All-Purpose Paleo Bread

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Bread can be one of those recipes that can intimidate even the most advanced baker. Thankfully, you have nothing to fear with this recipe and you certainly don’t need to be an advanced baker to serve up this amazing bread.

But what exactly is an “all-purpose” bread you ask? Well, our all-purpose paleo bread can be utilized for almost all your paleo “bread” needs. This means that this recipe can be used to make bread for sandwiches, biscuits or just regular toast for breakfast! So, let’s jump in and get our bread baking.

INGREDIENTS

8 ounces + 1-2 tablespoons coconut milk
1/2 tablespoon apple cider vinegar
2 1/2 cups “Paleo” flour (we buy ours at Natural Grocers but if you need to make your own, mix equal parts coconut flour, almond flour and tapioca flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons gelatin
7 tablespoons red palm shortening

RECIPE

Pre-heat oven to 375 degrees fahrenheit.
Place 1 tablespoon of palm shortening on a paper towel and coat the inside of a bread pan. Place bread pan to the side.
In a small bowl mix together 8 ounces of coconut milk and 1/2 tablespoon of apple cider vinegar. Place bowl to the side.
In a large bowl mix together paleo flour, baking soda, salt and gelatin.
Add 6 tablespoons of palm shortening to dry mixture. Using a fork “cut” the shortening into the dry mixture, you do this by using the fork to push the shortening into the flour. Continue to do this until you the mixture looks like wet sand.

Add coconut milk, apple cider vinegar mixture to your large bowl. Knead your mixture until you are able to form a ball of dough that doesn’t crumble apart. You may need to add 1-2 tablespoons of additional coconut milk to achieve this.

Place dough in your bread pan and cook for 50-55 minutes or until golden brown.

Let cool and then enjoy all your hard work!

Happy Baking!

Melissa Van Dover

@melissavandover | melissavandover.com

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Sweet Potato Gnocchi

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Gnocchi is my absolute favorite pasta dish and when I went Paleo it was something that seemed totally off-limits. Thankfully as I became more accustomed to cooking Paleo I started to venture out and try my hand at making what I thought to be more complicated dishes. This led to me discovering how to make sweet potato gnocchi. It’s Paleo. It’s delicious, and I’m sure you’re going to love it. Did I mention it’s easy to make? You do not need to be an expert chef to whip this up.

INGREDIENTS

4 – 5 medium sweet potatoes (once mashed it will be about 2 cups)
1/4 cup coconut flour
3/4 – 1 cup tapioca flour (+ about 1/4 cup for dusting)
1 tsp salt
water (as needed)

RECIPE

Wash sweet potatoes and puncture with fork multiple times.
Place in microwave and cook on “potato” setting, you should be able to easily insert a fork in them when they are done.
Cut sweet potatoes in half and scoop flesh of potatoes into a bowl, mash together.
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Add coconut flour and salt to potatoes and combine.
Add 1/4 cup of tapioca flour to mixture and combine. Continue to add 1/4 cup of tapioca flour to mixture until you are able to form a ball of dough.
At this point the dough should not be very sticky but should also not be too dry as it could crack. If your dough is too sticky add more tapioca flour, if it is too dry add a little bit of water.
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After your dough has formed, take small handfuls and roll out into a rope, cut into 1/2″ pieces. (If desired you can press lightly with a fork, to get a more traditional looking gnocchi. Or you can leave them as they are.)
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Let dry for roughly 6 – 8 hours.
After drying you can cook your sweet potato gnocchi or store them.
To Cook: Bring a pot of water to a boil, add gnocchi and boil for 60 – 90 seconds or until gnocchi start to float. Remove and serve.
To Store: Gnocchi can be stored in the fridge for 2 – 3 days or frozen.

Combine your gnocchi with your favorite sauce and toppings…the recipe is really that simple. The best part is that your family and friends will think you’re a master chef.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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How To Make Paleo Gravy

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Gravy is delicious and can bring so much flavor to a variety of things. Gravy doesn’t have to be reserved for just turkey, you can add it to almost any form of meat you’re cooking. One of my favorite things to add gravy to is meatballs, not that tomato sauce isn’t good but sometimes I want something different.

Now I’ve heard a variety of negative remarks when it comes to making gravy. The first is that it’s too difficult to make, this honestly just isn’t true. The second is that you need flour, well yes that helps but thankfully we have tons of Paleo flours that will work just fine. So no need to worry about gluten!

Lets get started…

INGREDIENTS

meat renderings (i.e. the juice left over from your meat after you cook it)
tapioca flour
chicken or beef stock (this is to help fix a few issues we’ll discuss below)
whisk

RECIPE

Pour your renderings into a frying pan and place over low heat. (We’re talking low heat, you may see a few bubbles but you don’t want boiling.)
Add 1 tablespoon of tapioca flour and whisk it to incorporate thoroughly.
Here’s the trick, you are going to repeat the previous step until your gravy starts to thicken. (I would wait a minute or so between each tablespoon because gravy is one of those things where all the sudden it will start to thicken).

Here are two issues you may run into and how to fix them:

  1. You need more gravy than you have renderings!- simply add either beef or chicken stock to your renderings prior to adding tapioca flour. This will give you more gravy in the long run, you may also want to add a touch of salt and pepper to ensure your gravy is appropriately seasoned.
  2. You put too much flour in and now it’s like goo!- slowly whisk in either beef or chicken stalk. Make sure you do this slowly, it will help to thin out your gravy and get it to the right consistency.


Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

 

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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