Wednesday, May 24, 2017

Paleo Cookie Dough

Roll into truffles if desired...

from :

For GAPS, omit chocolate chips because of sugar.


2 1/2 cups almond flour
3 Tbsp coconut flour (see below)
8 Tbsp butter, softened
1/3 cup maple syrup or raw honey
1 Tbsp vanilla
1/4 tsp sea salt
1 to 2 cups mini chocolate chips 
plus more chocolate for dipping (optional)
  1. Combine the butter, sweetener, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon.
  2. Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at  a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
  3. Add the salt and mini chocolate chips and stir.
  4. Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
  5. Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.

Monday, May 22, 2017



for the base
1 loaf (16 oz.) Supermarket French or Italian Bread, torn into 1" pieces (used whole grain)
1 T. butter, softened (+8, see topping)
8 large eggs (next time, use more eggs)
5 c. milk ((3 1/2 if bread not dried) or [2 1/2 c. whole milk
1 1/2 c. heavy cream (substituted milk; one reviewer liked half & half)]
1 T. sugar
2 t. vanilla extract
½ t. cinnamon
½ t. nutmeg

for the topping
8 T. unsalted butter, softened
1 1/3 c. light brown sugar (substituted 2/3 c. honey)
2 T. pancake syrup (skipped)
2 c. pecans, chopped coarse (substituted with almonds)

Adjust 2 oven racks to upper middle and lower middle positions and heat oven to 325 degrees. 
Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating baking sheets halfway through baking time. 

Coat a 13 x 9 inch baking dish with the tablespoon of butter and pack dried bread into dish. Whisk eggs in large bowl and then whisk in milk, cream and sugar, vanilla, cinnamon and nutmeg. Pour egg mixture evenly over bread and press on bread lightly to submerge.

For the topping: Stir butter, brown sugar, and pancake syrup together until smooth, then stir in pecans.

To store: Transfer topping to airtight container and wrap dish tightly with plastic wrap. Refrigerate topping and casserole separately for at least 8 hours or up to 24 hours.
To serve: Adjust oven rack to middle position; 350 degrees. Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers. Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.

Double portions:
2 lb. Supermarket French or Italian Bread, torn into 1" pieces
2 T. butter, softened (+ more, see topping)
16 large eggs (used two dozen)

10 c. milk (7 c. if bread not dried)
1 T. honey
4 t. vanilla extract
1 t. cinnamon
1 t. nutmeg

for the topping
16 T. butter, softened
1 1/3 c.  honey
4 T. syrup (skipped)
3 c. nuts

Sunday, May 7, 2017

French Toast Biscuit Bake

  • 16 biscuits 
  • 10 eggs
  • 3 Tbsp honey (roughly)
  • 2 Tbsp cinnamon (roughly)
  • 1 cup milk or cream
  • 16 small pats of butter
  • maple syrup for topping, optional
  • powdered sugar for dusting, optional
  • Grease two casserole pans (wax paper?). 
  • While the biscuits are baking, beat the eggs, 1 Tbsp brown sugar, a few sprinkles of cinnamon, and milk or cream.
  • Place biscuits on pan, and pour egg mixture. Be sure that the egg is coating all sides.
  • Drizzle the tops of the biscuits evenly with honey and cinnamon.
  • Place one pat of butter on top of each biscuit.
  • Bake at 350F for 20 minutes, or until the egg is cooked through.
  • Let this rest for about 10 minutes
 Adapted from