Batter Bread (a thin soft bread suitable for toppings or sandwiches)
------------
6 T oil
1 t raw honey (optional)
3 eggs
1 C pecan nut meal
1/4 C arrowroot
Combine all and pour on to a greased cookie sheet (approximately 12x8x1/2
inch). Bake at 325 for about 15 minutes. Cut in to desired size.
From: Patti Vincent
Mock Walnut Bread
-----------------
1 cup walnuts
1 egg
sea salt
Chop up the walnuts as fine as possible in a food processor then added one
whole egg. The dough will be a bit sticky. Lightly coated a small cast iron
pan with side pork grease (not much). Press some of the dough into a flat
round and cook it turning once. Salt to taste. If you have ever made
tortillas using masa flour, this is kind of the same thing only with paleo
ingredients. It could be used for open faced sandwiches.
From: Patti Vincent
Arrowroot Bread
---------------
Combine and set aside
1/2 cup walnuts or almonds, ground
1 1/2 cup arrowroot
1/4 t sea salt
Optional: apple and cinnamon
In another bowl combine
1 egg
1/8 cup raw honey (optional)
1/8 cup nutmilk
Add wet ingredients to flour mixture. If too dry add more nutmilk in small
amounts until a smooth dough forms but is not stiff. This can be baked in
an oiled bread pan or on an oiled cookie sheet at 350 for 30 minutes. Using
olive oil, lightly coat loaf before baking. This recipe can be adapted as
an herb bread by adding fresh or dried herbs, onion etc. It can also be
adapted as a sweet bread by adding such ingredients as banana, cinnamon
etc. The loaf is dense but not bad with fruit.
From: Patti Vincent
Scones
------
Using above recipe, flatten dough with hands in about a three inch round.
Deep fry in olive oil turning once. The dough will expand so make sure you
leave room for this in the pan. Once they start to turn brown you have to
watch em close, they cook fast.
The honey is recommend for use when making scones, but not when used for
tuna sandwiches (cut one scone down the middle). This one is the best.
From: Patti Vincent
Dumplings for soup or stew
--------------------------
Using above recipe, drop small rounds of dough in hot soup. Cover and
simmer till done. These can also be flavored by adding herb, onion, garlic
powder etc.
From: Patti Vincent
Crackers
--------
Using above recipe, make a small one very thin like a cracker. They're even
crispy, so they would work for toppings.
Paleo Pancakes
--------------
1 egg
1/4 cup of ground almonds
1/4 cup of coconut milk
Cook as regular pancakes in coconut butter or other fat or if you are
raw/paleo, drink it or eat as a pudding.
Sometimes I cook this as I would an oven pancake: Preheat oven. Heat the
pan (a cast iron frying pan works the best) in a 425F oven until hot, add
some olive oil, coconut butter, or coconut oil to the pan (1 tablespoon)
and then add the egg mixture. Cook for 10 minutes. No turning. It won't
puff up like the ones made with rice flour instead of almonds, but it
tastes good. There are many recipes for Puffed or Oven pancake on a Search,
but almonds make it paleo and in my opinion more tasty! It resembles
Yorkshire Pudding, but with almonds it doesn't puff up very well. The
pancake simply slides out of the pan because of all the grease, so it
shouldn't break apart.
From: Susan Carmack
Blueberry & Walnut Pancakes
---------------------------
Per person:
1/2 cup finely ground walnuts (should look like a course flour)
a little sea salt
1/2 ??? teaspoon baking powder from the health food store - no aluminum
1 whole organic egg
1/2 cup pure water
1 1/2 teaspoons walnut oil
Tons of chopped walnuts
Tons of blueberries
I only make them once a year and vary the ingredients. I make sure the
batter is thick enough to support the blueberries and chopped walnuts
though because my pancakes don't look much like regular Bisquick pancakes!
In mine, I go very heavy on the fruit and nuts with just a little thick
batter to support them. As best I can remember, they are made something
like this (but it's only a guess!!!):
I cook each pancake in a little walnut oil, flip once and serve with a very
small amount of warm, pure maple syrup. Obviously, this is a "once or twice
in the fall" type meal. I always serve it with a large amount of sausage,
bacon, etc.
From: Kathryn P. Rosenthal
Almond muffins
--------------
1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups shredded unsweetened coconut
3 eggs
Beat and pour in muffin cups. Cook at 400 for 15 minutes.
From Kathleen
Cake Brownies
-------------
6 T oil
1/2 C raw honey
2 eggs
1/2 C carob powder
1/2 C pecan nut meal
1/4 C arrowroot
Mix all and poor in to a greased 8x8x2 inch pan. Bake at 350 for about 20
minutes or until a toothpick comes out clean.
From: Patti Vincent
Nut Flour Muffins
-----------------
1 1/4 cups of nut flour: walnuts, almonds, sunflower seeds, etc.
2 eggs
1 banana
1/8 cup of coconut oil
handful of berries or fruit: blueberries, apple grated, peach...
Put everything except fruit in a food processor and add fruit before
pouring into greased muffin tins. Bake @ 350 about 12-15 min.
From: Susan Carmack
Carrot Cake
-----------
This is a moist and delicious carrot cake with a hint of orange. Very much
like a 'real cake'.
6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and pureed
1 Tlbs grated orange rind
1 Tlbs frozen orange juice
3 cups almond flour
Preheat over to 325° F.
Beat the egg yolks and honey together. Mix in carrot puree, orange rind,
orange juice and almond flour. Beat the egg whites until stiff and fold in.
Spoon into a greased loose bottomed 9 inch springform pan. Bake for about
50 minutes or until a skewer inserted into the centre of the cake comes out
clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to
cool completely.
Source: Partridge (raparch@planet.eon.net)
From: http://www.inform.dk/djembe/scd/scdrcp01.html
Patti Vincent comment: It was plenty sweet to me. It's a VERY moist cake. I
think anything could be put in place of the carrots too. Pumpkin, zucchini
etc., since the vegetable is pureed first.
Castagnaccio (Chestnut cake)
----------------------------
* 600g chestnut flour.
* 3 tbsp extra-virgin olive oil.
* Salt.
* 70g raisins.
* 40g pinenuts.
* 40g walnuts.
* Rosemary.
Sift the chestnut flour into a mixing bowl and gradually add 800ml of
water, whisking continually to avoid lumps forming, until you have a smooth
paste, neither too runny nor too thick, but forming ribbons when it falls
from the spoon. Soak the raisins and squeeze out the excess water. Add two
tablespoons of oil, a pinch of salt, the raisins, pinenuts and shelled
walnuts to the batter. Pour the mixture into a shallow, greased baking tray
(the cake should only be about 1cm high), sprinkle some rosemary leaves on
top and drizzle a tablespoon of oil over. Put in the oven for thirty
minutes. Leave aside for about half an hour before serving as the cake
should be eaten either tepid or cold. For many centuries chestnuts were
part of the staple diet in mountainous and hilly areas and for the poorer
classes in general as they provided an inexpensive form of nutrition. The
original, Florentine version of castagnaccio, which is also known as
migliaccio (black pudding) in some parts of Tuscany, had only pinenuts in
it. This recipe is a combination of traditional recipes from both Pistoia
and Lucca which I find slightly tastier.
* Preparation time: 20 minutes.
* Cooking time: 30 minutes.
* Standing time: 30 minutes.
© Copyright by Edizioni La Mandragora
From: http://www.arca.net/recipes/chestnutcake.htm
Castagnaccio Alla Toscana (Tuscan chestnut cake)
------------------------------------------------
This classic Tuscan dessert is not very sweet and, unusual for a dessert,
is flavored with rosemary and extra virgin olive oil.
10 1/2 oz chestnut flour
2 tbsp pine nuts
2 tbsp dried raisins soaked in warm water
walnut meats (optional)
fresh rosemary (to taste)
salt
tepid water
extra virgin olive oil (possibly full-bodied in flavor)
Sift the flour into a bowl and add enough tepid water to make a fairly
liquid batter, using a whisk to prevent it from forming lumps. Add 3 tbsp
olive oil and the raisins and mix well. Grease a low 12-inch cake pan and
pour the batter into the pan. Garnish with pine nuts, chopped walnuts and
rosemary, and a drizzle of oil.
Bake at 365 degrees F. for about 40 minutes until it is dark but not too
dry. Some cooks make the cake richer by using milk instead of water, by
soaking the raisins in sweet Vinsanto dessert wine, by adding sugar, or by
frosting with whipped cream.
The cake should be served warm, with a sweet dessert wine.
The Italy Italy Kitchen, Recipe by Giusi Gallo
From: http://www.ari.net/italy/Recipe/recipe6.htm
Autumn Chestnut Cake
--------------------
"If you feel like baking, here's a good one to try. Delicious, especially
when it's nice and fresh and maybe still pretty warm."
"If you don't feel like baking, try this."
1. "Fly to Firenze."
2. "Walk around the Duomo and sniff around."
3. "Follow your nose until you find who's selling the castagnaccio
(chestnut cake) today."
4. "If the vendor is a sweet-looking older man with glasses and a red
hat, ask him if his name is Stefano. If it is, buy from him: he makes
the best."
* 1/2 cup of raisins
* 6 cups of chestnut flour
* 5 cups of water
* 12 tablespoons of extra virgin olive oil
* a pinch or two of salt
* 1/2 cup pine nuts
* 4 fresh rosemary sprigs, chopped fine
Soak the raisins in a bowl of water. Set aside for one hour. Preheat your
oven to 450 F. Mix flour, water, 4 tablespoons of olive oil and salt to
form a creamy dough. Add 6 tablespoons of pine nuts and all the chopped
rosemary into the dough. Pour 8 tablespoons of olive oil into two 11 inch
tart pans (don't use the kind that have a removable bottom, unless you want
a big mess!) Add the dough on top of the oil. Drain the raisins and
sprinkle the dough with the raisins and the rest of the pine nuts. Bake for
20 minutes, until you see the top of the cake begin to crack. Pour off any
excess olive oil. Serve warm.
[Mama's Cookbook]
From: http://www.eat.com/cookbook/desserts/autumn-chestnut-cake.html
Cookie Recipe
-------------
2 Cups walnuts
1/8 cup raw, unfiltered honey (more or less to taste)
1 Tb. cinnamon
2 egg whites, whisked till frothy
Grind nuts and cinnamon in blender or food processor. Stir in honey.
Combine with egg whites. Drop by teaspoon on oiled cookie sheet. Bake at
350 degrees 15 minutes. Cookies will be soft; do not overbake. Makes 15
cookies. I think this would work well for a pie crust too.
Adapted from USA Weekend by Patti Vincent.
Macaroons
---------
1 7-ounce bag shredded unsweetened coconut (2 2/3 cups)
1 cup sliced raw almonds
1/4 cup raw honey
4 large egg whites
1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into
large bowl, measure coconut, almonds, and honey. With spoon, mix until
combined. Stir in egg whites until well blended.
2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie
sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
through baking time. With pancake turner, remove cookies to wire racks to
cool completely. Store cookies in tightly covered container.
Yields: About 1 1/2 dozen
Adapted from: http://homearts.com/dynamo/main.jhtml?/1295maca.htm
Almond Macaroons
----------------
1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice
Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg
whites very stiff, fold in honey and continue beating. Fold in lemon
juice with almond mixture and blend. Drop from a teaspoon onto ungreased
parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper
while still slightly warm. Makes 30 macaroons.
"Cookies"
---------
Around a cup of almond butter
1 whole egg or egg white (if using whole egg, not an extra large or
jumbo-too much liquid)
Couple of tablespoons of unsweetened applesauce
about half a cup of raisins or other chopped dried fruit
Couple of tablespoons dessicated unsweetened coconut
Beat all ingredients together. It should be thick batter, but not as thick
as cookie dough. Drop by tablepoons on a cookie sheet. Bake in oven (around
375) until they start to go golden, about 10-12 minutes. Allow to cool,
then eat! Sometimes I add a couple of teaspoons of honey or fruit juice
sweetened jelly, or some dried orange peel, cinammon or allspice, whatever
Im in the mood for. I find these are a great high energy snack food for
travelling or when Im running.
From Amanda
Cookie Recipe
-------------
These cookies keep almost forever in a sealed container. Over time,
they become softer and chewier--perfect for dunking in your tea or
coffee. Makes four dozen.
2 cups raw honey
2 cups ground walnuts
4 cups almond
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup dried fruit chopped
Preheat oven to 350 degrees. Lightly grease cookie sheets, or line
with parchment paper.
Warm honey in a saucepan. Let mixture cool slightly.
Sift together flour and spices. Place honey in mixing bowl;
gradually add flour mixture and stir until well blended. Stir in dried
chopped fruit.
Roll dough about 1/4-inch thick on a floured board; cut into squares
and rectangles with a pastry wheel or sharp knife. (If you prefer, you
can also make drop cookies, dropping the dough by teaspoonful.) Bake
ten minutes.
From: Trish Tipton on the PaleoFood list