Appetizers or Sides

Practically Paleo Bread (Updated!!)

paleobread

I finally updated my bread recipe.  Although the previous one was yummy…it was SO moist that it was just a lil much for me.  This new one I think is finally the RIGHT combo of ‘flour’ and wet mixtures.

*These instructions are intended for a bread maker
Ingredients:

  • Almond flour (2 cups)
  • Tapioca flour (3/4 cup)
  • Coconut flour (3/4 cup)
  • Sea salt (1/2 t)
  • Yeast (1 T)
  • Flaxseed (3 T)
  • Xantham gum (1 t)
  • Baking soda (1 t)
  • Eggs (4)
  • Apple cider vinegar (3/4 T)
  • Coconut milk (can use vanilla)- 1 cup
  • Hot water (1/2 cup)
  • Stevia (1t)
  • Applesauce (1/4 cup) OR Coconut oil (3 T) melted

Directions:

  • Put the hot water in a cup and add the flaxseed; let it sit while you prepare the rest
  • Beat the eggs
  • Combine the wet ingredients (except the flaxseed)
  • Mix all the dry ingredients except the yeast
  • Add the flaxseed mixture to the wet ingredients and blend well
  • Put the wet mixture in the bread maker, then add the dry on top, then put the yeast on the very top (careful not to touch the wet ingredients with the yeast)

Settings of the Bread Maker:

  • Use home made course setting
  • Set rest to OFF
  • Knead 15 MIN
  • Rise one for 1 hour
  • Rise two for 15 MIN
  • Shape setting off
  • Bake 75 MIN

Set out to cool on a drying rack.  Slice when cool.  Store in airtight container.  If not used within 48 hours freeze.

 

For oven baking:

Ingredients:

  • Almond flour (2 cups)
  • Tapioca flour (3/4 cup)
  • Coconut flour (3/4 cup)
  • Sea salt (1/2 t)
  • Yeast (1 T)
  • Flaxseed (3 T)
  • Xantham gum (1 t)
  • Baking soda (1 t)
  • Eggs (4)
  • Apple cider vinegar (3/4 T)
  • Coconut milk (can use vanilla)- 1 cup
  • Hot water (1/2 cup)
  • Stevia (1t)
  • Applesauce (1/4 cup) OR Coconut oil (3 T) melted

 

  • Coconut oil for greasing pans

Directions:

  • Proof your yeast first;
    • put the yeast in ½ cup of hot water for five minutes
    • Warm up the almond milk and put the flaxseed in the almond milk while you measure out the other stuff
    • Blend all the other dry ingredients together in a large mixer or mixing bowl
    • In a small bowl beat the eggs and then add the other wet ingredients (apple cider, apple sauce, then the flaxseed/milk)
    • While the mixing bowl is spinning, slowly add the wet ingredients (or by hand), then add the yeast mixture
    • Spin, scrape and stir.  You may need to add a bit more milk if necessary.
    • Place the dough in a warm oven (I usually turn the oven on to 200 then turn it off)
    • Set the timer for one hour to rise
    • Generously grease bread pan
    • Take dough out after the one hour, turn oven on to 200 degrees
    • Dough should have risen at least by a quarter.  Stab the dough with a spatula a few times to let out air then beat for a couple of minutes till the dough is smooth again.
    • Scoop dough into bread pan
    • Wet hands and smooth the top of the bread
    • Place bread in oven
    • Set timer for ten min to let rise again
    • When timer goes off: DO NOT OPEN THE OVEN
    • Turn oven to 375 and set timer for 60 minutes
    • Take bread out of oven and remove from pan immediately, lay sideways on cooling rack and rotate the side after about 30 min or so
    • Slice when completely cool
    • Freeze what is not used within 48 hours

Tomato Mint Salad

photo 1

 

 

 

 

 

 

 

 

 

Ingredients and instructions:

  • Grape tomatoes
  • Chopped fresh mint
  • Slivers of almonds
  • Grapes
  • Balsamic reduction
  • Toss together
  • (can add cucumbers too)

Prosciutto Wrapped Asparagus

  1. Bundle of asparagus stalks (break off the ends); wash
  2. Group into 3 and wrap prosciutto around
  3. Place on to cookie tray
  4. Brush olive oil on each one
  5. Crack pepper over each one
  6. Bake for 10 minutes (until prosciutto is crispy)
  7. Drizzle balsamic vinegar over & serve immediately

 

Tabouli

  • 2 cups cooked and cooled Quinoa
  • 2 cups finely chopped parsley (if you can chop 3 cups go for it!)
  • 1/2 cup chopped green onion
  • 1 cup chopped tomatoes
  • 3 tablespoons fresh mint (fresh is best!)
  • 1 garlic clove pressed
  • 1 tablespoon fresh chopped basil (fresh is best!)
  • 1 cup fresh squeezed lemon juice (fresh is best!)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of white ground pepper
  • TOSS TOGETHER AND CHILL FOR 2+ hours

Quinoa Salad with Cranberries

Qunioa-Salad-with-Cranberries-Superfood-Recipes

Ingredients

  • Cup of fresh or frozen cranberries (thaw if frozen)
  • 1/2 cup of honey
  • Three cups of cooked qunioa
  • Salt & pepper
  • 3/4 cup of coarsely chopped pecans
  • 3 Tbs of olive oil
  • 2 Tbs of red wine vinegar
  • 2 scallions, white and light green parts finely sliced
  • 1/2 cup chopped red cabbage
  • 1 avocado sliced
  • 1/2 cup of shredded chicken breast (optional)

Directions

  • Cut cranberries in half
  • Place honey and 2 tablespoons of water in a pot- boil for about one minute, remove from heat and add cranberries and let sit for about 15 minutes, strain and chill cranberries
  • Add all items in a large bowl and stir.  Chill for two hours prior to serving.

2 thoughts on “Appetizers or Sides

  1. Pingback: Paleo Banana Carrot Muffins | Living Gluten Free

  2. Pingback: UPDATED Paleo Bread Recipe | Living Gluten Free

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