Lemonade
2 lemons
1 quart water
1 scoop vitamin C powder (2000mg) (opt.)
20-25 drops Stevia
Muffins Mix in a large bowl:
Fold liquids into dry ingredients until dry ingredients are not visible. Do not over-mix! Bake 400 degrees 10-12 minutes Blueberry Muffins Blend in blender:
Mix in a bowl:
Fold in 1 cup blueberries. Fill lined muffin cups 2/3 full. Bake at 350 for 20 minutes. Other recipes to try: For Blueberry Muffins Recipe: elanaspantry.com/blueberry-muffins/ For Carrot Muffin Recipe: elanaspantry.com/carrot-muffins/ |
Variations:
Chocolate/Chocolate Chip Muffins ½ cup cocoa (non-alkali processed if possible) ½-1 cup chocolate chips Apple Cinnamon Muffins 1 ½ cups chopped apples coated with 1 tsp. cinnamon |
Nut Bars (Protein Bars)
Add 1-2 cups ground nuts or unsweetened shredded coconut until dough thickens, press into pan, cut into pieces, and refrigerate.
- ½ cup nut butter (almond, cashew, Sunbutter, etc.)
- ½ cup Collagen protein powder (opt.)
- 1/3 cup agave syrup or maple syrup
- 1 tsp. vanilla
Add 1-2 cups ground nuts or unsweetened shredded coconut until dough thickens, press into pan, cut into pieces, and refrigerate.
- Protein Smoothie
Oat Bran Cereal This is a creamy, high protein hot cereal that is easy and quick to make: Soak oat bran overnight, in a small saucepan: (It still works if you don't soak)
Bring to a slow boil over medium-low heat and stir frequently until thickened. Add 2-3 eggs, whisked into the oat bran mixture, stirring constantly until think and creamy, usually 1-2 minutes. Serve in a bowl, and stir in 1 tablespoon coconut oil. Top with your choice of nuts and fruit. Sweeten with stevia or a little honey. PRIMAL FUDGE: 1/2 cup coconut oil, warmed on very low heat in a small skillet or saucepan Add: 1/2 cup organic cocoa powder or cacao powder 1/2 cup almond or natural peanut butter 1/4 cup honey or agave 1 tsp vanilla extract 1/4-1/2 tsp liquid organic stevia, depending on your taste 1 cup chopped nuts (opt.) . Use a whisk to blend mixture until smooth. Pour into 9x6 baking dish oiled with coconut oil or butter. Chill for 15-20 minutes until firm. Cut into 1 inch squares and refrigerate. You may also pour the mixture into mini or regular sized paper muffin cups and refrigerate. These will resemble peanut butter cups, but without the sugar. If you prefer not to use stevia, you can increase the honey or agave to 1/3 cup. Use less sweetener if you prefer a darker chocolate flavor. These are delicious, and full of antioxidants, quality fat and protein. They will not cause your blood sugar to crash, so even those who have issues with low blood sugar can enjoy this treat. Chocolate Biscotti Blend: 1 egg 1/4 cup maple syrup or honey + 1 tsp stevia or monk fruit 1 tsp apple cider vinegar 1/4 cup coconut oil, melted add 1 cup chopped nuts (optional) Mix in Bowl: 3 cups almond flour 1/2 tsp baking soda 1/4 tsp salt 3/4 cup cacao powder Shape into 4 loaves 5" x 3", and Bake at 350 degrees for 20 minutes on parchment paper lined cookie sheet. Cool for 2 hours. Slice on diagonal 1/2 inch thick. Bake 6 minutes per side. Chocolate Walnut Fudge In a small saucepan over low heat, whisk together the following:
Continue stirring with a whisk until mixture begins to thicken and look like soft fudge. Stir in 1/2 - 1 cup chopped walnuts or nuts of your choice. Taste for sweetness, and add agave, stevia or other sweetener if needed. Chocolate Walnut Clusters 1/2 cup cocoa powder 1/4 cup coconut oil, warmed 2 Tablespoons Agave 1 teaspoon Vanilla 1/2 teaspoon stevia Mix above on low heat until thickened then mix in 5 Tablespoons Almond Milk. Stir in 3/4 cups chopped Walnuts or any nuts you like. Drop by Tablespoon on oiled plate and refrigerate until "set" Transfer to storage container and store in fridge. Grain Free Pizza Crust Author: Kelly from Primally Inspired Ingredients - 1 cup tapioca flour or arrowroot powder - 1/2 tsp sea salt - optional: 3 tablespoons Romano or Parmesan cheese - 1/3 cup avocado oil, olive oil, or other fat of choice - 1/3 cup water - 1 tablespoon apple cider vinegar - 1 clove garlic, finely minced - 1 egg - 1/2 cup coconut flour - optional: 1 teaspoon Italian seasoning Instructions 1. Preheat oven to 450 degrees F 2. In a medium bowl, add in your tapioca flour and sea salt (and cheese, if using).Set aside. 3. In a small pot over medium heat, add your oil, water, apple cider vinegar, and minced garlic clove. 4. As it heats up and comes to a boil, remove it from the heat and add it to your tapioca flour bowl. Stir until combined. Set aside for about 2 minutes to cool. 5. Once it's not hot to the touch, add in your egg. Stir until combined. 6. Add in your coconut flour (and Italian seasoning, if using) and stir until the coconut flour is absorbed and it becomes dough. 7. Form the dough into a ball and press or roll out on a parchment lined or lightly greased pizza stone or baking pan. You will have enough dough to do a 12 to 14 inch circle. 8. Bake 14-15 minutes or just until the crust starts to become a very light golden brown. 9 . Remove from oven, add your toppings and bake for 3-5 more minutes. Enjoy! Spelt Oat Bread (makes 2 loaves) Ingredients 2 cups warm water 4 1/2 teaspoons yeast 2 eggs 1/2 cup maple syrup or honey 1/4 cup olive oil 1 cup quick oats 1 tablespoon salt 1/2 teaspoon vitamin c powder 2 cups white spelt flour 4 cups whole spelt flour Instructions: Mix all ingredients except flour until smooth.
Bake at 350 40-45 minutes To help the loaves not dry out, after baking brush the crust with a little butter. This is the combination that I have found works best to make a firm loaf, but the recipe is pretty flexible and can be adapted to personal taste. Variations: Can vary the ratio of whole to white spelt flour (more whole to save money or more white to make it more similar to wheat bread) The original recipe used soft butter instead of oil. Can omit the eggs, just add a little more water. Don't forget to check out www.elanaspantry.com for more recipes like this Paleo Bread: Paleo Bread Serves: Ingredients
Instructions
2 Regular-sized Loaves of Almond Bread Preheat oven to 350 degrees Oil bread pans (Opt: I also line the bottom of the pans with parchment paper.) 4 ½ c. almond meal 2 ¼ c. tapioca flour ½ c. ground flax ½ c. ground chia ½ c. sesame seeds (opt. for pH balance and calcium) 1 ½ tsp. baking soda 1 ½ tsp. salt 9 eggs 1 c. yogurt (may substitute 1 extra egg + 2 Tbsp olive oil) 1 Tbs. honey Bake 1 hour. Simple Flatbread Written by Kristin Kons www.eatingwithpurpose.com Ingredients • 1 ½ cups blanched almond flour • ¾ cup tapioca flour • 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds • 1 teaspoon xylitol or raw honey or 7 drops liquid stevia (optional) • ½ teaspoon baking soda • ½ teaspoon sea salt • 4 organic eggs 1 Tablespoon Apple Cider Vinegar 2 Tablespoon Olive oil • Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like Directions 1. Pre-heat oven to 350º 2. In a large bowl, combine almond flour, tapioca, ground flax or chia, baking soda and salt. 3. In a small bowl, blend eggs with an electric mixer for about 30 seconds. 4. Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough. 5. Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. (1/2 inch thick) Put 2 Tablespoons Olive Oil in a small bowl to dip fingers in so dough won't stick to your hands. 6. Sprinkle herbs of choice and sea salt (if you're using a salt-free seasoning blend) evenly over dough. 7. On center rack of oven, bake at 350º for 7- 8 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake or it will be too dry. 8. Cool and cut into desired size. I like using a pizza cutter to do this. http://eatingwithpurpose.com/2011/12/959/ Almond or Cashew Milk 1 cup nuts - soak overnight and rinse well in morning. Blend on high until creamy: 1 cup soaked nuts 2 cups filtered water Add: 2 cups water 1/2 tsp. vanilla extract 2-3 drops organic stevia (optional) Makes 1 quart Store in glass jar in fridge *Almond milk may be strained for smoother texture. |
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