Recipes

 
 
Almond Bread
 

Ingredients:

 

  • 6  eggs

  • 2  cups of almond flour

  • 1/4  cup of chestnut flour

  • 2 Tbsp olive oil

  • 1 tsp baking soda

  • 1/4-1/2 tsp salt

 

Beat the eggs and oil in a bowl. In a separate bowl mix dry ingredients, then add it to wet ingredients. Line your bread pan with parchment paper and fill it with bread mixture. Bake it at 350F for 45 minutes to an hour, until top is golden brown.

 

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Paleo Pizza dough or Cracker
 

Ingredients:

 

  • ½ cup almond flour ( add more as necessary for a workable dough consistency)

  • 1 egg (when I use it for crackers I just add the egg yolk and water as needed)

  • 1 teaspoon extra virgin olive oil

  • ¼ teaspoon or just a pinch of salt (depending on your taste)

  • Italian spices such as basil and oregano to taste

  • 1 clove garlic pressed (optional)

 

In a bowl mix the above ingredients together and add more flour as needed to form a ball. Line a pan( a pizza pan or a cookie sheet) with parchment paper. Add the dough ball pressing it down with hands to form the shape of a small crust. You can also roll it out between two parchment paper and at the end remove the top layer and place it in the oven. Don’t worry if it’s not as big as the pan.Preheat the oven to 350F with the crust in pan(this allows the crust to setup and brown a bit) By the time the oven heats up, the crust should be crisp and ready for toppings. If you use it as crackers bake it until it’s golden brown around the edges (about 10 minutes) then take it out, cool and slice it into square or rectangular shaped crackers.

 

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Carrot Cake or Muffin
 

Ingredients
 

  • 2 cups of almond flour

  • 1/2 cup xylitol (or 1/4 xylitol and 1/4 erythritol)

  • 1 tsp. baking soda

  •  1 tsp. cinnamon

  • 3/4 cup walnuts, chopped (optional)

  • 4 tblsp. Coconut oil , melted

  • 3 eggs, large

  • 1 tsp. vanilla extract

  • 2 1/2 cups grated carrots
     

Preheat oven to 350 F.Line a nine inch springform pan or a 8 to 9 inch square baking pan with parchment paper. Mix almond flour, xylitol walnuts and spices in a large mixing bowl. Beat eggs, coconut oil and vanilla in a separate bowl on the lowest speed just until egg is combined. Add grated carrot and mix the dry ingredients with the wet. Pour batter into the pan and bake at 350F degrees for 40 minutes. Cake will be firm and springy.Variation:   Carrot MuffinsPour the cake batter in to lined muffin pan. Bake them at 350F for about 45 minutes. Check if the inside of the muffin is firm. Don’t remove them from pan until it’s completely cooled.

 

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Cinnamon Coffee Cake

 

Ingredients
 

 

Cake:

 

  • 1 1/2 cups almond flour

  • 1 tsp. baking soda

  • 1/3 tsp. Celtic sea salt

  • 2/3 cup xylitol

  • 3 Tbsp. coconut oil or ghee or 4 Tblsp. butter

  • 3 eggs, large

  • 2 tsp. vanilla extract

  • 1 1/2 tsp. lemon extract (optional)
     

 

Cinnamon walnut filling:

 

  • 2 Tblsp. coconut oil or butter

  • 1 cup walnuts, chopped

  • 1/2 cup xylitol

  • 2 1/2 tsp. cinnamon
     

 

Place chopped walnuts, sweeteners and cinnamon in a food processor and process until smooth. Add butter or coconut oil and mix until coated.Preheat oven to 350 F.Mix dry ingredients and sweetener in large mixing bowl. Beat eggs, coconut oil or butter in another bowl. Add vanilla extract and lemon extract. Pour wet ingredients into dry and stir with a spoon until thoroughly mixed.Grease a 9 x 9 baking pan with coconut oil or butter. Pour one half of the cake batter into the pan and smooth into an even layer. Crumble the walnut filling evenly over the batter. Carefully place the rest of the batter on top of the filling gently smoothing it without disturbing the filling. Bake for 45 minutes. Cut into 12 or 16 pieces.

 

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Pumpkin Bread

 

 

Ingredients:
 

 

  • 2 cups almond flour

  • ½ cup xylitol (1/4 cup xylitol, ¼ cup eurythritol if there’s sensitivity to xylitol)

  • 1tsp baking powder

  • 2 ½ tsp cinnamon

  • ¼ tsp cloves (optional)

  • ½ tsp. nutmeg (optional)

  • 4 T coconut oil melted

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 ¼ cup canned pumpkin


Mix wet and dry ingredients and pour it  into a small bread loaf pan (9”x5”) and bake it at first at 325F for a while and you can turn it up to 350F later. The inside takes a long time to bake, it’s about 1 hour in my oven.

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Coconut Macaroons

 

 

Ingredients:
 

 

  • 1/3 cup almond flour

  • 2 2/3 cups unsweetened fine coconut

  • 1/2 cup xylitol

  • 1/4 tsp. baking powder

  • 3 eggs, large

  • 1 tblsp. coconut oil, melted

  • 1 tblsp. butter (if tolerated, otherwise replace it with coconut oil)

  • 1/4 cup heavy cream or full fat coconut milk or more if needed

  • 1 tsp. vanilla extract

  • 1/2 tsp. almond extract


Preheat oven to 325 F. Line two large baking sheets with parchment paper.Mix together all dry ingredients except the coconut. Beat the eggs in a separate bowl. Add in coconut oil and butter beating the eggs while pouring them in slowly. Add cream and extracts. Add egg mixture to dry ingredients mixing well. Add in coconut.  Make it moist enough to hold together well.  Drop mixture by rounded teaspoonfuls onto parchment paper and shape cookies to smooth all of the coconut. Place them evenly on sheet: 4 cookies per row, 5 rows per sheet. Divide batter evenly to obtain 40 cookies.Bake for 15-20 minutes or until golden brown around the edges.

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Pie Crust

 


Ingredients:

 

  • 1 1/2 cups almond flour

  • 3  Tblsp.  xylitol

  • 4Ttblsp. melted butter or coconut oil

  • 1 egg white
     

Preheat oven to 350 F.Mix almond flour with xylitol. Melt butter or coconut oil then add to nut mixture and stir until evenly distributed. Beat egg white and add to nut mixture and mix until dough all sticks together. Grease a 9 inch pie plate. Place the dough ball in between of two sheets of parchment paper.Roll out the dough evenly until it is a circle slightly larger than the pie plate. Peel off the plastic wrap and pick up the whole crust with the paper and turn it over onto the pie pan. Fit the crust into the pie plate evenly to cover the bottom and sides of the plate. Bake for 10-12 minutes being careful not to burn. Cool the crust and add your filling.

 

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Copyright © 2014 Krisztina Powell

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