COOKING,FOOD & WINE

  This grain-free Paleo Sesame Seed Bread is perfect for creating sandwiches, slathering on jam or topping with avocado! Tools Baking sheet Parchment paper Large mixing bowl Whisk Ingredients 1 ½ cups almond flour 1/3 cup psyllium husk powder (with no added ingredients) 2 t baking powder 1/8 t salt 2 T apple cider vinegar 3 large egg whites, room temperature 3 T sesame seeds Instructions Preheat oven to 350°F. Prepare a large baking sheet with parchment paper or a non-slip baking sheet. In a large mixing bowl, sift together the almond flour, psyllium husk powder, baking powder and salt. Make a well in the flour mixture and add the apple cider vinegar and egg whites. Whisk together, incorporating the flour until it becomes a dough. Do not overmix. Transfer the batter to the prepared baking sheet, forming it into two bread loaves with your hands. Top with sesame seeds. Bake 40 minutes or until the edges are slightly brown and the bread h

  Swap your morning snack for a slice of this light and fluffy golden turmeric bread. Tools Medium loaf pan Medium mixing bowl Ingredients 4 eggs ¼ cup water ½ cup coconut oil, melted and cooled 1 T raw honey ½ cup coconut flour ¾ cup tapioca starch ½ t salt 1 t ground turmeric 1½ t baking powder 1 T shredded coconut, for topping Instructions Preheat the oven to 350°F and line a loaf pan with parchment paper. In a medium bowl, whisk the eggs, water, and melted coconut oil together until fully combined. Sift in the coconut flour, tapioca starch, salt, turmeric, and baking powder. Whisk until there are no more lumps. Let the batter sit for 5 minutes before pouring it into the prepared loaf pan. Sprinkle the top of the batter with shredded coconut. Bake for 40 minutes, or until an inserted toothpick comes out clean from the center. Let the bread cool in the pan for at least 15 minutes, then remove and slice.

  This Paleo bread is a great alternative to store bought versions. Fill it up with your favorite proteins and veggies! Tools Mixer Sifter Loaf Pan Ingredients 3/4 cup almond butter 5 eggs 1/4 cup melted coconut oil 1 T raw honey 1 t apple cider vinegar 1/4 cup ground flax seeds 3 T coconut flour 1 t baking soda 1/2 t sea salt Instructions Preheat oven to 350 °F and line a loaf pan with parchment paper. In a standing mixer or large bowl, blend together the almond butter, eggs, coconut oil, honey, and apple cider vinegar until smooth. In a medium bowl, sift together the flax seed, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients until smooth. Pour the dough into the line loaf pan and bake for 30-35 minutes or until browned. Check to make sure it’s set with a toothpick. Remove the loaf from the oven and let it cool for 20 minutes in the pan, then transfer to a wire rack.

  This light and airy coconut flour bread is slightly sweet, making for the perfect Paleo breakfast or snack. Ingredients 3/4 cup coconut flour 1/2 C tapioca flour 6 pasture raised eggs 1/2 C grass fed butter, melted and cooled slightly 1 T pure honey 1 T apple cider vinegar 1 t baking powder 1/8 t sea salt Instructions Preheat oven to 350°F and spray a bread pan with nonstick cooking spray. In a small bowl, combine dry ingredients. Stir to combine. In a large mixing bowl, add eggs. Use a hand mixer to beat eggs until slightly frothy. Slowly beat in butter, vinegar and honey. Gradually add dry ingredients into wet while stirring. Pour batter into greased bread pan and smooth evenly. Bake 30 minutes. Use a butter knife to loosen edges of bread from pan. Flip over to release bread and cool 20 minutes. Slice and serve.

  Tools Muffin tin Paper muffin liners Large mixing bowl Whisk Double boiler Ingredients For the Muffins : 2 cups blanched almond flour 3 large eggs, room temperature 2 T coconut oil, melted 1/4 cup fresh orange juice 1 T orange zest 2 t stevia powder 1/2 t cardamom 1 t baking powder 1/4 t sea salt For the Glaze : 1/4 cup coconut butter 1 T coconut oil 1/2 T stevia powder Instructions For the Muffins : Preheat the oven to 350ºF and line six muffin tins with paper liners. In a large mixing bowl, whisk together the eggs, orange juice, and orange zest. In a separate bowl, whisk together the almond flour, baking powder, cardamom, stevia, and sea salt. Gradually stir the dry mixture into the wet mixture to form a batter and stir in the coconut oil until fully combined. Scoop a 1/3 cup of batter into each muffin tin and bake for 25-30 minutes. Remove the muffins from the oven and cool for 10 minutes. For the Glaze : Me

  Tools Medium cast-iron skillet Slow cooker Ingredients 1 lb pork sausage 1 t dry rubbed sage 1 t dried thyme 1/2 t garlic powder 1/2 t ground black pepper 1/2 t salt 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 T ghee 12 large eggs 1/2 cup coconut milk 1 T nutritional yeast Instructions Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the pork sausage and break it into small crumbles. Cook for 3 minutes. Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook 5 minutes longer. Turn the heat off. Stir in the chopped onion and bell peppers. Grease the bowl of the slow cooker with ghee. Pour the pork and vegetable mixture into the bottom of the slow cookert. In a large mixing bowl, whisk the eggs, coconut milk, and nutritional yeast until the eggs are thoroughly combined. Pour it into the slow cooker over the pork mixture. Cover and cook