Archive for September, 2012


paleo bread (flax)

Here is another bread recipe. This is  from Elana’s Pantry , is great tasting, and holds together well for small sandwiches, toast, etc. The flax gives it a nutty flavor. This makes a good  snack with almond butter and honey or homemade preserves….

  • 1 ½ cups almond meal/flour
  • 2 tablespoons coconut flour
  • ¼ cup flaxseed meal
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons baking soda 
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor.
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a well greased small loaf pan (coconut oil or your favorite)
  5. Bake at 350° for 35 minutes
  6. Cool and serve

Paleo Bread (almond)

If you cook strict paleo, bread is off the menu. In search of a bread substitute most cooks, like  myself, follow many paleo blogs in search of what? the perfect paleo bread. Here is a recipe I found on  several blogs and was most consistently used.  I don’t know where it originated but I believe is was HERE AND HERE. I might get an email setting me straight…by all means let em rip. This is bread is easy to make, tasty, and adds a little bread to your morning breakfast. Is it perfect for you? Try it and let us know.  The slices are roughly 25% smaller than whole grain bread slices.


1 c almond butter (smooth)

3 eggs

1 tbsp apple cider vinegar

1/2 tsp baking soda

1/4 tsp sea salt.

Preheat oven 350 degrees

Blend eggs and almond until smooth and then add the other ingredients. Pour into a well greased (coconut oil) pan OR I suggest using parchment. Bake for 30-40 minutes. Cool before slicing


Caramel Pecan bars

I am a HUGE fan of PaleOmg by Juli Bauer. I follow her blog and absolutely LOVE every recipe I have tried. This treat is so delicious you will have to hide it behind everything in the fridge for leftovers.  How can you possibly make paleo caramel taste good? well…you will find out and hate me just a little.

Preheat oven 375 degrees. Grease a 8×8 metal pan with coconut oil.

Cookie layer
3 cups pecans
1  1/2 cup almond flour/meal
1/3 cup coconut oil  melted
2 egg, whisked
2 tbsp raw honey
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
pinch of salt
16-18 medjool dates, pitted and soaked in water for an hour
1/4 c plus 2-3 tbsp canned coconut milk
2-3 tbsp water 
1 tsp vanilla extract
pinch of salt

Add your pecans to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter.
Add that pecan butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together
Put in oven and bake for around 18-20 minutes or until middle is cooked completely through. Use the toothpick method to test it.
While the crust bakes, lightly clean out your food processor then add your dates.
Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
And add your vanilla extract and pinch of salt.
Process until you get a caramel.
Once your crust is done baking, let cool for about 10-15 minutes.
Top caramel over crust using a spoon to smooth out.
Put in fridge for 30 minutes to an hour to set. Or consume right then really.
Keep in fridge if you have leftovers!
Recipe from PaleOMG

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