#Grainfree

[keepdiettips]

Discover delicious keto carnivore desserts that satisfy your sweet cravings. Try these easy recipes today for guilt-free treats that taste amazing!

[easypeasypaleo-blog]

LOW CARB CHICKEN PARMA (crumb-less) This is a winner for the whole family and really doesn't take much time to whip up. It's a one pan wonder that tastes the bomb.

HERE'S WHAT YOU NEED:

Chicken Fillets Free Range x 4 (cut into halves lengthways)

Fresh Basil Leaves

Organic Tomato Passata

Pizza Cheese

Sliced Free Range Ham (optional)

S&P

Olive Oil

Dried Oregano

Ceramic Oven Dish

Baking Paper

HERE'S WHAT YOU DO:

Preheat oven to 180 degrees celsius fan forced.

Line baking dish with paper.

Cut your fillet lengthways and then top and tail them in the dish so they are nice and snug.

Drizzle with olive oil and then season with salt & pepper.

Layer on the ham (if you opt for ham).

Throw on your basil leaves.

Pour the passata over and spread evenly to cover the chook.

Cover with a generous layer of grated cheese. Don't be shy here.

Sprinkle dried oregano on top.

Cover dish with foil taking care not to press it down onto the cheese and bake in the oven for about 30 mins until chicken cooked.

Take the foil off and then return to the oven for a further 10 mins to brown up the cheese.

Serve with your fave leafy green salad.

[veganfrenchtoaste]

breakast, 12/06/2023

[emmaeatsandexplores]

BBQ Salmon with Salsa Verde

[socalledunitedstates]

A comforting and hearty soup inspired by the flavors of chicken pot pie, but made paleo, grain/gluten-free, dairy-free, and Whole30 compliant.

Ingredients: 1 lb chicken breasts, diced. 2 tbsp olive oil. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 garlic cloves, minced. 4 cups chicken broth. 1 cup full-fat coconut milk. 2 tsp dried thyme. 1 tsp dried parsley. 1/2 tsp dried sage. Salt and pepper to taste. 2 tbsp arrowroot powder or tapioca flour. 1/4 cup water. 1 cup frozen peas optional. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chicken dices and cook until they turn brown. Take the chicken out of the pot and set it aside. Put the garlic, onion, carrots, and celery in the same pot again. Cook the vegetables in oil until they are soft. Salt and pepper should be added along with the chicken broth and coconut milk. Bring to a low boil. Add water to arrowroot powder or tapioca flour in a small bowl and mix until you get a slurry. Mix it into the soup to make it better. Put the cooked chicken back in the pot and let it cook for another 10 minutes. It's best to add frozen peas to the soup in the last five minutes of cooking. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lisa Bartel Dog Training

[arbitraryinclination]

A tasty and paleo-friendly substitute for regular biscuits are these grain-free herb butter biscuits. They have a rich, buttery flavor and are packed with savory herbs because they are made with almond and coconut flour. In addition, they take only five minutes to prepare with a blender.

Ingredients: 2 cups almond flour. 2 tbsp coconut flour. 1/2 tsp baking soda. 1/2 tsp salt. 1/4 cup unsalted grass-fed butter, cold and cubed. 2 large eggs. 1 tbsp fresh parsley, chopped. 1 tbsp fresh chives, chopped. 1 tbsp fresh rosemary, chopped. 1/4 cup ghee clarified butter, melted.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a blender, combine almond flour, coconut flour, baking soda, and salt. Pulse to mix. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. In a separate bowl, whisk the eggs and then add them to the blender along with the chopped herbs. Blend until a dough forms. Scoop spoonfuls of the dough onto the prepared baking sheet, shaping them into biscuits. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and firm. While the biscuits are baking, melt the ghee in a small saucepan or microwave. Once the biscuits are done, brush the tops with melted ghee for a buttery finish. Serve warm and enjoy these grain-free herb butter biscuits!

Prep Time: 5 minutes

Cook Time: 15 minutes

psychologist lilian shin

[skin-beauty-fashion]

Indulge in a healthy, gluten-free treat with this grain-free chocolate chip peanut butter zucchini bread. It's moist, chocolaty, and packed with zucchini goodness.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 cup creamy peanut butter. 1/4 cup honey or maple syrup. 2 large eggs. 1 tsp vanilla extract. 1 tsp baking soda. 1/2 tsp salt. 1 cup grated zucchini, excess moisture squeezed out. 1/2 cup dairy-free chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Grease a loaf pan and put parchment paper inside it. Put cocoa powder, baking soda, salt, almond flour, and coconut flour in a bowl. Put peanut butter, honey or maple syrup, eggs, and vanilla extract in a different bowl. Mix them together until the mixture is smooth. Slowly add the dry ingredients to the wet ones and mix them in until they are well mixed. Grate the zucchini and add the chocolate chips to the batter. Spread out the batter in the loaf pan that has been prepared. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The zucchini bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut your gluten-free, grain-free chocolate chip peanut butter zucchini bread into slices and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

my wales

[fonderia]

Delicate and fragrant, these grain-free and vegan lavender cashew shortbread cookies are a delightful treat. The combination of cashew flour and coconut flour creates a tender texture, while the touch of lavender adds a unique floral aroma.

Ingredients: 1 cup cashew flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp dried lavender buds, finely chopped. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, combine the cashew flour, coconut flour, chopped lavender, and salt. Add in the melted coconut oil, maple syrup, and vanilla extract. Mix well until a dough forms. Take spoonfuls of the dough and roll them into small balls. Place them on the prepared baking sheet. Use a fork to gently flatten each ball, creating a crisscross pattern on top. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, they're ready to enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

ASA Industry

[magnumicecream]

Enjoy these tasty, low-carb, grain-free brownies that were cooked just right in a waffle iron. They are the best guilt-free treat for any event because they are crispy on the outside and rich and fudgy on the inside.

Ingredients: 2 large eggs. 1/4 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 2 tablespoons erythritol or sweetener of choice. 1/2 teaspoon baking powder. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat your waffle iron. In a mixing bowl, whisk together eggs, almond flour, cocoa powder, almond milk, coconut oil, erythritol, baking powder, vanilla extract, and salt until smooth. Pour the batter onto the preheated waffle iron. Close the waffle iron and cook for 3-5 minutes, or until brownies are cooked through and slightly crispy on the outside. Carefully remove brownies from the waffle iron and let them cool slightly before serving. Enjoy your delicious grain-free brownies!

Prep Time: 10 minutes

Cook Time: 5 minutes

Helenas Salon

[cazavelocidadesmadrid]

Savor these mouthwatering chocolate cranberry cookies that are free of grains and ideal for paleo and gluten-free diets. They are flavorful and a delightful treat for any time of year.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut oil, melted. 1/2 cup maple syrup or honey. 1/4 cup unsweetened almond butter. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dried cranberries. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. In another bowl, mix together melted coconut oil, maple syrup or honey, almond butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in dried cranberries and dairy-free chocolate chips. Use a spoon to drop cookie dough onto the prepared baking sheet, spacing them evenly. Gently flatten each cookie with the back of a spoon or your fingers, as they won't spread much during baking. Bake for 12-15 minutes, or until the edges are firm and the cookies have set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your grain-free chocolate cranberry cookies!

Prep Time: 15 minutes

Cook Time: 12-15

Lindsey

[drawsumthin]

This grain-free flatbread is perfect for those following a paleo diet or looking for a gluten-free alternative. It's made with coconut flour and tapioca flour, resulting in a light and airy texture with a subtle coconut flavor.

Ingredients: 2 large eggs. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/4 cup coconut milk. 1/2 tsp baking powder. 1/4 tsp salt. 1 tbsp olive oil.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Beat the eggs in a mixing bowl. Mix in the baking powder, salt, coconut milk, tapioca flour, and coconut flour. Mix thoroughly to form a smooth batter. Using a spatula, evenly distribute the batter onto the prepared baking sheet to create a thin layer. Drizzle some olive oil over the top. Bake until golden brown around the edges, 15 to 20 minutes. Take from the oven, allow to cool a little, and then cut into desired serving sizes. Enjoy and warm up!

Prep Time: 10 minutes

Cook Time: 15 minutes

Jessica Lucero

[barbaragordan]

Indulge in a delightful grain-free raspberry cake that's perfect for paleo enthusiasts. This moist and tender cake is sweetened with natural honey or maple syrup and bursting with fresh raspberries for a delightful treat. It's a guilt-free dessert that everyone will love.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup honey or maple syrup. 1/4 cup coconut oil, melted. 4 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh raspberries.

Instructions: Set the oven temperature to 175C 350F. Line the bottom of a 9-inch 23 cm round cake pan with parchment paper and grease with coconut oil. Mix together almond flour, coconut flour, baking soda, and salt in a large mixing bowl. Mix honey or maple syrup, eggs, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. Mix the fresh raspberries into the batter gently. After the cake pan is ready, pour the batter into it and spread it evenly. A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. After the cake cools, you can choose to garnish it with extra raspberries or drizzle it with honey. Enjoy your delicious grain-free raspberry cake after slicing and serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

Kaleb Stone

[lynseygrosfield]

To satisfy your cravings for pumpkin spice, try these delicious and nutritious Paleo Pumpkin Spice Donuts. They are suitable for a paleo lifestyle because they are made with coconut flour and sweetened with maple syrup; they are also free of grains, dairy, and refined sugar.

Ingredients: 1 cup pumpkin puree. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut flour. 1 teaspoon baking soda. 1 tablespoon pumpkin pie spice. Pinch of salt. 1/4 cup shredded coconut unsweetened, for topping optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a donut pan with coconut oil. Mix the eggs, melted coconut oil, maple syrup, vanilla extract, and pumpkin puree thoroughly in a big bowl. To the wet ingredients, add the coconut flour, baking soda, pumpkin pie spice, and salt. Blend until thickened and smooth. Pour the batter into each of the donut pan's cavities, filling them about 3/4 of the way. A toothpick inserted into the center of the donuts should come out clean after 18 to 20 minutes of baking in a preheated oven. Take out of the oven and allow to cool in the pan for a few minutes, then move to a wire rack to finish cooling. Before serving, top the donuts with shredded coconut if you'd like.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mariam

[pandoricasims]

Indulge in a delicious Paleo twist on the classic Carbonara pasta dish. This recipe replaces traditional ingredients with Paleo-friendly alternatives, making it gluten, grain, dairy-free, and low carb. Creamy coconut milk and nutritional yeast create a rich and savory sauce that pairs perfectly with crispy bacon.

Ingredients: 8 oz Paleo-friendly pasta e.g., spaghetti squash, zucchini noodles. 6 slices of Paleo bacon, chopped. 2 cloves garlic, minced. 2 large eggs. 1/2 cup canned full-fat coconut milk. 1/4 cup nutritional yeast. 1/4 cup chopped fresh parsley. Salt and black pepper to taste.

Instructions: Cook the Paleo-friendly pasta according to the package instructions until al dente. Drain and set aside. In a large skillet over medium heat, cook the chopped bacon until crispy, then remove it from the pan and set it aside. In the same skillet with the bacon drippings, add minced garlic and saut for 1-2 minutes until fragrant. In a bowl, whisk together the eggs, coconut milk, nutritional yeast, and a pinch of black pepper. Pour the egg mixture into the skillet with the garlic, stirring constantly for 1-2 minutes until it thickens into a creamy sauce. Do not overcook to prevent curdling. Add the cooked pasta and crispy bacon back into the skillet, tossing everything together to coat the pasta with the sauce. Cook for an additional 2-3 minutes until the pasta is heated through. Season with salt and more black pepper if needed, and sprinkle with fresh parsley for garnish. Serve hot and enjoy!

[aregulartomsawyer]

These grain, gluten, starch, and dairy-free Paleo sourdough mini bagels are a delightful twist on the classic. They're chewy, flavorful, and perfect for a healthy breakfast or snack.

Ingredients: 1 cup almond flour. 1/4 cup arrowroot flour. 2 tablespoons coconut flour. 1/4 cup coconut milk. 1 tablespoon apple cider vinegar. 1 teaspoon honey. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 2 eggs. 1 tablespoon coconut oil, melted.

Instructions: Set oven temperature to 175C 350F. Almond flour, arrowroot flour, coconut flour, baking soda, and sea salt should all be combined in a bowl. Mix the eggs, melted coconut oil, honey, coconut milk, and apple cider vinegar in a different bowl. Stirring until thoroughly blended, gradually add the wet ingredients to the dry ingredients. Shape the dough into bagel rings by dividing it into small balls. Put the bagels on a baking sheet that has been lined. Bake for 20 to 25 minutes, or until they are firm to the touch and golden brown, in a preheated oven. Before serving, let the bagels cool slightly. Savor these Mini Sourdough Paleo Bagels!

Ashlee