Paleo Breakfast Bars | Gluten Free Granola Bar Recipe Paleo breakfast bars made with almond flour, coconut oil, shredded coconut, pumpkin seeds, sunflower seeds, and raisins. This recipe for Paleo Breakfast Bars is an amended version of a recipe I posted in 2009. I have rewritten this recipe for several reasons. First, although a number of people swore by it, others commented that the bars came out crumbly for them. In any event, this simple gluten-free homemade breakfast bar recipe is a favorite in our house as it is easy to pack for a hike and delicious enough to serve as a healthy dessert after lunch or dinner. Paleo Breakfast Bars print In a food processor combine almond flour and saltPulse in coconut oil, honey, water and vanillaPulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisinsPress dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough downBake at 350° for 20 minutesCool bars in pan for 2 hours, then serve Makes 16 bars . Just a reminder, my book Paleo Cooking from Elana’s Pantry Related
Coconut Chicken Fingers with Spicy Fruit Chutney One of the foods my husband and I really miss on the paleo or primal diet is breaded chicken. It's just soul satisfying comfort food for both of us. I do make a gluten free, grain free version of chicken fingers with almond flour sometimes, but tonight I thought I'd try something different. Keeping with the coconut theme I've had lately, I decided to dredge the chicken in unsweetened dried shredded coconut. COCONUT CHICKEN FINGERSserves 2 ingredients:1-1.5 lbs boneless skinless chicken breast cut into large strips (4-5 per breast depending on if they have the tenders attached or not)2-3 T coconut flour1-2 eggs, beaten (start with 1 and use the second if you start to run out)1 cup unsweetened dried shredded coconut1 tsp sea saltcoconut oil for cooking Set up a dredging station with 3 bowls, one for coconut flour, one for egg, one for shredded coconut. Dredge each chicken finger first in coconut flour, then egg, then shredded coconut. SPICY FRUIT CHUTNEYserves 4
I Breathe...I'm Hungry...: Zero Net Carb Flax & Parmesan Pizza Crust As a food blogger there are times that you get really excited about writing a post because you know you’ve outdone yourself and come up with something awesome. This is one of those times! After the dismal failure of the flax crackers earlier this week I was down, but not out. I knew that the low carb cracker recipe could work, but it needed some tweaking. Meanwhile I’ve been thinking about how I could adapt it to make recipes for low carb bread, pizza dough, pie crust etc., and have literally lain awake at night mulling over different ideas. Today my son had his first one-on-one play date here at our house, and it went great. It came out even better than I’d hoped! It’s made with whole ingredients that are actually good for you, which isn’t always the case with low carb store bought products which usually have all kinds of chemicals and fillers in them to make them taste and feel authentic. Oh yeah did I mention it was super easy to make? Makes 4 servings: Ingredients: Sample Pizza Recipe:
Pancakes Revisted • Gluten Free Breakfast Recipe These gluten free, grain free and dairy free pancakes are a healthy breakfast treat. The feedback pertaining to the Pancake and Flapjack recipes on my website has been interesting to watch. Many people have loved and had great success with these recipes and many have had trouble with them as well. Since these 2 recipes seemed to be more troublesome then most, I decided to re-work them in this post. Here’s a comment from a helpful reader: I had problems, like other comments have mentioned, that the flapjacks weren’t firm enough to flip. Pancakes Revisited printer friendly Yields 12 pancakeseditor’s note: I use a cast iron skillet to make these pancakes Some of you have asked for a lower GI alternative to maple syrup –my boys are really enjoying Sohgave’s agave based “maple” syrup, which I have found to be quite tasty as well. I am thrilled to let you all know that as I was reading the New York Times Book Review last weekend, I saw that the Pioneer Woman’s cookbook ↑ back to top
How to Make Gluten Free Brioche I accidentally upgraded my wordpress account and it wreaked havoc. Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. As with her gluten-free fried chicken, enough people have asked about it that I’m reposting it again. by Stephanie Stiavetti In the very beginning of my gluten-free life, I had some dark days indeed. There’s a whole world of food out there that doesn’t involve gluten, so I got busy rediscovering how to feed myself. Zoë François and Jeff Hertzberg developed this gluten-free brioche recipe for Healthy Bread in Five Minutes a Day, and I’m so excited to have brioche in my baking repertoire again. From “Healthy Bread in 5 Minutes a Day” by Zoë François and Jeff Hertzberg Makes enough dough for three 1.5 pound loaves Stephanie Stiavetti
~pjgh : påleo: Coming in From the Cold Warning! Metaphors ahead! Metaphors, not innuendo - if you like innuendo, check out Modern Paleo Warfare. As ancestral eaters, we've been living in the ice age, some may have considered leaving the ice age and I've wondered whether we're even entering the mesolithic. Metaphors aside, paleo is moving along with the times and being moved along by the people. Is it time to come in from the cold? What began as the paleo diet has inspired and sparked much debate, research and reasoning to become a paleo template - using the paleo diet as a starting point and building it up into a framework, or set of principles. Chris Kresser calls it a paleo template in Beyond Paleo and this is very much at the forefront of Kurt Harris' and Richard Nikoley's mind in their responses to the recent debunking paleo articles. Paleo is not a religion! J Stanton noticed that paleo had reached the ominous third stage but who would have thought that the fight would come from vegans? We are animals, not machines! Principles
Easy Gluten Free Snack Recipes Gluten Free Snack Recipes Gluten free snacks don’t have to be complicated. Neither do gluten free appetizers. If you want to make a homemade gluten free power bar from high protein ingredients, check out the options on the list below and enjoy! Appetizers Bars Crackers Nuts Cheese and Yogurt buy the New York Times Best Seller! buy the book! buy the book! media inquiries Monthly Userspowered by Most Popular Recipes Need Help? visit my FAQs Archives all content on elanaspantry.com is licensed and the original creation and property of elana's pantry (unless otherwise noted). Gluten Free Multigrain Bread Recipe Gluten-Free Multi-Grain Boule / Photos by Shauna Ahern I’ve been fascinated with gluten-free bread recipes because they attempt to do what shouldn’t be possible: create a network of pliable solids that can expand and trap gas released by yeast, giving you a leavened bread without gluten. It’s also invariably a good-for-you loaf, with a rich variety of grains. Shauna Ahern, aka gluten-free girl, author of her the eponymous book and recently Gluten Free Girl and the Chef with husband Daniel, is among the best and has developed this seriously good gluten-free loaf for my bread-baking month. (There will be one more bread baking post; I know, it’s February, but who cares. by Shauna Ahern The first years after I had to give up gluten, I turned away from photographs of crusty bread and piles of pasta. Now, however, after learning how to work with gluten-free flours and make mistakes in the kitchen and take notes about what didn’t work, I look at photos of crusty bread and think, “Bring it on.”