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Grain Free Cinnamon Apple Bread with Sea Salt Caramel

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HELLO Christmas! I am so stinkin’ excited about Christmas, I can’t even tell you! Last year, we had Christmas, but we literally moved out of our house on the 24th and then stayed with relatives – so, woke up Christmas morning with family, which was wonderful, but you know – just not the same as waking up in your own home. And then we left for Medellin, Colombia on the 26th. So, all wonderful things, right? …we were buying a new home, getting to travel, surrounded by family – which can be awesome and not awesome all at the same time! Ha! #family So – I am not complaining in the least, but I’ve been ready for a calm, peaceful, easy Christmas in my own home ALL year!

IT’S FINALLY HERE!!!!!!!

To tell you how excited I’ve been, I came up with this recipe about 5 months ago and have been hanging onto it, twiddling my thumbs until we got closer to the Holidays! I made it in July and Mo walked in the door and said, “It smells like Christmas in here!” I joked that we were celebrating Christmas in July!

This is not one of my easier recipes – well, the bread is, but the sea salt caramel takes a bit of time and attention. But, all things worth it, do, right? And if you don’t like apples – leave them out! Simple as that!

This is a great make-ahead breakfast for Christmas morning, or any morning! It will leave your house smelling like the holidays!

You can make the bread and caramel a day or two in advance and simply slice the bread, lay each slice on a sheet pan and place it under the broiler in your oven for 4-5 minutes. It will crisp up just a bit. While doing this, pour the caramel into a small pot over medium/low heat and get it warm. Drizzle the caramel over each slice of bread and serve! Voila! So easy and De-lish! You won’t miss that coffee cake! Trust me!

Grain Free Cinnamon Apple Bread with Sea Salt Caramel

Makes 12 slices

Ingredients:

  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 tsp vanilla extract
  • ½ cup canned LIGHT coconut milk
  • 1 tbsp pure maple syrup
  • 2 tbsp unsweetened applesauce
  • 1 tsp apple cider vinegar
  • 4 large eggs, room temp
  • 1 tsp coconut oil, softened
  • 1 small Honeycrisp apple

Sea Salt Caramel

This recipe make 1 cup – you will only need approx. ¼ cup for the bread – so, you will have leftovers – you’re welcome!)

  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tbsp coconut oil
  • ½ tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  • In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  • In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  • Add the dry ingredients into the wet and stir well with a spatula to combine.
  • Peel and finely chop the apple and fold into the mixture.
  • Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the bread is baking, make the sea salt caramel.
  • Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  • Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  • Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  • Add the coconut oil and vanilla extract and stir to combine.
  • Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Instructions
  1. Preheat oven to 350 degrees F and spray a 9” loaf pan with coconut oil cooking spray.
  2. In a small bowl, combine all of the dry ingredients and whisk to get the lumps out of the flours – you can also use your hands for this. Set aside.
  3. In a separate bowl, combine the vanilla extract, coconut milk, maple syrup, applesauce, apple cider vinegar, eggs and coconut oil. Beat with a hand mixer on medium speed.
  4. Add the dry ingredients into the wet and stir well with a spatula to combine.
  5. Peel and finely chop the apple and fold into the mixture.
  6. Pour into the loaf pan and place into the oven to bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, make the sea salt caramel.
  8. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  9. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
  10. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
  11. Add the coconut oil and vanilla extract and stir to combine.
  12. Leave on the counter to cool for 30 minutes and then refrigerate for another 30 minutes to 1 hour prior to drizzling over the bread.
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Grain Free Baked Cinnamon Sugar Donuts

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In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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Lemon Poppyseed Muffins – 2 ways!

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Primal or Paleo? That is the question. Or, how about both and more muffins for all!?!

LINK Endurance coaches moderation and not living in any extreme. While we completely stand behind the concept of Paleo, we also recognize that it is not for everyone. We do not believe that “one ‘diet’ fits all” — everyBODY is different and therefore needs to be fed/cared for differently. Hence, our holistic approach.

Before I get carried away with that (I’ll save our Podcasts and Facebook Live sessions for that!) let’s dive into these recipes! It’s summer and nothing sounds better to me right now than CITRUS! It’s cool,it’s refreshing, it’s hydrating! …did you know that by adding lemon or lime to your water, your cells absorb the hydration from the water more? A little trivia for you! So I decided to make these LEMON Poppyseed Muffins two ways — a Primal version, which includes a high quality dairy and a Paleo version which is completely grain free and dairy free.

Both make easy grab-and-go Breakfasts, snacks to take to school or the office, pre/post workout fuel, etc!

Make one or the other or both – you’ll love them! And let us know how they turn out! And if you make both — let us know which one is your favorite!!

Primal Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup 2% or Full Fat PLAIN grass fed Greek Yogurt
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup + 1 tbsp raw/local honey
  • 1 tbsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.

Paleo Lemon Poppyseed Muffins:

Makes 12 muffins…

Ingredients:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsweetened applesauce
  • zest of 1 large lemon
  • juice of 1 large lemon (approx. ½ cup)
  • 3 large, cage-free eggs
  • ¼ cup raw/local honey
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds

Directions:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  • In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it…)
  • Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  • Stir in poppy seeds.
  • Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy…)
  • Bake for 20-25 minutes.
  • Remove from oven and let cool in muffin tin for 10-15 minutes.
  • Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  • The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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Instructions
Primal Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine yogurt, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container in the fridge or you can freeze them up to 3 months.
Paleo Lemon Poppyseed Muffins
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt. Whisk to combine.
  3. In a separate bowl combine applesauce, lemon zest, lemon juice, eggs, honey and vanilla extract. Whisk well to combine. (Word to the wise: zest the lemon before you juice it...)
  4. Add wet ingredients to dry ingredients and fold together with a spatula to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well with cooking spray or ghee/Kerrygold Butter and divide batter evenly (I use a large soup spoon for this and it makes it very easy...)
  7. Bake for 20-25 minutes.
  8. Remove from oven and let cool in muffin tin for 10-15 minutes.
  9. Remove from muffin tin and allow to cool on a wire rack or in a single layer on a large plate.
  10. The muffins will keep for several days in an airtight container on the counter or you can freeze them up to 3 months.
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Paleo Tortillas

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I was born and raised in Texas. I love Mexican food, as do most of us Texans. In spite of my clean eating lifestyle, if you know me at all, you know that chips and salsa are my favorite food group. Yes, I just gave chips and salsa their own piece of the puzzle on the food pyramid!

When Mo and I first started dating, we would go have Mexican food at any of the local spots AT LEAST twice a week! I’m telling you – I can’t get enough! But then one evening we were making plans for dinner and talked about going out for Mexican and both looked at each other and agreed that we just didn’t want to feel the way we feel after eating it. That’s when I started making my version of Tex-Mex dishes at home.

Check out my Primal Chicken Verde Enchiladas — I used these tortillas for that recipe and it turned out SO good and none of the swollen fingers or tired feeling, inflammation, etc. from that Tex-Mex dinner, like we would normally experience when eating at any of our favorite Mexican restaurants!

These tortillas are a very basic recipe and great to keep in your back pocket as a go-to — super easy to make, entirely gluten and grain free and make the best Paleo substitute for flour or corn tortillas in any recipe that calls for them! Anytime I make them, I make a double-batch to keep some in the fridge through the week for afternoon snacks – roll one or two up and dip into guacamole or roll up with a piece of roasted chicken, etc. They are also great to use for Breakfast Tacos!

You’ll feel a little like you’re making pancakes instead of tortillas, but trust me – they’re an awesome Paleo alternative for tortillas!

Paleo Tortillas

Makes 12, 4 inch tortillas

Ingredients

  • 2 large, cage free eggs
  • 1 cup LIGHT canned coconut milk
  • ½ cup tapioca flour/starch
  • 3 tbsp coconut flour
  • ½ tsp sea salt

Directions

  • In a small bowl, whisk together the eggs and coconut milk.

  • In a large bowl, whisk together the flours and salt.
  • Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.

  • Place a large nonstick sauté pan over medium heat.
  • Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.

  • Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.

Note:

  • If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

 

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Instructions
  1. In a small bowl, whisk together the eggs and coconut milk.
  2. In a large bowl, whisk together the flours and salt.
  3. Pour the wet mixture into the dry mixture and whisk until no lumps remain. The mixture should resemble pancake batter.
  4. Place a large nonstick sauté pan over medium heat.
  5. Once the pan is hot, using a ladle, create a 4-inch tortilla (I usually cook two at a time). Cook for 1 minute per side, until slightly browned. Place the tortillas on top of a piece of foil and repeat until you’ve used up all the batter.
  6. Cover in foil and place in the fridge for later use or use immediately for enchiladas, tacos, etc.
Recipe Notes

If you want the tortillas to be a bit firmer – preheat your oven to 400 degrees F. Place the tortillas in a singe layer on a foil or parchment lined baking sheet after cooked in the pan. Once all tortillas are cooked, place into the oven for approx. 7 minutes until they crisp up slightly.

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Baked Sweet Potato “Fries” with Paleo Curry Aioli

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Do these really need an intro? I mean – REALLY?

Here’s what I will say – you’re going to scroll down and read the directions and think, “Yeah. Ain’t got time.” But you DO! Trust me! It SEEMS like a long process and it kind of is, but it’s SUPER easy and let me tell you – worth EVERY second! And it’s not really a long process in that it’s time-consuming, it just needs a little prep and planning.

That said – per the directions below, if you don’t have time for the soaking bit, just skip it. And that makes these even easier. BUT, if you DO have time to soak – that’s ideal – you’ll get a crispier fry that way!

I’ve included some pictures to help with the directions for cutting these. Sweet potatoes can be tough little suckers to cut through evenly AND safely. I’ve tried a BUNCH of different ways and this is the best and safest way I’ve found.

As far as the size of cut goes – mine are in wedges because that’s what Mo really likes. Personally, I prefer the thinner ones. So, if you look at mine, you can see you could just as easily, albeit with a little more knife-work, cut per my directions and then slice the wedges into thinner pieces. Completely up to you. BUT, if you do this – reduce the cook time per the directions to 8-10 minutes per side.

And a word to all of my fellow Type-A, OCD, Perfectionist’s out there – these will not be perfect. They will be quite imperfect and rustic and some will be thinner or thicker than others. Let it go. It’s good for us.

I LOVE to make these to serve with my Grass Fed Burger Salad, Naked Hatch Chile Turkey Burgers or Paleo Chicken Tenders with Honey Mustard Dipping Sauce! But if I’m being completely transparent – when Mo is traveling, I’ll make a big bowl of these and that’s all I’ll have for dinner. I’m smiling just thinking about it!

And a little suggestion: IF you have leftovers, store them in the fridge in an airtight container and then dice them up in the morning and throw in with scrambled eggs and spinach! It’s a GREAT way to start your day!

Hope you enjoy these as much as we do!

Baked Sweet Potato “Fries” with Paleo Curry Aioli

Serves 4-6

Ingredients for the Fries:

  • 3 medium sweet potatoes***
  • coconut oil cooking spray
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 2 tsp smoked paprika
  • optional: 2 tsp ground cumin

Ingredients for the Aioli:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • 1 tbsp rice vinegar
  • 2 tsp yellow curry powder
  • ¼ tsp garlic powder
  • pinch of sea salt and black pepper, to taste

Directions

  • First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.

  • Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.

  • Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***

  • Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans.

See? None of them are perfect or exact… Have fun with this!

  • Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
  • Pat the wedges dry one more time and place in a single layer, without touching, onto the pans.

The drier they are., the better…

 

  • Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.

  • Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
  • Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.

  • Sprinkle with extra sea salt to taste/if needed. Serve!

Notes:

  • Try to find sweet potatoes that are a little thick and long, per the picture below. They will be easier to cut into wedges.

Like these^^^

  • You can also duplicate this exact recipe for regular french fries by replacing the sweet potatoes with equal amounts russet potatoes.
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Instructions
  1. First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.
  2. Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.
  3. Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***
  4. Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans.
  5. Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
  6. Pat the wedges dry one more time and place in a single layer, without touching, onto the pans -- the drier they are., the better...
  7. Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.
  8. Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
  9. Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.
  10. Sprinkle with extra sea salt to taste/if needed. Serve!
Recipe Notes

Try to find sweet potatoes that are a little thick and long. They will be easier to cut into wedges.

You can also duplicate this exact recipe for regular french fries by replacing the sweet potatoes with equal amounts russet potatoes.

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“5 Minute” Grain Free Bread

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If you Pinterest in the Paleo food arena at all, you’ve seen all sorts of “5 Minute Paleo Bread” recipes. Many of them advertise that the recipe makes “Sandwich Bread.” It all kind of sounds too good to be true, right? …as many Pins do. Trust me – I’ve tried many and some are a complete flop. That said, some are FANTASTIC and some of my favorite go-to’s. Patience and a loving husband who will eat most anything you put in front of him, are key!

But these recipes — I mean, let’s list off the things “promised” from this recipe: homemade bread that is yeast free, grain free, gluten free, good for you, uses nothing but “whole foods”, it will replace that shelf-stable sandwich bread you’ve been buying AND it only takes 5 minutes to make! Who WOULDN’T try this?

I get on kicks with my recipes. I made ice cream 5 or 6 days in a row a few weeks ago! All sorts of flavors! Right now, I’m on a “bread” kick. I made Paleo Tortillas last week. I’m experimenting with Paleo Drop Biscuits this week. Once I get that recipe where I like it, I’ll share it! So, stay tuned! This past weekend I decided to give this “5 Minute Paleo Bread” a shot and see if the hype held up! Here’s what I found:

As far as it only taking 5 minutes to make — if you have all of the ingredients set out beforehand and do no cleaning as you go, then yes, only 5 minutes. But most of us only have 1 set of measuring spoons, etc. so you have to wash some things as you go. So, 5 minutes? Probably not. But 10 is definitely likely! And that’s not that bad for a loaf of homemade bread! Obviously that does not include the 35 minutes of bake-time.

Most of the recipes call for 2 tbsp or so of honey or maple syrup. You can see below, I added none to mine and we didn’t miss it AT ALL. Now, it was obviously more on the savory end, but when Mo (my ever-loving ginny pig of a husband 🙂 ) took the first couple of bites, my first question was: “Would it be good with a little honey drizzled on top or is it too savory/herbaceous for that?” He raised his right eyebrow like he does when he’s REALLY serious and said, “Oh yeah! Honey would be awesome! It’s not too savory at all! This is great, babe! You did a really good job!” This is verbatim, folks. I wouldn’t trade him for the world!

The other recipes also call for 1/3 cup of coconut oil. You can see, I only used 2 tbsp and then added 3 tbsp of unsweetened apple sauce. Before you ask, no, I am NOT opposed to coconut oil or fat, obviously – look at all of my recipes! But my goal is to offer recipes to all of the missed population out there that just wants to eat in moderation – neither high fat nor low fat — neither high carb nor low carb. The people who want to eat as healthfully as they can, but also enjoy themselves and live their lives! Those who enjoy being in the kitchen and making fun and different things to eat week-in and week-out, that help fight inflammation AND taste REALLY good! So, if you fall into the high-fat-low-carb lifestyle, by all means, nix the applesauce and use 1/3 cup coconut oil.

Last but not least, this did not make what I would call “Sandwich Bread.” I mean, you COULD make a sandwich with it, but it would be an awfully tee-tiny sandwich. So, I think that is a little misleading. I suppose if you tried doubling the recipe, then maybe you could. If you try that, let me know! If I try it, I’ll let YOU know! 🙂 That said, while it did not make “Sandwich Bread” it made an AWESOME substitute for the average dinner roll.

I’ll also add – it freezes BEAUTIFULLY! So, this would be a great thing to make a few batches of ahead of time and freeze for the holidays! It does really well as the “day-old” bread Thanksgiving Dressing as well!

So – try this! Let me know how you like my version of this recipe!

“5 Minute” Grain Free Bread

Makes 12 slices

Ingredients:

  • 1 cup almond flour
  • ¾ cup arrowroot flour + more for dusting pan
  • ½ cup ground flax seeds
  • ½ tsp sea salt
  • 2 tsp baking powder
  • Optional: 1 tsp fresh or 2 tsp dried herbs of choice
  • 2 tbsp coconut oil, solid
  • 3 tbsp unsweetened apple sauce
  • 4 cage free eggs
  • ¼ cup room temp, filtered water
  • 1 tsp apple cider vinegar

Directions:

  • Preheat oven to 350 degrees F.
  • Spray a standard loaf pan with cooking spray and dust with a little arrowroot flour.
  • In a blender or food processor, combine all of the ingredients on low speed. Stop once to scrape down the sides and combine again.
  • Pour the batter into the loaf pan.
  • Bake for 35 minutes, until golden on top.
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a standard loaf pan with cooking spray and dust with a little arrowroot flour.
  3. In a blender or food processor, combine all of the ingredients on low speed. Stop once to scrape down the sides and combine again.
  4. Pour the batter into the loaf pan.
  5. Bake for 35 minutes, until golden on top.
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Paleo Almond Flour Drop Biscuits

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I have been on the hunt for a good biscuit – one that is not laden with fat (again – I’m not against fat by ANY stretch, but I do think too much of ANYTHING is not a good thing…), moist (don’t you hate that word!? LOL!), flaky, AND that I don’t have to cut butter into, roll out, bladdy, bladdy, blah. I want EASY but tastes like LOVE – like a biscuit SHOULD taste. Something I could make on a crazy weeknight for us to have with dinner and for Breakfast for the rest of the week!

This recipe is a win! Because I use alternative flours, etc. – I just never know how something is going to turn out. So, as I do with every recipe I make for the first time – when these came out of the oven, I closed my eyes really tight and braced myself for these to fall completely apart upon picking one up and crumble all over the place and then – to taste like cardboard. True story…

BUT, they were amazing! I jumped up and down and then yelled for Mo to come in and IMMEDIATELY try one of these little gems – to which he had no issue – like I’ve said before, the key to becoming a good cook is having a spouse/friend, etc. who is willing to be a ginny-pig, and Mo is the BEST ginny-pig! He LOVED these!

We only eat a couple at a time, so I keep them in the freezer and pop them into the oven for a few minutes when I want to serve them with dinner or to grab for Breakfast one morning! They freeze beautifully! I will also quarter these and toast them under the broiler in the oven and use them as croutons on salads – because, you know us and our “big salads!”

The holidays are coming up – can you even believe!? So, include these in your holiday menu planning! AND my 5 Minute Grain Free Bread! Both can be made ahead of time and frozen! So easy, really good for you and everyone will love them!

Hope you enjoy these as much as we do!

Paleo Almond Flour Drop Biscuits

Makes 10 Biscuits

Ingredients:

  • 1 tsp apple cider vinegar
  • ¼ cup canned coconut milk (light or full fat)
  • 2 ½ cups almond flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tbsp grass-fed butter or coconut oil, melted
  • 2 whole eggs
  • optional: any fresh herbs of choice, finely minced

Directions:

  • Preheat the oven to 350 degrees F.
  • Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  • In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  • In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  • Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  • Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2″ biscuits.
  • Bake for 10-12 minutes, or until the tops are a light golden brown.
  • Allow them to cool on the cookie sheet for a few minutes and serve!
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
  3. In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
  4. In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
  5. Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
  6. Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
  7. Bake for 10-12 minutes, or until the tops are a light golden brown.
  8. Allow them to cool on the cookie sheet for a few minutes and serve!
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Grain Free Pumpkin Muffins

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It is October at last! And y0u know what that means? PUMPKINS! I LOVE pumpkins! Just ask Mo – EVERY time we see a pumpkin, I practically start swooning. They are so fairytale-like to me. Probably the whole Cinderella thing.

I love ACTUAL pumpkins and I LOVE cooking with pumpkin filling! Sweet, savory – you name it! Pumpkin EVERYTHING please. I twiddle my thumbs until the fall when I get to start cooking with it! I mean, I love pumpkin, but it honestly doesn’t ever sound that great in the spring or summer.

My mom always made pumpkin bread for Thanksgiving and Christmas. To this day, it is what I look forward to the most with regard to food during the holidays. I can smell her kitchen as I type this – filling with that Holiday, Pumpkin-y smell. Ugh! I am smiling so big.

I came up with this recipe a couple of years ago. I really enjoy baking and during the colder months, I like to have clean, baked goods around the house for two reasons: 1 – they always sound good and I would rather eat mine so I know the ingredients are clean and 2 – during the holidays, there are always so many “free treats” available, you know? It’s the season for eating! So, I would rather fill my cravings up at home with clean things and not be so tempted with all of the other things.

Hear me though – I am NOT opposed to the occasional indulgence – in fact, encourage it! But, you know this: during the holidays, it seems like we are literally hit in the face with indulgence after sugar-laden indulgence around every corner. So, please! Have a piece of candy out of your kids Halloween stash or have that piece of toffee at your clients holiday party – but, have some clean things around your house that you can enjoy so you will mitigate your temptation to have more than what is in moderation, of the other.

These are a holiday staple for us! I hope they will become one for your home too!

Grain Free Pumpkin Muffins

Makes 12 muffins

Ingredients:

  • ¼ cup coconut flour
  • ½ cup almond flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw local honey
  • ¼ cup unsweetened apple sauce
  • 1 tbsp coconut oil
  • 1, 15oz can Organic Pumpkin Puree
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  • In a large bowl, combine wet ingredients and blend with a hand mixer.
  • Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  • Place batter into a 12 cup muffin tin sprayed with cooking spray.
  • Bake for 25 minutes.
  • Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
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Course Breakfast, Snack
Servings
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Instructions
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
  3. In a large bowl, combine wet ingredients and blend with a hand mixer.
  4. Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
  5. Place batter into a 12 cup muffin tin sprayed with cooking spray.
  6. Bake for 25 minutes.
  7. Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.
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Spelt Flour Pumpkin Bread

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Oh… Are you surprised I’m posting yet another pumpkin recipe? What did I tell you? Pumpkin is my favorite! I smile so big every time I get to use it! Anyway – you know this by now, if you’ve been following along. So I won’t go into all of the details of my love affair with this little vegetable. But suffice to say, I might turn orange because I’ve been eating so much of it! Not really… I mean, can that ACTUALLY happen???

I posted my go-to recipe for Grain Free Pumpkin Muffins a few weeks ago. And that recipe can actually be made into a bread as well. You’ll notice, the two recipes (that one and the one below) are not all that different. If you are not strict gluten free or Paleo – this one is actually my favorite. The spelt flour rises a bit better and just gives the bread more structure – if you will – almost like a typical white all-purpose flour would.

Yes, spelt has gluten in it. But it is a far cry from wheat flour. This article by Dr. Axe illustrates this point very well. I suggest you read it, if interested – at least for the education.

I will definitely be making this for Thanksgiving week and to have on Christmas morning! Slather some ghee butter or coconut oil on top and WHOA! Heaven. And, it will make your house smell like the holidays!

All I need is this bread baking in the oven, a Thymes Frasier Fir Christmas candle burning and a little Michael Buble’ or Andrea Bocelli Christmas playing on Pandora – it doesn’t get more warm and cozy for me than that! You can bet this will be the picture at the Brossette house on Christmas morning! I hope you enjoy and make this a tradition for your home as we have ours!

Spelt Flour Pumpkin Bread …or Muffins

Makes: 10 slices or 12 muffins

Ingredients:

  • 1 cup almond flour
  • 1 cup spelt flour*
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 ½ tsp pumpkin pie spice
  • 1 tbsp ground cinnamon
  • 1, 15oz can organic pumpkin puree
  • 3 large cage free eggs
  • 1 ½ tbsp vanilla extract
  • ¼ cup coconut sugar
  • 1 tbsp coconut oil, melted
  • ¼ cup unsweetened apple sauce

Directions:

  • Preheat oven to 350 degrees F and spray a 5×9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
  • In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
  • In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
  • Pour wet ingredients into the dry ingredients and gently combine with a spatula.
  • Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
  • For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
  • For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
  • Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes:

  • If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

 

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Instructions
  1. Preheat oven to 350 degrees F and spray a 5x9 loaf pan (if making bread) or a 12-count muffin tin (if making muffins) with coconut oil cooking spray, set aside.
  2. In a large bowl, place the almond and spelt flour, sea salt, baking soda, cloves, pumpkin pie spice and cinnamon and mix well with a whisk.
  3. In a medium bowl, mix pumpkin puree, eggs, vanilla, coconut sugar and coconut oil together with a hand mixer.
  4. Pour wet ingredients into the dry ingredients and gently combine with a spatula.
  5. Pour batter into prepared loaf pan or divide evenly into 12-count muffin tins.
  6. For bread: Bake 50 minutes on convection, 60 minutes if non-convection.
  7. For muffins: Bake 35-40 minutes on convection, 45-50 minutes if non-convection.
  8. Allow to cool completely before serving or, once cooled, wrap up in foil and place in a Ziploc baggie to keep in the fridge for up to 7 days or in the freezer for up to 3 months.
Recipe Notes

If gluten/grain free is desired, replace the spelt flour with 1 cup almond flour.

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Episode 41 Back to School Breakfast Ideas & Benefits of the 45 Degree Lunge

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In this episode I give you 2 very easy options for quick “on the go” HEALTHY breakfast for you and your children.
Click here for a direct link to the recipe.

Then we will talk about the benefits of the 45 degree lunge and how you can incorporate it into your functional training regimen. Click here for a direct link to the instructional video.

To listen to this episode click here or download on iTunes for later.

If you have a question or comment please leave it below.