Crusty Bread

I have been working on a crusty bread recipe for a while and this is the final result... a gluten free and vegan bread.  This bread has the consistency of a dense Italian loaf!

Ingredients

1 1/2 cup tapioca starch

1 cup almond blanched flour/meal

1/2 cup coconut flour

1 tsp salt

2 tsp xanthan gum

1 1/4 cup warm water

1 Tbs active dry yeast

1 Tbs coconut sugar or honey

1/4 cup olive oil

Directions

• Heat water until warm.  Then add yeast and sugar, stir till it's thoroughly mixed then set aside for 10 minutes or until the surface is bubbly.
• In the bowl of an electric mixer combine the almond flour, coconut flour, tapioca starch, xanthan gum and salt.  Add olive oil and water/yeast mixture, mix at low speed until all ingredients are well incorporated and dough looks smooth.

• Coat the dough with a little bit of olive oil and move to a plastic or ceramic bowl, cover with plastic wrap and set in a warm place for 2 hours or until it is doubled in size.
• Remove the dough from the bowl and place it on a cookie sheet or pizza pan covered with parchment paper and dusted with corn starch or tapioca starch.  Shape the dough into desired shape.
• Using a sharp knife, place three small slits on the top of the loaf.  Preheat oven at 400 F.  While the oven is heating, cover the dough with plastic wrap and allow it to rest and rise for an additional half hour.

• Bake the bread for about 30 minutes or until golden brown in color.  Place the bread in a wire rack to cool down.

Store in a zip lock bag at room temperature for the first day, if there is any leftover bread, refrigerate for up to a week.  Warm up in slices in a toaster oven or conventional oven for better taste.  Enjoy!

Orange Cake

Ingredients
1/2 cup coconut flour
1/4 tsp salt
1 tsp baking powder
2 oranges (peel and juice)
1/4 cup coconut sugar or honey
6 eggs
2 tsp vanilla extract
1/4 cup coconut oil melted
1/4 cup coconut milk

Directions
Preheat oven at 350F and cover an 8 inch round pan with parchment paper.
In a mixing bowl stir together coconut flour, salt, baking powder and orange peel.  In another mixing bowl whisk eggs, honey, vanilla extract, orange juice, coconut oil and milk. Pour wet mixture into dry one and stir until smooth.  Pour into prepared pan and bake for about 40 minutes or until toothpick comes out clean.  Let cool and enjoy.   You can also cut in half and fill it up with some delicious  Paleo Pastry Cream.

Paleo Pastry Cream

During the Holidays the cravings for sweets pushed me into experimenting more paleo dessert recipes and this pastry cream recipe is the result of one of those experiments.  The paleo pastry cream is gluten, wheat and dairy free but it still tastes sweet and smooth like the original recipe.

Ingredients
2 cups coconut milk
1 Tbs vanilla extract
6 egg yolks
1/4 cup honey or coconut sugar (I used coconut sugar)
1/4 cup tapioca flour
2 tsp vanilla extract
1/2 tsp lemon extract

Directions
In a saucepan, stir together coconut milk and vanilla extract, bring to a light boil.  Meanwhile whisk egg yolks and sugar or honey together to make a smooth cream, stir in tapioca flour stirring until smooth.  Drizzle the milk a little bit at the time over the egg/flour mix whisking constantly until smooth.  Return the mixture to the saucepan and bring to boil stirring constantly until the cream is thick and smooth.  Remove from heat and add additional 2 tsp of vanilla extract and 1/2 tsp of lemon extract.  Pour into a glass o ceramic bowl and cover with plastic wrap directly on the surface to prevent skin from forming.   Refrigerate completely before using.  It makes about 2 cups... enjoy!

Pumpkin Cookies

I make these cookies every year around the Holidays.  These wonderful spicy and moist pumpkin cookies are perfect with coffee or tea.
 
1/2 cup coconut flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup butter or coconut oil softened (I used Kerrygold butter)
1/2 cup coconut sugar
2 Tbs honey
2 eggs
2 tsp pure vanilla extract
1 cup canned pure pumpkin puree

• Preheat oven at 350F and line a baking sheet with parchment paper.
• Blend together flours, baking soda, salt and spices. 
•  In a food processor, combine butter, sugar and honey until incorporated then add eggs, pumpkin and vanilla.  
• Add flour mixture to wet one and blend until well combined.
• Spoon on to prepared baking sheet, flatten the top and bake for about 20 minutes or until lightly brown at the bottom.   Cool completely.  Makes about 20 cookies.  Enjoy!

Focaccia

I searched and found many recipes for Paleo Focaccia but none of them came out right, some were too soft and breaking into thousand pieces even before cutting, others were just flavorless so I came up with my own recipe and I have to say it is delicious! It has the perfect consistency and taste!

Ingredients

1/2 cup coconut flour

1/4 cup flax seed meal

1 cup tapioca flour

1 tsp xanthan gum

1/2 tsp sea salt 

1/2 tsp coconut sugar or honey

2 1/2 tsp dry yeast 

1 cup warm water

2 Tbs olive oil

1 tsp apple cider vinegar

2 eggs

Oregano and sea salt for topping.

In a bowl of an electric mixer mix dry ingredients on low speed. Add oil, vinegar and eggs keeping the mixer on low speed then add warm water a bit at the time and mix at medium speed until dough is smooth. Cover mixing bowl with plastic wrap and let leaven for 1 1/2 hours.

Cover a rectangular baking pan (9"x13") with parchment paper and drizzle 1 Tbs olive oil. Spread dough evenly, poke holes all over with a fork and dust with oregano, sea salt and olive oil.  Bake in preheated oven at 400F for 30 minutes or until toothpick comes out clean.  Let cool and enjoy!

Paleo Nut Bar

Hello, I'm back!  My computer had some problems so I had to get it fixed.
I don't know if any of you have tried my granola recipe, but I make it all the time and take it with me everywhere I go for a little snack.  I noticed that it was to crumbly and messy, so I decided to make a little change in the recipe and make it into a bar that makes it easy to eat without the mess.

Ingredients:
2 cups whole almonds
1/2 cup pumpkin seeds
1/2 cup walnuts (or any nuts you like)
1/4 cup unsweetened shredded coconut
1/2 tsp sea salt
2 tsp cinnamon
1 Tbs vanilla extract
4 Tbs raw honey
2 Tbs coconut oil

Line an 8x8 square pan with parchment paper.
Chop almonds and walnuts with a sharp knife and place in a large bowl, add pumpkin seeds, shredded coconut, salt and cinnamon.  Mix all together with a rubber spatula.  Place honey, vanilla and coconut oil in a microwave safe bowl and microwave at high for 15 seconds, until the coconut oil is completely melted. Pour liquid over nut mix, mix throughly and place in the prepared pan pressing the mix against the pan and form an even layer of nuts.

 Bake at 350F for 8 to 10 minutes or until the mix has a golden brown color.  Remove from oven and cool completely before cutting.  Cut into your preferred size.  Store in a container and keep in refrigerator.  Enjoy!

Hazelnut Chocolate Torte

A torte is a European style cake that has a rich chocolate flavor, and a soft, moist, almost pudding like texture.  Excellent when served alone or with a scoop of paleo vanilla or strawberry gelato!

Ingredients:

1/2 cup toasted hazelnuts

1/4 cup coconut flour

1/4 tsp salt

4 large eggs separated

6 oz bittersweet dark chocolate chopped

6 oz unsalted butter (1 1/2 sticks)

1/2 cup coconut sugar divided

1/4 tsp cream tartar

2 tsp vanilla extract

1 Tbsp Brandy or marsala (optional)

Toast hazelnuts, let cool for 5 minutes then place in a food processor, along with the flour and salt, and process until the hazelnuts are finely ground.

Preheat oven at 375F and line an 8"x 3" round pan with parchment paper.

Separate the eggs.  Melt chocolate with butter over a double boiler and set aside.

In the bowl of an electric mixer beat egg yolks with 1/4 cup of sugar, vanilla and brandy until pale in color and creamy in consistency.  

Gently fold the egg yolk mixture into the chocolate/butter mixture and nut/flour mixture.

Whip the egg whites until foamy and add 1/4 tsp of cream of tartar.  Continue beating until stiff pick form.  Gradually add 1/4 cup of remaining sugar. Beat at high speed until stiff.

Quickly fold into the chocolate flour mixture, do not over mix.  Pour into prepared pan and bake for 40 to 45 minutes.

Cool completely on wire rack.  Enjoy!