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breads & muffins yields 50 crackers don’t overbake. frequently during baking so they and it’s important to check them the crackers will brown easily, flour contains a high fat content, gluten-free baking. Since almond to produce a perfect result in other natural gluten-free flours enhanced with a small amount of flour is a brand of almond flour RECIPE NOTE Paleo baking ditional 3–6 minutes. The flatbread will harden when cooled. to cut the squares once again). Bake until lig
yields 60 crackers yields 1 loaf, 4 challahs,
CHEDDAR CHEESE FLATBREAD GLUTEN-FREE OAT BREAD or 18 muffins
2 cups almond flour 1. Preheat the oven to 350˚ F. 1½ cups gluten-free oat flour
½ cup arrowroot starch 2. In a large bowl, combine the almond flour, arrowroot starch, (see recipe note)
3 tablespoons coconut flour coconut flour, salt, baking soda, parsley, and cheddar. 1 cup quinoa flour
¼ teaspoon sea salt 3. In another large bowl, whisk the eggs with the oil. Add the almond flour (see recipe note)
½ teaspoon baking soda mixture until thoroughly combined and a dough is formed. ½ cup flax meal (see recipe note on p. 70)
1 teaspoon dried parsley (optional) 4. Working with one half of the dough at a time, place the dough between 1 tablespoon dry yeast
1 cup grated cheddar cheese two sheets of baking paper and roll out to 1/8-inch thickness. Peel the top 2 tablespoons sugar
2 eggs sheet of baking paper and transfer the bottom sheet with dough onto a 1 teaspoon salt
3 tablespoons oil cookie sheet. Repeat with the second half of the dough. 1½ cups warm water
5. Cut the dough into 2-inch squares with a sharp knife or pizza cutter. Bake ¼ cup oil
for 12–15 minutes until lightly golden. Let the flatbread cool on baking 1 teaspoon apple cider vinegar
sheets for 30 minutes. The flatbread will harden when cooled. 2 large eggs
1. Line an 8-inch loaf pan with baking paper, or line 18 muffin cups with cupcake liners, or grease 4
yields 60 crackers silicone individual-size challah molds with baking paper or grease with baking spray.
SPICY FLATBREAD 2. In the bowl of an electric mixer, combine the flours, flax meal, yeast, sugar, and salt.
3. Add the water, oil, apple cider vinegar, and eggs, and beat on high speed for 4 minutes.
3 cups almond flour 1. Preheat the oven to 350˚ F.
½ cup arrowroot starch 2. In a large bowl, combine the almond flour, arrowroot starch, 4. Pour the batter into the prepared baking pans and flatten with a wet spoon. If preparing a loaf, cut
4 tablespoons coconut flour coconut flour, salt, pecans, paprika, and cumin. 3 slits on top. Let rise for 30 minutes.
1½ teaspoons sea salt 3. In another bowl, whisk together the oil, eggs, and lemon zest. Add the 5. Bake the loaf at 350˚ F for 1 hour, or bake the muffins or challahs for 20 minutes. Cool thoroughly
½ cup pecans, coarsely chopped almond flour mixture until a dough is formed. before slicing.
(optional) 4. Working with one half of the dough at a time, place the dough between
1 tablespoon paprika two sheets of baking paper and roll out to 1/8-inch thickness. Peel off the RECIPE NOTE Sift oat and quinoa flours, and then measure the required amounts, immediately
½ teaspoon cumin top sheet of baking paper and transfer the bottom sheet with the dough before combining with the rest of the ingredients. This will help produce a light and fluffy bread.
2 tablespoons oil onto a cookie sheet. Repeat with the second half of the dough .
2 eggs 5. Cut the dough into 2-inch squares with a sharp knife or pizza cutter. Bake
1 teaspoon lemon zest (optional) for 12–15 minutes until lightly golden. Let the flatbread cool on baking
sheets for 30 minutes. The flatbread will harden when cooled.
VARIATION For sesame
crackers, substitute the pecans
with 1 cup sesame seeds.
82 HEALTHY EVER AFTER or Berry Sauce (p. 394). with 2 tablespoons almond butter with sliced avocado or spread slightly before serving, and serve 3 hours, turning once. hours, or bake in a 170˚ F oven for Dehydrate in a dehydrator for 4 slices flat on a lined cookie sheet. cut 10 slices ½ inch thick. Lay the and forms a ball. flour until the mixture hardens salt. maple syrup or honey, dates, and ples, almond butter, cinnamon, on p. 70) 4. Warm the apple cinnamon
79
tablespoons water. Let stand for 5 minutes before adding to the mixture.
RECIPE NOTE For egg-free rolls, substitute the eggs with 2 tablespoons flax meal dissolved in 6
Let the rolls rise for 45 minutes.
speed for 1 minute. Slowly add the remaining coconut milk and knead for 5 minutes.
water. Add the yeast mixture and the egg mixture to the flour mixture in the mixer and beat on low
tablespoons sugar, and coconut flour using the dough hook.
yields 10 servings
