Last week I posted a this buckwheat bread recipe. Well, I have another variation of that one for you this week. In this recipe, I used Nuzest pea protein instead of almond flour to make it nut-free and higher in protein. I really enjoy both versions but if you can’t eat nuts, then this variation is for you!
Be sure to try both and let me know which one is your favorite 🙂
Buckwheat Bread
Ingredients:
1 cup buckwheat flour
1/2 cup Nuzest plain pea protein
1/2 tsp. baking soda
1/4 tsp. pink himalayan sea salt
1 tsp. apple cider vinegar
1/4 cup melted coconut oil
1 1/4 cup dairy-free milk of choice (if you want your bread sweeter, use 3/4 cup milk and 1/2 cup coconut water or the liquid underneath the cream in a can of coconut milk)
1 tbs. maple syrup
Preheat your oven to 350 F
Mix the dry ingredients in a medium bowl.
Add the apple cider vinegar and mix slightly.
Add the remaining wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper. This mixture will be very thick.
Scoop the mixture into your loaf pan and bake for 30 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
I start grad school in just 5 days! I don’t know how much time I’ll have for recipe development or posting yet, but I promise not to leave you all behind. Make sure you are following me on Instagram for updates as I’m most active there. And I’ll be sure to get a full update (life and Lyme) post up by the time school begins.
Okay okay, buckwheat, is it paleo or not? Maybe. I know I’ve talked about this before. Buckwheat is technically a seed, not a grain. In the paleo world, it’s considered a pseudo-grain. I handle buckwheat fine on occasion and really enjoy it’s mild, earthy taste.
Lately, I’ve been missing bread dearly from my pre-paleo days. I had to figure out some way to make an egg-free, not packed with almond flour bread. HELLO BUCKWHEAT FLOUR! So versatile and easy to bake with. This bread has been hitting the spot for me, slathered with some almond butter or even just coconut oil. I’ve made two versions of this so stay tuned for next week’s part 2 that adds a protein punch and is nut free!
This bread doesn’t rise like normal bread since there is no yeast and it is a little denser. I consider breads like this more of a snack bread then a sandwich bread but it certainly can work for open faced sandwiches.
Also, ps, I moved and I’m about to start grad school (cue the shock). It’s terrifying and new and I’m still sick. If you all would like a complete update on what is going on and where I am health/treatment wise, let me know!
Buckwheat Bread
Ingredients:
1 cup buckwheat flour
1/2 cup almond flour
1/2 tsp. baking soda
1/4 tsp. pink himalayan sea salt
1 tsp. apple cider vinegar
1/4 cup olive oil
1 cup dairy-free milk of choice (if you want your bread sweeter, use 1/2 cup milk and 1/2 cup coconut water or the liquid underneath the cream in a can of coconut milk)
1 tbs. honey or maple syrup
Preheat your oven to 350 F
Mix the dry ingredients in a medium bowl.
Add the apple cider vinegar and mix slightly.
Add the remaining wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
Scoop the mixture into your loaf pan, it should be pretty thick and not pourable, and bake for 30 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
What’s your favorite bread recipe? Remember to stay tuned for a second version of this next week.
By now you all should know that granola is up there on my list of favorite foods. It’s almost at the number one slot but I’d have to say that (if I could eat anything) number 1 is definitely saltines with peanut butter. Yes, you read that right. Delicious, salty gluten smothered in the beloved peanut butter that I’m allergic to.
Anyway, back to the granola. Since I eat a paleo diet, I obviously don’t eat traditional sugar and grain-laden granola. I get tired of nut and seed only granolas, they are so heavy and fat (yeah yeah yeah paleo-ers love fat but I just can’t stand high amounts at once!). I’m always looking for creative ways to switch up granola and what to make the base out of (read: substitute for oats). And of course, I like to keep my granola refined-sugar free.
I have a variety of delicious and fun granola recipes on the blog and you can search them either by clicking the recipe tab at the top of my website or by searching “granola” in the box to the right. But, let’s get on to THIS granola recipe that utilizes an ingredient that has fast become one of my favorites: plantains!
Paleo Plantain Granola
Makes about 4 cups
Ingredients:
1 ripe plantain
1 cup chopped walnuts
1/2 cup pumpkin seeds
1 cup coconut flakes
1/4 cup melted coconut oil
1 ripe banana, mashed
1/8 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375 F.
Peel and slice the plantain into about 1/8 inch thick slices. You can carefully use a knife to do this or use a mandolin. Take each slice and cut into quarters.
Toss the plantain slices in 1 tbs. of the coconut oil and spread onto a parchment lined baking sheet. Bake for 20 min until plantain just begins to get crisp (should still be slightly soft and chewy).
While plantain is cooking, mix all remaining ingredients in a bowl.
Once plantain is done, remove from oven and decrease temperature to 325 F.
Mix the plantain pieces into the bowl with the remaining ingredients. Evenly spread granola back onto the same parchment lined baking sheet.
Bake for 15 minutes. Remove and mix the granola on the tray then return to the oven to bake for another 15 minutes or until granola is slightly browned and crunchy. Watch granola during the last 5 minutes to make sure it doesn’t burn.
Let cool (at least slightly, I know the temptation to eat it right away is strong) to allow everything to crunch up nicely before serving over ice cream, with fresh almond or coconut milk, and/or topped with your favorite fresh or frozen fruit.
As most of you probably already know, I can’t do life without dessert. I mean what is life without dessert? I can’t sleep without a bedtime snack. It just won’t happen. But seeing as “dessert” usually means sugar laden crap and seeing that I’m attempting to heal from illness and should be consuming no sugar or processed foods of any sort, I have to find other ways to satisfying my dessert cravings.
Eating one piece of fruit usually doesn’t cut it, I need something creative and yummy. So I came up with this recipe. It’s not super sweet, which I love (because I actually don’t like when things are overly sweet, anyway), and you can feel free to leave out the couple of tablespoons of honey/maple syrup or replace them with added coconut butter or oil.
Blueberry Cups
Makes 9 mini pies
Ingredients:
Crust:
1 cup of pitted medjool dates
1/2 cup buckwheat groats (preferably sprouted)
1/2 cup pecans (for nut-free option, use sunflower seeds or more buckwheat)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tbs. coconut oil, melted
1 tbs. raw honey or maple syrup, replace with melted coconut oil if you don’t want the added sweetener
Filling:
1 cup frozen blueberries, thawed
1 very ripe banana
3 tbs. coconut oil
2 tbs. coconut butter
1-2 tablespoons raw honey, maple syrup, or more coconut butter
2 tbs. agar agar
1/2 cup water
Place all crust ingredients in a food processor and pulse until it comes together and sticks like a dough (don’t over process to the point where it is super smooth).
Divide dough among muffin tin (this recipe makes about 9). There is no need to grease them or use muffin liners. Use your hands to press dough into muffin cup and about 1/2 way up the side of the cup, forming a crust.
Now, place agar agar and 1/2 cup water in a medium saucepan and bring to a boil, reduce to simmer and stir until agar agar is dissolved (about 5 minutes).
Melt coconut oil and coconut butter together over low heat (or in the dehydrator).
Blend all filling ingredients in the food processor until smooth. Pour filling into your mini crusts, dividing evenly.
Place in the fridge and let set for at least 4 hours or overnight. When ready to remove, slide a knife around the outside edge of each blueberry cup to loosen from tin. You should then easily be able to scoop them out of the muffin tin.
Store in an airtight container in the fridge for up to 5 days.
Enjoy!
I never liked salt and vinegar chips… I thought they were disgusting, I hated vinegar. And the vinegar flavor in those chips was way too strong. I was always the odd ball out because my friends were obsessed with them. Actually, I still hate salt and vinegar chips. But for some reason these coconut chips taste awesome to me. Perhaps it is because I use apple cider vinegar rather then white vinegar. And you can adjust the amount of vinegar you use to your vinegar-loving likeness.
These are vegan and can easily be made raw vegan by using a dehydrator instead of the oven. Basically, they can fit every diet unless you are allergic to coconut. If you are, I’m so so sorry. These are also the simplest and easiest “chips” ever and now you have no excuse for eating the crap chips from the grocery store when these are 3 ingredients (yes, you read that right) and take 10 minutes total!
Salt & Vinegar Coconut Chips
Makes 3 cups
Ingredients
3 cups of coconut chips/flakes (not the finely shredded variety, the thicker cut version)
3-5 tablespoons apple cider vinegar (depending on how strong you want the flavor)
1/4 teaspoon salt
Preheat oven to 350 F.
Combine everything in bowl, making sure all coconut chips are thoroughly covered with ACV. Spread mixture out onto a baking sheet in one even layer.
Bake for about 7 minutes, until flakes are slightly browned and crunchy. Check on chips regularly to ensure they don’t burn (every oven is different and coconut can go from white to burnt black reallll quick) and stir mixture half way through.
Let cool and then get your snack on!
