Grain-free, dairy free, bread recipe [Paleo]

No amount of baking experience could have prepared me for the adversary that calls itself grain free-bread and it’s accomplice, coconut flour. These two are the things of my nightmares. My kryptonite. One false move and bam; you’ve been left with a terribly sad and disappointing pile. Finding a satisfying grain free bread recipe (which usually calls for coconut or almond flour) is worth its weight in gold. When the time comes for attempting grain-free bread, this usually indicates the elapsed time on the grain-free diet: long enough to need a bread alternative but not long enough to know how annoying it is to make. Thank goodness for the veterans of the grain free world like Against All Grain- who I rendered this bread recipe from. Thankfully, after much trial and error, I’m happy to say there is hope for eatable and satisfying grain-free bread. No, it’s not like popping out a piece of wonder bread from the super market but I’ll take my homemade concoction over that any day.

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I apologize for the obnoxious amount of dishes this requires. You’ll thank me later.

  • ½ cup smooth cashew butter (or nut butter of choice, cashew works best)

  •   ½ cup peanut butter (or use all cashew butter)

  • 4 large eggs, separate the yolks and whites

  • 1 tablespoon honey

  • 2 ½  teaspoons apple cider vinegar or lemon juice

  • ¼ cup almond milk

  • ¼ cup coconut flour

  • 1 teaspoon baking soda

  • ½ teaspoon sea salt

  •  

  • Preheat your oven to 300 degrees. Place a small oven safe dish filled with water on the bottom pan
  • Grease a bread tin with coconut flour. You can also line the bottom with parchment paper
  • Combine the egg yolks and peanut butter
  •  Add the honey, vinegar, and milk. I’ve found that using an electric mixer works best
  • Combine the dry ingredients in another small bowl.
  • Pour the dry ingredients into the wet ingredients mix until there are no clumps at all.
  • Beat the egg whites in a separate bowl with an electric mixer until frothy
  • Pour the beaten egg whites into the mixture and combine
  • Pour batter into the greased bread tin and place in oven immediately
  • Bake for 50 minutes
  • DO NOT OPEN before then. Or your delicious masterpiece will go flat
  • Remove and cool for 20 minutes.

For my friends with nut allergies, I'm coming up with a nut-free bread alternative. If you use Sunbutter in this recipe, your loaf will turn green. I mean shamrock, green bread and ham Dr. Suess, kind of green.

French toast from my bread came out AMAZING

French toast from my bread came out AMAZING

Gluten Free Fish Fry

A rare occasion happened this weekend- I caught a glimpse of one of my favorite television shows, River Monsters! I rushed over like a bright-eyed kid when the intro came on: “I’m Jeremy Wade, marine biologist and extreme angler…”

Nope. No. Nope. You have fun with that.

Nope. No. Nope. You have fun with that.

Feeling inspired, I wanted to grab my fishing tackle and catch a monster of my own. Daydreams of me tossing a line on the edge of a deadly waterfall came to mind: “I’m Jeremy Wade’s assistant, marine lover and extremely good-looking in adventure clothes…” (That would be my tag line). The fantasy was quickly interrupted by a quick glimpse of my fuzzy slippers and herbal tea. “Uuuuhg” I thought. “That means I have to leave the couch and I’m really comfy.  Plus, the Congo is far away and looks so…buggy.”  Maybe trekking through the jungle for a goliath tiger fish may not be my forte (yes, they are as scary as their name). Jeremy, I’ll leave the dangerous escapades up to you…For now.

In the meantime, I’ll fry up some fish conveniently bought at the market in Mr. Wade’s honor. This recipe includes fancy sauce and all! Jeremy would be so proud.

For the batter:

½ cup gluten free oats

1/4 cup coconut flakes

¼ cup amaranth flour

¼ c tapioca flour

1 teaspoon red pepper flakes

2 eggs

Olive oil

Salt

Pepper

For the sauce:

1/2 cup coconut yogurt (sour cream)

1/4 cup ketchup

1 teaspoon mustard powder

2 Tbsp lemon juice

Procedure:

  1. Pulse oats and coconut flakes in a food processor until a sandy-like consistency.
  2. Stir almond milk and eggs in a bowl. Add fish, and gently coat.
  3. In a separate bowl, combine salt, pepper, and flours. Coat the fish in the mixture; seal bag.
  4. Heat a large nonstick skillet with olive oil over medium heat. Add fish and cook until done. Turn until brown and crispy.
  5. Combine all of the sauce ingredients in a separate bowl and serve on the side.

Enjoy!