Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!

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Grain Free Cauliflower Sage Gnocchi

Grain Free Sage Cauliflower Gnocchi

OKAY. So in Canada we don’t have Trader Joes (which is absolutely devastating, Trader Joe’s is honestly one of my favorite places on this planet Earth), which means I don’t have access to Trader Joe’s new cauliflower gnocchi which I have been seeing EVERYWHERE on the Instagram. Talk about a bummer. So I decided to take matters into my own hands.

The main thing that attracted me to the cauliflower gnocchi was the fact that it was grain free (made with the ever so elusive cassava flour) which is great because I try my best to eat processed-grain free as it can lead to increased inflammation levels in the body.

Side note- I am currently working on a sourdough starter to make my own sourdough bread because I’ve read of the numerous health benefits of it (and cuz boyfriend needs more carbs during hockey season) so I will be eating more grains in the near future and will document how I’m feeling during that time compared to now.

ANYWAYS. Enter me on the hunt for cassava flour, which is very, very difficult to find in Edmonton turns out. So I ordered some off Amazon (thank GOD for Amazon) and as soon as I got it, I got to work. Cassava flour is super great because it’s grain, gluten, and nut free but you can substitute it in a 1:1 ration for normal wheat flour which makes things a whole heck of a lot easier when baking. Booyahhhhhhh! And these lil cauli  gnocchis are SO easy to make and even more DELICIOUS.

Honestly I might just end up making like a million batches of these guys and freezing them like my own Trader Joe’s gnocchi because they’re absolutely 100% my new addiction. Grain free. Dairy free. Gluten free. Nut free. AND they’re made with just cauliflower, cassava flour, egg, and salt. That’s it people!!! That’s all that’s standing in your way of a tasty healthy “pasta” dish! What are you waiting for?!

 

Grain Free Cauliflower Sage Gnocchi

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 3 cups raw cauliflower florets
  • 1 egg
  • 1 cup cassava flour
  • pinch of salt
  • 2 Tbsp ghee or your favorite oil
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp pine nuts
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Directions

  1. Put a large pot of water on the stove over high heat to boil.
  2. Steam your cauliflower either in the microwave using a steamer or in a pot on the stove until its very tender.
  3. Drain your cauliflower and place in a high-powered blender. Blend until it has turned into a puree.
  4. Dump your cauliflower puree onto a cutting board and form a hole in the center. Crack your egg into the hole, beat it, then knead it into the cauliflower puree.
  5. Form another hole in the centre and add the cassava flour and salt. Knead it in until a dough forms.
  6. Roll the dough into a ball and cut it into four equal parts. Roll out those parts into a long snake, about ½ inch in diameter. Cut them into bite-sized gnocchi pieces (about ½ inch long).
  7. Once your water has boiled, gently place your gnocchi in and wait. Remove them once they float to the top (about 2 minutes) and drain.
  8. Meanwhile, heat up your ghee or oil over medium heat in a pan and add the sage. Add the gnocchi and fry until they start to brown. Remove to a bowl.
  9. Add the pine nuts and quickly give them a couple stirs, then pour over top of the gnocchi. Enjoy!
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Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

Cauli tacos guac and plantain chips 2

It’s Taco Tuesday y’all! Being from Southern Arizona so close to Mexico, Mexican food will always hold a special place in my heart. BUT, my stomach begs to differ. True Mexican food can sometimes require an iron gut or you’ll be making a beeline for the bathroom. Thankfully, there are other ways to enjoy the idea of Taco Tuesday without all the beans and cheese (and trips to the bathroom).

With these wonderfully colorful cauliflower tacos, inspired by The Minimalist Baker’s Roasted Cauliflower Tacos , you’ll be sure to bring the fiesta to any Taco Tuesday (or let’s be honest, Taco any-day).

Tortillas for tacos are always a delicious option, but I happened to have a ton of sweet potatoes on hand and thought, “hmmm… sweet potato roti tacos for a healthy twist? Why not!” And that was the start of a beautiful friendship between these cauli/sweet potato roti tacos and my taste buds.

Not only are cauliflower and sweet potatoes a tasty treat, but they are jam-packed with nutrients! Just 1 cup of cauliflower has almost 100% of your daily recommended amount of vitamin C, which promotes skin, brain, and immune system health. It also contains glucosinolates, vitamins K and B6, folate, fiber, manganese, phosphorus, and omega 3 fatty acids which help to maintain normal bodily functions, provide energy, decrease inflammation, and aid in detoxification of the body!

Sweet, sweet, sweet potatoes. My all time favorite of the tuberous roots. Full of beta-carotene, vitamins A, B, and C, manganese, copper, biotin, potassium, fiber, and phosphorous, yeah, you could say they’re pretty good for you. They are energy promoting, anti-inflammatory, help you heal, and so much more! And they’re sweet. Literally SWEET potato. With a sweet tooth like mine how could I not love them?

Now you can’t have Taco Tuesday without chips ‘n’ guac, amiright? Of course! But instead of regular old tortilla chips, try making plantain chips! Holy sweet mother of delicious-ness and also super high in fiber, vitamins, and potassium. Wowza.

Now you’re armed with the tastiest tacos and a new spin on chips ‘n’ guac which is sure to please all your Taco Tuesday tasters (even if there’s only one taster)! Now go, eat your tacos. GO!

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Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

  • Servings: 4
  • Difficulty: easy
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Cauliflower tacos inspired by Minimalist Baker’s Roasted Cauliflower Tacos.

Ingredients

    Roasted Cauliflower
  • 1 small head of cauliflower cut in pieces
  • 1 Tbsp coconut oil
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • Taco Filling / Toppings
  • 1 sliced yellow pepper
  • 1 cup of sliced purple cabbage
  • ¼ cup diced red onion
  • Fresh chopped cilantro
  • Lime wedges
  • Sweet Potato Roti
  • 1 large sweet potato, boiled and skin removed
  • 1-2 cups whole wheat (or your favorite gluten free) flour
  • Plantain Chips
  • 1 large or two small plantains
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • Guacamole
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion

Directions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients for the roasted cauliflower in a bowl and toss until all the cauliflower pieces are evenly coated. Place on a roasting pan and set aside for now.
  3. Cook your sweet potatoes (I generally boil mine until tender). Remove them and allow to cool.
  4. Remove the skin from the sweet potatoes and mash. Add about 1 cup of flour. Once the mixture becomes doughy, begin adding a bit more flour and working with your hands. Knead until you have a nice ball of dough.
  5. Roll your dough into a log and cut into about 10-12 equal portions (depending on how big you want your rotis to be. Take each individual piece of dough and roll out into round pieces about 2 mm thick.
  6. Heat a skillet over medium heat. Once the skillet is hot, place one roti in and cook for about 30 seconds, then flip. Keep flipping each 30 second interval until your roti starts to bubble. Once it begins to bubble, cook for about another 30 seconds and then remove. Repeat for each roti.
  7. Thinly slice your plantains and coat with coconut oil and sea salt. Place on a baking sheet and bake in the oven for about 20 minutes, flipping them over halfway through.
  8. Meanwhile, roast the cauliflower in the oven for about 20 minutes until they are tender and a little brown.
  9. Finally, make your guacamole by combining all guacamole ingredients and mixing with two forks (I like my guac nice and chunky).
  10. Serve the rotis with cauliflower and taco fillings on top and a little bit of guacamole.
  11. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace whole wheat flour with gluten-free flour.



Cinnamon French Toast with Persimmons and Blueberries

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Growing up, French toast was a major staple in my diet… mostly due to the fact that it was one of the few things my dad was excellent at cooking. I remember waking up to the sweet smell of cinnamon mixed with melted butter and toast wafting into my bedroom, enticing me to get out of bed and start my day.

Since I am now grown and can’t have buttery, syrup-y, French toast made out of thick slices of white bread every day (for many reasons), I thought I’d re-create the classic my own way. The healthy way.

Instead of going with a classic Brioche or Challah bread, I opted for a nice Ezekiel bread. Ezekiel bread is made from barley, wheat, lentils, spelt, and millet which combine to make a complete protein that is similar to that of eggs. It contains 18 amino acids, is high in Vitamins B and C, and is high in the minerals folate and lysine. Also, because of the way the bread is sprouted, it makes all of the vitamins and minerals contained in the bread more bio-available, which means your body has a much easier time absorbing them. Top that off with no added sugar or preservatives and you’ve got one healthy bread. HOWEVER, keep in mind if you avoid gluten that although there is no flour in Ezekiel bread, there is still a small amount of gluten.

Keeping with my dairy-free diet, I almost always use Silk Original Unsweetened Cashew Milk. It just has such a subtle creaminess while not overpowering any other flavors. It’s my fave.

Now for the toppings!

You may have seen Persimmons before as decorations, but before this year I had no idea you could actually eat those babies! Man oh man had I been missing out. Within about 2 seconds of my first bite of a Persimmon, it skyrocketed to my favorite fruit, not to mention the longer-than-life list of health benefits that come packed in the mighty fruit. Just SOME of the numerous health benefits you would get from eating “nature’s candy” include: increased metabolism, reduced signs of aging, stronger bones, boosted cognitive function, weight loss, decreased inflammation, increased circulation, and aiding in the prevention of certain cancers. Wow. All these amazing benefits (and even more) from just one fruit?! You gotta be kiddin’ me. But I’m not. These powerful benefits come from the high vitamin and mineral concentration which includes vitamins A, C, E, and B6 and the minerals Manganese, Copper, Magnesium, Potassium, and Phosphorus, as well as a large amount of dietary fiber.

Blueberries are also one of my favorite things to top just about anything breakfast-related with. These little guys are packed with vitamins, minerals, and antioxidants that help heart, bone, skin, and mental health, can aid in helping to prevent certain cancers, and assist in maintaining diabetes.

Put all these delicious, nutritious ingredients together and ta-dah! You have a power-packed, scrumptious breakfast ready to be devoured.

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Cinnamon French Toast with Persimmons and Blueberries

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 10 slices Ezekiel bread
  • 5 eggs
  • ½ cup Silk Unsweetened Original Cashew Milk
  • 1 tsp vanilla extract
  • 1 tsp + a dash of cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 Tbsp coconut sugar
  • 1 Tbsp Ghee or coconut oil to grease the griddle
  • 1 persimmon, sliced
  • 1 cup blueberries
  • ½ cup warm maple syrup

Directions

  1. In a wide, shallow dish place eggs, cashew milk, vanilla extract, cinnamon, nutmeg, ground ginger, and coconut sugar. Gently whisk everything together using a fork.
  2. Meanwhile, heat your griddle (or skillet) over medium heat. Once warm, grease the cooking surface with some ghee or coconut oil.
  3. Using a fork, dip each slice of bread individually in your batter until fully submerged and allow to soak for several seconds. I usually poke a few holes in the bread with my fork while its soaking to allow it to fully capture the batter within the bread. Using your fork, carefully pick up your slice out of the batter and allow the excess batter to drain off of it before placing it on the griddle (or skillet). Repeat for each piece of bread.
  4. Allow each piece to cook until it forms what looks like a golden brown crust on each side and is soft, but firm enough to pick up and cut with a knife. I find depending on how thick your bread is I usually cook each slice for about 3 minutes per side.
  5. Once your French toast has cooked, serve with persimmons, blueberries, and a dusting of cinnamon on top with a side of warm maple syrup.
  6. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace Ezekiel bread with gluten-free bread.