Super Easy Brazilian Cheese Bread

http://www.rebootedmom.com/2016/11/19/super-easy-brazilian-cheese-puffs-gluten-free-grain-free/

1. 1/3 C. extra virgin olive oil
2. 2/3 C. milk (we used raw)
3. 1 1/2 C. tapioca flour
4. 1 egg, room temperature
5. 1 tsp salt (or more - to taste)
6. 1/2 C. grated cheese (we used parmesan) Hw: the less the age of the cheese=the less histamine 
7. ie. mozzarella would have less than cheddar. 

Instructions

1. Preheat the oven to 400 degrees F.
2. Grease your mini muffin pan thoroughly with butter, and set aside.
3. In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
4. Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
5. Mix well on high, scraping down the sides of the blender so that everything is easily blended.
6. Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
7. Pop in the oven for 15-18 minutes or until light golden brown.

Paleo Lemon Loaf:with lemon glaze

• 6 eggs
• ¼ cup coconut oil (Find HERE) 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
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flourHERE)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

*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 (full fat canned coconut milk)
• 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.

Notes

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.

Pizza muffins

Other people have successfully substituted the almond flour for sunflower seed flour (1:1) in their paleo bread recipes. I have not tried it with this recipe, but could be an option. Put in a bit of lemon juice to avoid getting green muffins due to the reaction between sun flower seeds and baking soda

Pizza Muffins

Serves: 12

Ingredients

• 1 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 large eggs
• ¼ cup tomato sauce, plus ¼ cup for topping (HW: I prefer tomato paste for the richness) 
• ½ cup cheddar cheese, plus ½ cup for topping
• ½ cup parmesan cheese, plus ½ cup for topping
• 2 ounces pepperoni, plus 2 ounces for topping

Instructions

1. In a food processor, combine almond flour, salt, and baking soda
2. Pulse in eggs and sauce until combined
3. Pulse in cheeses and pepperoni
4. Line 12 muffin cups with paper liners
5. Scoop a heaping 1/4 cup of batter into each cup
6. Bake at 350° for 25 minutes
7. Remove from oven; place 1 teaspoon sauce on top of each muffin
8. Sprinkle cheese over sauce
9. Sprinkle pepperoni over cheese
10. Place back in oven and bake for 15 more minutes
11. Cool for 1 hour
12. Serve

I (Elana) based this recipe on one from Pamela Salzman, a private chef in Southern California. I haven’t tried it, but I’ll bet this grain-free Pizza Muffin recipe would be incredible with various vegetable fillings and toppings such as mushrooms, spinach, or zucchini. If you experiment, please let us know what changes you make to the recipe and if you have to adapt any of the other ingredients. When you include vegetables it may be best to saute them first, otherwise they will be very wet.

5 Minute Blender Zucchini Bread

• 1 medium zucchini, cut in half and seeds scraped out with a spoon then cut into chunks
• 4 eggs
• 12 pitted dates 
• ¼ cup melted butter, ghee or coconut oil
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour 
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• ¼ teaspoon sea salt
• optional add-in's: 1/3 cup chocolate chips, walnuts or any other nuts or seeds

Instructions

1. Preheat oven to 350 degrees F.
2. Add zucchini chunks, dates, eggs, butter, and vanilla to a blender and blend until smooth.
3. Add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt and blend once again until thoroughly mixed.
4. If you are using any add-in's. Add them now and briefly stir.
5. Pour into a regular sized well greased (or parchment lined) loaf pan (I use THIS loaf pan) and bake for 60 minutes. Enjoy!

Thanksgiving Bread

Author: Ashley Thomas

 

HW: This would make an awesome Turkey sandwhich! 

Ingredients

• 1 tablespoon Grassfed Organic Ghee or fat of choice
• 1 onion, chopped
• 2 stalks celery, chopped
• ½ cup walnuts
• 1½ cup Almond Flour
• ½ cup Coconut Flour
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 10 sage leaves, finely chopped
• 1 tablespoon fresh rosemary, chopped
• pinch of freshly grated nutmeg
• 4 eggs
• ½ cup chicken broth
• 2-3 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)

Instructions

1. Preheat oven to 350F.
2. Melt ghee in a pan over medium heat.
3. Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple minutes. Set this mixture aside for now.
4. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
5. Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
6. Fold the cooked bacon crumbles into the batter.
7. Spread the thick batter into a loaf pan and bake at 350 for 35 minutes or until toothpick comes out clean.

PUMPKIN SEED BLENDER BREAD – PALEO, GAPS

• 
• http://lovelovething.com

• 2 1/2 cups pumpkin seeds, preferably soaked overnight and dehydrated
• 1/4 cup coconut oil, ghee, or butter (remember to cook and bake with healthy fats!)
• 3 eggs – OR – if staying away from egg whites, use 3 egg yolks and be sure to add: 1/3 cup water blended with 1 tablespoon grass-fed gelatin, blended till frothy, to the ingredients in your blender. (I use this to blend and I love it! It’s so inexpensive and convenient!)
• 3 tablespoons honey or a little more to taste
• 1 teaspoon cinnamon
• 1 teaspoon vanilla – learn how to make your own vanilla extract!
• 1/2 teaspoon sea salt

1. This is so simple! Combine all ingredients in blender or food processor, and blend/process until the seeds are thoroughly blended into the mixture. If you’re using a high-speed blender, start at low and work your way up to high speed. It will turn quite thick and pasty – that’s okay! Scrape with a spatula/spoon into a greased bread pan.
2. Bake at 350 for 1 hour. It’s done when a knife or toothpick inserted will come out clean. Allow to cool. Drizzle each slice with a little honey before serving.

NOTES

You can add a banana in there if you want to! Or any fruit or dried fruit.

Hw: it may turn green after it cooks because the chlorophyll reaction of the seeds (sunflower seeds do). Don't worry its a good thing! 

Can add 1/2 cup of pumpkin, apple, butternut squash, sweet potatoes, etc.  baby food is perfect size.