March 11, 2013

Grain-free 'breads'

I have been experimenting with protein-rich breads and baked goods that remind me of traditional ones made with grain flours.
Try these recipes and send me feedback!


Almond Bread
Dry ingredients:
2 cups almond meal
1/2 cup coconut flour 
2 Tablespoons flaxseed meal 
1/4 cup almonds, coarsely chopped
1/2 teaspoon baking powder

pinch salt
Wet ingredients:
¼ cup vegetable oil (I like olive or sunflower oil)
1 teaspoon apple cider vinegar
1 cup milk (almond or cow)
1 cup carrots, chopped, steamed and pureed

Chop carrots into rounds and steam in a steamer basket for 10 minutes. Blend with immersion blender or in an upright blender.


Preheat the oven to 375 degrees.                                           
Grease any 8 inch pan with vegetable oil.

Place dry ingredients in a mixing bowl and stir together.

Make a well in the center, add the wet ingredients, and incorporate briefly.
Mix wet and dry together.

Pour batter into greased pan and bake for 40 minutes, or until a knife inserted into the center tests clean. 

***
Pan de Maiz - Cornmeal Bread

from the Dominican Republic

 

Preheat oven to 350 degrees.
Oil 2 loaf pans.

Mix these ingredients in a deep bowl:
2 cups cornmeal
½ teaspoon each: salt, baking powder and baking soda
1 teaspoon each: chipotle powder, cumin powder, coriander powder

Make a well in the center and add:
½ cup softened butter OR coconut oil
3 eggs
1 cup milk (almond or cow)

Whisk these together. Then, incorporate dry ingredients until you achieve a pourable consistency.
Pour evenly between the two greased loaf pans.

Bake at 350 degrees for 25 minutes.
Enjoy with bean stew or scrambled eggs.




***
Herbed Biscuits

Mince an onion and 3 cloves garlic. 
Heat olive oil in a skillet and saute onions and garlic with salt and pepper for 10 minutes.

Preheat the oven to 350 degrees.
Oil a baking sheet. 

As onions and garlic are cooking, in a bowl, mix:
6 Tablespoons coconut flour 
2 eggs  
1/2 cup fresh, chopped herbs (parsley and basil are nice ones)
1/2 teaspoon each: salt and baking soda

Add and mix well:
cooked onions and garlic
1 teaspoon apple cider vinegar
  
Cut in 4 Tablespoons coconut oil, solid at room temperature.

Mix well to incorporate and add a splash of water if needed.

Shape into biscuits, place on baking sheet, and bake for 15 minutes. Cool 10 minutes before serving.


***
Nutty Flatbread


In spice grinder, grind these nuts and seeds to make freshly milled flour. Process each one separately.

1 cup almonds

½ cup walnuts 
1/4 cup sunflower seeds

Pour nut flours into a bowl, add and mix well:
1/2 teaspoon salt
1 teaspoon each: turmeric, cumin and cinnamon

Make a well in the center and add:
1/4 cup olive oil
2 Tablespoons flaxseed meal
1/4 cup grated carrots
Enough water to make a thick batter

Incorporate wet and dry ingredients.
Grease a cookie sheet with olive oil and pour batter onto it. Spread evenly.
Bake at 350 degrees for 25 minutes or until knife inserted tests clean.

***

Maple Pecan Cookies

1/4 cup applesauce
1/2 cup pecans, ground into flour
2 Tablespoons coconut oil
1 teaspoon vanilla
2 Tablespoons maple syrup
1/2 teaspoon each: cinnamon and nutmeg
pinch salt
2 Tablespoons coconut flour

Preheat the oven to 350 degrees.
In a spice grinder or food processor, grind pecans into a coarse meal.

Place in a mixing bowl with the applesauce, coconut oil, vanilla, maple syrup, cinnamon, nutmeg and salt.
Whisk well.

Add coconut flour and baking powder.
Bake for 18 minutes, cool and enjoy!
 

3 comments:

Anonymous said...

Your maple pecan cookies mention eggs in the recipe but applesauce in the list of ingredients. Are these cookies made with applesauce instead of eggs? That would be great!

Lisa Mase said...

Yes! Please use applesauce. Yum.

StarDragonfly Herbals said...

Lisa, all these recipes look like keepers! :-)

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