Bread
Batter Bread (thin soft bread suitable for toppings/sandwiches)
------------
6 T oil
1 t raw honey (optional)
3 eggs
1 C pecan 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 into desired size.
From: Patti Vincent
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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
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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
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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
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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
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Crackers
--------
Using above recipe, make a small one very thin like a cracker. They're even
crispy, so they would work for toppings.
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Pancakes
Coconut Flour?
--------------
I have tried using this in recipes and find the coconut flour needs to
be added to another flour such as almond flour, otherwise it tends to fall
apart in the recipe. It is not as fine as almond flour, but it is delicious
in almond muffins and pancakes.
By Jan Harkness. Posted to the PaleoRecipe Mailing List, Jan. 2002
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Arrowroot Pancakes
------------------
I tried converting Susan Carmack's pancake recipe to an egg-free recipe
using arrowroot. I used way too much arrowroot! But it did coagulate the
pancakes!
Based on what I learned from my botched experiment, here is the formula I
think should work great:
1/2 cup coconut milk
1/4 cup almond flour
1/4 cup pecan meal or walnut meal
1 T arrowroot flour (I used a few tablespoons! Too much!)
a drop of honey, especially if you won't be using maple syrup.
The pancakes are snow white without the pecans or walnuts, and didn't look
very appetizing. But they are delicious!
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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German Pancakes
---------------
1/4 cup oil of choice (oil replaced 1 cube butter)
1 dozen eggs whipped (i used organic from my neighbor)
1 cup sunflower meal (almond meal works great also) or any kind of nut
meal or nut flour)
1 cup ground coconut meat (optional, if omitting you may want to double
the nut flour, you can find unsweetened coconut at a health food store,
it has not powdered sugar)
dash of salt
1 teaspoon cinnamon
Pour oil in an 11x13 baking dish. Spread around and heat in 325* oven for
5 minutes.
In large mixing bowl, beat together all ingredients. Remove pan from
oven, pour mixture into pan. Replace in oven and bake for 15-20 minutes,
until sides start to pull away and center is starting to crack. Remove
from oven, slice into squares and serve. My kids like maple syrup,
honey, nut butters or pureed fruits on top. Serve with favorite topping,
or none at all. Peach chutney is very good on top!! You can also replace
the cinnamon with oregano, rosemary, thyme, any other spice or herb and
make a dinner meal out of it. Pesto, tomato, any kind of sauce is yummy
on top.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Shredded-Sweet-Potato Pancakes (4 suggestions)
----------------------------------------------
1. I make shredded-sweet-potato pancakes either for brunch or for a
drifting-toward-dessert course. They generally include some kind of chiles
(either powdered or fresh) and onions, and I like to serve them with a
lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix
with chopped onions (or shallots) and either chopped chiles or powdered
chiles (I've used guero chiles, serrano chiles, powdered California chiles,
and cayenne. All are good, but different.) Form into pancakes and cook in a
skillet over medium heat until crisp outside and tender inside.
2. Cut some ham and onions into shreds and toss with some of the shredded
sweet potatoes and either curry powder or garam masala. Cook in oil,
preferably over medium-low heat in a cast-iron pan, until browned on the
bottom. Flip and continue cooking until browned on the other side.
3. Toss with chopped shallots and powdered California chiles. Form into
pancakes and cook over medium-high heat until browned on both sides.
Squeeze lime juice over.
4. Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground
coriander, ground allspice, salt, and black pepper. Form into disks and fry
until crisp.
Adapted from: Bob Terwilliger in rec.food.cooking - 8 May 2010 / 8 Oct 2011
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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
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Blueberry & Walnut Pancakes
---------------------------
Per person:
1/2 cup walnut meal (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
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Fried
Doughnuts
---------
About 2-3 cups almond flour
2 eggs
1 banana
1/8 cup of coconut oil
Mix all ingredients, using just 1 cup almond flour, in a food processor.
Place in a bowl and continue adding almond flour, stirring frequently, until
the dough has reached a consistency that you can shape it into 1-1/4 inch
balls. Deep fry in coconut oil until golden brown. Watch them, they burn
quickly. Roll in topping (honey, chopped nuts, cinnamon, toasted coconut)
and eat as soon as cool enough, or the next day (somehow they are not as
good in that in-between time). Enjoy with spiced cider.
Based on Susan Carmack's nut flour muffin recipe.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Cakes and Muffins
Carob Cake (egg free)
---------------------
3 C almond meal (use a coffee grinder for fine meal)
1 C raw honey
4-6 T carob powder
1 t sea salt (optional)
1/4 C applesauce
1/2 C water
Mix all ingredients well. Grease an oblong cake pan or two round cake pans
then flour with arrowroot. Bake 30 to 35 minutes at 350 degrees.
The next day, cold from the fridge, they were like brownies.
Serve Strawberries in Lemon-Lavender Sauce over it.
By Patti Vincent. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Almond muffins
--------------
1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups unsweetened shredded coconut
3 eggs
Beat and pour in muffin cups. Cook at 400 for 15 minutes.
From Kathleen (Yoeschucho at AOL)
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Cake Brownies
-------------
6 T oil
1/2 C raw honey
2 eggs
1/2 C carob powder
1/2 C pecan 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
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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
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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[at]planet.eon.net>
From: http://www.inform.dk/djembe/scd/scdrcp01.html [now dead]
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.
See picture here: Paleo kitchen experiments: carrot and orange cake
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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: www.artofcookery.com/chestnutcake.htm
The book is very inexpensive at Amazon.com.
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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 [now dead]
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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.
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: www.eat.com/cookbook/desserts/autumn-chestnut-cake.html
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Cookies
Courageous Coconut Cookies
--------------------------
9 medjool dates, pits removed
1/4 cup coconut oil
2 tablespoons coconut milk
1 1/2 cups finely shredded coconut flakes, unsweetened
1) In a food processor, add the pitted dates, coconut oil, and coconut
milk. Process until the mixture turns into a smooth paste. * Kid Job: Teach
your little ones how to remove the pits from the dates. Kids can press the
buttons on the food processor and watch it go!
2) In a medium-sized mixing bowl add the shredded coconut and date mixture.
Stir the mixture together until well blended. Using your hands, form the
mixture into a ball. * Kid Job: Pour in the coconut, help to stir the
mixture, use their hands to form the mixture into a ball. They might need a
little help getting the coconut and date mixture evenly mixed.
3) Grease a pastry board or other flat surface with a little more coconut
oil and place the ball onto the flat surface. Cover the coconut mixture
with plastic wrap to avoid sticking to the rolling pin. Using a rolling
pin, roll the mixture out until it's around 1/4 inch thick. Cut out cookies
by using a small round cookie cutter. * Kid Job: Help to roll out the
cookies and to cut them with the cookie cutter!
Makes approximately 15-20 cookies
[Webmaster's note: This looks open to adding ingredients. Post experiences
at the comment link below.]
From: Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso.
Reprinted with permission from Victory Belt Publishing.
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Flourless Fig and Almond Bites
------------------------------
2 c almond meal (or finely ground almonds)
1 c (6 oz) soft dried figs, hard tips removed
2 tsp finely grated orange zest
1 tsp vanilla extract
1/2 tsp salt
Preparation
Position baking rack in upper third of the oven and heat to 325. Lightly
coat baking sheet with cooking spray or line with parchment.
Blend almond meal, figs, orange zest, vanilla and salt in a food processor
until mixture resembles coarse meal and has the texture of wet sand, about
1 min. Form dough into 30 (2 tsp) slightly flattened balls and place on
baking sheet 1/2 in. apart. (Cookies will not spread during baking.)
Bake until bottoms of cookies are lightly browned, 12-15 min., turning pan
once halfway through. Cool and serve.
From: Meals Matter.org
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Egg-Free Macaroons
------------------
3 and 1/4 cups unsweetened, shredded coconut
1 and 1/2 cups walnuts
1 cup sliced almonds
2 tsp. arrowroot flour
1/4 tsp. salt
2-4 Tbs. macadamia nut butter (you can use 2 Tbs. coconut oil instead if you
don't have this, or try almond butter.)
2/3 cup pure maple syrup OR honey
optional: 2 Tbs. glutenfree vanilla extract (I didn't use this)
1. Preheat oven to 350F. Spread 2 and 1/2 cups coconut, and the walnuts onto
separate baking sheets. Bake coconut until lightly toasted, stirring
occasionally, about 5-7 minutes. Bake walnuts until lightly toasted, about 8
minutes. Set aside toasted coconut and walnuts; keep separate.
2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Line two
baking sheets with parchment paper; set aside.
3. Put sliced almonds, salt, and arrowroot in a large bowl. Put walnuts in
food processor and process to a paste. Add macadamia butter and maple syrup
and process until blended smooth. Add wet ingredients to dry ingredients and
mix well.
4. Roll 1/8 cup dough into balls, then roll each ball in the raw coconut.
Place on prepared baking sheets, spacing 2 inches apart. Bake until bottoms
are lightly browned, about 15 minutes. (Don't overcook, macaroons should be
moist and chewy. Watch them during the last few minutes; they burn
quickly.) Transfer to wire racks to cool.
When baking these with kids, let them sprinkle the coconut on the rolled
dough. Call it a "snowball". This is a nice holiday treat for kids on
gf/cf/egg free diets! (and the rest of us too!)
I think these should freeze well and make great gifts. They are also a lot
easier to get right than the whipped egg white macaroons.
Modified from a Vegetarian Times recipe.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Apricot-Poppy Seed Cookies
--------------------------
1/2 cup poppy seeds
1 cup almonds
1 cup arrowroot flour
1 1/2 cups blanched almond flour
1/4 tsp salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/3 cup coconut oil
1/2 cup maple syrup (grade B)
1/2 cup apricot all-fruit spread [not very paleo]
1/2 cup minced dried apricots
1 tsp. gluten free almond extract (optional)
1/3 cup blanched, slivered almonds
Preheat oven to 350. In small skillet, toast poppy seeds over medium-high
heat, stirring often until seeds change color slightly, 2-3 minutes. Set
aside. Place almonds on baking sheet and bake until lightly toasted, apx. 8
minutes. Line two baking sheets with parchment paper; set aside.
In food processor, finely frind toasted almonds. Transfer to large bowl, add
arrowroot flour, almond flour, toasted poppy seeds, salt, cinnamon and
cardamom and mix to blend.
In medium bowl, mix liquid ingredients. Stir until blended. Add to dry
ingredients and stir until blended. Batter will be quite sticky.
Moisten hands slightly with water. Roll 1 tablespoon dough into ball and
flatten to form a cookie. Press a cluster of blanched, slivered almonds
(about 5) in center of each cookie. Place cookies on prepared baking sheets,
spacing about 1 inch apart. Bake until bottoms are lightly browned and the
top has set, about 12-15 minutes. Allow to cool on pan for a few minutes,
then carefully remove to wire racks to cool completely.
Notes: I think it is very important to use parchment paper with these
cookies, as opposed to greasing a nonstick pan. The cookies are very sticky
but with parchment paper I had no probs. I also used kahlas date jam instead
of apricot, since my Sis-I-L brought us some from UAE. It worked very well,
but without a very apricot-y flavor of course. I imagine any jam would do. I
used both ground almonds and almond flour because of their different
textures and flavor. You could omit the almond flour and use more ground
almonds if desired. These cookies are better the second day which makes me
think they are a good giveaway cookie. Their texture is very much like a
"real" fat free cookie but with a very nice flavor. They are also very
pretty, and look nice on a tray alongside egg-free macaroons. They go quite
will with Republic of Tea's "Cardamom Cinnamon Tea".
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Berry Balls
-----------
Kids love these cookies because the batter turns bright blue.
I've tried raspberries instead of blueberries, but they
produce a tarter cookie that people don't like as much.
Other information: I get 2 lb bags of unsweetened coconut at
the local Indian grocery store for much less.
3 cups unsweetened shredded coconut
1 16 oz bag of unsweetened frozen blueberries
2 egg whites [not whipped, separated over the mixing bowl]
1 tsp. vanilla extract
1/4 tsp. almond extract
Preheat oven to 300 degrees.
In a small saucepan thaw the frozen blueberries and bring to
a boil over medium heat. Stir constantly until the liquid reduces
by a quarter and is fairly thick but not syrupy. In a medium
mixing bowl pour the coconut and berries together. Add vanilla
and almond extracts and stir to combine well. Then add egg whites
and stir to combine. Place tablespoon amounts on well greased
cookie sheets and bake until dry and slightly brown on top, about
10-15 minutes.
By Katy. Posted to the PaleoRecipe Mailing List, March 2001
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Almond Cookies
--------------
These cookies keep almost forever in a sealed container. Over time,
they become softer and chewier--perfect for dunking in your tea.
Makes four dozen.
2 1/2 cups honey
2 cups ground walnuts
2 1/2 cups almond flour (more or less depending on your grind)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped dried fruit *I mostly use apricots, but have also used
mango, pineapple, cherries and dates, or a combination or some or all.
Dates are awfully sweet though.
These treats can be eaten raw or baked. Follow directions below.
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 almond flour and spices. Place warm honey in mixing bowl;
gradually add flour mixture and stir until well blended. Stir in dried
fruit.
Roll dough about 1/4-inch thick on a almond floured board; (be sure to
flour your rolling pin also) 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. If you
chose, you can mix this up, drop my teaspoon onto foil lined cookie
sheets and pop into freezer. After frozen, toss into a freezer bag and
save for later. My kids like to eat these raw uncooked also. These can
also be pressed into a greased or parchment paper lined shallow dish,
then cut and placed in fridge to cool and harden. From there you can
either bake them or eat them as is.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, May 2001
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Simple Almond Cookies
---------------------
2 cups almonds, soaked 24-48 hours, changing soak water every 12 hours, and
final soaking water discarded
5-6 pitted dates (more if you like a really sweet cookie)
1 cup unsweetened shredded dried coconut
pinch sea salt (optional)
alcohol free almond extract (Frontier Brand) - 1 TB
Chop almonds in food processor, and slowly add dates one at a time. I
usually run my almonds first through the homogenizer plate of my Champion
Juicer, so that the slurry comes out more like a paste rather than a meal.
If you only have a blender or food processor, then add a little bit of apple
cider or apple juice (don't go overboard). It will make your "batter"
sticky, which is easier to handle. Careful not to add too much liquid, or
your batter won't hold together.
Add remaining ingredients to batter. Using a tablespoon, turn cookies onto
teflex sheet of dehydrator. If you don't have a teflex sheet (its what you
use when making fruit leathers), then use either a sheet of plastic type
saran wrap, or wax paper. Dry 4-6 hours, at 95 degrees, depending on how
chewy or moist you like your cookies. Flip cookies over and dry on regular
drying sheet for additional 4-6 hours at 95 degrees.
Store cookies in plastic rubbermaid type container, or glass to keep moist.
By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2001
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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.
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Macaroons
---------
1 7-ounce bag unsweetened shredded 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 [now dead]
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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.
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"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 unsweetened shredded 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
I'm in the mood for. I find these are a great high energy snack food for
travelling or when I'm running.
From Amanda <ahl5[at]PANTHEON.YALE.EDU>
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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 flour
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
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Paleo Egg Substitutes
Flaxseed and Water
------------------
I've had good luck using a flax-seed mixture in baking. You have to reduce
any oil you use. Your recipe will still be especially moist.
Taken from Uprisings, The Whole Grain Bakers
Blend 1 cup of flax seed until decimated. Add 3 cups cold water and blend.
It should have the consistency of eggs, but looks disgusting. 1/4 cup of
this mixture is equivalent to 1 egg. Can be stored in refrigerator for
"quite some time".
By TJMDJB via rec.food.veg.cooking, 4 Nov 1996.
Using one tablespoon of flaxseed to 2 tablespoon of water, then boiled
for ten minutes or put in blender until fine works well. This stuff is
yucky, only good in recipes.
By Elyse Sheppard via Celiac mailing list 20 Sep 1995.
Makes about 1/4 cup. This recipe makes enough to substitute for ONE
EGG (my emphasis); you can easily double or triple it.
1/3 cup water
1 tablespoon whole flaxseed
Place the water and flaxseed in a small sauce pan. Bring to a boil, then
reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until
mixture is the consistency of a raw egg white. Do not use too high a
heat or mixture will become thick and gummy.
Note: Don't bother straining out the flaxseeds. They don't have much
flavor and won't detract from whatever you're making.
From The Allergy Self-Help Cookbook by Marjorie Hurt Jones page 189.
Take 1/3 cup water and 1T. whole flax seeds and bring to a quick boil on
the stove. Let sit and cool while you mix up the rest of the batter and
then add the goop (the seeds can be added to in most muffin type
recipes). This substitutes for 1 whole egg or a little less than 2 egg
whites.
By Kathy Wentz via the No-Milk mailing list 11 Nov 1997.
1 Egg equals: 1 Tbsp. ground flaxseed and 3 Tbsp. water
From: Vegetarian Tastes of Toronto
According to the Gluten-Free Pantry, they recommend mixing one tablespoon
ground flaxseed with two tablespoons warm water for each egg. Let it sit
after adding.
By Lynn Samuel via the Celiac mailing list 12 Feb 1998.
Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for
2-3 minutes. Equivalent to one egg when substituting in recipes.
By Ted Alexander via rec.food.veg 22 Sep 1998.
One Tbsp flax seeds with 3 Tbsp water can be blended for 2 to 3 minutes,
or boiled for 10 minutes or until desired consistency is achieved to
substitute for one egg.
By Gina via rec.food.veg 25 Sep 1998.
From an old allergy cookbook I no longer have:
1C flaxseeds
3C water
Grind the seeds in a blender till mostly all are broken. Pour water into
saucepan, and stir in flaxseed meal till well blended and lumps are mashed
out with a fork. Bring to a boil over medium heat, stirring constantly to
prevent lumps. After three minutes, remove from heat and allow to cool. Use
2 heaping Tablespoons to replace each egg in cookies, muffins, pancakes.
Does not bind puddings or sauces! Store refrigerated in an airtight
container for up to two weeks.
By Adele McHenry Koenen via the Celiac mailing list 1 Jun 1999.
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Pureed Fruit
------------
Two ideas I see used in a lot of vegan recipes are mashed bananas and
applesauce.
By Julie via rec.food.veg 21 Sep 1998.
Mashed banana works, and other pureed fruits (like prunes) may work as
well. The texture will be a bit different, and you'd want to take into
account the sweetness of the fruit.
By Herl Jennifer via Celiac mailing list 20 Sep 1995.
1 Egg equals: 1/2 Large banana mashed
1 Egg equals: 1/4 cup applesauce or pureed fruit
1 Egg equals: 1 TBSP apricot puree
By Paula Clark via No-Milk mailing list 9 Jul 1997.
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Unflavored Gelatin and Water
----------------------------
For each egg called for I use 1 tsp of gelatin dissolved in 3 TABLESPOONS
of boiling water, and then gelled slightly in your freezer which takes
maybe 3-4 minutes, then beat as you would a regular egg and add to your
recipe. This will give you the texture of a real hen egg in your recipes.
By Candice via the Celiac mailing list 12 Feb 1998.
1 packet plain gelatin, 2 Tbsp warm water (do not mix until ready to use).
By Kellie J. Berger via alt.support.food-allergies 24 Oct 1998.
1 t unflavored gelatine and 3 t water per egg called for in the recipie.
By Chris Owens via alt.support.food-allergies 18 Dec 1998.
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Arrowroot Powder and Water
--------------------------
1 Egg equals: 1 Tbsp. Arrowroot powder mixed with 3 Tbsp. water
From: Vegetarian Tastes of Toronto
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