Soft Almond Flour Tortillas - Dairy Free, Egg Free, Nut Free, Grain Free, Coconut Free

Soft Almond Flour Tortillas

These tortillas will taste exactly like your normal flour tortillas...they are absolutely delicious and pretty easy to make!

• Ingredients 
  
  • 1 1/2 cups of Tapioca Starch (plus more for work surface)
  • 1 cup of blanched almond flour
  • 2 teaspoons of xanthan gum or guar gum 
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of double-acting, aluminum-free baking powder
  • 4 tablespoons Spectrum palm (vegetable) shortening
  • 4 large egg whites
  
  
•  Directions
  
  
  1. In a bowl, whisk the tapioca starch, almond flour, xantham gum, salt, and baking powder until blended and lumps are worked out.
  2. Add the shortening and egg whites and mix with your hands to create a smooth, slightly sticky dough.  Note:  I used disposable gloves....it worked great and the mixture didn't get all stuck to your hands.
  3. Sprinkle some tapioca starch on a sheet of parchment paper.  Place the dough on the parchment.  Dust a little more starch on top of the dough, then use a rolling pin to roll out the dough paper-thin.  The tortillas will double in thickness when you cook them.
  4. Cut the dough into circles using a small bowl as a guide.  You could also use a pizza cutter to cut your own size circles or ovals.  Carefully remove each circle, using the parchment paper to assist you.
  5. Place a dry skillet over medium heat.  Cook the tortillas one at a time for 20 to 30 seconds on each side.  Remove to a cooling rack.  If you want to make them into taco shell shapes, bend them while warm and allow them to cool in that shape.
  6. After cooking all of the cut tortillas, gather up the leftover dough, roll it out again and continue cutting out tortillas until you have used all of the dough.  Cook and shape the remaining tortillas.
  7. Store the cooled tortillas in a sealed bag or container at room temperature.  Note:  The tortillas can harden as they sit.  To bring them back to life, simply heat them up again.  I just threw them in the microwave for 10-15 seconds right before serving.
   
  • Additional Info - Prep Time: 15-25 minutes / Cook Time: 20 minutes / Yield: 10-16 tortillas.  You can obtain most of the above ingredients at Whole Foods and/or Wegman's.  You can also order them off of Amazon.  I get my Spectrum vegetable shortening on Amazon. 
  
  
  
  
  
  
  

Paleo Waffles

THE "BEST" PALEO WAFFLES

Ingredients

• 2 packed cups of blanched Almond Flour
• 1 cup Tapioca Flour/Powder (starch)
• 4 Tsp Baking Powder
• 4 TBS of granulated Sugar (any variety - I used Palm Sugar)
• 1/2 Tsp Salt
• 2 Large Eggs
• 1/2 cup of Melted Butter 
• 1 cup of Milk (dairy or nondairy - I used coconut milk)
• 2 Tsp of Coconut Vinegar (or Regular Vinegar)

Instructions

1. Pre-heat waffle maker.
2. Mix all ingredients to create waffle batter
3. Spray griddle with oil (I used coconut oil spray) and pour batter onto pre-heated griddle. Times may vary depending on your waffle maker.  Recipe will yield between 5-10 waffles depending on the thickness of each waffle you make.  I made regular waffles (not Belgian), so I was able to create more.

Note:
We topped the completed waffles with fresh blueberries, pure maple syrup and Olivio Coconut Butter......SOOO GOOD!

Thanks to @britanyangel for influencing this recipe....I changed your original up a little, but seriously it was delicious!

Paleo "KFC" Chicken Tenders

Paleo "KFC" Chicken Tenders 

These are seriously going to change your life....delicious (better than KFC, but same consistency/flavor), gluten free, egg free and baked...NOT fried....unbelievable! 

 

 

Ingredients

• 1 lb Chicken Thighs, cut into strips

Wet mixture
• 1/4 cup hot sauce (I use Franks Original Hot Sauce)
• 5 Tbs Butter (Dairy or Nondairy)
• 1 Tbs Starch (Tapioca, Arrowroot or Potato Starch)
• 5 Tbs Milk (Dairy or Nondairy)

Breading
• 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
• 1/2 Cup Blanched Almond Flour
• 1 tsp Black Pepper
• 1/2 tsp Salt

 

Instructions:

1. Preheat oven to 400 degrees.
2. In a microwave safe bowl combine wet mixture ingredients and heat until thickened in the microwave (1-2 minutes) or on the stove top in a sauce pan. If using the microwave whisk liberally as soon as you remove the bowl. If using the sauce pan- whisk continually while it thickens.
3. In another bowl combine breading ingredients.
4. Drop chicken strips into wet mixture and then heavily dredge in breading mixture; place on foil lined baking sheet. Repeat until all chicken strips have been coated. Drizzle chicken with a little oil.
5. Place chicken in oven for 35-40 minutes; chicken will be golden brown and cooked through!

Notes:

To make this recipe NUT FREE- use homemade Sunflower Seed Flour instead of the Almond! 

 Original Recipe courtesy of @brittneyangel

Pizza Spaghetti Pie

Pizza Spaghetti Pie 

 

 

Prep Time: 20-30 minutes  / Serves: 3-4 / Cook Time: 1 hour

 

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• ½ yellow onion, diced
• 1 cup pizza sauce or marinara sauce (no sugar added)
• 1 bunch of fresh basil (dried basil can be used too)
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal - I actually added some grated Parmesan into the mixture before putting it into the oven)

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

Original Recipe courtesy of Paleo OMG.  :-)  Love!

Paleo Dark Chocolate Chip Cookies - The Best Recipe!!

Paleo Dark Chocolate Chip Cookies

 Ingredients:

• 2 cups blanched almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon pure vanilla extract
• 1/2 cup grass fed butter, melted
• 1/2 cup raw organic honey, melted
• 1/2 cup of your favorite dark chocolate chips

Directions:

• Preheat your oven to 325 degrees Fahrenheit (177 Degrees Celsius)
• In a mixing bowl or stand mixer, combine your almond flour, coconut flour, sea salt, and baking soda and mix well.
• In a smaller mixing bowl, combine your egg, vanilla, melted butter and honey and mix well.
• Add your wet ingredients to your dry ingredients and mix ensuring you incorporate all of the ingredients.
• Fold in your chocolate chips and mix to spread them out evenly.
• Using a medium cookie scoop or tablespoon, spoon the batter onto parchment lined cookie sheets leaving room for the cookies to spread a bit.
• Place in the oven and bake for 13-15 minutes or until done.
• Remove and place your cookies on a cooling rack.
• ENJOY!! 

Sweet Potato Souffle - So Delish!

Sweet Potato Souffle

This dish was so easy to make!  It's best if you time this dish so it can be served within moments of coming out of the oven.  I doubled the below recipe and made it as a side dish for a 12 pound ham - it went perfectly!! 

Ingredients
3 large sweet potatoes, peeled and chopped
2 eggs
1/2 cup grass-fed butter
1/4 cup coconut milk
1/2 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt

Directions
Peel the sweet potatoes and chop them into 2 inch pieces.  Place the sweet potato pieces in a medium saucepan and cover with water.  Bring the water to a boil and cook until the sweet potatoes are fork tender (about 30 minutes).  Remove the saucepan from the heat and drain the water.

Preheat your oven to 350 degrees.  Place the boiled sweet potatoes into a high-speed blender or food processor.  Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt and process the mixture until smooth.  Pour the mixture into a large souffle dish, and bake for 45-60 minutes.  The souffle will be done when you can gently shake the dish, and the souffle is firm but jiggles slightly.

Serves 6

Recipe courtesy of Gather -The Art of Paleo Entertaining

Orange and Cranberry Scones

Scones are a traditional Scottish bread that is lightly sweet and usually served with tea around the world.  For these scones, it's easy to make delicious variations by adding different fruit to the batter (or organic dark chocolate chips -YUM).  They're wonderful served with apple butter and a hot cup of tea.  :-)

Ingredients:

• Orange Scones
• 2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• Zest of 1 orange

• Cranberry Scones
•  2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 cup dried cranberries

Directions:
Preheat your oven to 350 degrees.  In a medium-sized mixing bowl, combine the almond flour, 1/4 cup of arrowroot flour, salt, and baking powder.

In a separate small mixing bowl, combine the maple syrup, melted coconut oil, and egg.  Blend with a hand mixer until smooth.  Pour the wet ingredients into the dry ingredients, and blend until all ingredients are evenly combined.

To make orange scones, add the orange zest.  To make cranberry scones, add the dried cranberries.  Add two tablespoons of arrowroot flour to the batter to thicken the dough.

Line a baking sheet with parchment paper, and form the dough into a ball.  Place the ball of dough on the parchment-lined baking sheet, and flatten it slightly.  Carefully cut and separate the dough into eight equal wedges, and bake at 350 degrees for about 20 minutes.   OMG....so delish!

Serves 8