grain Free Butter Nut Flatbread

From Empowered Sustenance

Ingredients

• 1 Tbs. coconut flour
• 1 1/2 tsp. grassfed gelatin (I used chia seed) but I have ordered gelatin!
• 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
• 1 Tbs. butter, ghee or coconut oil
• 1 egg
• 1/4 tsp. sea salt (more or less to taste) I recommend this uniquely healthful salt.
• (You can double the recipe if desired)

Instructions

1. Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
2. Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
3. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
4. Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
5. Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.

Lemon Poppy Seed Bread

from Primally Inspired

I added vanilla and Poppy seed

Ingredients

Paleo Lemon Loaf:

• 6 eggs
• ¼ cup coconut oil  or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• 1 tsp. vamilla
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! 
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 1 tbs. poppy seed

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Banana Bread

From My Gutsy

1 cup coconut flour (Organic Coconut Flour)  

1 1/2 cup very ripe bananas (2-3 bananas)

4 pastured eggs

6 tbsp butter or coconut oil (melted)

5 tbsp raw honey or vanilla honey

2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional

1/4 tsp sea salt

1tsp-1 tbsp cinnamon

1/2 tsp baking soda

1 tbsp vanilla

DIRECTIONS:

*Preheat your oven to 300 degrees

1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)

2. Smash the bananas. These are nice and spotted!

3. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.

4. In a seperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon. **If you are using a more dense coconut flour like Bobs Red Mill Organic Coconut Flour, it will turn out much fluffier if you sift it first. (WFN seems to be already sifted and fluffy). Use 1 cup of sifted coconut flour. This step is added so you remember to sift the flour. 

5. Add the dry ingredients to the wet and stir until just combined.

6. Spoon the batter into your lined bread pans.

7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan. Store in a nontoxic container in the fridge.

8. Slice and serve.

Blueberry Banana muffins

from  Wife Momma Foodie

Ingredients:

1 cup almond flour

2/3 tapioca flour

1/2 cup coconut flour

2 tbs. flaxseed meal

1 tsp. baking powder

1tsp. baking soda

 pinch of salt

3 mashed ripe bananas

1/2 cup unsweetened almond milk

1/3 cup maple syrup or honey

1/4 cup melted coconut oil

2 eggs

1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 350F. Line ,muffin tins

2. In a large bowl combine dry ingredients. Mix in wet ingredients. Fold in berries.

3. Spoon batter into tin using 1/4 cup. Bake for 20-25 minutes

Paleo Pumpkins Muffins

Paleo Pumpkin Muffins
1/2 cup coconut flour
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Pumpkin pie spice
4 eggs
1/3 cup honey
1/4 cup coconut oil
3/4 cup pumpkin
Optional, but highly recommended:
Handful of pecans
Handful of raisins or chocolate chips
Mix all ingredients. Bake at 350°. I use mini muffin tins and it takes 15-20 min.