Spicy Almond-Pecan-Cranberry Holiday Bread

OK, It’s been a long time since I’ve posted recipes on here, so I am going to try to put up a whole bunch of posts today with holiday ideas among them (and yes, more breakfast ideas for those who keep asking!)

First on the list of holiday recipes is this delicious pecan bread that I adapted from a recipe a friend gave me a couple of years ago, which I think she may have adapted from The Gluten-Free Almond Flour Cook-Book, by Elana Amsterdam, a great resource for how to use almond flour I have recently discovered, though she uses ingredients I don’t recommend, such as Agave Nectar, which is basically High Fructose Corn Syrup. Anyway, here’s my final adaptation of this bread, great for the holidays, but also a good low-carb, sugar-free, gluten-free breakfast staple. (Pictured above with home-made yoghurt cream-cheese.)

Ingredients:
3/4 cup creamy raw almond butter
4 large eggs, beaten
1/4 cup blanched almond flour
1 T maple syrup (optional, for a sweeter bread)
1/4 cup arrowroot powder
1/2 t baking soda
10 to 12 scoops KAL organic stevia (or to taste–this bread is good sweet or not)
1 t cinnamon
1/8 t cloves
1/8 t fresh ground black pepper
1 t nutmeg
1/2 cup pecans, coarsely chopped
1/4 to 1/2 cup dried cranberries (or dried tart cherries, like Montmorencies)

Preheat oven to 350 F. Grease a bread pan with butter or ghee and dust with almond flour.  Mix together the almond butter and eggs (and maple syrup if using) until thoroughly blended. In a separate bowl, combine the almond flour, arrowroot powder, baking soda, stevia and spices. Combine the wet and dry ingredients well, then fold in the pecans and cranberries or cherries (or both!). Pour batter into the greased pan.
Bake for about 40 to 45 minutes, or until a fork inserted in the center of the loaf comes out clean. Let bread cool in the pan for about an hour. Keeps well in the fridge for at least a week. This bread makes great toast and great french toast too (more breakfast ideas).

Like this knife? Check out Zeke’s amazing new knives at his etsy shop, echtzeke. He’s getting new ones up every couple of days, so keep checking back. Great gift ideas!

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Root Vegetable Latkes

A new (healthier, lower-carb, and still delicious) take on another old holiday favorite.
For approximately 8 latkes:

3 medium-sized rutabagas or turnips, grated
1 large carrot, grated (optional)
1 large burdock root, grated (optional)
4 eggs, beaten well
1/2 cup blanched almond flour
salt and pepper
ghee or lard or coconut oil (or olive oil, but be careful not to let the oil get to the smoking point)
sour cream for dipping or topping
parsley, minced, for garnish/topping

Once the root veggies are grated, wrap them in paper toweling (or a clean dish cloth), and squeeze out all extra liquid (turnips, especially, will need this). Then combine all ingredients and mix well.

Heat a large skillet (I use cast-iron) over medium heat. Add oil and let it heat up, then spoon batter into the hot oil in large spoonfuls. Cook about 4 minutes on each side, pressing flat once you turn them over, until golden-brown and a little crispy. Sprinkle with salt and pepper. Serve with fresh sour cream (raw if possible) and a sprinkle of minced parsley.

Variations: #1) do these with zucchini; #2) add grated parmesan or manchego or cheddar cheese to batter.

Our Favorite Fall Breakfast (for this week)

Slow-Cooker Paleo Chili

2 lbs 100% organic grass-fed ground beef
2 14.5-oz cans organic petite diced tomatoes (we like ones with chipotle or adobo) (or 1 and 1/2 cups diced fresh tomatoes, in season)
1 large onion, diced
1 or 2 large carrots, diced
1 or 2 stalks celery diced
1 medium bell pepper, diced (optional)
4 or 5 cloves garlic, minced
2 T ground cumin
2 to 3 T chili powder (preferably chipotle again, if you can find it)
2 T ghee or organic lard from pastured pigs
salt and pepper to taste

Heat ghee in a skillet, and cook the meat in it for a few minutes. It doesn’t have to be thoroughly cooked. Transfer it to the slow-cooker. Saute onions, carrots, celery, peppers in the pan for a few minutes (adding more oil if you need to), then add the cumin and saute for a couple more minutes. Add these to the slow-cooker too. Throw in the garlic, tomatoes, and spices. Stir until mixed well. Set slow-cooker to low for about 7 hours. This is a great meal to come home to on a blustery fall day, and warmed up for breakfast and/or lunch, with a green salad is terrific.

If you’re in a rush in the morning, you can forego sauteeing the veggies–just throw them all in slow-cooker raw, with the meat, and they’ll still be well-cooked when you open it up 7 or 8 hours later!

Variation:If you are not eating a paleo diet, and want to use beans in your chili, we always used to use black beans, as they are a little lower in carbohydrate than some other beans. Just remember to prepare them in a traditional way, otherwise you won’t be absorbing any of the nutrients, and will give yourself stomach problems! Also remember that contrary to mainstream advice, beans are very high in carbohydrates, and will spike sugar and/or insulin, so use wisely and sparingly.

 

 

Simple Green Salad to go with Chili

Lots of fresh organic lettuce (which there is tons of this time of year)
Avocado, sliced or diced
Red onions, diced (optional)
Grated carrot
Any other veggies you like ( we often use dried powdered seaweed of some sort. Cilantro and/or parsley are great. Sauerkraut is another one;this is a good way to get your daily intake)
Toss all ingredients together. Serve with the chili.

If you want a good dressing, here’s a simple vinaigrette:

1/4 cup fresh lime or lemon juice
1/4 cup organic, extra-virgin cold-pressed olive oil
1/4 of a small red onion, minced
1 clove garlic, pressed or minced
1/4 to 1/2 tsp dijon mustard
1/4 cup organic sour cream, preferably raw (optional)
salt and pepper to taste

Place all ingredients in a jar and shake well until thoroughly combined.