Tuesday, February 26, 2013

Paleo Cinnamon Swirl Banana Bread

Since becoming pregnant I have been a baking machine as far as sweet breads go. I usually am fine without these types of things since going wheat free, but I am craving having something to really sink my teeth into now. Good thing paleo breads such as this one are a great option for a snack or with some eggs for breakfast. It is made with protein and healthy fat filled almond flour and has no additional sweeteners of any kind! Plus it has a cinnamon swirl.... so basically I want to eat it for every meal.

This bread has also been very welcome because it is winter and I enjoy baking and having my oven on. This Sunday we had our biggest snow yet- about 8 inches. It was beautiful. Then yesterday the sun came out, the temperature went up and a lot of it melted. We were able to take the dog for two walks- beautiful, perfect Colorado weather!

Makes: 1 loaf
2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 cup organic unsalted grass fed butter or coconut oil, melted
2 eggs
1 1/2 cups mashed ripe banana (4 small or 3 large bananas)
For the Swirl:
1 Tbs cinnamon
1 Tbs maple syrup
1 Tbs melted butter or coconut oil
1. Preheat oven to 350 degrees.
2. Place dry ingredients for the bread in a large bowl. Stir. Add butter, eggs and banana. Stir to combine.
3. Grease a regular size loaf pan with coconut oil. Pour batter into pan.
4. In a small bowl, combine swirl ingredients.
5. Spoon swirl mixture over the top of the batter. Using a knife, swirl topping into batter.
6. Bake at 350 degrees for 45-50 minutes, checking for doneness by inserting a toothpick into the center of the bread. It should come out clean.

Thursday, February 14, 2013

Cauliflower Crust Pizza

This pizza is delicious! Now I will say, with the cheese it is not Paleo. But if we do eat cheese we eat RAW unpastuerized cheddar cheese, which is a way better choice than Kraft cheese. You could always leave the cheese off.

The crust is softer than a regular pizza crust and we often end up eating this with a fork, but it is still absolutely yummy and definitely fixs any pizza craving you could have. This recipe is for a veggie pizze, but feel free to experiement with whatever toppings you like. Just make sure the toppings are cooked before adding them to the pizza. I hope you enjoy it!

Cauliflower Crust Pizza
Makes: 1 large crust- feeds two hungry adults
Adapted from Detoxinista
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup shredded raw cheddar cheese (like organic valley brand)
1 teaspoon dried oregano
pinch of salt
1 8oz can no salt added tomato sauce
1 Tbs minced garlic
1 tsp oregano
1 medium onion, thinly sliced
1 large bell pepper, thinly sliced
1 small head broccoli, chopped small
2 cups baby spinach, chopped
2 cups shredded raw cheddar cheese
Preheat your oven to 400F, then get to work on your crust.
1. Begin by making your cauliflower “rice.”
Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
2. Cook & Strain the rice.
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
Now here comes the secret:
Once you’ve strained the rice, transfer it to a clean, thin dishtowel.
Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!
It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
3. Make & Shape the dough.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.
Don’t be afraid to use your hands! You want it very well mixed.
It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)
Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
4. Bake!
Bake for 35-40 minutes at 400F.
5. While your pizza crust bakes:
Place all sauce ingredients in a saucepan and heat over low heat, stirring occasionally to prevent burning.
In a large skillet, heat 1 Tbs coconut oil. Add onion, bell pepper and broccoli. Cook until crisp tender- approximately 5-10 minutes. Add spinach and allow to wilt. Remove vegetables from heat and set aside until pizza crust is done.
6. Top pizza
Top your cooked pizza crust with sauce, then vegetables, then cheese. Return pizza to oven for 10-15 minutes until cheese is melted and bubbly!


Monday, February 4, 2013

Cinnamon Glazed Walnuts

These walnuts were inspired by an invitation to watch the Superbowl at a friend's house. I just cannot show up empty handed but did not feel like making anything elaborate. So, these walnuts were born in a matter of minutes, allowed to cool, and packaged with a pretty purple ribbon.

As far as the Superbowl, we had a great time socializing! I am not a huge NFL fan, I prefer college football having grown up in the south, but enjoyed just hanging out with everyone. Yesterday was a day where I was reminded of what a blessed life we have in Colorado- so full of love and relationship.

I hope you will make these walnuts for your family, a party or as a quick hostess gift. They are slightly sweet with a hint of cinnamon. I could have eaten the whole bag.

Makes: 2 cups
2 cups raw walnut halves
1 Tbs coconut oil
1 heaping Tbs honey
1 tsp vanilla (a vanilla bean would be delcious here too)
1 tsp cinnamon
1. Heat a skillet over high heat.
2. Add coconut oil. Melt. Add walnuts. Once you hear a sizzle, turn heat to medium low and allow walnuts to cook until lightly browned, stirring occasionally.
3. Add honey, vanilla and cinnamon to pan. Stir. Allow the walnuts to cook 1-2 more minutes, stirring occasionally to prevent burning. This allows the honey and vanilla to create a little syrup for the walnuts... yum!
4. Spread cooked walnuts on a peice of parchment paper, wax paper or a silpat. Allow to cool.
5. Eat or gift to someone!