Almond Flour Pancakes
I made these little almond flour, grain free, gluten free, low/no carb pancakes for my dad to enjoy. I had leftover flour from making him an almond cake, and decided I would make up some little pancakes to freeze and give to him. They are super tasty, fluffy, gluten and basically carb free!
3 eggs (separated)
1 TBSP butter or Coconut oil (softened)
1 TBSP Stevia in the raw (or regular sugar if you are not worried about carbs)
1 tsp Pure Vanilla Extract
1/8 tsp Almond Extract
1 1/2 Cups finely ground Almond Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
pinch of salt
1 TBSP Milk ( you can use almond, or coconut too)
In an electric mixer, beat egg whites until soft peaks form. Next, add in butter, vanilla, the rest of the eggs, sugar, and almond extract. Beat for several minutes until creamed nicely - the longer the better, this adds air so that your pancakes will be fluffier. Next, add in flour, baking soda, powder, salt, and milk. Mix together - then in a preheated pan or griddle. Ladle, about 1/4 cup of batter onto a warm griddle, cook until you see the edges begin to dry out. Flip, and then cook for another minute or so.
Simple French Bread
We really loved french bread, but as we began our journey into healthier eating it definitely was not on the list of things to eat often! Bread is a very useless carb., and with the bread in stores being full of unknown ingredients we just don't really eat it much anymore. Well, the kids have been asking for french bread, so I decided to make some.
1 1/4 Cups Warm Water
1 Package Rapid Rise Yeast
1 TBSP Organic Unrefined Sugar
1 TBSP White Vinegar
Place all of these ingredients into the bowl of your electic mixer, and allow to sit for about 5 mins.
1/2 to 1 tsp Salt (we go for a low sodium diet, but 1 tsp is "normal" amount)
2 TBSP Safflower Oil
Approx. 4 Cups Unbleached ALL Purpose Flour (I used a little more, but it will all depend)
I used my dough attachment, and kneaded the bread for 3-4 minutes, then turn out onto a floured surface. Grease a cookie sheet with a small amount of safflower oil, and sprinkle with cornmeal. Then, roll your dough out into 2 "loaf" shape rolls, and place onto your cookie sheet. Now, slash the tops, and use an egg wash to brush over the top. Next, place in a warm area, and allow to rise for atleast 1 hour. Then, place into a preheated 375 degree oven, and bake for about 35 minutes until golden brown. Allow to cool fully before you slice!
Blueberry Oatmeal Muffins
1 1/2 cups all-purpose flour1/2 cup Organic unrefined sugar1/4 cup quick oats1/4 teaspoon salt2 teaspoons baking powder1/3 cup vegetable oil1 egg1/3 cup milk
1 cup fresh blueberries
1/2 cup unrefined sugar
1/4 cup flour
1/4 cup butter cubed
1/2 tsp cinnamon
Preheat oven to 400 degrees, and line muffin tins with cupcake liners. In the bowl of your electric mixer add, flour, sugar, oats, and baking soda. In a seperate bowl add vegetable oil, egg, and milk and mix together. Add to the flour mix, and beat on a slow speed. Once, all combined fold in the blueberries. Fill cups a little over 1/2 way. And top with the topping. Then bake for approx. 20 minutes.
For the topping, in a small dish combine all ingredients and mix together with a fork until it is "crumbly".
Garlic & Herb Pull Apart Bread
Dough: 2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose flour
1/2 cup butter, melted
1 tsp dried parsley flakes
4 cloves garlic, minced
1/8 tsp Salt
1/4 cup freshly grated Parmesan cheese
In a mixing bowl combine water and yeast, allow to sit for about 5 minutes. then add the remainder of the ingredients and using the dough attachment knead/mix the dough for 5-7 minutes until it forms into an elasticy ball. (if you do not have a mixer, knead by hand for 6-8 minutes) Now place in a cleaned greased bowl and allow to rise for 1 -2 hours or until it is atleast doubled in size. Punch down the middle and roll out onto a floured surface. Using a rolling pin roll the dough out into a large square, and then cover and allow to rise for about 5 minutes. Now, top with the seasoning spread (directions below).
Spread & Assembling Directions:
In a microwave safe dish place 1/2 cup of butter melt for about 10 seconds or just until softened enough to spread, not melted! Now, add smashed minced garlic, parsley, and salt to the butter and mix well to combine. I allowed my spread to sit and marinate while the dough rises. Once you have your dough rolled out cover the entire top of the dough with a thin coat of spread, and then top with a sprinkling of fresh grated parmesan cheese. Now, slice your dough into three even parts (picture below) and stack ontop of one another. Then, chop into approx. 7 smaller sections (picture below) Next, place all the stacks into a greased bread pan, and allow to rise for about 20 minutes or until the dough has risen up above the sides. Cook for approx. 30 minutes in a preheated 350 degree oven. If the top becomes browner then you'd like lay a piece of aluminum foil over it while it finishes baking.
3 long pieces on top of one another, and then sliced into 7 equal parts.
All baked and yummy!