Nut Butter Bread

1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice


Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.

For a sweet bread, increase the honey to 1/3 or 1/2 cup and add cinnamon and whatever other spices you like, such as nutmeg or ground cloves. Adding more honey will extend the baking time so keep an eye on this.

To make it savory, reduce or omit the honey, and add a little more salt as well as crushed garlic, onion powder (if it is SCD-legal), and other savory spices such as thyme.

From: http://grainfreefoodie.blogspot.com/2009/09/nut-butter-bread.html

This is good stuff. I tried 1/2 peanut butter and 1/2 tahini, and it came out great.

BBQ Sauce

1 can tomato puree (14 oz)
1 c. honey
1/2 c. vinegar
4 T. tomato paste
2 tsp. fish sauce
1 tsp. sea salt
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. Dijon mustard
1/2 tsp. cayenne pepper
1/2 tsp. minced garlic
1/2 tsp. onion powder
1/2 tsp. allspice
1/2 tsp. black pepper

Place all ingredients in a saucepan set over medium-high heat and whisk to combine.  Bring to a boil, then reduce heat and simmer for 30 mins.

Adapted from the book: Against all Grain: delectable paleo recipes to eat well & feel great, by Danielle Walker; "Smoky Barbecue Sauce," p. 326.

This is soooooo good. Even better than Stubbs --and I never, ever thought I would say a thing like that.

Buttermints

1 c. butter
1/4 - 1/2 tsp. peppermint extract
4 Tbs. raw honey

Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.

From: http://empoweredsustenance.com/stop-sugar-cravings/

Love these!

Gummy Candy

1 c. lemon/lime/apple/other juice
1/2 c. raw honey
1/3-1/2 c. unflavored gelatin (6-8 packets)

Combine all ingredients in a small saucepan. Cook over med.-low heat until it just starts to bubble. Pour into silicone molds and refrigerate several hours until stiff. (Or, pour onto parchment-lined pan and slice when cool.)

These are so easy and fun.

Cauliflower Wraps

Curry Wraps:
1/2 head cauliflower, cut into florets
2 eggs
1/2 tsp. curry powder
1/4 tsp. salt

Garlic Herb Wraps:
Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes: These delicate wraps are best served within a few hours of baking.
From: http://empoweredsustenance.com/cauliflower-wraps/

These are really tasty, but very delicate. Not a good substitute for tortillas, but perfect with Indian Food.

Coconut Pancakes

4 T. melted butter
1 c. unsweetened shredded coconut*
4 eggs
1/2 c. applesauce, unsweetened
2 T. honey
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vinegar

Put all ingredients in Vitamix and blend thoroughly. Cook over med. heat til brown, flip and continue cooking. Watch carefully, because these don't take as long to cook as regular pancakes.

*or 3 T. coconut flour

Peleo "Cornbread" Muffins

1/2 cup coconut flour
1/2 cup coconut oil or melted butter
4 eggs
2 Tbs. unsweetened applesauce
2 Tbs. raw honey
1/2 tsp. baking soda
2 tsp. apple cider vinegar

Preheat the oven to 350. Grease muffin pan. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.
Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.
From:  http://empoweredsustenance.com/paleo-cornbread-muffins/

I love this lady's recipes! These have the taste and feel of a "normal" muffin.

Pumpkin "Sloppy Joe"

1 lb. ground beef
1 can pumpkin (Farmer's Market brand)
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder, or 1/2 onion, pureed

Mix all ingredients together in large bowl. Transfer to a skillet and cook thoroughly. Serve on GAPS friendly buns. (http://www.pecanbread.com/new/recipes/nutfreedairyfreebread1.html)

My kids hate normal sloppy joes, with so much tomato. But they love these!

Taco Salad

1 lb. ground turkey
1/2 red bell pepper
1/2 zucchini
1/2 red onion
1 tsp. salt
1/2 tsp. pepper
1 T. minced garlic
2 tsp. cumin
1/2 tsp. chili powder

Brown turkey in a large skillet. Put pepper, zucchini, and onion in a food processor. Pulse until very fine. Add to browned meat, then add spices. Cook another 10 mins.  Serve on lettuce, tomato and avocado.

Vanilla Coconut Ice Cream

2, 14 oz. cans of full-fat coconut milk

1/3-1/2 c. of honey

2 T. vanilla extract

Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer.

From: http://www.thenourishinggourmet.com/2010/07/vanilla-coconut-milk-ice-cream-dairy-free-goodness.html

Delicious!