Almond Flour Muffins

(From Elana's Pantry)
  • 1 cup almond flour
  • 2 large eggs
  • 1 tbsp honey
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar

Breakfast Bars

(From Elana's Pantry)
  • 1¼ cup almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup grape seed oil
  • ¼ cup agave nectar
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup raisins
    • 1. In a small bowl, combine almond flour, salt and baking soda.

    • 2. In a large bowl, combine grape seed oil, agave and vanilla.

    • 3. Stir dry ingredients into wet.

    • 4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.

    • 5. Grease an 8 x 8 inch baking dish with grape seed oil.

    • 6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.

    • 7. Bake at 175°C for 20 minutes.

    • 8. Cool bars in pan for 2 hours, then serve.
THIS RECIPE IS: GLUTEN FREE, GRAIN FREE, DAIRY FREE AND VEGETARIAN

(From Elana's Pantry)

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup flaxseed meal
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 5 eggs
  • 1 tbsp coconut oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
    • 1. Preheat oven to 175°C.

    • 2. Place almond flour, coconut flour, flaxseed meal, salt and baking soda in a food processor and pulse the ingredients together.

    • 3. Add the eggs, coconut oil, honey and apple cider vinegar to the processor and pulse until combined.

    • 4. Transfer batter to a greased 7.5 x 3.5 lined loaf pan.

    • 5. Bake for 30 minutes and then let it cool in the pan for about 2 hours.

    • 6. Turn out and serve.
*If you do not use the recommended size loaf pan, your bread will not be the proper height.


THIS RECIPE IS: GLUTEN FREE, DAIRY FREE, PALEO AND VEGETARIAN

Chicken Meatballs

(From Spunky Coconut)
  • 1 cup zucchini, chopped (about 1 zucchini)
  • 1 cup carrots, chopped (about 2 carrots)
  • ½ cup parsley, coarsely chopped
  • 3 medium cloves garlic
  • ¼ cup almond flour
  • 1 egg 500g boneless skinless chicken breasts
  • 1 teaspoon celtic sea salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon chili powder
    • 1.Preheat oven to 175°C.

    • 2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.

    • 3. Add almond flour, eggs and chicken.

    • 4. Then add salt, pepper and chili powder and process until thoroughly combined.

    • 5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking tray.

    • 6. Bake meatballs for 20 to 25 minutes.
THIS RECIPE IS: GLUTEN FREE, GRAIN FREE, DAIRY FREE AND PALEO
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